I'm pretty pleased with how it turned out. It tastes fantastic. Soft and moist but still has a delightful chew. Based on the KA recipe. Question though, the outer light layer seems to be thinner. The recipe says to divide the dough evenly for the dark and light parts, but it seems to me the outer light dough has to stretch further. If I want a more even looking swirl, should I make 60/40? Or does the difference have more to do with the extra kneading the dark dough gets when introducing the black cocoa? Thanks for any advice.
by Quiverofshivers
3 Comments
Your loaf looks like theirs does. I made the tiger milk bread this week which has more of a 60/40 split with the lighter dough wrapped around the dark before being cut in half and twisted. Visually it looked even once baked. So if you want the lighter dough to be thicker than the dark, I say go for it. Tweak it next time. It will probably change the hydration on the dark dough so add water as needed to work in the cocoa mixture.
Awesome
I think the swirl looks pretty cool!