The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Christmas Chocolate Chunk Cherry Chacon

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dabrownman's picture
dabrownman

Christmas Chocolate Chunk Cherry Chacon

Yes, it is a 5 C alliteration Holiday bread inspired by trailrunner’s chocolate cherry bread posted earlier this week found here Chocolate sourdough enhanced bread

Sometimes Lucy sees a post on TFL and just has to move her version of it to the top of the bake list – and this was one of those times.

Lucy cit the recipe in half, used weights instead of volume, used white whole wheat for about a third of the flour putting it all in the levain and poolish, used yeast water and a small 50 g pinch of ADY poolish for the leaven, Used the dried cherry re-hydration for part of liquid, increased the butter and chocolate chunk a bit, did an 18 hour retard of the shaped dough and formed it into a chacon to complete the special effects for Holidays.

 

Other than that, it was very close to trailrunner’s inspiration.  We love the chocolate and cherry combination and it made for a fine looking and working dough.   We used the KA mixer with dough hook, for the time in ages, to do the 10 minutes of kneading and then followed that with 3 stets of stretch and folds to get the gluten developed.

Part of the dough was then shaped into a knotted roll which was surrounded by 8 balls of 2 different sizes to make the design for the chacon.  The rest of the dough was formed into an oval bialy to place over the design in the oval basket.

The dough spent an hour in the heating pad before going into the fridge for a 18 hour retard.  While in the fridge the dough did absolutely nothing so, we took it out in the morning and put it on the heating pad for 7 hours to see if it would get to 85% proof.  It never really did much so we baked it off.

Sure enough the chacon bloomed and cracked where we thought it would and it turned out OK looking on the outside.  It sure smelled great baking its way to 205 F on the inside.   Can't wait to cut into it and give it a taste.  Well, it tastes great......the chocolate and cherries go so well together.  The crumb is soft moist and more open than we thought it would be too.  This is what Lucy calls a desert bread.  Toasted with butter is about as good as it gets! It is a fine Holiday bread for sure.  

 

Thanks trailrunner for the inspiration and your beautiful post of this bread. 

Cherry Chocolate Chunk French toast breakfast at dabrownman's per Ian's recommendation.

Formula

Yeast Water Build

Build 1

Build 2

 Build 3

Total

%

Pinch of ADY

 

 

 

 

 

Yeast Water

70

30

 

100

20.83%

White Whole Wheat

70

30

50

150

31.25%

Water

0

0

50

50

10.42%

Total

140

60

 

250

52.08%

 

 

 

 

 

 

Yeast Water & Pinch of ADY Poolish

 

%

 

 

 

Flour

150

31.25%

 

 

 

Water

150

31.25%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

25.45%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

330

68.75%

 

 

 

Total Dough Flour

330

68.75%

 

 

 

 

 

 

 

 

 

Salt

8

1.67%

 

 

 

Cherry Re-hydration 100, Water 107

207

43.13%

 

 

 

Dough Hydration w/o starter

62.73%

 

 

 

 

Tot. Hydration  w/ Starter

74.38%

 

 

 

 

 

 

 

 

 

 

Total Flour

480

 

 

 

 

YW 100,  Cherry Water 100, & Water

357

 

 

 

 

 

 

 

 

 

 

Total Hydration with Adds

76.90%

 

 

 

 

Total Weight

1,179

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

48

10.00%

 

 

 

Dried Cherries

60

12.50%

 

 

 

Sugar

98

20.42%

 

 

 

VWG

5

1.04%

 

 

 

Cocoa

18

3.75%

 

 

 

Chocolate Chunks

100

20.83%

 

 

 

Total

334

69.58%

 

 

 

 

Comments

trailrunner's picture
trailrunner

I am so glad you and Lucy "ran" with the chocolate and cherries ! What a treat your bread looks. You relied heavily on the YW and levain to raise the bread. WIth the butter and chocolate and sugar it probably should have had a bigger pinch of yeast...but you made it work which is all that counts. I had a slice last night with hot ginger tea...yum. c

dabrownman's picture
dabrownman

to try to get it to proof in less than 18 hours in the fridge and 8 on the counter :-)  It sure is delicious.  Perfect for a little sweet and chocolate late night snack with a warm cup a tea - sounds terrific!  Next time i'm taking the cherries up to the weight of the chocolate too.  Can't have too many cherries!  Thanks for the inspiration trailrunner.  A perfect bread for the holidays. 

Happy baking 

isand66's picture
isand66

Yum!  This looks fantastic.  I wanted to make this myself but my wife insisted on the challah.  Just ate a piece of mine and it does taste good.  Will have to try a version of this next to compare.

Nice adaptation as usual and beautiful looking overall.  French toast will be a treat!

dabrownman's picture
dabrownman

The chocolate cherry challah has to be pretty good too!  This one is a sweet, chocolaty cherry treat.  Will try the French toast tomorrow for sure.  I've been snacking on it toasted with butter and that is awful good.  Nothing like a chocolate anything to get one hungry.

Happy baking Ian 

Mebake's picture
Mebake

A great adaptation of Tr's lovely chocolate SD!

 

dabrownman's picture
dabrownman

bake Khalid.  Made some fine French toast too!  Got my YW and SD starter going for this year's stollen that is 5 weeks late:-)  I'm still thinking about your deserts!

Happy baking