CHOCOLATE BUTTER BREAD
(Recipe makes 11 Chocolate Butter Breads)
Group 1
Ingredient
KG
Bread Flour
5.000
0.250
Water
2.750
Wet Yeast
0.100
0.600
Total Weight: 8.700
- Place the bread flour, SB10% Butter Bread Mix, water and wet yeast into a mixing bowl and mix until fully developed. Mixing time depends on type of mixer used.
- Add the Chockex Nibs and mix on slow speed ensuring not to over mix to avoid breaking the nibs.
- Place the dough onto a floured surface and scale into 750g pieces.
- Rest for 10 minutes.
- Place the dough into bread tins and proof for 50 minutes inside the prover.
- Dough temperature 28ËšC.
- Bake at 230ËšC for 30 minutes.
