Wondering why my chocolate loaves turn out so much “better” than my plain loaves. With my chocolate loaves I consistently get nice ears, a really good oven spring, and crumb, while with my normal loaves I don’t usually get an ear and the shape is hit or miss.
Chocolate loaf recipe:
360 g bread flour
320 g water
30 g cocoa powder
80 g starter
8 g salt
100 g chocolate chips folded in on last stretch and fold
Plain loaf recipe:
500 g bread flour
375 g water
85 g starter
10 g salt
I follow the same recipe for both: mix ingredients, 4 sets of stretch and folds spaced 30 minutes apart. BF until ~2x in size. Shape, rest 30 minutes, shape and keep in fridge overnight. Bake at 450F for 30 minutes covered, then 15-20 minutes uncovered.
by RosySalamander
18 Comments
Same with mine. I think maybe it has something to do with the sugar content.
Contrast?
Cocoa is high protein
They both look so yummy!
i prefer this color. it’s just subjective.
https://preview.redd.it/0m823snknvqe1.jpeg?width=3024&format=pjpg&auto=webp&s=2b4deec6dcff99f7c802eeea8c4f96bb5edfbd58
black don’t crack
Cuz chocolate
Idk but I know I’d pay good money for that chocolate loaf
Is this yummy?
Personally I would give the plain loaf longer time in the oven, or if you’re baking in a Dutch oven take the lid off earlier. You can get some really good color & flavor development on the crust which helps with the visual appeal.
I’m guessing acidity has something to do with it.
Bake longer, get some colour on that thing! Browning = Flavour
They both look beautiful and delicious.
I’ve been thinking about making a chocolate loaf but it’s intimidating. These both look amazing
Brown food is really good
I always wondered if it is the sugar? Gives the yeast a sweet little treat right?
You don’t add sugar to your chocolate loaves?
Sweetened or unsweetened powder? What about the chocolate chips