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YAKFEED
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cocoa choc chips sourdough bread

Cocoa & choc chips sourdough bread

450 g.BREAD FLOUR BREAD BREAD

25 g.RYE FLOUR Rhein Powder

25 g.WHOLE WHEAT FLOR HOLVET POWER

7 g.COCOA POWDER Cocoa Powder

150 g.COUVERTURE CHOCOLATE CHIPS

Coover Gershocolat Chip

10 g.SALT Salt

200 g.STARTER STARTER

335 g.WATER Water

# sourdough # cocoa # Chocolate # verydaily # yakfeed

7/23 Edited to

... Read moreจากประสบการณ์การทำขนมปังซาวร์โดว์โกโก้ช็อกชิพ การผสมแป้งหลากชนิด เช่น แป้งขนมปัง แป้งไรน์ และแป้งโฮลวีท ช่วยเพิ่มความกลมกล่อมและรสชาติที่ซับซ้อนของขนมปังอย่างมาก โดยผงโกโก้ที่ใช้ควรเป็นผงโกโก้คุณภาพดีเพื่อให้รสชาติเข้มข้นและกลิ่นหอมอย่างชัดเจน การเลือกใช้คูเวอร์เจอร์ช็อกโกแลตชิพนั้นสำคัญมาก เพราะช็อกโกแลตชนิดนี้ละลายช้าเมื่ออบ ทำให้ช็อกโกแลตยังคงรูปและรสชาติเด่นชัดภายในขนมปัง การเติมเกลือเล็กน้อยช่วยดันรสชาติโกโก้และช็อกโกแลตให้โดดเด่นยิ่งขึ้น สำหรับการพักโดว์ในตู้เย็นข้ามคืนเป็นขั้นตอนที่จำเป็นมาก เพราะจะช่วยให้สตาร์ทเตอร์ทำงานเต็มที่ ทำให้ขนมปังมีกลิ่นเปรี้ยวที่เป็นเอกลักษณ์ของซาวร์โดว์และช่วยปรับโครงสร้างของขนมปังให้ฟูและนุ่มนาน น้ำหนักและสัดส่วนของส่วนผสมมีผลอย่างมากต่อผลลัพธ์สุดท้าย จึงควรชั่งส่วนผสมทุกอย่างตามสูตรอย่างแม่นยำ สุดท้ายอย่าลืมอบในอุณหภูมิที่เหมาะสมและใช้หม้ออบ (Dutch oven) เพื่อให้เปลือกขนมปังกรอบและสวยงาม สำหรับคนที่ชื่นชอบการทำขนมปังเอง สูตรนี้ถือเป็นตัวเลือกที่ดีในการเริ่มต้น เพราะง่าย เรียบง่าย และได้ขนมปังซาวร์โดว์รสเข้มข้นของโกโก้และช็อกโกแลตที่อร่อยมากๆ

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