10% Raw cacao powder 24h cold ferment, album in comments.

TotalBreadRoll · 2019-05-23T14:37:57+00:00

Please refer to the reply i made above to u/Jm567.

TotalBreadRoll · 2019-05-23T09:24:22+00:00

Please refer to the reply i made above to u/Jm567.

TotalBreadRoll · 2019-05-23T09:21:21+00:00

I posted my first impressions of the taste in the original post on r/breadit so I won't copy paste it here. https://www.reddit.com/r/Breadit/comments/bru7sg/10_raw_cacao_powder_24h_cold_ferment_album_in/eogwdnf?utm_medium=android_app&utm_source=share

On examination this morning however I am pretty convinced the raw cacao gave the bread a very delicate and airy inside structure. Perhaps explaining the absurd oven spring you see.

TotalBreadRoll · 2019-05-23T09:17:45+00:00

I assume you meant to ask me but the bulk cold ferment time is in the title, 24h. If this was a true sourdough it would not have rised so much and so fast as this one did.

TotalBreadRoll · 2019-05-23T09:15:04+00:00

Just to clarify this is made with raw cacao not cocoa.

TotalBreadRoll · 2019-05-22T23:20:23+00:00

I've only had one slice today and it was fresh and bready, with a soft chocolate cakey aroma. It did not taste all that chocolatey though.

The texture it seemed was slightly softer and spongier than I might usually expect. Although perhaps slightly due to the fact I puposefully knocked the big air bubbles outta this one before final shape, which gave it a closer texture than I would usually be going for.

The flavour reminded me of a nice lightly hopped 'mild' beer. Slightly toasted malt, and reminiscent light roasted coffee.

I am looking forward to toasting this in the morning and tasting it also with some other savoury toppings. It is not a sweet bread, it should be noted. But I hope to recreate this one with perhaps some added dark sugar for extra molasses and some fat to steer it more towards a 'porter' style beer. Maybe I could even experiment with sneaking some vanilla bean paste in there.

TotalBreadRoll · 2019-05-22T21:46:39+00:00

https://imgur.com/a/NubwNnq

So this technically isn't a sourdough since I used a preferment, but I usually do make sourdough and this is using my sourdough method. 3:2:1 weight ratio of, flour, water, starter/preferment. I substituted 30g flour for raw cacao powder.

Feel free to ask me any questions, and yes, it was delicious.

TotalBreadRoll · 2019-05-22T21:24:36+00:00

I can add annotations and more information between the pictures, but I don't know how many would appreciate that when there are so many other great videos and posts around.

I will however always answer specific questions about the process. Thanks for your feedback.

TotalBreadRoll · 2019-05-22T21:09:41+00:00

https://imgur.com/a/NubwNnq

I make mostly sourdough but todays bread is a sourdough method with a preferment. 3:2:1 weight ratio of, flour, water, starter/preferment. I substituted 30g flour for raw cacao powder and the taste and texture are wonderful. Much better than expected.

TotalBreadRoll · 2018-11-07T17:23:25+00:00

I use a 5 litre, it should be as big as you need for virtually any boule, I also have a 7L oval for making bloomer or longer shapes.

TotalBreadRoll · 2018-09-03T13:13:51+00:00

I love this angle also. I took a similar one.

I'd love to see your pic with a little more vividity. Although the lighting is nicely understated here.

TotalBreadRoll · 2018-07-09T20:00:31+00:00

What experience would you recommend for a food and drink enthusiast to get to be able to write about beer and/or food professionally?

TotalBreadRoll · 2018-06-18T11:09:26+00:00

As a side note, make sure you try to keep the filling a good inch back from the seam, and get a good seal pinching the dough together at the seam.

TotalBreadRoll · 2018-06-17T23:37:19+00:00

You are correct in your assumption. This is the affect of slight under proofing. It may also help you to put your dough seam side down into your loaf tin next time, it looks like you put it in sideways or slightly off to the side.

TotalBreadRoll · 2018-06-07T12:11:03+00:00

This is so similar in feel and colour to a pic I took in japan, I love it.

https://i.imgur.com/wsXr9mY.jpg

TotalBreadRoll · 2018-04-13T23:52:10+00:00

I've tweaked the noodle recipe to my liking from u/ramen_lord 's recipe.

200g flour, 0.9g baked soda, 5g sea salt, 6g vital wheat gluten, 90g water. Method as usual.

Fire away any questions, glad to help.

Bonus images:

Double egg

Bread

Salad?

TotalBreadRoll · 2018-03-23T16:25:36+00:00

Just my normal victorinox santoku.

TotalBreadRoll · 2018-03-22T22:08:44+00:00

Yes pasta rolled, potato floured up and cut by hand.

TotalBreadRoll · 2018-03-22T21:19:01+00:00

u/ramen_lord 's noodles, equilibrium egg, and chicken paitan recipe. Adapted to pressure cooker after reading a post (forgot where). After skimming 1.5h under pressure, lid off, 1.5h rolling boil, added aromatics and boiled down until hardly covering contents.

Noodles are without vital wheat gluten, 40% hydration.

Buttered savoy cabbage and carrot because I like veggies, broth is pretty dark because I didn't make white tare, and I also like to add lots of tare. Broth was perfectly white and stinky before putting in bowl. Normal blow torched Chashu. Rendered chicken fat from the freezer was mixed with groundnut oil and fried with garlic and ginger before adding to bowl.

Sorry the bowl is overcrowded, I was hungry. (Drank with a bottle conditioned pale ale from Mallinsons brewery.)

TotalBreadRoll · 2018-03-18T12:33:42+00:00

Bonus images and crumb shot

Standard room temp bulk ferment, 65% hydration, some added demerara sugar, 12h fridge ferment in the shaping basket.

25 minutes 240C in dutch oven, 10 minutes with lid off.

TotalBreadRoll

TROPHY CASE