Hi everyone, this is Lisa
Today I am going to make a loaf bread which is very suitable for beginners
Super soft texture with rich chocolate flavour
Extremely tasty
Pour all ingredients except yeast and unsalted butter into the mixing bowl
Stir until there is no flour visible
Knead into a dough
If the dough is a bit wet and sticky
Wet your palm with a little water to fold the dough, so it won't be so sticky
Cover with cling wrap at room temperature or refrigerate for about an hour
After an hour, the dough can be stretched easily
This method without kneading is called autolyse method
Hydrolysis of protein by resting the dough
thereby naturally produce gluten
Is it very friendly to novices?
Mix yeast with water
Add to dough with softened butter
This step can be kneaded either by mixer or by hand
until the dough does not stick to the bottom
become very soft and elastic
Stretch out a thin film
If poked, the edge of the hole is also very smooth
Add dark chocolate chips at the end
Mix on low speed for about 1 minute
When the chocolate chips and dough are completely mixed
Keep folding the dough towards the bottom
Spray a little oil in the bowl to prevent sticking
Cover with cling wrap and allow to rise in a warm environment until doubled in size
Lightly dust your finger with flour and insert it in the middle
no collapse and no retraction
No need to knead, divide into 3 parts
About 195g each
Round to a ball
Cover with cling wrap and rest for 15 minutes
Place the smooth side down
Punch lightly to remove the air bubble in the dough
Fold the sides in half
Roll out to a long strip
The width is about the same as the width of the loaf mould
Roll up
Thin the bottom
Place the seal side down
Use this 450g loaf pan
Leave a little space between each dough
Put a bowl of hot water in the oven, set the temperature to 35 degrees Celsius
Spray some water to let the humidity in the oven reach between 75-85%
If the room temperature exceeds 30 degrees Celsius, spray some water on the surface of the dough
Cover with cling wrap at room temperature for final proof
until 80-90% full
Gently tap the surface, it will spring back slowly
If it doesn't spring back, it means it's over-fermented.
Preheat the oven to 185C/365F
Put the loaf pan on the lower rack and bake for 30 minutes
If the surface becomes golden brown, cover the surface with foil
Tap the loaf pan lightly after it comes out of the oven
Immediately demould
The crust on the bottom and sides is very even
Very fluffy
Soft and fluffy
If you like it, please feel free to share your work on my facebook.
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see you next time