Indulgent Coffee, Cocoa, and Raisin Loaf
Ingredients
For the poolish**:
100 g strong white flour
100 g malt flour
3.5 g fast acting dried yeast
250 g water
100 g raisins
180 ml espresso
For the dough::
450 g strong white flour
180 g malt flour
40 g cocoa powder, sieved
12 g salt
3.5 g fast acting dried yeast
250 g water
Rice flour, for dusting
Instructions
Method
1. For the poolish, mix the flours, yeast and water together. Leave at room temperature for between 12-24 hours. This will develop flavours similar to using a sourdough starter.
2. After you make the poolish, pull three 60ml shots of espresso from your Siemens coffee machine. Allow to cool slightly and then mix with the raisins. Leave to soak for 12-24 hours before mixing in the dough.
3. The next day, for the dough mix together the flours, cocoa and salt until combined. Then pour in the yeast, poolish and 250g water. Mix by hand until it forms a rough dough, then add the soaked coffee raisins. Squeeze the raisins through the dough until evenly distributed and add the remaining 50g of water if required. Turn the dough out onto an un-floured surface, and knead by hand for 8-10 minutes until a smooth dough forms.
4. If using a stand mixer with dough hook, knead the dough without the raisins on a low speed for 5 minutes. Once a smooth dough starts to form, add the soaked raisins and remaining water as needed. Knead for a further 3 minutes until smooth.
5. Once the dough is smooth, transfer to a clean bowl and place in your oven set to dough proving setting at 35°C for 30 minutes or until doubled in size.
6. Turn the dough out onto an un-floured surface and knock back slightly. Lightly flour the top with rice flour and turn over. Shape into a boule by folding each corner into the centre to create a seam. Then turn the dough over, using a bench scraper to help rotate the dough around to create surface tension.
7. Place the shaped loaf into a proving basket or bowl with a tea towel inserted, which has been generously floured with rice flour.
8. Place the dough back into the oven on the dough proving setting at 35°C for 25 minutes until doubled in size.
9. Preheat the oven to 220°C with a universal pan set at level 2. Once preheated, turn the risen loaf onto a piece of baking parchment on an inverted tray or pizza peel. Score the top of the loaf with a razor blade or serrated knife, to create the ‘ear’ of the loaf.
10. Carefully slide the loaf onto the pre-heated tray and reduce the oven temperature to 180°C with medium added steam. Bake for 40-50 minutes until golden and the loaf sounds hollow when tapped on the base.
Note: **Poolish is the term for the pre-ferment of the yeast mixture to enhance the flavour and strength of the bread.
