1. In the main ingredient, all ingredients except butter and heat-resistant chocolate beans are mixed, and the dough is kneaded using the post-oil method to knead the dough to the complete expansion stage.
2. Finally, add the chocolate beans, knead well, put them in a container, and put them in the refrigerator to ferment. (10 hours)
3. Take out the dough the next morning. The volume is twice as large as the original volume. Dip a hole in the noodle with your finger in the middle. If it does not shrink or collapse, it is ready to ferment.
4. Divide the dough into six equal parts, round and relax for 20 minutes.
5. I covered it with a cake cover to prevent moisture loss.
6. After it has been relaxed and shaped, the shaped dough is placed on a baking sheet lined with parchment paper.
7. I put it directly in the oven for secondary fermentation. (Do not open the oven)
8. When the oven is preheating, put the pie stones on the bottom baking tray to preheat (210 degrees).
9. After the second fermentation is over (the dough becomes larger, press it slowly and the fermentation is ready), put it in the preheated oven, bake at 190 degrees for 22 minutes, and pour a small half cup of heat on the pie stone when you just put the bread Water makes steam.
