The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20200605 Chef Gregoire Michaud's Pearl Sugar and Chocolate Bread

Yippee's picture
Yippee

20200605 Chef Gregoire Michaud's Pearl Sugar and Chocolate Bread

 

Here's another delicious chocolate bread from Chef Michaud's book, "La Boulangerie Baking at home".  I made it with CLAS, of course. I followed the original formula except that 3% of the flour was from WW CLAS. To learn more about concentrated lactic acid sourdough (CLAS), please see here and here

 

97% Beehive AP

3% WW CLAS

1.7% yeast

5% milk powder

13% white sugar

10% egg

1.7% salt

41.7% fresh milk

25% liquid cream

21.7% chocolate 

10% icing sugar

8.3% pearl sugar

egg wash as needed

 

Total dough weight ~ 600g for a 9x4x4 tin

 

Bulk

89F/32C ish x 45 minutes 

 

Shape

 

Proof

89F/32C ish until doubled

 

Bake

374F x 34 minutes, no steam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Semisweet chocolate tastes better than the bittersweet one that I used in the previous chocolate bread.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Comments

Benito's picture
Benito

Beautiful Babka Yippee, it looks so inviting.

Benny

Yippee's picture
Yippee

Have a good weekend!

Yippee

isand66's picture
isand66

This looks fantastic Yippee! 

It's nice to see a post from you.  I hope you and your family are doing well and staying safe.

I have to write up a couple of bakes soon myself.

Happy Baking!

Regards,
Ian

Yippee's picture
Yippee

I miss seeing you and Dab on TFL! How are you? I hope all is well with you and yours too! 

Looking forward to seeing your posts! 

Best, 

Yippee