PRE-DOUGH
KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then, add the butter.
DOUGH TEMP. 25-28 °C
RESTING TIME 10-12 hrs, covered with a cloth, at 27-30 °C or until the volume has quadrupled.
COCOA EMULSION
Mix together both ingredients and set aside at room temperature. Add to the dough mixture.
FINAL DOUGH
KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Add in the following order: sugar, honey, egg yolk, cocoa emulsion, flavourings, and finally, the chocolate chips or the fruit.
DOUGH TEMP. 26-27 °C
RESTING TIME approx. 45 min. at 30 °C
SHAPING Divide into 1070 g pieces and turn two times.
LEAVENING approx. 4-5 hrs at 28-30 °C with 80% humidity or until the volume has doubled.
BAKING* 180 °C for approx. 35 min. with closed valve + 20 min. at 170 °C with open valve.
*Recipe must be adapted to the technique and machinery used.
