How to 10X Modernist Cuisines Chocolate and Cherry Sourdough Recipe with One Simple Tweak
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- Опубліковано 6 чер 2024
- You wouldn't think Modernist Cuisines Chocolate & Cherry sourdough could possibly be improved, but I found a piece of kit that truly elevated this amazing loaf
THE RECIPE: www.culinaryexploration.eu/bl...
GET THE SOURDOUGH CALCULATOR:
www.culinaryexploration.eu/so...
EQUIPMENT & INGREDIENTS USED IN THIS RECIPE
CHOCOLATE USED IN THIS RECIPE:
www.amazon.de/-/en/gp/product...
CHERRIES USED IN THIS RECIPE:
www.amazon.de/-/en/gp/product...
BREAD TINS USED: amzn.to/3ms8ocO
Modernist Cuisines Recipe: modernistcuisine.com/recipes/...
MY FULL EQUIPMENT LIST:
WIRE MONKEY LAMES: 10% DISCOUNT WITH THIS LINK
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BREAD BASKET: amzn.to/344DNvH
BENCH SCRAPER: amzn.to/3bG68JZ
BAKERS SCALES: amzn.to/3E3uNV6
NUTRIMILL GRAIN / FLOUR MILL: shrsl.com/3m98u
PRECISION SCALES: amzn.to/2QQBllC
THE GIANT PIZZA PAN: amzn.to/3C5WVqd
CHALLENGER BREAD PAN: challengerbreadware.com/produ...
BAKERS APRON: 5% discount code - Explore22
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LAVA BAKING STONE (UK): amzn.to/3cNiFhG
Note: this isn’t the stone I use but it's the closest product I can find that seems widely available, do your research and remember these things are fragile so check the seller's return policy with regards to damage during transit.
Chapters:
0:00 The Plan
0:32 Mixing the Dough
1:51 Quick Knead
2:15 Lamination time
2:26 Folding in the Inclusions
4:00 Shape & Proof
4:52 Bake Time
5:23 Taste Test!
6:00 My Little Tweak!
#chocolateandcherrysourdough
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Oh wow! Even though my dough was one shaggy non-cohesive mess, this loaf is truly something else! Absolutely fantastic taste and that subtle, delicate crust, I cannot believe I made it myself! Thank you so much for the recipe and with you videos giving me the confidence to follow the process and bake a loaf anyways, instead of binning a dough, which wouldn't turn out how it's supposed to be
Same!! It was so wet .. and didnt rise as much but so delicious. Next time more inclusions!
OMG, looks soooo delicious !!!! I'm going to try this definitely .
wow,is amazingly moist inside 😍😍😋😋
Nice one Phil, to die for recipe...cheers!
Cheers bud, it was thanks to MC really, it was a great invention
This sounds so delicious, so I gave it a go, reduced the hydration b/c I know the flour I use does not take as much water as suggested. Still I failed miserably at getting a cohesive dough. It is one shaggy mess. But I'll let it proof over night and will bake it tomorrow morning. And then I'll try again, with even less water...
Hello there! I knew you’d figure it out Philip. I just learned it snows there, I had no idea! I assumed it is like FL and never gets that cold. The pictures were beautiful of the colorful homes covered in white. A hot coffee or cocoa with your new loaf when it snows will be perfect! Thank you for sharing!! Stay well and keep your little monkey safe!
Got there in the end ;) - SNOW???? The last 2 years have been CRAZY, I think I'll be heading over to FL if it happens again this year! We are all good and Monkey is doing well, cheers.
This looks fab. I wonder if a similar thing could be done with dried fruit spiced mincemeat to make a Christmas loaf?
Thank you for the recipe. I have just made a loaf with a pretty similar recipe and also made the call to bake it in a tin. What a coincidence! I agree that chocolate flavour suits the thin crackly crust from bread tins (I didn't use a pullman one) give more than the thick crust from usual free-standing sourdough baking. Next time I will give this recipe a shot. Should be amazing.
The tin was the star of this loaf. I'm going to be experimenting with a lot more rich fruit loaves like this one. Let me know what you think to this loaf :)
Salute!
I'm in love. This is divine. Thank you for all the little details and the recipe of course. I am so chuffed i managed to make this.🎉 Hope I can repeat it 😂
Nice one Niki, I’m pleased you enjoyed it! Well done 👍
Genius! Not only in the way you baked it in the loaf pan, but the way you add the inclusions. Single layers of inclusions and then folds. Most recipes and demonstrations show just spreading everything at once and folding inclusions on top of each other. Your method allows for inclusions and bread dough to layer; again and again. I follow this same method when making cinnamon rolls!! I only spread 2/3 of a cinnamon+butter layer and fold back 1/3 and 1/3, so I end up with dough, filling, dough, filling and dough. Again, genius!
Cheers Lisa, I've got to get around to making some sourdough cinnamon rolls. I want to try the method where the dough is cut into strands and twisted together (if that makes sense)
@@CulinaryExploration that's the kind I make...Swedish Cardamom knots!!
Lovely recipe, Phil. I do enjoy anything with cherries. Smart looking tin you're using there, too.
Cheers Graham, how's everything going with you guys?
@@CulinaryExploration - Things are going well, thanks. Started my Christmas schedule by making 2 kilos of mincemeat 😀 Sounds a lot but I doubt it will make it to New Year 😃😃
@@grahamturner5963 Getting prepared, love it :)
I saw the first video and was intrigued by the recipe and sad when it didn't seem to turn out. can't wait to try this variation!
Ok here's an update. Made the bread and it turned out yummy - now wondering how to serve it? I tried to toast it and the chocolate got pretty gooey (thought it might) and I can't think of any sandwich ideas but it does seem that it would be a nice on it's own for breakfast.
French toast with crem fresh delicious
I have done a similar one as a boule with inclusions of chocolate, toasted hazelnuts & raisins soaked in liqueur.
Do you hydrate the dried cherries before adding them or does the high hydration of the dough look after that?
Looks amazing and just in time for the upcoming Holidays! Thank you!
Would making this with organic Raisins instead of Cherries, work?
Hey Ben, yes you could use raisins, obviously the result will taste different, but I'm sure it will be great
@@CulinaryExploration ..thank you - I may combine both...
Philip, do you know how many calories are in that loaf?😄 I don't care, it is so divine, I can smell it in another room when it was baking in the oven. It would be great Christmas gift for my friends.
Amazon do them, they last forever and can be eaten dry (chewy) or when reconstituted with water or brandy plump up beautifully. While they don’t taste like fresh cherries any more they’re delicious. I have half a bag in the cupboard that needs my attention…😋
I like fresh and dried. At least now you've got a recipe to use the ones up in your cupboard ;)
Oh yum. Don’t know where il get the dried cherries. They will be coming into season in the next month or so. Maybe I could semi dehydrate some fresh ones. Just wondering Do you think fresh cherries will work.
I think dehydrating your own will work perfectly!
Hi Phil, I have thoroughly enjoyed learning to make sourdough through your videos and blogs and have had success! It’s really hard to source dried cherries here. What do you think would be a good replacement?
Hey Eliza, no problem, you could try dried plums or apricots, failing that, cranberries would work too. If the dried fruit is quite large break it down with your fingers or cut them before adding to the dough. Let me know which one you choose and what you think!
Hi, Phil! I'm subscribed to your channel, and your videos helped me tremendously with understanding and baking great loaves of SD bread - thanks a lot!!!
I have a question, though: I can't get your SOURDOUGH CALCULATOR. For some reason, it keeps asking me to sign on again. I tried it 3 times, to no avail. Please help? Thank you 😊
That's strange Lily, drop me an email and I'll sort it out - explorationculinary@gmail.com
@@CulinaryExploration Phil, thank you so much for making time for our emails exchange and resolving this!! Always looking forward to your new videos :))
Instead of the Pullman tin, can I use the mini panettone paper containers?
You could but just remember that the crust goes pretty hard on this once baked which is why I decided to enclose it in the Pullman tin. ATB, Phil
Hi Phil. Can we just bake the loaf using the Pullman pan directly on an oven rack?
Yes, Dan, no problem!
@@CulinaryExploration very good...cold proofing now...can't wait to see how it turns out. Thanks for all you do.
I'm going to have a crack at this one, Phil.
My wife was wondering if we can replace the Cherries with Chocolate, and add a bit more Chocolate for good luck.
LOL Bryan, tell her yes, yes and yes. Did she ask for chocolate in that toasted sarnie you made yesterday?
Any further exploration on the malted barley, speak of chocolate I scalding 60g of malted barley and it smells and tastes like cocoa chocolate.
I am still playing around with the malted grains. You should try malted Rye, that's nice and chocolaty too. More on that topic coming soon :)
@@CulinaryExploration I see, may be chocolatey note is the main property notes of malted grains in general.
What size is your tin please?
Hi Patricia, the exact tins are linked in the video description and in the "My Baking Kit" section on the website.
Good job sir, but 30…& 1 gram of water ? :-)
I cannot see the details which should show up! Seem to have lost the little down arrow 😞
Check out the "My Baking Kit" section on the website, the tins are listed there too :)
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