Posted by: Jonjon | October 28, 2009

Chocolate Bread 9/10 October 28 2009


http://www.artisanbreadinfive.com/?p=1047=1

36% bittersweet chocolate, 36% bittersweet chocolate, 17% unsalted butter, 34% lukewarm water, 2% yeast, 29% honey, 47% AP flour

4 ounces bittersweet chocolate (if you want a slightly sweeter bread use semisweet) 2ounce = 56g

1/2 cup unsalted butter                                              1/2 cup = 60g

2 cups lukewarm water                                              1/2 cup = 118g

1 1/2 tablespoons granulated yeast                           2 teaspoon and 1/4teaspoon

1 1/2 tablespoons Kosher salt                                   2 teaspoon and 1/4teaspoon

4 large eggs, lightly beaten                                       2 eggs

2/3 cup honey                                                             1/3 cup                        102g

5 1/2 cups unbleached all-purpose flour                    343g

1 cup unsweetened cocoa powder – (natural or Dutch processed will work)                  164g

5 ounces finely chopped bittersweet chocolate (if you want a slightly sweeter bread use semisweet)     70g

Melt the 4 ounces of chocolate and butter together over a double boiler or in the microwave until smooth. Remove from heat, give the ganache a gentle stir and set aside.

Dump the water, yeast, salt, eggs and honey in the bucket and give a half hearted stir. Dump in the flour, cocoa powder, chocolate chips and the ganache that has been set aside. Mix the dough together until there are no lumps of dry flour. Cover the bucket with a not airtight lid and allow to rest for about 2 hours on the counter.

You can use the dough immediately after rising and it is quite luxurious, but for this demo I wanted to show you how to deal with the chilled dough. So I stuck the dough in the refrigerator for 12 hours.

grease your Loaf Pan and then sprinkle it with sugar. This extra step of sugaring is not essential, but it helps the loaf pop out of the pan. I prefer it to flour for chocolate breads because you don’t end up with the chalky look on the outside of your loaf.

Once my dough was chilled I remove the bucket and

reach in to grab my dough. You will be met with a very stiff dough that has no stretch. It is due to all the chocolate and butter in the dough, not because your dough is too dry.

A reader left a comment about forming two balls to create a loaf bread, they found it easier to work with.

Take 2 pounds of the dough from the bucket, divide it into two equal pieces and press them into smooth balls.

Place them in the prepared pan, cover loosely with plastic wrap and allow to rest for 1 hour and 45 minutes (up to 2 hours and 30 minutes if your kitchen is particularly cool).

Preheat your oven to 350 degrees

You can see that the dough rises a bit, but not a tremendous amount, this is true of all our dough.

Sprinkle with sugar and bake in the center of the oven for 45-50 minutes.

Remove from oven and

Take the bread out of the pan to cool completely.

Enjoy with preserves, marmelade or a slice of sharp cheddar!

Last but most certainly not least Michelle at BigBlackDogs is going to be hosting a baking group for HBin5! If you want to join her and a group of other bread enthusiasts read more here! Jeff and I will be doing some guest posts for her as well.

 

Conclusion

Wow this was quite amazing. It had the right amount of sweetness and the texture was a bit bready in the middle with a crunchy crust. I liked it very much. I used black chocolate for the ganache and white chocolate when I mixed it in (because I ran out of black). It was very flavorful. I let it rise for 3 hours and I just put it into the oven without doing anything. It didn’t rise that much.

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