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SumisuYoshi's picture

Pane alla Gianduja (Chocolate Hazelnut Sourdough)

Although it may not have been readily apparent from this website, I am a chocolate fiend. If it is made from or with chocolate there is a good chance you can get me to try it. I like making chocolates truffles, filled chocolates, and chocolate desserts. I really prefer the term chocovore, to chocoholic... It isn't that I'm addicted, it is more just that is what I was born to eat! Now, in addition to chocolate, I love hazelnuts. Coming to the natural conclusion here, I love gianduja, if you've never had it you should really do your best to find some and try it. Gianduja is a combination of finely ground hazelnuts and chocolate. I may or may not have a shrine to chocolate and hazelnuts in my closet.

I had offered to send a friend a loaf of bread for her Christmas present (a prospect to which she agreed), and she had told me to make whatever I felt like for her, no real request. Knowing that she is also a fan of chocolate, I decided to create a chocolate bread for her, and this is the result! The bread includes both chocolate and hazelnuts in the dough (as cocoa powder, hazelnut flour, and hazelnut butter) and as inclusions in the dough (chocolate chunks, chopped hazelnuts, and whole hazelnuts). All of this comes together in a delicious (if a bit heavy from all the inclusions!) loaf of bread. The dough, and the finished loaves are very fragrant, and filled the kitchen with a lovely chocolate scent you don't quite expect when making bread. I've already made a second batch, and discovered this bread makes for delightful French toast (if you leave out cinnamon or other spices and put cocoa powder in the batter, the batter is excellent on banana slices this way too!).

Pane alla Gianduja

Makes: 2 medium, or 3 small loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.


  Ounces Grams Percent
Bread Flour 8 oz 230 gm 100
Water 5.25 oz 150 gm 67%
66% Levain 3 oz 85 gm 38%
Final Dough      
Starter 16.25 oz 461 gm 80.2%
Bread Flour 17 oz 482 gm 81%
Cocoa Powder 2 oz 56.7 gm 9.5%
Hazelnut Flour 2 oz 56.7 gm 9.5%
Water 14.5 oz 411 g 69%
Honey 2 oz 56.7 gm 9.5%
Hazelnuts 4 oz 113.4 gm 19%%
Chopped Hazelnuts 3 oz 85 gm 14.3%
Hazelnut Butter 2 oz 56.7 gm 9.5%
Chocolate Chunks 7 oz 198.5 gm 33.3%
Salt .3 oz 8.5 gm 1.4%
Final Weight      
  70 oz 1986 gm 333.6%



  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
  2. The next day cream the starter with the water for the recipe, then add in the honey and hazelnut butter.
  3. Mix together the flours, cocoa powder, and salt, then mix in the starter, water, honey, and hazelnut butter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
  4. Lightlyy dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold and then flatten it out into a rectangle. Spread about one third of the hazelnuts and chocolate chunks over the top of the dough, and fold the dough into the center again. Give it another fold to incorporate the additions and then repeat with the rest of the chunks and hazelnuts. Briefly fold some more or knead the dough to more evenly distribute the addtions, just a few turns.
  5. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. This, plus the folding during the addition of the chocolate chunks and hazelnuts should develop the gluten plenty.
  6. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
  7. Prepare well floured brotforms, or flour a towel you can use for the final proofing of the bread. Treating the dough gently, seperate it into however many pieces you want loaves. Either shape the loaves into boules, or do a letter fold and stretch them tight for brotforms. Place the shaped loaves in brotforms or on the towels (seam side down)
  8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
  9. Preheat the oven to 500 degrees with your baking stone (on the middle rack) and steam pan inside and heat 2 cups of water to just shy of boiling.
  10. Very gently grab loaves rising on a towel, and move them to a peel with flour, cornmeal, or parchment paper. If using brotforms, just invert the loaves onto parchment or a peel. Just before you load the loaves into the oven give them a few shallow slashes. Load the loaves into the oven and carefully pour the hot water into the steam pan. Be careful of the window and light bulbs in your oven. As soon as the loaves are loaded, turn the oven down to 390
  11. Bake for 15 minutes, turn loaves 180 degrees and remove parchment paper if using. Continue baking for another 10-20 minutes. It may be a bit hard to tell if these are done when judging by color, you'll have to rely on the feel of the loaf, it should sound nice and hollow. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

I tried a stencil again with this loaf, following the advice from MC of Farine, I removed it part way through the bake, sprayed with water and dusted with flour. The stencil this time is one version of the Mayan glyph for chocolate: kakaw(a)! This stencil was a bit more tricky as the center piece is connected to the rest by only very small pieces, and there are many small details. I think it came out pretty good looking though!

Now for some pictures:

Pane alla Gianduja (Chocolate Hazelnut Sourdough)

Pane alla Gianduja (Chocolate Hazelnut Sourdough)

Pane alla Gianduja (Chocolate Hazelnut Sourdough)

Pane alla Gianduja (Chocolate Hazelnut Sourdough)

CaptainBatard's picture

It takes a village to raise a Pan D'oro... the village is all the people who impart their knowledge and encouragement here at the  Fresh Loaf and out in the blogosphere.  I really want to thank Susan@ Wild Yeast for her step by step directions and formula , MC@Farine and Foolishpoolish and many more for sharing their experience and inspiring baking blogs....without them i would still be making quick breads.

Pan D'oro, or bread of gold, and it's cousin Panetonne, have a long history in Italy dating back to when ancient Romans sweetened a type of leavened bread with honey. In Italy and France, the panettone comes with an often varied history, but one that invariably states that its birthplace is in Milan (Wikipedia) Throughout the ages this "tall, leavened fruitcake" makes cameo appearances in the arts: it is shown in a sixteenth century painting. The Pan D'oro is, by any stretch of the imagination, not a quick bread. It takes time and patience, but what it really takes to raise a Pandoro is millions and millions of beasties that make up the strong sweet starter. I also found an interesting scientific explanation of the whole fermentation process here and time table that I will read when I have some time. I have seen pictures of Lievito naturale legato or bound sourdough and it still remained a mystery. I basically used a 100gr starter-50w-100f with a 4 hour refreshment cycle at 85* and it worked just fine.




Another important consideration is the temperature of the Lievito naturale during fermentation... a whopping 85*, it being winter in the North East and my house hovering around 62-65*(by choice). I would have to fall back on the old pot holder trick (3 folded pot holders=76*) in the stove door with the light on. It works in a pinch but, I always run into this problem of proofing temperature. In the summer it is too hot (I can't bake or i have to use ice water baths) and in the winter it is too cold. I've been tooling around with many ideas on how to make a proofer work... a small car refrigerator/cooler or wine vault for the summer and a heater/light bulb for the winter. The Pan D'oro made it happen. I turned again to the internet village bakers and found a design for a proofer that Steve@Bread cetera posted @Fresh Loaf, and I took it a step further. I went looking for a thermostat for reptiles.... ended up at Craigs list with the perfect solution... a Ranco ETC microprocessor =based temperature controller thermostat that plugs into the heating unit or refrigeration system. It really takes the prize and i got it for a good price from a home brewer who started making babies and his wife made him stop making suds. So I now have a proofer in my insulated pantry cabinet that i can set at any temperature and forget about. Well almost... you have to remember the basics: set your timer and remember what temperature you set it at last!




Well.. can you tell what is coming? I crawled into bed about 1 o'clock after making chocolate biscotti, a batch of sour dough challah, stollen and got the Pan D'oro tucked away for it's final rise. It took me a minute to fall asleep but I woke up startled from a dream of sugar plum fairies way too early! I lay in bed thinking I had till noon before I would have to bake them off... and then it hit me..."Oh S***t...I left the proofer set at 85*!" I ran down the stairs and opened the door to the proofer and just laughed when i saw the dough going way over the top of the mold. I quickly turned on the stove to pre-heat and made some coffee. The overflow problem was two fold. When I went on line to see how much dough my Italian mold would take, I made an incorrect assumption. The smaller Portuguese molds takes 500gr. so I thought for that for this big mold, 1000grs did not seen out of line. Wrong. But it was a mistake that could be easily fixed and no one would know  (and Sara and I got to taste what I had to cut away.) I must say.... the stollen and the Pan D'oro were the exclamation points to a delicious Christmas Day dinner at Rick and Rita's. (Folks liked the Challah and the double-dipped chocolate biscotti too. )   Hapy New Year to all.









                                                                        I am submitting this to Susan@Yeastspotting

dmsnyder's picture

My wife and I are spending a few (too few!) days with my brother and his wife at their get-away home near Fort Bragg, California. My older son, his wife and our grandson were able to come down from Portland. 

Our room with a view

I brought along sourdough starter and bread making paraphernalia, and three recipes for Greek bread. My daughter-in-law and I chose the recipe that seemed to her closest to the bread she remembered from Greece. We converted it to sourdough rather than a yeasted sponge, and I used mixing and fermentation techniques I thought would yield a better result than those in the recipe.

Did I say we made bread to go with a barbecued turkey and fixings for 11? Or that we had a Vermont Sourdough with Walnuts with the cheese and wine before dinner?

Stephanie had never made bread before, but she's a really good cook and a quick study. After watching me form one boule she proceeded to form one better than mine.

Stephanie with boules ready to proof

I had ordered a baking stone, kneading board and some other bread essentials from, and Stan shipped them directly to Fort Bragg, kindly arranging that they arrive at exactly the right day. We baked the loaves on the stone, with steam.

Greek Breads 

Greek Bread crumb

Stephanie said the bread was a pretty good approximation of bread she had had in Greece. (It would have been closer, if I had remembered to use the durum flour I brought along.)  It was a very good white sandwich bread flavor and texture with the added flavor of the sesame seeds. It was enjoyed by all, but, I think, most of all by the new bread baker.

Greek bearing Greek Bread


korish's picture

Semolina sourdough baked in my wood burning oven.


This is my first bread ever so I'm proud of my achievement, beginning of this year I set out on a new adventure of bread baking in wood burning oven. About a month ago I completed my wood oven and 3 weeks ago started my starter going. Yesterday was the glories day of baking, the bread turned out OK had a great pop in the oven and tastes great. Had it with dinner yesterday, made French toast today and enjoying a slice of bread and honey with my tea.

ChrisH's picture

Well, it's been a while since I've gotten on here, and I've had plenty of time to mess up my kitchen with my experiments and ideas. For the holidays, however, I made something everyone likes: Pumpkin Bread and Triple Chocolate Fudge Cookies.


I've done the cookies before, but this was my first time doing pumpkin bread, but it still turned out FANTASTIC. It was tastey in a spice way, warm, just a little bit crispy on the outside, and a little moist on the inside.

pumpkin bread miniloafs and regular loaf

I have a pan which makes 8 mini bread loafs and a small sized loaf pan I used to make these. The iciing is a store-bought white icing.


For holiday desert, I also baked a double-dozen batch of triple chocolate and fudge chunk cookies, which were a pain while I figured out how to inorporate everything in amounts decent to keep them as cookies and not chocoltae lumps and leave them nice and thick with chocolate.

Chocolate and more chocolate


All in all, it was a very tastey Christmas!

Floydm's picture

I found a copy of January/February issue of Saveur today, the one that includes TFL in the 2010 Saveur 100.

TFL gets better exposure than "Cantonese Roast Meats" or "Harumi Kurihara," less than the "Tuna Melt" or "Pyrex Glass Measuring Cups."  I can't complain.

Let me also put out a reminder to Americans that we have one final day to make contributions to charities if we want to be able to take the tax deductions in 2009.  TFL members have been extraordinarily generous when we've done fundraising in the past, and, as The Chronicle of Philathropy reports, this year charities are having a very tough time raising funds.  The needs both domestically and abroad are greater than ever and even small gifts can have a significant impact, so if you can afford to help, please do.

I hope everyone has a safe and wonderful New Year's Eve.  See you in 2010!

ananda's picture


This is my first ever attempt at a blog.   I have been a member of the Fresh Loaf just over a couple of weeks; that's all.

By way of introduction, I am from the UK, and I lecture in Bakery in Newcastle upon Tyne, in the North of England.   I have industrial experience as a craft and artisan baker going back to 1987.   I gained distinction in my bakery qualifications in 2005, and then went on to gain full teaching qualifications as well.   Currently I am studying for a Masters Degree in Food Policy.

I planned to post a series of blogs using content and materials I share with my students in college.   I have tried to pick recipes which will be of interest; if anyone has a particular request, please let me know.

First  Product is......  


[Plaited Festive Bread]










Strong White Bread Flour




Water @ 38°C




Fresh Yeast




















Strong White Bread Flour




Milk Powder
































Oven profile: bake in the deck oven at 175°C, top heat 6, bottom heat 5 for 28 minutes.   No steam, draw the damper for the last 5 minutes 


  • Whisk all the ingredients for the ferment together in a steel bowl.
  • Cover with cling film and set in a warm place for half an hour.
  • Mix all the ingredients, together with the ferment, in an upright machine with a hook; 2 minutes on first speed, then scrape down; 6 minutes on 3rd speed. A spiral mixer is a good alternative.
  • Rest, covered, for 15 minutes, then scale into 970g pieces and divide each into 2, 3, 4, 5, 6, 7, or 8 equal sized pieces, depending on the number of strands in your plait. Try to avoid using any flour on the bench during this and subsequent stages.
  • Mould round, cover and rest 5 minutes.
  • Line trays with silicone paper. Roll out strands to 9" and plait according to instructions.
  • Double brush with beaten egg. Top with poppy seeds. Set to prove.
  • Prove 50 - 60 minutes at 35 - 40°C, 85%rH.
  • Bake as oven profile.
  • Cool on wires.


This is a video demonstration I used with my students to assemble an 8 strand plait:


hansjoakim's picture

Some dough this week, but no loaves!

I wanted to indulge in something special, and found a delicious recipe for salmon en croute in a cookbook. The recipe called for shortdough, but I wanted to pack the fish in puff pastry instead. I didn't have any leftover puff in the freezer, so I had to get an early start and haul out the rolling pin. I tend to opt for five single turns whenever I make puff; two single folds back to back immediately after enclosing the butter block. The dough is then chilled approx. 45 mins., before a series of three single folds is given. I usually give the dough 45 mins. resting time between folds, perhaps up to an hour before the final fold. Below I'm in the middle of the fifth fold, giving the dough a brief rest before finishing.

Rolling puff pastry

And below's the completed puff (*phew!!*), right after the fifth fold. I try to keep a 1cm thickness of the rolled out dough during lamination.

Completed puff pastry


Some hours later (giving the pastry a chance to relax), I roll 400 gr. puff pastry into a rectangle, 3mm thick. Two salmon filets, sandwiched with herb butter and coarse mustard, are placed smack centre:

Salmon on puff pastry

...and the dough is folded around the fish. Get the seams underneath, then chill briefly to relax the pastry:

Salmon en croute


The package is baked for approx. 30 mins. at 200dC. I enjoyed the salmon with broccoli and herbed potatoes:

Salmon en croute

Absolutely delicious...!!

liza2's picture

This was my third attempt at this bread and my best result.

I again followed Susan's recipe exactly, except I used a 100% hydration starter rather than a firm one. I used 300 grams of Pam's flour (New Zealand - 11.0% protein). I followed Eric's recommendation to lightly slash once across the top of the bread. Instead of using scissors I used my newly sharpened knife. I think that was good advice about the slashing; thanks Eric.

I retarded the loaf in the fridge for 8 hours. After taking it out of the fridge I let it sit at room temperature for 1 hour and 45 minutes. I baked the loaf for 40 minutes at 190 degrees celsius (fan bake). I used two cookie sheets - one pre-heated in the oven and then the second one with the loaf on it on top of the pre-heated one. I followed Susan's advice and covered the loaf with a pyrex bowl for the first 20 minutes. The oven spring was very good this time.

I was very pleased with the way this loaf turned out. The crust was crispy and slightly blistered. Once again the texture was light, springy and spongy and the flavour was very good with a slightly sour after-taste.


ericb's picture

Pain Rustique with Whole Wheat

The inspiration for this formula derives from Hamelman's Pain Rustique, which is a high hydration dough made with a commercial yeast poolish. The crumb is very open and moist, much like a ciabatta, perfect for dipping in olive oil.

I had some neglected starter in the fridge which I decided to use in place of the yeast in the poolish. I suspected that it wasn't strong enough to raise an entire loaf, but I knew it would add a little extra flavor. Also, I used whole wheat flour in the poolish. I think this lends a mild sourness without covering up other flavors. This is especially true in bread made primarily with white flour.

The end result was as you would expect from a high hydration dough: open crumb, soft crust, and almost-buttery overtones. It was very much like a no-knead loaf, or Reinhart's pain a l'ancienne.

Bread Flour 21 ounces 84%  
WW Flour 4 ounces 16%  
Water 17 ounces 68%  
Salt 0.5 ounces 2%  
Yeast 0.35 ounces 1% (2.7 tsp)
Total 42.85   171%  
WW Flour 4 ounces 100%  
Water 4 ounces 100%  
Starter 1 ounces 25%  
  9   225%  
Bread Flour 21 ounces    
starter 9 ounces    
Water 13 ounces    
Salt 0.5 ounces    
Yeast 0.35 ounces    



1. Mix poolish and ferment in a warm place for 8-12 hours. Should be bubbly.

2. Autolyse: Mix poolish, flour, and water, let rest for 20 minutes.

3. Mix final dough: add salt and yeast, mix well until gluten strands form. I did a few impromptu "slap and folds" in the mixing bowl. This requires wet hands.

4. Primary Fermentation: 70 minutes. Fold at 25 and 50 minutes.

5. Turn out dough onto well floured bench. Cut in half and shape loosely. I make boules, but you could also just leave the dough as rectangles.

6.a Preheat over to 500F.

6b. Proof: Let dough rest for 20 minutes. I placed my floured-side down (seam side up) on a proofing towel, and covered with mixing bowls to prevent drying out.

7. Carefully turn dough onto parchment paper, seam side down. Score with a simple square or single cut.

8. Slide into oven, steam, and turn oven to 460. Bake for 15 minutes. Open oven to let out steam, bake for another 15-20.


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