Friday, March 19, 2010
Chocolate Bread (Pane al Cioccolato)
I remember getting this bread, or something like it, at Turtle Bread. It was absolutely fabulously delicious, especially when schmeared with mascarpone. The recipes (here and here) I derived this from are pretty complex, and give the measurements in weight and traditional cups/tbsps. I prefer the latter, so that's what I'll use primarily. If you want weights, feel free to look at those links.
The Night Before:
You need to mix "biga naturales" which are a form of starter. I think they recipe would be fine without this, but you might want to increase the yeast later:
pinch of yeast
Mix, and then let sit covered at least 8 hours (or overnight).
Biga Naturales, cut into small pieces
3 c. flour
1 1/8c. water
1/4 c. honey
1 Tbsp. vanilla
1/4 c. cocoa powder
1/2 tsp. yeast
1 Tbsp salt
1/4-1/2 c. chocolate chips
Mix all ingredients, then knead for 5-8 minutes. Let rest 5 minutes. Knead in chocolate chips.
Let rest until doubled in covered lightly oiled bowl (around 2 hours).
Divide into as many loaves as you want (this makes 3 smallish loaves, or 2 medium loaves). Shape into spheres, let rest 20 minutes, then shape into the final shape. Score with 2-3 slashes.
Let rest until around twice the original size (the original recipe said 3 hours, but I don't have that kind of patience.)
Place a stout pan in the bottom of the oven with ~1c. water, and preheat to 400 degrees. The recipes online say it should take 20 + 20 minutes with a rotation, but I found it only took about 12 + 12 minutes, so just use your instincts.
Let rest at least 1 hour. Eat (I don't foresee this step being a problem)
I only made this once, so anyone who wants to post modifications is quite welcome.