Orange Chocolate Soft Sourdough Bread - Stiff Starter

by - February 27, 2021

Orange Chocolate Soft Sourdough Bread

Orange Chocolate Soft Sourdough Bread

Orange Chocolate Soft Sourdough Bread





After successfully baking  Orange Cranberry Soft Sourdough Bread using a stiff starter dough  I attempted an Orange Chocolate Bread inspired by the zebra patterned bread by Baking with Gina.  I like the flavours of dark chocolate paired with orange and I thought orange and chocolate may go well together in bread too.    I was a little lazy and just did a simple design hoping it would come out like a checkered design but, it turned out like this. lol...

However, the bread is delicious, soft, fluffy and moist.  It lost a little bit of the moistness the next day but it was still soft.  The pictures taken was on the second day.

GENERAL NOTES:

KNEADING TIME
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.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
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. 

PROOFING
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 dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. Proofing Test:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
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.

SOURDOUGH STARTER
A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak.  

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

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.


Recipe - Orange Chocolate Soft Sourdough Bread (Stiff Starter)

INGREDIENTS:

Stiff Starter (50% Hydration):
60g sourdough starter (100% Hydration), preferably use at its peak 
180g bread flour (I used Japan High Gluten Flour)
75g water

Main Dough:
140g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
35g brown sugar (I used organic brown sugar)
1 tsp salt
2 1/2 Tbsp (20g) milk powder
25g butter, room temperature
45g egg, whisked (from 1 egg)
15g water/milk
50g orange juice (about 1 1/2 medium orange)
Zest from 1 orange (I used 1 1/2 Orange)
5g cocoa powder

Egg Wash:
1 egg + 1 tbsp water

Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

METHOD:
  1. Stiff Starter 
    1. Dilute starter with water, mix in bread flour to become a dough. 
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 7 - 8 hours depending on your starter.  You can also prepare and leave on your kitchen counter, let it rise until triple in several hours and use at its peak.
  2. Kneading Dough:
    1. Put all ingredients (except butter and cocoa powder) into the stand mixer bowl. Include all the stiff starter. 
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 1 minute or until all incorporated. This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough. 
    3. Change to hook attachment and knead for another 4 minutes or until the dough comes together. The dough at this stage is sticky and wet.  Add in butter and continue knead for 10 - 15 minutes or until dough comes together and reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
    4. Once achieved window pane stage, divide the dough into 2 portions: 
      1. Orange Dough (357g - 55%) - Shape into a ball and let it proof in a clean bowl.
      2. Chocolate Dough (293g - 45% - Add cocoa powder and continue kneading with machine until all combined.  Shape into a ball.
  3. First Proofing/Resting The Dough:   
    1. Let the dough proof until it doubles. Usually double proofing dough will yield slightly taller bread because of better oven spring.  My dough doubled in size in 1 hour and 30 minutes in my warm kitchen about 30C. 
  4. To shape (Please watch the video above):
    1. Transfer the dough to a clean floured surface then divide Orange dough into 5 equal portions and chocolate dough into 4 equal portions.
    2. Form each portion to a ball.  Flatten with rolling pin into a dish.  Roll up the dough like Swiss Roll until a long log is formed.
    3. Arrange all dough in the prepared loaf pan like shown in video.
  5. Final Proofing:
    1. Let it proof at a warm place until the dough reaches the height of the pan.  This one took approximately 3 hours plus at room temperature of 30C.  The duration of proofing depends on your ambient temperature and starter.
  6. To bake:
    1. Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
    2. Brush with egg wash (optional).
    3. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
    4. Remove bread from oven and let it cool completely on rack before slicing.




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2 comments

  1. How much yeast should I use if I want bake yeasted bread

    ReplyDelete
    Replies
    1. Hi, Thanks for reading this recipe. Please use my Orange Cranberry Soft Bread using instant yeast to make this bread. Just added cocoa powder and method like this bread.

      Recipe Link: https://www.bakewithpaws.com/2020/06/orange-cranberry-soft-bread.html

      Cheers :)

      Delete

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