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.