Chocolate Log Bread

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Working Method

Complexity level:

Mixing spiral	Mix all ingredients except butter at slow speed 6mins; fast speed, 2-4 mins. Add in butter and mix at slow speed 3mins; fast speed 2mins, mix until gluten is formed.
Dough temperature	26 - 27°C
Bulk fermentation	30 mins
Scale	100 g - slightly shape it long
Intermediate proof	20 mins

Oven temperature	Top 200°C, bottom 210°C
Baking time	±12mins

Filling	Combine Ambiante and whipping cream and whip until soft peak. Fold whipped cream into Carat Nuxel Hazelnut, mix well
Decoration	Coat the top with melted Carat Nuxel Hazelnut. Pipe filling into the middle of the bread. Decorate with hazelnut, pistachio, and gold leaf.