Pain au Chocolat
I don’t have the book in front of me, but there’s a single sentence in FWSY where Forkish describes serving a traditional French version of pain au chocolat in his bakery: Not the chocolate croissant with which I was familiar, but instead a simple slice of bread with a swipe of butter and a sprinkle of dark chocolate.
That’s what I served to my coworkers today, after a very long week of weather-related stress.
I used my 80% hydration, 5% levain formula to make some torpedos. These were actually retarded for 48 hours in the fridge during bulk, and the result was an incredibly moist and springy crumb. A slice of it with butter and that chocolate sprinkle + a cup of strong black coffee…the perfect fuel for a packed Friday.
I’m tempted to make this a weekly thing. Here’s to FRIDAY.
Source: Fresh Loaf