The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nancy's Silverton's Chocolate Sour Cherry Bread

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txfarmer's picture
txfarmer

Nancy's Silverton's Chocolate Sour Cherry Bread

 


I have made Italian chocolate bread before using the SFBI recipe: http://www.applepiepatispate.com/bread/pane-al-cioccolato-italian-chocolate/ , this one is from Nancy Silverton's book "Breads from the La Brea Bakery" (I have the book but you can find the recipe here: http://mamajjsbread.blogspot.com/2008/12/black-boots-and-my-long-necked-deficit.html . Note that the original starter is 145% hydration, I did adjust starter and water amount to use my 100% stater. The original recipe uses 0.6oz fresh yeast in addition to the starter, I used 2 scant tsp of instant yeast, which made rising time a bit shorter than what's in the book - 1hr and 45min before retarding in the fridge, and only 2 hours of proofing.). Silverton's version also uses commercial yeast (fresh yeast, but I adapted to use instant) in addition to a liquid starter, but it's a lot more decadant. A lot more chocolate pieces and a lot of sour cherries in the dough, which means messy kneading, cutting, and eating, but tastier results IMO. The recipe link author thought the bread was too dry and crumbly, but I didn't think so, the crumb was soft and moist to me.



It got good rise during fermentation and in the oven, but since the chocolate pieces and sour cherries were screaming to get out, the bread looks a little "messy".



Made one boule and one batard. The sour tastes of dried cherry complements chocolate well, I used organic imported chocolates, not a cheap bread to make!



Happy with the taste, I am going to try for a chocolate bread with no commercial yeast. Silverton says in the book commercial yeast is necessary otherwise coca powder would make the bread too dense. I wonder whether more starter would do the trick. I see several people here on TFL already tried, I am going to do some research on those.


Comments

m-photo's picture
m-photo

If following the linked recipe, please note that Silverton refreshes her starter to 145% hydration.


 


I've made this bread several times.  It doesn't come out dry. 


I use about 1 teaspoon instant yeast along with the starter.   Use good cocoa and good chocolate (chips).


The combination of chocolate and sour cheries is a winner... 


 


martin

txfarmer's picture
txfarmer

The recipe link is not my blog, just something I found online so I don't have to type out the recipe. I forgot to mention that I also adjusted the recipe to use my 100% starter, with good results. Also used instant yeast, 2 scant tsp (about 6 grams, converted from the 0,6oz fresh yeast amount in the recipe), my rise time was indeed a bit shorter than expected, not by much though.


 


I agree with you that good cocoa and chocolate is the key.


 


 

saltandserenity's picture
saltandserenity

That bread looks amazing.   When I saw your name I knew it would be a beautiful loaf.  I love dried cherries and chocolate together.  It is a flavour match made in heaven.  I will have toi try this one! (once I finish my last 8 BBA breads!)


 


www.saltandserenity.com


 

txfarmer's picture
txfarmer

Good luck with your BBA challenge, you are almost there!

kdwnnc's picture
kdwnnc

That sounds so good!

Rockyrd's picture
Rockyrd

Great to see that bread again. Years ago when it first came out a friend of mine who lives in CA, brought me a loaf from La Brea Bakery. She stood on a very long line and bought it "a day old" for $8.00.  We thought that was outrageous but the fresh one was a lot more. And they were sold out of those.


She put it in her carry on in a plane to NY for me.  At the time it was not being sold in NY.  So I got it on the third day. It was much darker than those shown- really dark chocolately brown. Reminded me of pumpernickel, with a thick chewy shiny crust.  But I remember it being very good and moist. The chunks of chocolate were of very good quality and there were big cherries in it.   


thanks for reminding me of it, maybe I will make it again.  

txfarmer's picture
txfarmer

I wish I had tasted the real thing when I lived near SF, so that I could compare. In real life, the breads are much darker than shown in the picture (I use a lighting box for shooting my baked goodies), just like pumpernickel as you said. I sliced then wrapped them, put them in a suitcase, gave them as gifts on my Easter trip. My friend and my parents got them 2 and 3 days old too, but it's still very good and moist then.

Rockyrd's picture
Rockyrd

Yeah and think of the $$$ you saved.