|Eight of the Thanksgiving Country Loaves proofing.|
Duplicating a bread you find you enjoy isn't as tough as you might think. For starters (pun intended), you can usually find a formula that people like to begin with. In this case, that formula was one from Carol Field's "The Italian Baker." This formula is for a direct-dough bread, meaning that you mix everything at once. It also used commercial yeast. I would rather use a natural levain, but I thought I'd stick with the program with a small modification; I used a poolish instead of a direct method. Poolish is a preferment. You spike a fraction of the formula's flour and water with a tiny bit of commercial yeast and treat it as a levain. The results were nice.
|Pane al Cioccolato with poolish.|
The next version of the loaf, we swapped out honey for sugar, added some whole wheat and vanilla, then began with our natural levain instead of commercial yeast. A tiny bit of yeast was added at the final dough mixing stage. This dough was very slack and sticky, and the bread proofed very slowly, but the results were more tasty than the first iteration (I thought) though it was sort of hard to handle.
|Pane al Cioccolato with Natural Levain|
|All-Natural Levain Pane al Cioccolato|
Pane al Cioccolato:White and Whole Wheat Flour, Water, Semi-Sweet Chocolate, Sugar, Cocoa, Butter, Egg, Salt, Vanilla, Natural Levain.