tag:blogger.com,1999:blog-159951797621016709.post8339696214502256689..comments2023-08-17T07:34:54.802-04:00Comments on The Gingered Whisk: Pane al Cioccolato (or Italian Chocolate Bread)Jennihttp://www.blogger.com/profile/18176894505795627332noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-159951797621016709.post-25743938210294307732014-02-15T19:21:29.260-05:002014-02-15T19:21:29.260-05:00HI!
The first two times I tried this recipe I had...HI!<br /><br />The first two times I tried this recipe I had the same experience you did - no rising, but a fantastic tasting bread. This week I read that 50% hydration starters take much longer to rise, so I let the bulk fermentation extend to 5 hours and the shaped loaf proofed for nearly 4. During both cycles, to my surprise, it would up doubling! And, the best part was that it had fantastic oven spring once baked. Jenna Morrowhttps://www.blogger.com/profile/00189273791461610840noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-13918265438722529152012-02-27T22:03:14.815-05:002012-02-27T22:03:14.815-05:00Sounds awesome. Isn't everything smothered wit...Sounds awesome. Isn't everything smothered with Nutella heaven????Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-43473366301507037542012-02-22T08:44:57.214-05:002012-02-22T08:44:57.214-05:00Those pictures look AWESOME. And the bread? YUM!!!...Those pictures look AWESOME. And the bread? YUM!!! I wish I had a slice right about now for an after-breakfast chocolate-y treat!!!shelley c.https://www.blogger.com/profile/04300272302519975542noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-39813114264580776092012-02-22T07:27:01.119-05:002012-02-22T07:27:01.119-05:00Beautiful photos. Beautiful bread. This looks like...Beautiful photos. Beautiful bread. This looks like a great treat!Danahttps://www.blogger.com/profile/00590363862236484727noreply@blogger.com