Thursday, March 11, 2010
Should have made this a long time ago
The original recipe for this bread comes from the lovely book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
I made a bunch of alternations to include different flours and go eggless on this one. Here is my version (halved the recipe that was in the book)
For the ganache:
2 oz semisweet chocolate
1/4 cup unsalted butter
Yeast and egg susbstitutes:
1/2 cup and 12 tbsp lukewarm water
3/4 pkt active dry yeast
3/4 tsp salt
1/4 cup applesauce
1 tbsp flaxseed in 3 tbsp water
1/2 cup and 3 tbsp honey
2 cups all purpose flour
3/4 cup barley flour
1/2 cup unsweetened cocoa powder
2 1/2 oz dark chocolate, cut to pieces
Melt butter and chocolate ("Ganache") in a microwave, do like 20 sec or so runs and keep an eye on it- do not let it burn. Set aside.
Mix the ingredients listed as "yeast and egg substitutes" in a separate bowl. Once mixed add in the dry ingredients and the ganache. Mix until just combined. You do not have to knead it at this point. Let it rise and fall, should take about 2 hours or so.
I then refrigerated mine for 2 days, covered the bowl with plastic wrap.
After two days, took the dough out- it was easier to work with at this point. Flour the work surface, take the dough out, cut into halves. Set one half back in the fridge. Shape the other half into a nice ball shape and let it rest at room temperature for 1 hour and 40 minutes on a cookie sheet lined with parchment paper. In the last 20 min, preheat the oven to 350F. Once you have let it rest, brush the egg wash on the bread and bake it until a fork comes out clean. Mine took about 35 minutes.
Let it cool and enjoy as is or with any kind of spread you might like.
The bread turned out to be on the bitter side but I rectified it by using nutella as the spread (goes to show that nutella can do wonders!). It was a bit on the heavier side too, not like some of the airy, yeasty breads. I did love the hidden chunks of chocolate- can never get enough of chocolate, only this time it was too much of bitter chocolate!
Sending this bread to the weekly "Yeast spotting event"
Andorran Trinxat with a sour cream dip (Indian ishtyle), the original Andorran recipe uses bacon and bacon fat.