Mint Chocolate Bread
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Stir well weighed wheat flour, sugar, salt, milk powder, green juice powder (for color mixing, other alternatives can also be used).
2. Weigh 2.5g of yeast powder and dissolve it with 50g of purified water.
3. Add the yeast liquid and 150g of purified water to the wheat flour several times. Stir the wheat flour while adding.
4. Before the dough is formed, add the softened butter (take it out of the refrigerator in advance this season, it will soften naturally).
5. Take fresh mint leaves (buds on top), wash and chop them.
6. Add mint leaves and chocolate chips to the roughly kneaded dough.
7. After kneading into a smooth dough, cover it with a slightly damp cloth (gauze with good air permeability is recommended), and place it in a confined space for the first fermentation: 1 hour and 30 minutes.
8. After the first fermentation, the volume increased.
9. Divide evenly into four small doughs, cover with a slightly damp cloth, and carry out the second fermentation: 15 minutes (stand still) + 1 hour and 30 minutes. If you plan to have other shapes, shape the dough after 15 minutes of standing, and then carry out the second fermentation.
10. After the second fermentation is over, sprinkle raw wheat flour (garnish) with a sieve, and use a razor blade to make your favorite cuts.
11. Forgot to take a picture of the oven 💦 Preheat the oven in advance: 230 degrees, up and down, 10 minutes. After that, pour about 50g of water into the empty tray at the bottom (water bath method), put the baking tray with the dough in it, set it to 230 degrees, up and down, and fire for 18 minutes.
12. After the bread comes out of the oven, take it out and let it cool naturally.
