The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pan De Cioccolate

ericreed's picture

Pan De Cioccolate

2nd time attempting this bread. Still cooling, so I haven't cut it open yet to see how the crumb is. From Advanced Bread and Pastry by Michael Suas.

8% flour prefermented. (By my math it was actually 8.6%, out of 500 g total flour I used, to get 100 g levain (20%) I needed 41 g flour and 2 g rye flour at these percentages.)

Levain Formula

Flour 95%

Rye Flour 5%

Water 50%

Starter (stiff) 80%

Stiff starter is 50% hydration in this book. Ferment 8 hours @ 65-70 F.


Final Dough

Flour 100%

Water 63%

Honey 18%

Vanilla Extract 1%

Cocoa Powder 6%

Instant yeast 0.4% (The recipe calls for 0.3% osmotolerant instant yeast, I used regular instant yeast at this amount.)

Salt 2.3%

Levain 20%

Chocolate Chips 20%


Mix to medium consistency. Add chocolate chips at the end of mixing until just incorporated. (He doesn't use an autolyse, but I think I will try one next time.)

DDT: 75-78 F

Bulk fermentation: 2 hours

Preshape: light ball

Bench rest: 20-30 minutes

Shape: boule or batard

Final Proof: 2 1/2 - 3 hours

Score as desired

Bake with steam, 400 F 35-40 min for 1 lb loaves. Mine is larger than that, 500 g total flour not including what's in the stiff starter, and it took about 50 min to finish. I used a dutch oven for baking, 20 minutes covered, 30 minutes uncovered.

The first time I made it, I actually had to go out while it was proofing and came home an hour late, 4 hours proofing total. I was sure it would be overproofed, but it actually worked fine. I also bulk fermented that one 3 hours. This one was with 2 hours bulk and 3 hours final proof, and I wonder if I couldn't have gone longer. My dough was hovering around 74-75 F this time, didn't check the temp last time.


MichaelH's picture

Beautiful loaf, excellent write-up.

isand66's picture

Great looking loaf.  So how was the crumb and taste?

ericreed's picture

The bread is wonderful. A little sweet, a little bitter from the cocoa, a little sour. I really have no idea what the bread should be, never seen nor heard of it before finding this recipe, but I'm immensely satisfied with it.

dabrownman's picture

I'm guesing some dried cherries would be another great add in for your chocolate bread for special occasions likeThursday:-).  Well done and

Happy baking

ericreed's picture

So having some mascarpone cheese in the fridge that needed using, whipped together 8 ounces of that, 6 tsp honey, a pinch of salt, and on top of this bread, one of the best things I've put in my mouth I'd say.

Darwin's picture

Warm chocolate bread and soft butter.  :)  Congratulations, that is a very nice loaf.

BobS's picture

Great looking bread, and particularly nice writeup.