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
Beautiful Babka Yippee, it looks so inviting.
Benny
Have a good weekend!
Yippee
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
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