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@zakyy.ajaa: #martajasah_bangkalan #ziarah #walilima #fotolive #fyp

Zakyy Ajaa
Zakyy Ajaa
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Sunday 29 March 2026 06:38:09 GMT
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Taste Test of MY wonderful magical double chocolate raspberry sourdough. OMFG!!!! You sourdough folks HAVE to make this. New Sourdough Recipe! #ItsLornel #ShuswapSourdough #doublechocolateraspberry #Sourdough #HomeBaker #FarmStandMarketer #FarmStand #BuyLocal #SourdoughStarter Into large bowl add 100g warm filtered water. Whisk in 50g good quality cocoa powder. Bloom for 10-15 mins to enhance chocolate flavour. Add 50g brown sugar. Whisk to dissolve sugar. Add 150g active sourdough starter & 350g more filtered water. Use Dutch whisk to incorporate starter. Add 500g unbleached bread flour and 10g fine sea salt. Use Dutch whisk to mix & clean up sides of bowl with bowl scraper. Mix till all dry bits of flour are gone. Cover bowl with disposable shower cap or damp tea towel. Let rest 1 hour before first set of stretch & folds. Cover let rest 30-40 mins do 2nd S & F’s. Cover & try coil folds if not too sticky. S & F’s is fine if so. Do a 3rd set of coil folds slapping the dough into the bowl turning bowl each slap. If dough is no longer sticking to bowl & bubbles are forming on surface it’s ready to bulk ferment on counter till doubled, surface is domed & bubbly & not sticking to fingers anymore when you touch it & dough pulls easily away from the sides of bowl. Turn out onto rice floured surface. Gently pull into a small rectangle. Don’t tear! Add semi sweet chocolate chips to entire rectangle. Then add your freeze-dried raspberries. Tri-fold one third over and repeat chips & raspberries. Then fold final 1/3 over & repeat chips & raspberries. Shape into round dough ball. Careful not to pull too tightly that it tears. Flip into prepared boule banneton, cover & let cold proof in fridge overnite. Bake next morning in Dutch oven 450F lid on 30 mins. Lower to 400F bake lid off for 10-12 more mins. Remove and let cool one hour on rack before slicing.
Taste Test of MY wonderful magical double chocolate raspberry sourdough. OMFG!!!! You sourdough folks HAVE to make this. New Sourdough Recipe! #ItsLornel #ShuswapSourdough #doublechocolateraspberry #Sourdough #HomeBaker #FarmStandMarketer #FarmStand #BuyLocal #SourdoughStarter Into large bowl add 100g warm filtered water. Whisk in 50g good quality cocoa powder. Bloom for 10-15 mins to enhance chocolate flavour. Add 50g brown sugar. Whisk to dissolve sugar. Add 150g active sourdough starter & 350g more filtered water. Use Dutch whisk to incorporate starter. Add 500g unbleached bread flour and 10g fine sea salt. Use Dutch whisk to mix & clean up sides of bowl with bowl scraper. Mix till all dry bits of flour are gone. Cover bowl with disposable shower cap or damp tea towel. Let rest 1 hour before first set of stretch & folds. Cover let rest 30-40 mins do 2nd S & F’s. Cover & try coil folds if not too sticky. S & F’s is fine if so. Do a 3rd set of coil folds slapping the dough into the bowl turning bowl each slap. If dough is no longer sticking to bowl & bubbles are forming on surface it’s ready to bulk ferment on counter till doubled, surface is domed & bubbly & not sticking to fingers anymore when you touch it & dough pulls easily away from the sides of bowl. Turn out onto rice floured surface. Gently pull into a small rectangle. Don’t tear! Add semi sweet chocolate chips to entire rectangle. Then add your freeze-dried raspberries. Tri-fold one third over and repeat chips & raspberries. Then fold final 1/3 over & repeat chips & raspberries. Shape into round dough ball. Careful not to pull too tightly that it tears. Flip into prepared boule banneton, cover & let cold proof in fridge overnite. Bake next morning in Dutch oven 450F lid on 30 mins. Lower to 400F bake lid off for 10-12 more mins. Remove and let cool one hour on rack before slicing.
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