1. Add 7g of low-sugar yeast in 880ml of water, stir until dissolved, add 18g of salt, continue to stir until dissolved, then add 950g of high-gluten flour, 50g of cocoa powder, and 200g of chocolate beans. Leave to ferment for 40 minutes
2. Sprinkle flour on the chopping board, put the fermented dough, coat the flour evenly, and pat into a dough of about 4cm thick, fold the dough in three parts, then fold it in half, put a bowl, cover with plastic wrap, let stand for 40 minutes
3. After fermentation, take it out, pat the dough into 4cm thick dough again, cut in half, and divide the dough into 8 equal parts.
4. Twist the dough, arrange it, and let it rise for 40 minutes
5. Preheat the oven to 220°C, put the fermented bread in the baking tray, and bake for 25 minutes
6. Take out and serve, and the fragrant chocolate hand-mixed bread is complete!
