I am sooo disappointed - My favorite La Brea Chocolate Sour Cherry Round will not be available this

M

meryl

Well-known member
year - they will only be selling them in LA, and will not be distributing them around the country. I used to buy several loaves every year at my local supermarket, Harris Teeter - well, no more. I really should move to LA.

 
Thanks, but I've never made yeast bread in my life, except for the Times' No Knead bread.Too scary

for me to deal with anything more complicated.
I have a recipe in my files - Is this the recipe you have? Link was posted by Franzia to grainfields.com, but link isn't good anymore).

CHOCOLATE SOUR CHERRY BREAD

INGREDIENTS:

Unbleached Flour - 1 lb 5 ozs (595 gms)
White Wheat Starter - 12 ozs (340 gms)
Water - 70º Fahrenheit - 8 ozs (255 gms)
Granulated Sugar - 4 ozs (115 gms)
Dark Cocoa Powder; non-sweet - 2 ozs (55 gms)
Fresh Yeast - 1¼ oz (35 gms)

Butter - unsalted - 4 ozs (115 gms)
Sea Salt - about 1/2 oz (15 mls)
Dried Sour Cherries - 6 ozs (170 gms)
BitterSweet Chocolate; ½" chunk - 8 ozs (255 gms)
METHOD:

Mixing time: Mix 3 minutes on low speed and then 9 minutes on medium speed making final dough 75º Fahrenheit. Add butter after 3 minutes a bit at a time and add last three ingredients and mix 1 - 2 minutes.
Coat with vegetable oil.
Room proof for 2 hours.
Refrigerate proof for 8 - 12 hours.
Dough should be doubled, if not then leave at room temperature till it is.
Let boules double in size again 3-4 hours.
Preheat oven to 500º Fahrenheit for 1 hour and bake at 450º Fahrenheit for about 35 to 40 minutes.

Yield: 4 x 16 oz. loaves

Source: Nancy Silverton, La Brea Bakery, L.A.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=71769

 
Thanks, Steve, but I'm trying to avoid huge prices and shipping costs!(La Brea is only about $5.00

What a difference!!! Too bad they don't do mail order.

 
Could you post it for me, Marilyn? I've got white starter sittling idle in the fridge.

 
If anyone else wants this recipe, PM me. I cannot paraphrase Nancy's instructions with grace

and don't want to post the full recipe word-for-word online. She goes to great care/length to ensure that you end up with a product like she sells.

I will, however, share it individually friend-to-friend.

NOTE: I am NOT including the 14-day sourdough starter recipe. Those instructions alone were 9 pages long (see what I mean about care/length).

 
Thanks, Gay! I notice this one doesn't actually have cocoa in the batter, just chocolate chips

added in. I wonder how much cocoa and sugar I would need to make this a true chocolate bread?

 
I would love to try this when I have some time ... don't know about the addition of the cocoa or

what it would do to the formula. Thought it looked good.

 
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