[Eng Sub]쇼콜라 브레드 만들기 / French Chocolate Bread Recipe

[ How to Make Chocolate Bread] * Difficulty: ★ ★★☆☆ Measure the water and semi-dry yeast gold in a bowl. Shake the bawl to blend it. Measure bread flour in the bowl. Measure cocoa powder in the bowl. Measure sugar. Measure salt. When mixing it on low speed and then become a dough mass, stop the dough hook and touch it with my hands. If the dough seems to be thick, add a little more water and knead. The amount of water is adjusted to the dough condition. Knead at low speed for about 8-10 minutes to mix the ingredients well. If it appears like thin-film when you take a little bit off the dough and stretch, the dough is ready. It stretches like thin-film but the condition is about to holed and teared Add the chocolate chip and mix roughly. chocolate chip is good to mixed short at low speeds in the kneader or mixed by hand. The desired dough temperature is around 24-25 degrees. Apply a little vegetable oil (excluding measured amount) to the plastic container and mix chocolate chips evenly. Let it at room temperature for about 30 to 40 minutes. Sprinkle a little bit of dusting flour (bread flour/excluding measured amount), divide the dough, and “fold(punch down)” it once. Lightly press the dough and make a flat square. Fold about 1/3 of the dough. Fold about 1/3 of the other dough. And fold about 1/3 of the dough again. Fold about 1/3 of the other dough as well. You can fold again until the dough becomes elastic. Each time it folds, if it gets elastic because of the gluten on the surface, it’s gonna be like dough rising. Put it in the dough container and rest it again. As folding the dough, new air is introduced and the fermentation environment changes by moderate force. This promotes yeast activity. Let it grow about 60 to 90 minutes more until dough is doubled in size after punching. Sprinkle dusting flour lightly(excluding measured amount/bread flour) and Turn the dough container over and separate it. Press down lightly on the dough and flatten it. Divide it into about 240 grams with scraper. Place the smooth side of it on the floor and press lightly. Fold in about 1/3 of the dough, then press and stick on the end of the dough folded. Turn it the other side and fold it a third again and press lightly on the end of it as well. Fold in half again and pinch-pinch the edge of the dough with your fingertips. Add the protruding chocolate chips into the dough. Shape the rest of the dough in the same way. Cover a large container to prevent the dough from drying and midterm-ferment it for about 15 to 20 minutes. [How to shaping the long shape ] Lightly spray the dusting flour to workstation (bread flour, excluding measured amount). Press lightly with the palm to flatten the dough and turn it over. Place dough as longer landscape way. Fold about 1/3 of the dough and lightly press on the end of folded point of the dough to stick it. Turn the dough and fold it about 1/3 again and similarly press the end of the dough lightly. Fold in half again and pinch-pinch the edge of the dough with your fingertips. The dough is not well stick as there are many chocolate chips, so pinch it by hand to seal it. Roll the dough to make the shape. Put parchment paper on the pan and place seam side of dough down with proper distance. Make the rest of the dough in the same way. [ Chubby shaping ] Lightly spray the dusting flour to workstation (bread flour, excluding measured amount). Press lightly with the palm to flatten the dough and turn it over. Press lightly with the palm to flatten the dough and turn it over.. Fold about 1/3 of the dough and lightly press on the end of folded point of the dough to stick it.
Turn the dough and fold it about 1/3 again and similarly press the end of the dough lightly. Fold in half again and pinch-pinch the edge of the dough with your fingertips. Pinch to seal it by hands. Roll the dough to make the shape. This time dough is made into a short, round shape unlike the previous mini baguettes making. Make the rest of the dough in the same way. Cover it with large container (bakery box, pizza dough box, etc.) and 2nd rest it at room temperature for about 60 minutes. After the fermentation, sieve the dusting flour and sprinkle it lightly. Use a coupe knife to put a cut on the dough surface. Just like the long shape dough, put the same coupe(cut) into the chubby dough. Spray water (excluding measured amount) evenly on the surface of the dough. Preheat the oven at about 260 degrees for more than 40 minutes.
Reduce the temperature to 220 degrees and add steam and bake for about 10 minutes, then lower to 180 degrees and bake for about 10 minutes more. [Baking the long shape dough] [Baking the chubby dough]