Staying safe in Corona virus time: read the guest blog post by Phillip Klebba here.
During difficult times we often see the best coming out of people. Acts of kindness, generosity, and love try to counteract the fear and uncertainties that surround us. This bread, with its dual nature of darkness and lightness brings this image to my mind. I enjoyed the process of making it, and hope you consider baking a batch in your kitchen, trying to focus on all the positive things we do have.
YIN & YANG VIENNOISE BREAD
(slightly modified from Bake-Street)
300 g bread flour
200 g all purpose flour
3 g osmo-tolerant yeast (or regular instant dry)
255 g milk
40 g egg (whisk one egg and weigh the amount needed)
50 g granulated sugar
75 g butter, at room temperature
10 g salt
20 g cocoa powder + 15 g brown sugar
1 egg, beaten + pinch of salt
Add the flours, yeast, egg, salt, and 3/4 of the milk to a KitchenAid type bowl. Using the dough hook, mix until the ingredients are incorporated, then decide if you need to add the rest of the milk. Once the milk is added, with the machine still running, add the sugar in two additions. Knead for about 4 minutes at low-speed, then add the butter, one tablespoon or so at a time. Wait until each piece disappears into the dough before adding more butter. Knead until you get good gluten development, probably 4 to 5 minutes longer. The dough should stretch smoothly without tearing.
Divide the dough in two portions, one weighing 40 g less than the other. To the smaller batch, add the cocoa powder and brown sugar and knead by hand or in the machine until the cocoa is fully distributed. It will take a little time and effort. Place both balls of dough in separate oiled bowls, and allow them to proof at room temperature for 2 and a half hours.
Divide each dough in five portions, each between 90 and 95g. Form each as a little ball and let rest for 10 minutes. Roll each as a long oblong shape about 4mm thick. Place different colors of dough on top and bottom, form as little loaves, seam at the bottom. Use a very sharp blade to make slashes on the surface, being very determinate. Any hesitation and the cut won’t be sharp enough. You need to see the different color of dough showing underneath. Place the shaped and cut loaves over parchment paper and let them proof at room temperature for 1 hour and 15 minutes.
Heat the oven to 400F. Paint each loaf with an egg wash, and bake for about 16 minutes. Cool completely on a rack before slicing.
to print the recipe, click here
Comments: The most interesting aspect of this bread is how the cocoa powder affects texture and resulting oven spring. The white dough is very smooth, stretches easily, and wraps around the dark dough like a soft blanket. The cocoa-containing dough resists rolling a lot more and has a dry feel to it. When it is inside, it will have less oven spring, so the outer dough is not going to open as dramatically as when the dough placement is reversed. As far as taste goes, it will depend on your goal for the bread. If you will enjoy it plain or with a little butter, the light dough inside is the way to go. But if you toast it and enjoy it with jam (orange jam would be awesome according to Eva from Bake-Street), the cocoa kind will be hard to beat.
Yin and Yang. Focus on the positive. We know how to deal with this pandemic. Imagine what it was like on the times of the Black Death, when not only people were dying left and right, but nobody knew why. Nobody knew what to do. Focus on the positive. Do everything you can to maintain social distance and to keep your personal environment clean.
The bread is soft, the cocoa crust slightly harder than the lighter version, but not much. These little loaves would be perfect for a brunch on a Sunday morning, or with a nice cup of tea as the sun sets. Focus on the positive, we will beat this.
I am very fond of Eva’s blog Bake-Street, having made quite a few of her recipe over the past few years, they are very detailed and always work as expected. Make sure to stop by and subscribe, you will be glad you did!
ONE YEAR AGO: Extreme Chocolate Cupcakes
TWO YEARS AGO: Sunflower Seed Kamut Sourdough
THREE YEARS AGO: The Joys of Grating Squash
FOUR YEARS AGO: Auberge Pecan-Walnut Bread
SIX YEARS AGO: Lasserre, a French Classic
SEVEN YEARS AGO: Sourdough Bread with Walnuts and Dates
EIGHT YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze
NINE YEARS AGO: The Real Vodka Sauce
TEN YEARS AGO: Pork Tenderloin and Blue Cheese