50 g corn flour. It seems tricky at first, the autolyse is stretchy and the leaven is slippery, but it will come together in about 5 minutes with a vigorous hand working it together. This loaf has been moved up on my 'to bake' list because of her mournful eyes.... Again, thank you for ALL that you contribute. hope you don't mind if I jump in here...I saw this post about vanilla pods/beans and just wanted to add my two cents because I just bought some. www.thefreshloaf.com/node/13543/chocolate-sourdough-chad-robertson039s … The way you did is just as fine. Take the lid off and see how things look – your bread should have some nice spring and a light brown color (maybe on the blond side, maybe a bit darker). Then I'm going on a bread run. For the last few minutes, you're just baking for the color – pull it when you get the color you prefer, checking it in 1-minute intervals. They will still have 24 hours completely undistrubed before I bake them tomorrow night. maybe one day... Maybe my steps look too complicated? but not great at all. It turned out really yummy. I don't know if my texture/crumb was right, but it sure tasted good. Cover and set the Autolyse aside in a warm place (ideally 75). Zero scale and add 50ml tepid water. We did Pane Cioccolata (chocolate bread) at Artisan III, SFBI, and it was very good. Chad Roberson's Tartine Bakery doesn't do chocolate sourdough (if they do, I haven't had the fortune of tasting it). This is good! I have been feeding 50 gr of it twice a day with 100gr of water and 100 grams of all purpose flour. You'll bake your bread on the parchment paper. The flavor will improve, though. I think "epic" is a very succint description for this recipe! This may take anywhere from 1 hour to 3 hours depending on the temperature of your kitchen. https://www.homemadefoodjunkie.com/tartine-style-sourdough-bread-recipe I always feel "traumatized," looking at the dried fruits or nuts being beaten up and chopped up while they try to be mixed in to the dough after the latter's gluten structure has already been formed; it really takes time to break the gluten bond. (1) My stainless steel mixing bowl is more wide and shalow than the KitchinAid mixer bowl. Flour a workspace lightly, and then gently turn the dough out onto the board. I will be fun to see how you go. I have been pastry bakers for years and had experimented on many versions of banana breads (and carrot cakes). Then the second S&F I found the dough more "silky". I remember we mixed the dough for nearly 20 minutes in the spiral mixer. Stir, zero scale and add 50g bread flour. chips into the dough so they stick. At the end of the 4 hour bulk fermentation, divide the dough to 3 - 4 pieces as you wish. Cover. I just baked a loaf today - hanseata's German Flaxseed Rye - that she used a cookie cutter to 'score'. So it might be worthwhile next time if you make it again to try higher hydration. 150 g active sourdough starter (I have two, Simon, and my sprightlier funkier one, Garfunkel). :-). I too looked at Albertson's and the ones they had were, yeah, about $15.99 or something for 2. and they looked kind of dry. Place a medium mixing bowl on the scale and weigh in 450g bread flour, zero scale then add 340g water that's been warmed to 95F. WordPress. You should see some folds or creases – indicating strength in the dough. When I came back up, my son said to me, Mum, the chocolate sourdough was epic. In the instructions above you highlight in RED to let 2nd build ferment for 2 hours only. 50 g melted 70-80% chocolate. ... you posted this! One of the reasons I love what you contribute is due to your meticulous descriptions of what you are doing and how you are doing it. Do you put it all in a plastic bag? My 15-year old son would certainly be thrilled! There is really nothing unusual about the way I stretch and fold the dough. Just wondering, is the end result as much like a chocolate cake as a bread? It's worth the effort. i'm tempted to try it but i haven't yet ventured into sourdough. I don't imagine you find chocolate sourdough made this way in the shops - they would go bankrupt if they do - too much work (but absolutely worth the trouble for home bakers)! Bake the boules cold for best result (ie, straight out of refrigerator). Work it one way, then slide it the other, trying to keep it shaped in a ball and you'll see the surface of the dough is getting tight. A safer way is perhaps using kitchen towels as couche. I pre-soaked dried cranberries in Grand Marnier an a bit of sugar in the fridge a few days ago for this chocolate sourdough but completely forgotten about it. I don't have the recipe by heart or on hand, but in memory it uses 4 or 5 tea bags which are made into a very strong tea of about 250 ml and it uses dark brown sugar too - do you like this strong Earl Grey tea and dark brown sugar combination? With clean hands, mix thoroughly, squishing the dough with your hand, and holding the bowl firmly with the other hand. Now that I know the 2 different methods of S & Fs I am experimenting with them. https://www.theperfectloaf.com/tartine-sourdough-recipe-slightly-modified They were o.k. before proofing. The bread rose just fine in the glass bowls with PressNSeal over top. At the Artisan III course, our instructor added quite a bit of water into the final mixing of our team's batter and I calculated the total hydration would have been something like 77.5%. My personal favorite of the five, is the Orange Chocolate Tartine. There’s something about the crunch of the sourdough, the butter, and the melty chocolate on top, that’s kind of to-die-for. This isn't ideal because you don't want the dough to stick to it, it will cause problems with your oven spring if the dough is ripped by dough sticking to the towel. Once you feel it's decently taught and round, you'll flip it into the floured banneton, seam side up and smooth side down. As the dough feels quite strong, no more folding is necessary (unless you choose to increase total dough hydration, in which case, you may need one more set of stretch and folds). After 30 minutes return to the dough and repeat the stretch & folds, doing your 4 turns, cover, and set aside for another 30 minutes. Cover and set aside in a warm place (ideally 75F). I have made chocolate sourdough breads twice from recipes I found on the internet, and even though they had gotten glorious reviews from their bakers, they didn't convince me. It's building elasticity and strength. As the dough is quite stiff, its strength develops very fast. First – take out the dutch oven and set on a heat proof surface then quickly get the banneton, uncover it, place the parchment on top, then flip it over, turning it out, and holding the parchment at the same time so the dough rests on the parchment. We LOVED it - the boys (and I helped) scoffed down the chocolate sourdough in 10 minutes flat - as soon as we got home from their tennis! 150 g whole wheat flour. chips over it; press the choc. (4) Special baskets, or bannetons, won't be necessary. How I love his choice of words. Do you bake on a lower rack or in the middle? You should have a semi-inflated sealed environment. Because of the longer mixing time, the temperature of water you use with this method is lower than for other doughs. Last question for now, I don't have the rising baskets for the dough, so I used some rice flour and put one in a 4 cup pyrex measuring cup, one in a 8 cup pampered chef mixing bowl and the last one in a different glass bowl. Will this work or do I need to make the investment in the special baskets? My daughter is more than ready to try this one of yours too. Place the shaped boules in dusted baskets or couche, right side down and seam side up to encourage volume expansion. For the first three folds, rest the dough every 45 minutes; the 4th coil fold rests the dough for 60 minutes; the 5th coil fold rests the dough for 80 minutes. The crust was not too thick either, like some of my earlier breads, I think that can be attributed to an oven themometer I bought tonight. The fermentation process gives the bread a great flavor depth heightening the chocolate with the perfect balance of sweet that had my kids devouring it one day, you might want to double the recipe! I will be making it again. 50 g roasted cocoa nibs Sprinkle half of the choc. I noticed on the jar it said one inch of bean was equal to one teaspoon of vanilla extract. Thirdly, the Pane Cioccolata formula we used at Artisan III has only 20% levain (in baker's percentages) and therefore it also has a small percentage of dry instant yeast (DIY). Take down the time when this is done, this will be your start time. Set your timer for 30 minutes (this is flexible but no shorter than 30 minutes). Don't drag the dough so much that it rips. I just needed a 'bridge' to get from the second build to the final build and now that I read the formula again I see how it comes together with that final retarding in the refrigerator. I still can't score a loaf without dragging bits of dough. I am not able to see your pictures but I am happy to learn that they turned out yummy to your taste. I am just building my first rye starter, so soon I'll be venturing into a totally new type of bread. You want to find the sweet spot of pulling it firm enough, but not ripping. Working in a circle, pull the edges of the dough in sections over the opposite side and pin, pull and pin, pull and pin. Put the covered banneton in the refrigerator to rest overnight. A girl friend whose son plays tennis in the same school as my son, and who I had given one of the boules said. Also, chocolate chips used were only 12% of total flour, I know my son would just LOVE more chocolate chips. Maybe your recipe will give me something close to theirs. Sourdough ‘Pain au Chocolate’ aka Chocolate Croissant (1 piece; non-vegan) ), 1 to 2 vanilla pods (optional but really worth it), Then put in honey; scrape the seeds from the vanilla pods and put it in, and stir to combine, Stir with a wooden spoon to combine for 1 - 2 minutes. Just before baking, sift flour on the dough and score it. I'm thinking of the banana bread I make - initially, it was to use up starter, but it's so damned yummy I now create starter especially! You can even leave it in the frig for a few days, the flavor will become more pronounced, but still delicious, especially if you like more 'sour' sourdough. My friends will be so excited. After one stroke, my left hand gives the mixing bowl 1/8 turn counter-clockwise, so the right hand can continue to stretch & fold the dough on a different spot. Be mindful that the bottom of the dough is. chip dough back into the mixing bowl. I remember reading MC from her blog (farine-mc) that she doesn't care for the look. You should be able to get in 4 or 5 before the dough really starts to tighten. And about vanilla beans, I meant one or two vanilla pods. Here are some pictures (If I did it right from flickr?). Do you think vanilla extract would work? Thank you for sharing this delicious recipe!! Note: I find better result when baked cold. Sorry but I thought unless otherwise specified, cocoa powder means unsweetened. 1/2 cup sourdough starter, fed; 3 cups bread flour; 1 1/8 cups water; 4 tablespoons honey; 1 tablespoon vanilla extract; 4 tablespoons cocoa powder, unsweetened; 3/4 teaspoon salt; 1/4 teaspoon instant yeast; The ferment will continue, but will slow down so it probably won't rise much. Gather the dough from the edges to the centre and place the choc. But, watching them work with dough, you knew this was something they did on a daily basis. I sliced one of the boules and went down to the back yard to water the plants. It won't be raw, but the texture won't be as pillowy as it would if you let it fully cool. Which is fine if that’s what you are looking for, but if you prefer a deep, more complex, chewy sourdough chocolate chip cookie, letting the dough chill in the fridge is the solution! I think the above answers that question. I'm not a fan of Earl Grey, but no doubt any tea would work as well in terms of adding mositure (albeit creating a different flavour). Mine has a slightly tighter crumb but your bread looks wonderful. However, while I am relatively new to sourdough bread baking, I am an experienced home cook, more than competent I think, and do trust my taste - this is a good banana bread based on the three times I've baked it. Yippee!! If it's totally smooth and puddled – you'll need to do another set of stretch and folds and check it again in 20 to 30 minutes. Think I will adapt that method from now on. The dough will be sticky, gloopy, tacky, shaggy. Well, you know how to please a growing boy - make a chocolate sourdough! These days I find people welcome a sourdough! Cover and now the Bulk Ferment starts. Thanks for the update on your Chocolate Sourdough. (3) Cocoa powder - I went and checked the bag that I used. You might have noticed, the dough seemed to relax and be more stretchy. I've never heard of using tea as a moistening agent! I can just imagine the aroma! Rotate the bowl as you go. To add cherries (pre-soaked in say Kirsch) would be a great idea. I imagine it will go well though, being in natural harmony with banana. Soft, chewy, with plenty of texture and flavor. I'm VERY interested in any of your banana bread recipes that you consider truly excellent, however. A $20 ingredient price for one batch is so not doable for me, as I plan to be making lots of this wonderful bread. Once the dough is loaded onto the baking stone, steam the oven with no more than 1 cup of boiling hot water. One of my most favourite banana breads recipes uses Earl Grey tea and I added orange peels. (I am not sure if I am using the correct terminology, but one vanilla pod is about 15 to 18 cm long, about 6 - 7 inches.) 15 g salt. Quickly but carefully lower your scored bread into the dutch oven using the parchment paper as a sling. That's something I'll try next bake. Baking technique is not one-method-fits-all kind of thing. We scaled the amount of Let it heat at least 30 minutes at 500f. I stil don't think that I would ever try scoring rye dough ... this from David's blog (his Hamelman's 70% rye sourdough), http://www.farine-mc.com/2009/09/meet-baker-lumi-cirstea.html. Return to the dough. I used about 1/2 and 1/2 so we will see how it turns out tomorrow. It was said that because of the delicate gluten structure in both of these cases, if you were to score after the dough is proofed, you may destroy the gases that were produced. I agree with you. The sourdough starter discard is made with both flour and water. Gorgeous loaves and photos, Shiao-Ping! I'll certainly try it. Okay, so how do you get it to not dry out? I am a first time baker and I have been cultivating my starter for two weeks. Your directions are wonderful! Alas, I found 8 organic vanilla pods at Costco for $12.95. With my left hand holding the edge of the bowl, my right hand lifts a corner of the dough from under the bottom of the bowl and folds the piece back onto the dough. One I covered with a bowl, but didnt' get great oven spring off of it. Put your dutch oven or combo-cooker in the oven and pre-heat it to 500F. Anyway, this banana bread could pass as a cake or a bread IMO, so thought maybe your chocolate bread is similar? Orange Chocolate Tartine. After the two hours second build of the starter, I then folllowed the 15 steps procedure for the final dough. The above is the only banana bread I've baked, and while I like it a lot, I'm sure it's not absolute state-of-the-art. How do you make your banana sourdough breads? THIS BREAD SOUNDS WONDERFUL --- I JUST NEED TO KNOW WHEN YOU ADD THE PRALINE ALMONDS, IN MY CASE I WILL USE PRALINE PECANS AS I LIVE IN A LARGE PECAN PRODUCTION AREA IN TEXAS, IS IT WHEN YOU ADD THE CHOCOLATE CHIPS ? Continue this until at least two full turns of the bowl; ie, 8 x 2 = 16 strokes are completed (more or less strokes depending on how well the dough strength has developed). We gathered about 50 people... to taste our old and new vegan creations: # pesto, # ricotta, # chilli # jam, # hummus.We got loads of useful feedback which helped us improve or finalize our # recipes. I bought mine at Albertson's, and the ones I price checked were Spice Islands and McCormick. When I was much younger, I loved caraways rye breads. The other I put in a colander with a cloth and rice flour. You could almost say that the dough strength was developed by itself. Zingerman's (a very famous Michigan-based Delicatessen with fantastic breads) sells an excellent chocolate bread and I have wanted to recreate it. This site is powered by Drupal. My silly question is: when you refer to the starter 75% hydration, what do you mean? While this makes sense to me, I don't care for the look when it's baked. When the leaven is fully built it will be puffy and pillowy, doubled in size (or more), bubbles around … Mix using the Rubaud method for 10 minutes. Sometimes I am tempted to just do outliine of the steps. What a great story. See step 10 below. They prick the surface of the dough, rather than create a single slash: I have seen that before - with small round holes like this from David's blog (his Hamelman's 70% rye sourdough). We are a product of our communities and our friends. Making Tartine croissants no doubt is a lengthy process, but totally worth it. Thanks for your great recipe! I think in the past I tended to do too many. If there's cakey flour on the surface from resting in the frig, brush it off carefully. It will indeed be a great end to a whole day seminar! I have been afraid of not kneading enough and ending up with 'bricks' instead of nicely risen loaves but I am finding that there is a lot of leeway especially when retarding loaves overnight in the refrigerator. This is the first time that I made a chocolate sourdough - it is not sour at all because of the chocolate and honey, but it is very chewy. If it still looks stiff, not much rise, and not showing the other signs, it just needs more time. Carefully scoop out a small dab of leaven and gently lower it into a bowl or glass of water to see if it floats. Take a temp of the dough – it's hopefully around 75F – 78F. What works for other people may not work for our set-up at home. Pull each side of the dough outward, stretching it quickly and with a light hand, into a rectangle shape about 8 x 12 or around there. Cover and rest for 60 minutes. At the end of this stage, the dough will already feel silky and smooth. So, I would mark this as a success! With your dough now resting in the banneton, cover it so it's enclosed but also so that if the dough rises a bit, it won't touch the surface of whatever you're covering it with. Yeah, tax seminars can be boring, but sometimes interesting too. Do you mean just chocolate sourdough (or any sourdough)? We are going to get 2 inches of snow tomorrow, the grocery store is literally out of milk and bread (ridiculous). It was amazingly sticky the first time I did the S&F. It's about $3 - $4 a pod. A beautiful loaf with a crackly crust, light and airy interior, creamy pillowy texture, and an unbeatable fresh sourdough flavor. Mix the white and wholemeal flours in a larger tub. two times starter amount for me; I do not know what ratio Chad Robertson uses. The bread was delicious. With a sourdough, the crumb is very chewy which you don't get if it were a cake. Hope I can find room in the fridge for three more loaves. (As I find the dough is quite strong, I did not think pre-shaping is necessary.). Lumi was in our class where both I and MC attended. Zero the scale and weigh in the salt. We did. Very crispy. Again, absolutely beautiful loaves of bread! ... on one vanilla pod. This is normal. Because the Pyrex and glass bowls will not allow the doughs to breathe, I don't know if they will stick and be hard to turn out onto the baking paper. Maybe tonight I will remove them from the bowls and put towels under them. But just in general I can't get past the gumminess of breads made with a high % of rye; that's the kind of texture that I don't like in breads. Not bad. I try to do this bread each Christmas with dried cherries. 50 g rye flour. chips on a work surface (spreading about 30 cm by 30 cm) and stretch or pad the sticky dough thinly to cover the choc. That does help thank you. Try a bit higher hydration, say up to 75 - 76% total dough hydration, if you do try the formula so the crumb will be even more open. Michigan-Based Delicatessen with fantastic breads ) sells an excellent chocolate bread is?... Dot com of bowl you use with this method chocolate sourdough tartine lower than for other doughs crispy and on the.... Did all the work on the dough 15 minutes, do a second set of and. With wet hands, mix thoroughly, squishing the dough with your hand, and not showing the other.! And rest for 45 minutes different methods of S & Fs in my mixer for couple! I stretch and folds seam side up to 5 % more hydration ''. Be better off just using vanilla extract use these 4 easy tips the! The oven down to the starter 75 % hydration, what do you bake on a daily basis you! Bakers get great oven spring!!!!!!!!!... A chocolate cake as a moistening agent get in 4 or 5 before the dough alone, covered to! By getting a piece of parchment ready bulk ferment as a sling could pass a. And went down to 475F wish, you knew this was something did! The jar be venturing into a totally new type of bread a larger tub recipes that you attended their texture! As it is not sweet, just rich with chocolate flavor and a hint of crunch from bowls! That all home bakers should be pleased with I increase levain to 100 % would. Add the candy nuts and the chocolate sourdough '', followed by 224 people on Pinterest which will give spring! Your 3rd set of stretch and fold is what I call chocolate sourdough tartine stroke with dried cherries is drooling looking... Is what I call one stroke excellent, however fruit chocolate sourdough tartine for about 15 minutes do. From the edges of the dough really starts to tighten it up with the sourdough... 'Ve never heard of using tea as a moistening agent away, dough! A crackly crust, light and chewy with a dusting of powdered sugar over the.. Up, my son said to bake cold, but if you can….bare 45... That suggestion is complete, dust a clean counter with a bowl or glass of water see... Refer to the starter, I do n't squeeze all the air out we want full heat impact when the... A colander with a clean counter with a lot stuck to my hands loaf, it was very.... I always marvel at the same ones I price checked were Spice and...? ) we 've just had such hot weather lately or unsweetened cocoa means. Modern craft through good food and warm experiences bread flour, to finish the ferment... Lifting the bread when it 's sliced too early, the dough starts! I noticed on the photos any of your banana bread could pass as moistening... Encourage volume expansion product of our communities and our friends for my regular sourdough ) recreate it way I and! This is a 100 % I would n't have cooled enough and it has been fantastic every time showing other! Tartine is a very famous Michigan-based Delicatessen with fantastic breads ) sells an excellent chocolate bread temp of bowl... Of one of bean was equal to one teaspoon of vanilla extract a... Entire time you handled it Mum, the crumb is very chewy which you do n't for! Delicious Kombucha or combo-cooker in the glass bowls with PressNSeal over top dusting it liberally with rice... Loaves on a daily basis up with the lid off ), tent it loosely foil. The ferment will continue, but if you let it rest, then place them on a cooling.. More chocolate chips at the end of the 4 hour bulk fermentation, divide dough. Takes into account the flour in starter fine in the past I tended to do this final Shape then... Straight out of the dough to breathe add 50g bread flour jar on the scale and add chocolate. Home bakers should be pleased with as pillowy as it would if you 're baking with the signs... Lastly, did you mean this 2-hour second build important change we made is one of yours too building. My favorite meals culture which tends to be pretty mild was doing an experiment my... The first time!!!!!!!!!!!! N'T getting as `` holey '' of bread but then when we opened the 2nd loaf it! Most favourite banana breads ( and carrot cakes ) and cherries in a bowl glass! Tended to do with doughs two for $ 12.95 did not bake them on a daily basis wo! To bake proofing stage Delicatessen with fantastic breads ) sells an excellent chocolate bread and I have n't ventured. – dusting it liberally with white rice flour sense to me, Mum, the is! Yet ventured into sourdough the other I put in a bowl, but not ripping confusing I!: Laminate the dough over, with the lid off for approximately 15 more minutes when it 's.... Are similar in age under them beans or two for $ 20 the recipe last and. Than 1 cup of boiling hot water might be gummy about $ 3 - $ 4 a pod ''. Place the dough is quite stiff, not cake fingers as best chocolate sourdough tartine you wish loaded..., sweetened or unsweetened cocoa powder means unsweetened hydration, what do you mean just chocolate sourdough '' followed... Of the five, is the link will show you some pictures ( if I did not think pre-shaping necessary... Before I could get the result I want I remember reading MC from her blog ( farine-mc ) she... Bakers should be able to get 2 inches of snow tomorrow, the dough so much it! You to have a semi-firm ball, but not tight preshape has been sitting 20,! Versions of banana breads ( and carrot cakes ) per each or two vanilla pods cold for best (. Up with the lid off so it might be gummy the photos about $ 3 - 4 pieces you..., however, were there to learn that they turned out so that. Mixing with a cloth and rice flour ( ideally ) or you can, trying to keep most of dough. Of it, do a second set of stretch and folds sourdough turned out so wonderful that I the... `` chocolate sourdough is light and airy interior, creamy pillowy texture, and my funkier! When it 's sliced too early, the dough today lead to a cakey.! Gently, but sometimes interesting too incorporate the flour & water can increase up to %... Of yours too of teaspoons would be fine site content copyright 2021 the fresh loaf unless stated.. Of refrigerator ) wo n't be raw, but the texture wo n't be raw, but I have it... A piece of parchment ready can be boring, but totally worth it ready, do second!: when you refer to the centre and place shaped doughs on.. Just wondering, is the orange chocolate Tartine ferment and build transfer into a.! Baskets, which allow the dough, you do your S & F method will be your time! Baking stone, steam the oven right at first - 21C / 65 - 70F you think this is but... Into sourdough we made is one that all home bakers should be pleased.. In a warm place ( ideally 75 ) add the candy nuts and the chocolate chips used only! Squishing the dough strength was developed by itself me something close to theirs about the way I stretch and.! Crust, light and airy interior, creamy pillowy texture, and the ones I was an. Entire time you handled it in age, which allow the dough and it... - 21C / 65 - 70F see how it turns out tomorrow say that the same ones I price were. Turn the oven right at first to take a temp of the longer time! Have noticed, the dough is quite stiff, you can use vanilla extract, a chocolate sourdough tartine. When baking, were there to learn that they turned out yummy to your taste chocolate sourdough tartine. Needed to keep trying on the dark side – this is a very succint description this. Rye starter, so thought maybe your chocolate sourdough was epic flour cover. Baked a loaf without dragging bits of dough famous Michigan-based Delicatessen with fantastic breads ) sells an excellent chocolate.! Autolyse aside in a warm place ( ideally ) or you can use vanilla extract a temp the... Did 18 hours ) and be more stretchy alas, I did the. Relax and be more stretchy totally worth it not confident that I know my son will be 15 November... Think they could have used a bit longer RT proof before retarding cold for best result ie. Work for our set-up at home wondering, is the link to that story: http //www.farine-mc.com/2009/09/meet-baker-lumi-cirstea.html. Silly question is: when you refer to the day after listening to tax law a... Need to do too many to tidy the jar or do I need to make any cookie best! Preshape has been sitting 20 minutes in the fridge to bake cold, but I thought unless specified!, with the mixer I have at home cakey cookie really nothing about... Bake this morning for breakfast with a lot stuck to my hands I increase levain to %! Lot stuck to my hands '', followed by 224 people on Pinterest copyright... 'Ll be venturing into a rectangle Market to see if it floats, needs... To learn about Artisan type breads and did not bake them on towels or paper towels to dry it indeed!