Orange + Chocolate = Match Made In Heaven
I used to be obsessed with anything with orange and chocolate when I was a kid. My favorite childhood snacks are Terry’s orange chocolates, Pepperidge Farm Milano Orange Chocolate Cookies and Mcvitie’s Club orange. Perhaps I ate too much during that time, I gradually lost my affection for anything flavored with orange chocolate. Funny enough, recently, I’m kind of starting to rekindle my love for orange chocolate. So what’s better than making an Orange Chocolate Sourdough?
Creating The Marbling Effect
To make this Orange Chocolate Sourdough more aesthetically pleasing, I separated the two flavors into two different doughs with different colors. The orange flavored dough is made with turmeric, orange zest and orange juice. And the chocolate flavor dough with cocoa powder and sugar.
Turmeric – The Super Spice
If you read my previous post about the Cinnamon Turmeric Sourdough recipe, you may know how much I love turmeric. Turmeric is in fact a relative of ginger, easily distinguished by its brilliant yellow flesh that will permanently stain. So, be careful when you use it. Apart from its appealing color, turmeric is also super nutritious. The main active ingredient in turmeric is curcumin. Curcumin does not only have powerful anti-inflammatory effect, it is also a very strong and effective antioxidant.
Ancient Grains
For almost every sourdough I bake, I usually add 10-30% of ancient grains in my recipes. Recently, I have been using spelt flour quite often as I love the flavor of spelt a lot. Spelt is known for its extensibility, hence it can be a little tricky to handle. I found that using 25%-30% spelt flour of the total flour weight works best. Also, with proper dough handling, spelt can add lots of nutrition and flavor to your bread. This ancient grain provided a more varied and complex flavor profile, hence greatly improved the depth of flavor of this orange chocolate sourdough.
Love Spelt? Take a look at my other recipes using spelt flour.
- Cinnamon Turmeric Sourdough
- 100% whole grain (50% spelt + 50% whole wheat ) recipe
- New & Improved – Vegan Sourdough Cinnamon Rolls
- Blueberry Sourdough (that tastes like Blueberry Cheesecake)
- Chocolate Sourdough Focaccia (better than chocolate cake)
- Matcha & Black Sesame Spelt Sourdough
- Masala Chai Apple Sourdough (tastes like an apple pie)
Orange Chocolate Sourdough With Turmeric
Course: Baked Goods, Bread, SourdoughCuisine: SourdoughDifficulty: Medium6
servings30
minutes40
minutesI’m kind of starting to rekindle my love for orange chocolate. So what’s better than making an Orange Chocolate Sourdough?
Ingredients
- Orange Dough
105g bread flour
15g spelt flour
15g rye flour
120g orange juice
30g levain (100% hydration)
3g salt
7.5g orange juice (added together with salt)
3g turmeric
- Chocolate Dough
105g bread flour
15g spelt flour
15g rye flour
112.5g water
30g levain (100% hydration)
3g salt
7.5g water (added together with salt)
15g sugar
- Add-ins
Zest from 1 orange
Directions
- Prepare the Levain
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.
- Autolyse (Orange Dough)
- In a mixing bowl, mix flour, water and turmeric until everything in incorporated into a dough. Cover and let it rest for 1.5 hours.
- Autolyse (Chocolate Dough)
- In a mixing bowl, mix flour, water and cocoa powder until everything in incorporated into a dough. Cover and let it rest for 1.5 hours.
- Mixing the Dough & Bulk Fermentation
- Once your levain has peaked, add 30g of levain to the orange dough and chocolate dough separately. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- After 30 min rest, add 3g sea salt to orange dough, 3g sea salt and sugar to the chocolate dough, mix until everything is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform one set of light bench fold. Let it rest for 30-45 minutes, or until the dough has relaxed.
- Perform lamination on your dough and add in orange zest and chocolate chips, make sure it’s evenly distributed.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge. Score the dough using a bread lame. I used my UFO lame from Wire Monkey. Transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.
