Standard white sandwich loaf Do the dough in two halves, replacing 10% of the flour in one half with unsweetened cocoa powder Let proof Instead of punching down, roll out flat Lay one on top of the other and roll up Leave to finish proofing and then bake
The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings
Debian bread
A bakery I frequent sells lovely swirly looking bread they call cinnamon french loaf. I've thought before it'd be nice to have a more conventional flavour bread for sandwiches and whatnot that keeps a similar look of whimsy to it.
I might show them this next I go. Looks fantastic!
“You know what? Screw you!”
un-Swisses your roll
same type of process is fun to do with other contrasting doughs like whole wheat and white, caraway rye and wheat, poppy-seed and white, etc.
Looks very similar to the Romanian dish cozonac! There are also some similarities in the way its prepared. Pretty cool!
Looks great. I'm going to try my hand at some marbled rye here in a few days. I hope it looks as good as this.
So it's a lorr ssiws?
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