Chocolate Bread 

Making 4 big loaves on french bread pans. Chocolate chips give you an added sense of chocolate and the sour of the dough also gives you a sense of chocolate, without sugar.

~162 oz dough
Mix in bosch:
56 oz warm water
10 oz starter
4 oz cocoa powder
4 oz maple syrup
62 oz white bread flour
10 oz whole wheat bread flour (I think this will add a delightful flavor dimension)
2 T salt

~Try adding only 1/4-1/2 t yeast if you need it to rise just a bit quicker. But if it doesn't rise long enough it won't be sour enough to bring the chocolate flavor through.

Rest 1 hour
Add:
12 oz chocolate chips and knead and rest just until smooth.

On moist counter stretch and fold until it forms a perky ball.

Rise in 2 gallon jar until just barely double and has a few bubbles on the top and is jiggly.
  *10-12 hours in cool place
  *12 or so hours in fridge (finish on counter, it won't be finished after the 12 hours)
  *6-8 hours all day

Remove carefully to a moist counter. Divide into:
Four 40 oz loaves

Form into french bread pan loaves (keeping the chocolate chips inside the loaf) using enough parchment to cover the pans as these are very large loaves.
   *Bake two loaves at a time on the stone.

Mist often with water and rise just until puffy - 30 minutes to 1 hour.

Mist one last time and sprinkle with flour and score with many tiny but deep slits.

Bake at convection bake 425* 20 min-40 min registering just 200* internal temp, but hopefully not too dark on the outside.

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