I don't have the book in front of me, but there's a single sentence in FWSY where Forkish describes serving a traditional French version of pain au chocolat in his bakery: Not the chocolate croissant with which I was familiar, but instead a simple slice of bread with a swipe of butter and a sprinkle of dark chocolate.
That's what I served to my coworkers today, after a very long week of weather-related stress.
I used my 80% hydration, 5% levain formula to make some torpedos. These were actually retarded for 48 hours in the fridge during bulk, and the result was an incredibly moist and springy crumb. A slice of it with butter and that chocolate sprinkle + a cup of strong black coffee...the perfect fuel for a packed Friday.
I'm tempted to make this a weekly thing. Here's to FRIDAY.
--Hannah
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I can almost taste it. And again, those batards are epic.
wasting butter and dark chocolate on....Wait an minute....eeeerrrr......what am I saying! It has to be delicious and one of a kind. That bread is about as good as it gets until you gussie it up with add on's to make it perfect. The co-workers have to be well satiated - lucky them!. Well done and
Happy baking
this must have been for your co-workers, no? So simple, but so incredibly delicious. Good bread such as yours needs only a very simple support act (who needs donuts, muffins, cupcakes?!). You just turn out fantastic bread after fantastic bread!
I found that even those who denied any semblance of a sweet tooth enjoyed this. Better than cake, I promise!