Plant-Based Chocolate Bread

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Working Method

Complexity level:

Mixing spiral	Rinse black raisin, golden raisin, and dried cranberry with water. Add in orange peel, glycerine, and roughly mix. Dough - Mix all ingredients except shortening, mixed fruits and Belcolade Selection Noir K-10, at slow speed for 3-5 mins; fast speed for 4-6 mins until gluten is formed. Add in shortening and mix until well combined. Finally, add in the mixed dried fruits, Belcolade Selection Noir K-10 and mix well.
Dough temperature	27°C
Bulk fermentation	30 mins
Scale	400g – round it up.
Intermediate proof	20 mins

Make up	Roll out the dough and make it into oval shape
Final fermentation	±60mins at 30°C and 80% R.H.

Oven temperature	Top 190°C bottom 180°C
Baking time	±25 mins