Every once in a while I fall in love with a recipe, and cannot wait to make it. Last week I logged into Facebook, and by pure chance there on the top of the Artisan Bread Bakers page I saw a gorgeous bread, worthy of the cover of a Breads Illustrated Swimsuit Issue – if there was such a thing. Except that, contrary to what seems to be the case for many supermodels, no Photoshop tweaking was involved. The bread was naturally stunning. I wasn’t sure I would be able to make it, as it involved a shaping technique I had never seen before. But, it all worked well. It’s bread after all, not cake. 😉
STAR-SHAPED CHOCOLATE BRIOCHE BREAD
(from Lindarose at Instructables)
for the dough:
500g all-purpose flour
180ml room temperature milk (3/4 cup)
80g room temperature butter
7g active dry yeast
peel from one orange
for the chocolate cream:
35g cocoa powder
250g ricotta ( about 1 cup)
Put the flour in the mixer and add the yeast, milk, sugar and eggs. Start mixing on low, as the ingredients start to incorporate, add the butter in small pieces, the salt, and the orange peel. Keep mixing until very smooth (about 5 minutes on a Kitchen Aid type mixer). Remove the dough to a lightly floured surface and finish kneading it by hand, to make sure all butter is uniformly distributed. The dough should be slightly tacky, resist the urge to add more flour. Form a ball, and let it rise in a bowl in a warm spot until double in size, about 2 hours, depending on the temperature of your kitchen.
While you wait for your dough to rise, prepare the chocolate cream.
In a food processor, mix the sugar and hazelnuts together until you obtain a powder. It’s ok if there are still some big pieces in it. Transfer to a bowl, and sift the cocoa powder on top of it. Add the ricotta and mix everything together with a hand mixer until your mixture becomes a cream.
Once your dough has risen, divide it in 4 equal pieces and make 4 separate balls. Make a disc with each of the 4 balls using a rolling-pin. The most important thing is that the discs are all the same size.
Place the first disc on a piece of parchment paper and spread some chocolate cream on it, making sure to leave about half an inch of free border all around. Lay the second disc on the first one and press the border with your fingers to join them together. Now spread some other chocolate cream on the second disc (always leaving a free border), add the third disc and close it with your fingers. Do the same on the third disc and close it with the last disc, but don’t spread the chocolate on it this time. The 4th disc is the top of the bread.
Using a knife, divide the dough in 4 with 4 cuts. It’s crucial for the shaping that you don’t cut the center of the disc (see pictures). Now make other 4 cuts between the others, for a total of 8, always leaving the center free. Finally, make 8 cuts between the ones you already made, just like the others. You will have a total of 16 sections now.
Consider 2 sections that are next to each other: lift one with one hand and the other with the other hand and twist each of them towards the outside. This means that the piece you are holding with your right hand will be twisted to the right and the one you are holding with your left hand will be twisted to the left. Do this for all the sections. Your bread will look like a snowflake. Put it in the baking sheet with the help of the parchment paper (don’t remove it) and let it rest and rise for another hour. As the bread rises, turn your oven to 350 F.
Bake at 350°F (180°C) for 25 to 30 minutes. Let it cool on a rack.
to print the recipe, click here
I woke up very early on Labor Day to bake this bread. Long before sunrise. Mixed the dough and went for a run with Phil, while the streets were still completely dark. Come to think of it, “with Phil” is not a correct statement. Let’s say we start together and within five minutes I am begging for mercy, slow down my pace and see him move farther and farther ahead. The sun started to rise midway through our run, in such a magical experience, the subtle change in light, slow and beautiful. By far my favorite kind of run. A day that started so perfectly had to be a good baking day. And indeed it was.
This dough is wonderful to work with. As you can see in the instructions, the most important thing to keep in mind is dividing the dough in equal parts – use a scale, don’t just eye-ball it. Once the dough is divided, it rolls out very nicely, use just a little bit of flour on top of the parchment paper so that you can release it easily. I rolled all four balls of dough, but if you prefer, roll one at a time, spread the chocolate cream, move to the next one. Before you cover the bread with the last disk of dough, wash your hands of any chocolate to keep the surface of the bread clean.
Slicing the dough in 16 sections and twisting the sections for the final shaping is not as hard as it may seem. I have a lot of trouble with spacing things regularly, and was a bit nervous handling the knife, but even if my cutting was not perfectly uniform, the bread turned out ok. Maybe not worthy of the cover of Breads Illustrated, but not bad for a first time.
This star-shaped bread reminded me of the classic Chocolate Babka, which I’ve never made, but saw Peter Reinhart demonstrate in a lecture in Dallas many years ago. In fact, my friend Marilyn said this bread looked like “Babka’s wealthy cousin”. I suppose that defines it quite well.
The filling can be anything you like. Some bakers from the Facebook group used pesto and cheese, others used cinnamon cream, or a mixture of different nuts with chocolate. Pretty much anything goes with the exact same dough and shaping. Be creative and impress your friends and family, it is a show-stopper of a bread.
I am submitting this post to Susan’s Yeastspotting event…
ONE YEAR AGO: Blueberry-Banana Bread
TWO YEARS AGO: Into the Light Again
THREE YEARS AGO: Five Grain Sourdough Bread
FOUR YEARS AGO: The Nano-Kitchen
FIVE YEARS AGO: Kaiser Rolls