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1. The original recipe uses natural fermented seeds. I don’t have it. I just use Polish seeds. The method of Polish seeds is 40 grams of water + 40 grams of flour + 1 gram of yeast.
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2. The mixed Polish seeds can be fermented in the refrigerator for no more than 24 hours, just take it out the next day and use it
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3. Melt the chocolate in water, let cool
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4. Except butter and dried cranberries, all other ingredients are put into the chef's machine (including Polish varieties including melted chocolate)
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5. Cook the dough for 5 minutes and then add butter, knead the dough until it can pull out a large piece of film.
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6. Put in chopped dried cranberries and knead for 2 minutes to start the first fermentation
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7. Now it’s hot. I ferment at room temperature until it is 2--2.5 times the original size. Dip some flour with my finger, poke a hole, and it will be ready without shrinking.
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8. Take out the dough and knead it by hand. Divide it into 9 parts, round and relax for 15 minutes.
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9. Take a dough, flatten it, turn it over, let the bottom face up
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10. From bottom to top, fold in half
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11. After folding it in half, roll it into a cylindrical shape and roll it 2-3 times, no need to roll it long
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12. Fold in half and close up
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13. Fold in half again from bottom to top, then round
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14. Starting from step 9, the processing of the dough is to increase the surface tension and upward expansion force of the dough. If you don’t understand my instructions, just fold the dough a few more times and then round it.
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15. After the dough is twice as large as the original, sift flour on the surface of the dough for decoration, and oven at 180 degrees for 20 minutes
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16. Very fragrant and fragrant chocolate flavor, the bread is very soft and delicious
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Tips:Dried cranberries can be replaced, the large particles should be chopped up, and the finished bread can be stored in a fresh-keeping bag after it is warmed by hands.
