20200515 Chef Gregoire Michaud's Dark Chocolate and Sour Cherry Bread with CLAS
My family finished the 2-lb cranberry walnut bread that I made yesterday. So, I made another dessert bread today. I used good quality chocolate and cocoa powder. The loaf turned out very chocolaty just as I like. The crust was very crispy, and the crumb was so moist that its mouthfeel was almost like a brownie. However, it did not taste sweet. Instead, it left a slightly salty, buttery aftertaste. It was tangier than any of the CLAS white bread I have made-- maybe because I used a whole rye CLAS and rye flour in this bread. My family loved this bread. Half of the loaf was gone before I had a chance to take pictures.
I followed Chef Michaud's overall formula as much as possible. I only reduced 5% of the water and substituted 3% of the rye flour with whole rye CLAS. Oh, I also reduced the amount of yeast.
85% Beehive AP
12% medium rye
3% whole rye CLAS
8.5% cocoa powder
0.7% dry yeast
23% dark chocolate trunk
17% frozen cherries
Similar workflow as yesterday- finished in about three hours.
I can hardly keep up with the demand if my family continues to eat bread like today and yesterday.
I am a chocolate addict. I love King Arthur's Bensdorp Dutch-process cocoa--I can't live without it. I mix it with KA's espresso powder and Guittard's dark chocolate to make hot chocolate--at least two cups a day.
Can someone please explain why generally the formulae of this dessert bread use so much salt and no sweet ingredients (the dark chocolate is not sweet)?