2 1/2 c Bread flour
1/4 c Cocoa powder; preferably
-Valrhona
1/3 c Granulated sugar; plus
2 tb Granulated sugar
2 ts Active dry yeast
1/4 c Chocolate-Bread Starter
1 1/4 ts Fine salt
2 tb Room temp unsalted butter;
-plus more
3 oz Good-quality bittersweet
-chocolate;
Preferably Valrhona Manjari;
-chopped into 1/4″
Vegetable oil; for oiling
-bowl
2 tb Turbinado sugar
1 lg Egg yolk; lightly beaten
1 tb Heavy cream
=== CHOCOLATE-BREAD STARTER
-===
1/4 ts Active dry yeast
1 c All-purpose flour; plus
3 tb All-purpose flour
CHOCOLATE-BREAD STARTER: In a medium bowl, dissolve yeast in 1 cup
lukewarm water. Stir in flour until completely incorporated. Cover,
and leave to proof at room temperature for 4 to 6 hours. (Makes 3/4
cup).
In the bowl of a heavy-duty electric mixer fitted with the dough-hook
attachment, combine flour, cocoa powder, 1/3 cup sugar, 1 cup of
water, yeast, and 1/4 cup of the chocolate-bread starter. Combine on
low speed for 5 minutes, then turn machine off for 15 minutes to let
the dough rest.
Add salt and butter, and mix on medium speed until the dough develops
a sheen, about 10 minutes. Add chopped chocolate. Continue to mix on
medium speed until completely combined, about 2 to 3 minutes. Place
dough in a large, lightly oiled bowl, and cover with plastic wrap.
Allow to rise until doubled in size, about 3 hours. Fold dough into
thirds (like folding a letter for an envelope), and cover with
plastic wrap. Let rest for 30 minutes.
Butter two 6 3/4- by 3- by 2 1/4-inch loaf pans, and coat with
remaining 2 tablespoons granulated sugar. Divide dough in half, then
divide each half into four equal portions. Roll each piece of dough
on work surface in a circular motion, forming a tight ball. Place 4
pieces of dough, smooth-side up, in each loaf pan from one end to
another. Cover tightly with plastic wrap. Allow to rise at room
temperature until doubled in size, about 2 hours.
Meanwhile, adjust oven rack to center of the oven. Heat oven to 375
degrees. Combine egg yolk and cream, and lightly brush risen loaves
with mixture; sprinkle brushed loaves with turbinado sugar. Place
loaves in oven, and reduce the oven temperature to 350 degrees. Bake
until loaves have a slightly hollow sound when tapped on the bottom,
about 40 to 45 minutes.
Remove from oven, and let rest on a cooling rack for 5 minutes before
removing from pans. Finish cooling on wire rack.
Makes 2 loaves.
Yields
1 servings