After so many searches for a good chocolate bread i took Hamelman's formula for french bread.
Replace 15 gms of flour with cocoa powder. Add 15 gms brown sugar (the best u can get) and finally, 120 gms 53% dark chocolate.
Didn't change the instruction. So far it's the best one i ever ate.
The second bread is another one from hamelman's book, Golden Raisin and Walnut Bread, which i love and did more then once.
But that unic combination is something i ate in east europe. So instead of the Walnut and the Raisin i put 5 gms dry basil and 50 gms Sunflower seed.
Ron
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I'll try again.
Ron
That would be great too with the addition of dried cherries. I don't have the book; do you mind posting the recipe with your modification? --- cake diva
- 355 gms bread flour
- 273 gms water
- 7.5 salt
- 5 gms dry yest
- 15 gms brown sugar
- 20 gms cocoa powder
- 120 gms chopped dark chocolate 53%
I did it in a mixer, 3 minuet slow speed, 3 minuet littel faster, add the chocolate at the end, dough temp' should be 76F.
2 hours fermentation, folding every 1 hour.
shaping and last fermentation 1-1.5 hour. 440f oven temp, about 40 minuet
hope it's clear, my English need's some practice
Ron
It's raining here in SW Ohio- good time to make bread. I'll get my ingredients ready now and start making chocolate cherry bread. Thank you, and your English is fine.
---cake diva