The Fresh Loaf

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2 Breads

erg720's picture
erg720

2 Breads

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

 

 

 

 

 

 

Comments

erg720's picture
erg720

I'll try again.

 

Ron

cake diva's picture
cake diva

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

erg720's picture
erg720

- 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

cake diva's picture
cake diva

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