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Baking & Pastry

Triple Chocolate Salt Bread

Triple Chocolate Salt Bread
Servings 12 Servings
Time 180 min
Difficulty Medium

Ingredients

Poolish (Pre-Ferment)

  • 100 g Bread Flour
  • 100 g Water
  • 4 g Instant Yeast

Dough

  • 350 g Bread Flour
  • 30 g Cocoa Powder
  • 15 g Milk Powder
  • 60 g Granulated Sugar
  • 2 g Innova Bread Improver
  • 50 g Egg
  • 150 g Cold Water
  • 10 g Salt
  • 50 g Butter
  • All of the Poolish

Filling & Topping

Instructions

Prepare the Poolish:
  • Combine the bread flour, water, and instant yeast until well mixed.
  • Cover the bowl with plastic wrap and let it ferment for 1–4 hours, or until the poolish has doubled to tripled in volume and the surface is bubbly.
Prepare the Dough:
  • Mix the water and poolish until the poolish is fully dissolved.
  • Add the bread flour, cocoa powder, milk powder, granulated sugar, Innova Bread Improver, and egg. Mix until all ingredients are well combined.
  • Add the salt and butter, then knead until the dough is smooth, elastic, and fully developed.
  • Shape the dough into a ball, cover with plastic wrap or a clean cloth, and let it ferment for 30 minutes, or until it has expanded to about 1.5 times its original size.
  • Punch down the dough and divide it into 60–70 g portions.
  • Round each portion and let it rest for 15 minutes.
  • Flatten each piece of dough, place salted butter and Innova Chocolate Chips in the center, then roll it into a salt bread shape with the seam side facing down.
  • Arrange the dough on a baking tray lined with parchment paper.
  • Proof for 45–60 minutes, or until the dough has doubled in size.
  • Bake in a preheated oven at 180°C for 15–18 minutes.
  • Remove from the oven and let the bread cool.
Finishing:
  • Spread Innova Dip Glaze Tiramisu evenly over the surface of each bread.
  • Sprinkle with sea salt before serving.

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Premium dip glaze that enhances the appeal, sweetness, and aroma of doughnuts, cakes, and pastries.

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