Mocha Soft Sourdough Loaf
I don't understand why but my hubby doesn't like chocolate in bread. So, I added some coffee to make it into Mocha Bread instead. Luckily, he likes this one. I personally don't mind chocolate bread. You must wonder why I always take the extra step to prepare some Yudane but the outcome is totally satisfying. Bread made using Yudane method always stays fresh longer. Please visit here if you would like to understand more about the Yudane Method.
Characteristic of this bread: The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days. The taste is not very sweet.
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Mocha Soft Sourdough Loaf Using Yudane Method Recipe
Yields: 1 loaf
INGREDIENTS:
Yudane:
40g bread flour
36g boiling water
Levain:
50g sourdough starter (100% Hydration)
50g bread flour
50g water
50g bread flour
50g water
Main Dough:
160g bread flour (I used high gluten Japanese Bread Flour)
10g cocoa powder
1 sachet (1.7g) instant coffee (I used Nescafe), add more if you prefer strong coffee flavour
10g cocoa powder
1 sachet (1.7g) instant coffee (I used Nescafe), add more if you prefer strong coffee flavour
30g brown sugar (I used organic brown sugar)
1/2 tsp salt
20g butter, room temperature
35g egg, whisked (from 1 egg and balance reserve for egg wash)
40g full cream milk
40g full cream milk
Utensil:
250g loaf pan (6.5" X 3.5" X 3.5" or 16.5cm X 9cm X 9cm) or loaf pan (8" X 4" X 4" or 20cm X 10cm X 10cm)
I used 250g loaf pan in this recipe
I used 250g loaf pan in this recipe
METHOD:
Yudane:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
- Cling film and place in the fridge for at least 4 hours or overnight.
- Take out from the fridge 30 minutes before using to return to room temperature.
Note: I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.
Levain:
- Mix all ingredients in a jar and cover.
- Let it ferment at room temperature (approximately 30C) until tripled. It took about 3-5 hours depend how strong is your starter. The total weight should be around 150g.
Main Dough:
- Heat up milk in a small sauce pan. Stir in instant coffee until the coffee dissolved. Set aside to cool.
- Put all ingredients (except butter), including the 150g sourdough starter (levain) and yudane dough into the bowl of a stand mixer. Using the dough hook, knead for 3 - 5 minutes until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until reach window pane stage.
- Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel. It is fine if the dough doesn't rise until double the size after 1 hour.
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a ball. Flatten with rolling pin into a dish. Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan. Let it proof at warm and dark place until the dough reaches the height of the pan. It took more than 2 hours. This one took approximately 4 hours. To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
- Fifteen minutes before baking, preheat the oven to 180C.
- Bake at preheated oven for 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
General Notes:
- For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
- The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
- Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
6 comments
My family and friends love it so much. I tripled the coffee powder for stronger flavor,added chocolate chips and raisin.
ReplyDeleteHi there, Thank you for your feedback and trying this recipe. I am glad that you and your family like it. It sounds yummy with the stronger coffee flavor and additional chocolate chips and raisin. Maybe I should add raisin too next time.
DeleteCheers :)
Hi, thank you for the recipe. The loaf turned out wonderful with additional chocolate chips. The only thing was the prominent sour taste with such high amount of levain. How much would you reduce the levain if a less sour loaf is desired? Thank you.
ReplyDeleteHi there,
DeleteThank you for trying this recipe and for your feedback. I am happy to hear that it turned out wonderful. I used 75% (150g) of levain in this recipe. You may cut down to 40% which is 80g. Another way is use the levain when ferment double instead of triple.
Cheers :)
Hi do you think it will be ok to modify ur usual loaf bread recipe (with yudane method) to include the coffee powder and cocoa instead of using sourdough?
ReplyDeleteHi, Yes. It should work too. Cheers :)
Delete