This week our assigned recipe was the
White Chocolate Club Med Bread
The loaf’s STRUCTURE was quite hardy and firm.
The TEXTURE was dense with wispy, sweet holes created by the white chocolate bits added to the internal dough layer …
But the OVERALL TASTE was truly outstanding.
“Like all of Rose’s breads, you cut a little sliver and your taste buds rejoice and dance in your mouth.
You have a full piece of bread and your entire mouth is doing the slow motion limbo of full-on appreciation”
~ Tony Bridges
THANK YOU ROSE for such another excellent recipe that is outstanding to say the least!
This recipe is from Rose Levy Beranbaum’s new baking book:
HOW IT WORKS:
Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time. Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!
FULL DISCLOSURE: This week did NOT cheat and I did follow the recipe verbatim.
I have to admit, while this was MOST DEFINITELY WORTH it, the recipe instructions were a bit challenging to follow. We first referenced a different recipe for the dough portion and we used the Cinnamon Raisin Bread recipe also in the BAKING BIBLE . However, we substituted the raisins for white chocolate and did not make the cinnamon swirl.
After reading the two recipes 4 times trying to understand the flow of my work, it eventually made sense.
Rose converted the infamous Club Med Bread which is given to each guest after their stay at Club Med into this recipe. Rose’s recipe, while much more complex, offers I’m certain a better end product.
As this recipe is more complicated that most, I would have preferred that a full recipe be published without reference to any other recipe, making it less complicated for the home baker to follow. I would have also liked to see more hands on pictures on the process through out as the instructions would have, in my opinion, benefited by visual demonstrations. Especially the instructions for separating the dough into two parts which was the true definition and heart of the recipe, again in my opinion.
But once I’ve journeys through the recipe, I now find it to be a comfortable friend of which I can now visit and re-visit again, now armed with the experience.
We begin with the Dough Starter Mise en Place
I like to use water temperature that is always in the mid range of Rose’s recipes
Dough Starter is mixed with the whisk attachment and covered while the flour blanket is being made
Beginning Mise en Place for the flour blanket
While Rose gives options for the fermentation stage, I always opt for hour in a warm environment then the cold refrigeration method for up to 24 hours. In my opinion, this offers such a much more depth of flavor in the end product
The final stages of the dough are mixed in the stand mixer bowl and we then transferred the dough to the “warming environment” which for me was an oiled trusted and true large anchor measuring bowl with a tight fitting lid
Isn’t he pretty?
The dough was placed on a lightly flour dusted pastry mat and then we pressed down gently to form a rectangle
The first business letter turn was administered
flattened gently into a new rectangle, then a second business letter form was administered
While the dough was placed back in refrigeration for a second cold rise for an hour, I used my time wisely and created my Mise en Place for my meals that I will be cooking through the week
I was a bit annoyed when selecting my white chocolate section; don’t get me wrong, I LOVE my Ghirardelli, but last week I was introduced to Scharffen Berger chocolate bars for baking and I so hoped I would be able to experience their white chocolate; SOLD OUT – so I went with my ole favorite thus far…
There was some discussion among the Alpha Bakers as to the size cut of the chocolate; Rose gives two options for the size, but the correct size or dice would control everything in this recipe… so this is my dice decision
After the hour cold rise…
Our beautiful dough was rolled into size measurements per the recipe instructions
This is the one portion of the recipe where I believe a visual explains the intent
The cut portion of the dough was covered and refrigerated while the main body of dough will get the chocolate incorporated through out; this portion will be the outer dough covering placed around the chocolate filled dough, thus protecting the prize and star ingredient while baking
The internal dough then is rolled to measure per recipe and the chocolate is evenly distributed
The chocolate dough was then rolled into a log formation and covered for 20 minutes with plastic wrap to set
The chocolate dough was then rolled again to measure per recipe
The outer covering dough was retrieved from refrigeration
The outer dough was spritzed with water and the chocolate log dough was placed at the bottom to be rolled up
Enclosed loaf, pinched tightly on the underside, not shown
Dough was placed in the baking pan and covered loosely with sprayed plastic wrap and placed in a warm environment for the FINAL rise
Dough risen and placed in the oven on my baking stone with ice cubes underneath to create the steaming environment which will create the crust on top of the loaf
This HORRIBLE stain on my baking stone was from our Sour Cherry Pie; I can’t get the stain to go away; any advise would most definitely be appreciated
Loaf has reached temperature, taken out of the pan and sit on a rack to cool for at least 2 hours
My loaf got crushed as I was taking it out of the pan – The Life Of a Baker