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Friday, 24 November 2017

Herman - Coffee Cocoa Swirl Bread 咖啡可可卷心吐司


A very aromatic loaf of bread with swirl of coffee and cocoa bands. The texture was soft and moist. A spread of butter and some sugar grains was enough to enjoy this delicious slice of bread. What I like most is the colours and pattern of the bread


Bread maker: Mayer MMBM12
Raw dough weight: 547g
Pan size: 25x10x6cm
Baking temperature: bake at preheated oven at 180°C for 10 minutes, then reduce to 170°C for 20 minutes. At lower rack of the oven.

A summary of the Herman Starter cultivation can be found at the end of this recipe.

Ingredients

6g instant coffee powder
10g hot water

60g milk
45g water

15g beaten egg
30g fine sugar
3g fine salt

200g Prima bread flour
50g Japanese bread flour
100g Herman Starter (7th day after cultivation)
1g instant dry yeast

To be added when the countdown timer reads 1:20
30g cold unsalted butter

To be kneaded to the dough after the BM kneading process ends
6g cocoa powder
1/2 tsp water

Some milk for glazing

Directions

1. I used Herman Starter on the 7th day of cultivation, and about 5 hours after stirring. The HS doubled in volume within 2 hours after stirring.
The Herman Starter's feeding schedule can be found at the end of this recipe.


2. Mix instant coffee powder with 10g of hot water into a smooth paste. Mix the coffee paste with 60g of milk and 45g of water into a coffee-milk mixture.



3. Feed ingredients, except the butter and the cocoa powder, to the bread maker following the sequence listed. Select "C-11 Ferment Dough program" and start the program. The program includes mixing, kneading and 1st fermentation. However, I would terminate the program manually when the countdown timer reads"1:05" after the kneading process ends.


10 minutes after the program started, or when the countdown timer reads 1:20, add in the cold unsalted butter to the bread pan.

4. When the kneading process ends, or when the countdown timer reads 1:05, stop the bread maker. Remove the coffee dough from the bread maker. 


5. Divide the dough into 300g and 247g. Keep the 300g as coffee dough in a slightly oiled plastic bag. Set aside.

Mix the 247g dough with 6g of cocoa powder into the cocoa dough. I added about 1/2 tsp of water to the cocoa powder just before kneading to keep the light cocoa powder down during kneading.


Store the cocoa dough in a separate oiled plastic bag. Let both doughs stand in room temperature for about 1 hour.

1 hour later.


6. Keep both doughs in a covered bowl, and store in the refrigerator for about 15 hours, or till the next morning.



7. In the next morning, invert the doughs and thaw in room temperature for about 2 hours.

2 hours later.


8. Turn out the coffee dough onto a floured work top. Deflate the dough, and fold in the 4 sides. Cover the coffee dough, and repeat the same step for the cocoa dough.




Let both doughs rest for 15 minutes.

 9. Roll out both doughs into comparable dimensions with the coffee dough slightly larger than the cocoa dough.

Place the cocoa dough on top of the coffee dough.

Roll up the combined dough..

Pinch to seal the edge.


Lower the rolled dough into a 25x10x6cm narrow base loaf pan pre-coated with butter. Spray some water mist over the dough.

Cover with a tea cloth, and let the dough proof in room temperature (about 28°C ) for about 2 hours, or till the dough reaches the rim of the pan.




10. Apply a coat of milk over the top.


Bake at a preheated oven at 180°C for 10 minutes, then reduce to 170°C for 20 to 25 minutes. At lower rack of the oven.



Transfer the bread to a wire rack to cool down after leaving the oven.










Recipe adapted from Black Cocoa Coffee Twin Colour Bread with great appreciation :)

Keeping Herman Starter


Average room temperature: 28~30°C

Day 1
Transferred Herman Starter: 30g
Plain flour: 10g
Fine sugar: 17g
Whole milk: 13g
Total: 70g

Day 2
Only stirring

Day 3
Only stirring

Day 4
1st feeding:
Plain flour: 20g
Fine sugar: 17g
Whole milk: 33g
Total: ~140g

Day 5
Only stirring

Day 6
2nd feeding
Plain flour: 20g
Fine sugar: 17g
Whole milk: 33g
Total: ~210g

Day 7
Only stirring
Took 100g to prepare the coffee cocoa swirl bread dough.

Day 8
Took 30g of the remaining Herman Starter to mix with 10g of plain flour, 17g of fine sugar and 13g whole milk to start another round of cultivation. I used the remaining 50g of Herman Starter to bake a moist cranberry butter cake 😋



5 comments:

  1. Hi, if my BM dont the function on ferment dough, can I use dough mode to knead?

    ReplyDelete
    Replies
    1. Hi Rachael, yes, you can use the dough mode of your BM to lead the dough :)

      Delete
    2. Hi NgaiLeng, thanks. Do I need to let the BM knead the dough completely or remove the dough once it knead till 30mins?

      Delete
    3. Hi Rachael, my BM takes 25 minutes to mix and knead. If your BM dough mode has both kneading and 1st proofing, then you can stop your BM manually when the kneading process ends. No need to wait till the whole process ends.

      Delete

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