Mocha Soft Sourdough Loaf

by - June 17, 2019






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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

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

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
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

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


METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. 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:
  1. Mix all ingredients in a jar and cover.
  2. 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:
  1. Heat up milk in a small sauce pan. Stir in instant coffee until the coffee dissolved.  Set aside to cool.
  2. Put all ingredients, including the 150g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 15 minutes until the dough comes together and window pane stage.
  3. 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.
  4. 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. 
  5. 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.
  6. Fifteen minutes before baking, preheat the oven to 180C.
  7. Bake at preheated oven for 30 minutes, or until golden brown.
  8. Remove bread from oven and let them cool on rack completely before slicing.


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4 comments

  1. My family and friends love it so much. I tripled the coffee powder for stronger flavor,added chocolate chips and raisin.

    ReplyDelete
    Replies
    1. Hi 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.

      Cheers :)

      Delete
  2. 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.

    ReplyDelete
    Replies
    1. Hi there,

      Thank 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 :)

      Delete