Prompted by ehanners [url=http://www.thefreshloaf.com/node/14918/shiaoping039s-chocolate-sdmy-take] post [/url] and great looking loafs I baked Shiao Ping's [url=http://www.thefreshloaf.com/node/13543/chocolate-sourdough-chad-robertson039s-way] Chocolate Sourdough [/url] earlier this week. I followed the formula pretty close and was pleased with the results. I went with 2 small and one larger boule. Shiao Ping advises to bake them right from the fridge. I did get better oven spring with the boule that I let warm for about an hour so I wondered if I should have done this with the others, or if I just should have let them rise a bit longer before I put them in the fridge to retard. Anyhow, if you are looking for a great sweet bread for a holiday breakfast or other celebration you may want to consider this as an option! A couple pics of the oven spring from the loaf I let warm and the crumb follow:
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All right, now you're talking delicious! Isn't that just the most wonderful tasting bread with coffee? Looks very nice.
Eric
Thanks Eric. It is a very unique bread with a great taste - quite a treat!