Adjacent · adjacent

Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti

Status
Confirmed bake
Dates
2026-01-20 to 2026-01-21
Format
Sheet pan; sliced biscotti
Leavening
baking powder, with starter for flavor
True hydration
27.9%
Salt
0.6%
Inoculation
44.2%
Total flour
514 g
Total dough
1439 g

Formula

Formula for Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Active 100% hydration starter227not recovered
Eggs100not recovered
Olive oil57not recovered
Vanilla5not recovered
Cooled espresso30not recovered
Orange zest10not recovered8-12 g range
All-purpose flour400not recovered
Dark cocoa25not recovered
Sugar340not recoveredOptional 360 g
Baking powder12not recovered
Salt3not recovered
Toasted pistachios200not recovered
Optional egg washnot recoverednot recovered50 g egg + 5-10 g water
Optional topping sugar30not recovered20-40 g range
Total dough1439

Hydration

Added water5.8%water weighed into the dough
True total27.9%including the levain’s flour and water

Baker's percentages do not apply to this format.

Scale

  • Active 100% hydration starter227g
  • Eggs100g
  • Olive oil57g
  • Vanilla5g
  • Cooled espresso30g
  • Orange zest10g
  • All-purpose flour400g
  • Dark cocoa25g
  • Sugar340g
  • Baking powder12g
  • Salt3g
  • Toasted pistachios200g
  • Optional topping sugar30g

Total dough 1439 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Standard biscotti method: log, first bake, slice, second bake.

Bake

Not preserved in detail.

Outcome

Structurally solid with clean slices, no collapse, no obvious gum line. Crumb somewhat tight and cake-like, surface matte; may not have been fully crisp.

Next action

For a crisper result, extend the second bake at a lower temperature and log the exact schedule.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • discard
  • biscotti
  • not bread