This week I got an idea from a book written by two Japanese bakers, that is combine two different color dough together to create marble-like, or bicolor crumb inside. So I made this at weekend.
White dough: white flour 250g, active starter 70g (28%), salt 5g (2%), water 175g (70%)
Dough with coco powder: white flour 220g, active starter 62g (28%), salt 4.4g (2%), water 163g (74%), coco powder 22g(10%)
Autolysed flour and water for 30mins, added the starter and mixed those dough separately at 8:45am, then S&F 4 folds, then 8 hours fermentation @18C, divided and shaped the dough, proof in the refrigerator overnight, baked those dough at 8:00a @250C.
Welcome any questions and suggestions, thanks.
Happy sourdough baking. :)
- EmmaFeng's Blog
- Log in or register to post comments
Looks like the Brown
Looks like the Brown and White Cake my grandmother makes.
Lovely!!
Curious what it looks like... haha
before and after slicing! Nicely done!
:) I don't know where I want to bite into a slice first!
The brown part tastes like chocolate ;)
so how did you mix the two together to get the marbling?
Well done and happy baking
1. I made two separate dough, one white and the other brown. Then I shaped them into a rectangular respectively and put one over the other.
2. I folded the dough from four sides towards the center, and shaped it to a round loaf (boule).
Hope it helps. Happy baking!
Do you use natural/unalkalized cocoa powder or Ductch/alkalized cocoa?
The former one, I believe.