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Method is very similar to my chai sourdough, dust with cocoa instead of tea leaves. Crumb is more open than that despite increased whole grain because I ran out of milk and used less(less enriched, more open), and less of the swirling effect I usually get because of that too(less milk, darker color crumb> cocoa swirl less pronounced)
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The bloom on your bread is exceptional. I never seem to get anything like that.
Beautiful Bread...
Danny
I've noticed that ever since I switched to Dutch oven and combo cooker, my oven spring has gone up!
I’ll should go back and give that a try. Lately, it’s been a light weight steel cover placed over a preheated baking stone.
Very very nice.
My mom always orders mocha at coffee shops and she'd go crazy for the gooey chocolate!
That's why I had to give half the loaf away...1/4 of the loaf was gone immediately after these pics. Oh the gooey chocolate in the inside and the the slightly crunchy and caramelized bits on the outside ?