Konenai Giant chocolate bread（捏ねない巨大チョコレートパン）
Kneading is an essential part of bread making, but this no-knead bread does not require kneading because it is made using the overnight method, which encourages fermentation at a low temperature for a long period of time.
This recipe doesn’t require any complicated shaping of the dough; all you have to do is roll the dough into balls, place them in a clay pot, and bake in the oven.
In Japan, clay pots are called donabe. This recipe uses a size 8 donabe. Size 8 is about 23-25cm in diameter and about 2.2L in capacity. Please use a heat-resistant donabe.
By mixing the ingredients the day before, you can have freshly baked bread when you want to eat it.
This recipe uses chocolate chips, but you can vary the ingredients to your liking with dried fruit, walnuts, cheese, sesame seeds, etc.
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.
Click here for the official website of lesaffre. 👉 https://lesaffre.jp/products/10001700/
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.
NUTRITION FACTS of Giant No-Knead Bread Filled with Chocolate
- 1195 kcal
- Protein 35.9 g
- Fat 24.5 g
- Carbs 214.5 g
- Salt Equivalent 5.0 g
INGREDIENTS of Giant No-Knead Bread Filled with Chocolate
- Bread flour 250g
- Salt 5g
- Saf-instant dry yeast (red box) 5g
- Lukewarm water 280g
- Chocolate 60g
Giant No-Knead Bread Filled with Chocolate COOKING INSTRUCTIONS
Dryness is the enemy of bread dough. Place the fermenting dough in an airtight container to prevent exposure to air, or cover the bowl containing the dough tightly with plastic wrap.
- Mix strong flour, salt, dry yeast and lukewarm water（36℃） in a transparent container. Leave this at room temperature for about an hour.
- Ferment in the refrigerator for 12 hours.
- 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.
- Cut the chocolate into 2cm cubes.
- Sprinkle flour on the cutting board to prevent the dough from sticking.
- Take out the bread dough on a cutting board.
- Stretch the dough into a square.
- Scatter half the chocolate onto the bread dough.
- Fold the four corners and scatter the remaining chocolate.
- Fold the four corners again and bind them tightly.
- 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.)
- Secondary fermentation for 40 minutes.
- Put the lid on the clay pot and bake at 250 degrees for 30 minutes.
- Remove the lid, lower the temperature setting to 200 degrees, and bake for 20 minutes.
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