French Chocolate Bread Recipe SERVINGS: 3 or 6 SMALL LOAVES * Please see below for more detailed ingredients information. Place water and yeast in the bowl of a standing mixer and mix. Place bread flour, cocoa powder, sugar and salt in the bowl of a standing mixer and knead the dough for about 8 minutes. If you feel that the dough is too dry, add a bit water until you reach the desired consistency. Mix on medium speed for 2 minutes. Take a small piece of dough and stretch the dough into a rectangular size thinly and becomes translucent. If the gluten is well-developed, the dough will stretch into a paper-thin film without breaking. Add the chocolate chips and mix until just incorporated. Final dough temperature 24-25℃ Round the dough portions, place in plastic container and let them rest for 30 mins. A warm spot is best, as this helps promote yeast growth. After 30-40 minutes, lightly punch the dough to de-gas. Place back in plastic container to rise again until nearly doubled in size. With floured hands, take the dough out of the bowl and place it on a floured surface. Turn the dough onto a lightly floured work surface. Using a dough scraper divide the dough into each weighing about 240 grams and shape each one into a smooth ball. place in plastic container and let them rest for 15 mins. Flip the dough seam side up on a lightly floured surface and press down gently with your the palms of your hand. Fold over the top 1/3 of the dough. Try to seal this tightly with your fingers. Then fold up the bottom 1/3. Like a letter. Fold once more down the middle, seal the fold. Place both hands on top of the dough, roll it back and forth on the counter, applying more pressure on your baby fingers than your thumbs to shape it into banh mi form (broader in the middle and slimmer at both ends). Turn the bread over so that it is seam side down. Cover with plastic dough box and let rest to rise for 1 hours, until almost doubled in size. Sprinkle lightly with flour. After bread is done rising, take a paper cut knife or a razor blade or bread lame and make 3 shallow, diagonal slashes on the surface of the loaf. This allows the steam in the bread to escape so that it expands evenly during the baking process. Bake immediately after slashing. Spray water on both sides of the oven and on the dough. Preheat oven and the baking tray at 250°C for at least 40 minutes before baking. Bake at 220°C for 10 minutes and Lower the oven temperature to 180℃ and bake for a further 10 minutes.