Hello,
I made Marbled Rye dough this morning, its rising now. It is the Peter R. recipe from BBA. This is a test batch for me, my first time making this bread. I used dutch cocoa for the dark dough, but I think it should have been regular unsweetened cocoa instead. Will this impact the flavor much at all? How so?
I also used whole grain rye flour as I do not have light rye flour on hand. Will this just be a heartier loaf? Or have I created a monster?
Thank you for your expertise. I wish all of you a happy 2015.
Marci
if it is less than 30% you probably won't notice the difference.
Hi Mini,
According to the formula in the book, the rye is 30.8%. The recipe called for 6 oz white rye for the light dough and another 6 oz for the dark. These are mixed with the 13.5 oz of bread flour for each too.
will be just a little bit darker, no biggie, more delicious in fact. Dark rye will ferment faster so watch those rises!
Can't wait to see the finished swirls!
Thank you! The bread is out of the oven and has cooled a bit. I cut into it, probably a bit early but the rye tastes good. I made the random marble with dark and light pieces pushed together, and I must have been too gentle with shaping because there are some spots on top where the two doughs split away from each other, next time I will do better with that. I am still a bit confused about the cocoa. The recipe calls for one ounce, or two tablespoons. When I was mixing the ingredients it seemed two tablespoons would not create a dark enough contrast of marbling that I see in pictures, but a whole ounce was a lot more than two tablespoons (?). I ended up using the whole ounce to get the very dark contrast. I think I will try this bread again using caramel coloring instead of cocoa.
Marci
interesting. My imagination is going overtime. Might try misting the cut pieces next time to get pieces to stick together. Just the thought... can't wait to see the crumb!
I'm no expert on Cocoa, but I know there are some posts about it. It is amazing how much sugar is cutting the cocoa these days. Keeps one reading packages in the isles. Compare the carbohydrate levels of the cocoa, use the one with the lowest.
Other ways to darken the crumb might be to toast a little bit of the rye flour or pulse some already baked rye crusts. Instant expresso powder or add "Postum," yes it is now being made under new management. (see wiki)
Valentine's Day is a coming, might want to try some beet juice? or grated beets to offset the dry cocoa powder. :)