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Giant chocolate bread（巨大チョコレートパン）
What the kind of dish is Giant chocolate bread??
Kneading is an essential part of bread making, but this recipe requires fermentation for a long time without kneading. So it is very easy to make. By mixing the ingredients the day before, you can have freshly baked bread when you want to eat it.
What the kind of food is Saf-instant dry yeast??
There are many types of dry yeast, but this yeast is very easy to use for beginners.
It has a mild yeasty aroma and no acidity. In particular, this large bread takes a long time to ferment, so it tends to have a strong yeast aroma. I always use this.
About low temperature fermentation
This cooking method uses less yeast than usual and leaves it in the refrigerator overnight before baking.This method is called the “overnight method.”
In normal bread making, bread is fermented using the power of carbon dioxide gas produced by fermentation species such as yeast and natural yeast.The temperature of the dough has a big effect on fermentation, and normally around 28 degrees is optimal to promote fermentation.
However, there are also benefits to fermenting at low temperatures. The first advantage is that it promotes “ripening.”
Fermentation species break down flour and sugar and create ingredients that are the source of flavor and aroma. Bread that has been aged well has a strong flavor and a unique aroma. Therefore, simple bread such as French bread is often made with this method.
The second advantage is that it is easy to adjust the time. Normally, once you start making bread, it takes several hours to complete the work and you can’t stop halfway through.
For low-temperature fermentation, you can make the dough the evening before and bake it in the morning. Or you can make the dough in the morning and bake it at night.Although it is necessary to check the fermentation progress from time to time, there are few time constraints. But don’t exceed 24 hours. The yeast becomes dead and it becomes more susceptible to spoilage.
INGREDIENTS
- strong flour 250g
- salt 5g
- Saf-instant dry yeast (red box) 5g
- lukewarm water 280g
- chocolate 60g
COOKING INSTRUCTIONS
➀ Mix strong flour, salt, dry yeast and lukewarm water（36℃） in a transparent container. Leave this at room temperature for about an hour.
② Ferment in the refrigerator for 12 hours.
Dryness is the enemy of bread dough. I think it’s better to put it in a sealed plastic bag or cover it tightly to prevent it from coming into contact with air.
③ Fermentation is complete when you see a lot of large bubbles from the bottom of the bowl. Take it out of the refrigerator and let it return to room temperature (over 15°C). If it’s not fermented enough, leave it in a warm place for a few hours to ferment further.
④ Cut the chocolate into 2cm cubes.
⑤ Sprinkle flour on the cutting board to prevent the dough from sticking.
⑥ Take out the bread dough on a cutting board.
⑦ Stretch the dough into a square.
⑧ Scatter half the chocolate onto the bread dough.
⑨ Fold the four corners and scatter the remaining chocolate.
⑩ Fold the four corners again and bind them tightly.
⑪ After roughly forming it into a round shape, place it in a clay pot with the seam facing down. (Be sure to line the clay pot with a baking paper.)
I use a size 8 clay pot.
⑫ Secondary fermentation for 40 minutes.
⑬ Put the lid on the clay pot and bake at 250 degrees for 30 minutes.
⑭ Remove the lid, lower the temperature setting to 200 degrees, and bake for 20 minutes.
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