Friday, February 24, 2012
BBD#47: Bread with Chocolate
Now, this is what I call a pizza:
Or, a fruit galette, if you want to get all fancy.
For this edition of Bread Baking Day (47), we were challenged by Lisa Michele of Parsley, Sage, Desserts, and Line Drives to make a yeasted bread dough with chocolate.
I knew right where to go: Artisan Pizza and Flatbread in Five Minutes a Day, by Jeff Hertzberg and Zoë François. The book contains a recipe for a chocolate dough and recommendations for various toppings. I thought it would be fun to try it out.
Mixing the dough took no time at all, and I could watch it rise as I worked at the dining room table.
I managed to find some beautiful fresh raspberries at Costco, so assembly was quick and easy. I used a chocolate ganache for the sauce, put a few dabs of blueberry jam on top of the ganache, then placed the raspberries on top in sort of a decorative fashion.
Then I popped it in the oven to bake the crust.
Out of the oven and ready to serve. That chocolate crust is divine. I could just bake that by itself and gobble it up.
I'm considering other flavor options for the remaining dough, like orange curd or something minty or bunches of fresh strawberries.
For information on Bread Baking Day, head over to Zorra's website. She's the founder and inspiration for it all.
For information on BBD#47, head over to Lisa Michele's blog for information and some terrific stories. She'll also post the roundup just after the first of March.
370 grams lukewarm water
5 grams granulated yeast
9-12 grams of Kosher salt
112 grams of sugar
420 grams of unbleached all-purpose flour
55 grams cocoa powder (either natural or Dutch processed)
Mix all the dry ingredients into a large, lidded food container (at least 3 quarts). Add the lukewarm water and mix to combine. Loosely cover and allow the dough to rest at room temperature until it doubles, around 2 hours.
Refrigerate the dough overnight before using.
For my pizzas, I removed a grapefruit-sized piece of dough and divided it in two. I rolled each pizza out, then added toppings, and folded up the edges. I lightly brushed the dough with an egg wash, sprinkle them with coarse-grained sugar, then baked them at 350 degrees F. for 20 minutes, rotating the sheet pans after 10 minutes for more even baking.
The pizzas were delicious both warm and at room temperature.