{"id":184,"date":"2010-04-23T18:30:15","date_gmt":"2010-04-24T01:30:15","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=184"},"modified":"2024-02-16T12:53:35","modified_gmt":"2024-02-16T20:53:35","slug":"chocolate-bread","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/chocolate-recipes\/chocolate-bread\/","title":{"rendered":"Chocolate Bread by Thorough Bread"},"content":{"rendered":"

\"\"<\/a><\/p>\n

A toothsome, \u201cunsweet,\u201d chocolate sour dough, Pan de Cioccolate,<\/em> is available Fridays, Saturdays and Sundays (this may have changed due to popularity \u2014 I was there on a Wednesday) at Thorough Bread Bakery and Pastry<\/a>,<\/strong> 248 Church Street, SF.<\/p>\n

Hoping to share the recipe, I ordered what I thought would be their cookbook. Well… I got a VERY heavy textbook. A beautiful, encyclopedic, highly touted reference\/text book for bread, pastries, and even chocolate making, written by Michel Suas, founder of the San Francisco Baking Institute<\/a> and Thorough Bread and Pastry<\/a>, published by Cengage Learning (ISBN: 141801169X, \u00a9 2009).<\/p>\n

Although the recipe \u201cformula\u201d follows, I highly recommend buying it at the bakery. There are some other amazing chocolate and other-than-chocolate treats the likes of which I have never tasted before. Feather-light pastries… mysteriously delicate… how do they make them?<\/p>\n

(And for those who have read Muriel Barbery’s \u201cGourmet Rhapsody<\/a>\u201d and wonder about chouquettes<\/em> without flying to Paris, you can find them also at this bakery. Mmm…)<\/p>\n

Here is the formula for those who are brave and ambitious:<\/p>\n

\n

Pan de Cioccolate \u201cFormula\u201d<\/h3>\n

by Michel Suas, \u201cAdvanced Bread and Pastry: A Professional Approach,\u201d page 291-292<\/h4>\n

From SUAS, Advanced Bread and Pastry, 1E. \u00a9 2009 Delmar Learning, a part of Cengage Learning, Inc. Reproduced by permission<\/a>.
\n<\/span><\/em><\/p>\n

Levain Formula<\/h4>\n
    \n
  • \n
      1-1\/8 oz. bread flour<\/ul>\n<\/li>\n<\/ul>\n
        \n
      • \n
          1 tsp. medium rye flour<\/ul>\n<\/li>\n<\/ul>\n
            \n
          • \n
              5\/8 oz. water<\/ul>\n<\/li>\n<\/ul>\n
                1 oz. starter (stiff)<\/ul>\n
                  \n
                • \n
                    Mix all the ingredients until well incorporated with a DDT (desired dough temperature) of 70\u02daF (21\u02daC).<\/ul>\n<\/li>\n<\/ul>\n
                      Allow to ferment 8 hours at room temperature 65\u02da.<\/ul>\n

                      Dough Formula<\/h4>\n
                        \n
                      • \n
                          13-7\/8 oz. bread flour<\/ul>\n<\/li>\n<\/ul>\n
                            \n
                          • \n
                              1-3\/4 oz. water<\/ul>\n<\/li>\n<\/ul>\n
                                \n
                              • \n
                                  1-1\/2 oz. honey<\/ul>\n<\/li>\n<\/ul>\n
                                    \n
                                  • \n
                                      1\/8 oz. vanilla extract<\/ul>\n<\/li>\n<\/ul>\n
                                        \n
                                      • \n
                                          7\/8 oz. cocoa powder<\/ul>\n<\/li>\n<\/ul>\n
                                            \n
                                          • \n
                                              1\/4 tsp. osmotolerant instant yeast*<\/ul>\n<\/li>\n<\/ul>\n
                                                \n
                                              • \n
                                                  3\/8 oz. salt<\/ul>\n<\/li>\n<\/ul>\n
                                                    \n
                                                  • \n
                                                      2-3\/4 oz. levain (recipe above)<\/ul>\n<\/li>\n<\/ul>\n
                                                        2-3\/4 oz. chocolate chips<\/ul>\n

                                                        * osmotolerant instant yeast is yeast designed to work in dough with a high sugar content.<\/em><\/p>\n

                                                        Instructions for the final dough<\/h4>\n<\/blockquote>\n
                                                          \n
                                                        1. Mix all of the Dough Formula ingredients, except the chocolate chips, to a medium consistency, DDT 75\u02daF (24\u02daC) to 78\u02daF (25\u02daC).<\/li>\n
                                                        2. At the end of mixing, add the chips on first speed.<\/li>\n
                                                        3. First fermentation: 2 hours.<\/li>\n
                                                        4. Divide into 1 lb. (0.454 kg.) pieces.<\/li>\n
                                                        5. Preshape lightly into a ball.<\/li>\n
                                                        6. Resting time: 20 to 30 minutes.<\/li>\n
                                                        7. Shape into a boule or batard.<\/li>\n
                                                        8. Final proof: 2-1\/2 to 3 hours at 80\u02daF (27\u02daC) at 65% RH (relative humidity).<\/li>\n
                                                        9. Score the loaf with 2 diagonal cuts.<\/li>\n
                                                        10. Steam for 2 seconds.<\/li>\n
                                                        11. Bake in a rack oven, 35 to 40 minutes at 400\u02daF (204\u02daC).<\/li>\n<\/ol>\n

                                                          ENJOY<\/strong> \u2014 or go to the bakery and buy some, my definite preference!<\/p>\n","protected":false},"excerpt":{"rendered":"

                                                          Bread & chocolate for the truly ambitious DIY-er.<\/p>\n","protected":false},"author":4,"featured_media":6765,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,41],"tags":[3,120,118,32,39,4,119],"class_list":["post-184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-recipes","category-san-francisco-chocolate","tag-chocolate","tag-cookbook","tag-pan-de-cioccolate","tag-pastry","tag-recipe","tag-sanfrancisco","tag-thorough-bread"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=184"}],"version-history":[{"count":2,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/184\/revisions"}],"predecessor-version":[{"id":41634,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/184\/revisions\/41634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/6765"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}