Nut Chocolate Bread
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh 60g of almonds and 80g of hazelnut kernels, and crush some with a rolling pin.
2. Put it in the oven and bake: up and down, 230 degrees for 10 minutes.
3. After cooling the nuts, mix well with 60g chocolate chips (or chocolate beans) and 50g dried cranberries.
4. Weigh 350g of T65 wheat flour and 150g of rice flour.
5. Weigh 10g of refined salt and mix well with wheat flour.
6. Weigh 5g of yeast and stir to dissolve with 100g of purified water.
7. Pour in the yeast liquid to make it fully absorbed by the wheat flour. Add 320g of 20°C purified water several times, and observe the softness and hardness of the surface while adding water.
8. While the dough has not yet formed, add softened butter.
9. Add nuts and chocolate.
10. Knead it into a smooth dough, cover it with a slightly damp feeling, and place it in a warm, confined space for the first fermentation: 1 hour and 30 minutes.
11. After the first fermentation, divide into 8 small doughs. Cover with a slightly damp cloth and let stand for 15 minutes.
12. After the rest is over, hollow out the middle of the dough and arrange it into a doughnut shape. Cover with a slightly damp cloth, put it in an airtight warm space, and carry out the second fermentation: 2 hours.
13. After the second fermentation is over, mark cuts on the dough and sprinkle raw wheat flour with a sieve.
14. Preheat the oven: 230 degrees for 10 minutes. After that, pour about 50g of water into the empty baking pan at the bottom (water bath method).
15. Put the baking tray with the dough in the oven and start baking: up and down, 230 degrees, 20 minutes.
16. After the bread comes out of the oven, take it out and let it cool naturally.
17. You can see the real material even after cutting it~
Tips:Butter softening: After cutting the butter, heat it in a microwave oven: 600W, 35 seconds.
