For today's exercise. I will attempt, the final challenge included in K.A. big month of bread.

Milk chocolate bread

https://www.kingarthurbaking.com/recipes/chocolate-milk-bread-recipe

Two interesting things about this formula,

1 Black cocoa powder 

A new ingredient added to my tool box.

2. A Tangzhong featuring cocoa powder

This is a radical never before attempted formulation. Okay I am being dramatic. For all I know this is common place in Japan? 

Smile...

Formula substitutions

Tangzhong 

Water - Substitute in black coffee 

Main dough

Special milk powder - substitute in heavy cream powder.

One note about the procedure. The formula references a very sticky dough that takes a long time to come together. I am sure such a small batch of sticky dough in the Bosch Universal will be a holy mess. I will fall back on using a porcelain bowl, time, equilibrium, and the Rubaud mixing method.

For the finished product, please follow the 🔗 below 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇👇 👇 👇 👇 👇 👇 👇 👇 👇 👇👇 👇 👇 👇 

https://www.thefreshloaf.com/node/76113/milk-chocolate-bread 

The tangzhong

I substituted brewed black coffee for the water.

The initial mix. It was a good call not putting this into the Bosch. After a Thirty minute rest, the aggressive rubaud will begin.

The dough gluten strength build. After two rounds of rubaud mixing at Thirty minute intervals, the dough is much more manageable. Albeit still quite sticky. 

One hour untouched bulk fermentation. The dough is pillow like, and nicely doubled. 

The preshaping, and final shaping.

The End Game. 

I have a good feeling about this one. The final proof took 85 minutes. I wish I had an 8X4 loaf pan. That being said, this 9X5 one should be fine.