I totally forgot that breads that contains sugar needs a lower temperature to be baked and to avoid being brown. Luckily I have not ruined this one ... but it faded away the cocoa powder decoration so I had to use a light trick to make it more visible for this photo. Enjoy!
Ingredients:
- 1000g bread flour
- 500g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 10g fresh yeast
- 20g salt
- 50g milk powder
- 50g sugar
- 10g curcuma
Directions:
- Mix all ingredients for 4 minutes on a low speed and 15 minutes on a higher speed.
- Bulk fermentation 1h30 at room temperature.
- Preshape 3 oblong loaves and let the dough relax for 15 minutes.
- Shape the final loafs.
- Final fermentation in lightly floured bannetons 1h30 at 24ºC.
- Preheat the oven at 260ºC with the baking stone inside.
- Bake with steam in the first 15 minutes at 240ºC and continue for another 30 minutes reducing the temperature to 200ºC.
This recipe was inspired from Le Larousse du pain - Eric Kayser, page 142.
7 comments:
Wonderful Denisa
Thank you very much, Tiziana.
Beautiful! Can you tell us how you did the cocoa powder decoration? Thanks! :-)
Thank you, Susan. I have used a stencil (a cut plastic foil with a decoration) over which I have sprinkled cocoa powder.
hello.
How are you doing the flour painting on the top of the bread?
Thank you RC
I mean How that ists so precise and its stick to the crust.
Radim Capek, before baking the bread, I first use a spray with water to moisture the surface of the loaf and then, I put a stencil over the bread and sprinkle flour. I remove the stencil carefully and this is how I get the pattern.
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