10 / 18 hours
Hokkaido wholemeal milk bread with extra dark chocolate
Ingredients for 1 brioche
For the milk roux
160 g of water
75 g of milk
50 g of Type 0 Manitoba flour
For the dough
300 g of Type 0 Manitoba flour
200 g of Whole wheat flour
1 tablespoon of powdered milk
12 g of brewer's yeast (or 110 g of liquid sourdough like licoli)
180 g of fresh whole milk
30 g of water
100 g of granulated sugar
90 g of butter
1 pinch of salt
150 g of extra dark chocolate (minimum 70%)
2 tablespoons of milk
First, prepare the milk roux: mix a little milk with the flour, then add the remaining milk, the water, mix and transfer the mixture over low heat, stirring until you obtain a fluid but consistent béchamel with a temperature of about 65°. Cover in contact with cling film and let it cool.
At this point, mix the flour and milk powder together, create a hole in the center, add the water and yeast, then mix with a teaspoon and let it dry for a few minutes. Mix with the addition of fresh milk then, a little at a time, the sugar, egg and milk roux.
Move the mixture into the kneading machine and knead with the hook until it reaches a homogeneous consistency, then add the salt and knead for another 5 minutes. A little at a time, add the butter at room temperature and continue to knead until completely absorbed. If needed, add a little milk. At this point add the coarsely chopped dark chocolate and knead for a few minutes until completely distributed.
On the worktop, make two rounds of folds with your lightly greased hands, create a ball and let it rise in a large bowl covered with film until doubled (1-2 hours for the yeast and 6-8 for the licoli) , maintaining a temperature of about 26°.
When the leavening is complete, cover the dough with plastic wrap and let it rest in the fridge for 1 or 2 hours.
Once the resting phase is also finished, remove the dough from the refrigerator, cut it into 3 equal parts and, with a rolling pin, create 3 rectangles of about 40x15 cm. For each, fold the long sides towards the center, overlapping them. Roll out again with a rolling pin, then from the short side roll each piece on itself creating swivels. Place them in a previously buttered and floured loaf pan, with the closure facing down and one attached to the other.
Cover with cling film and let rise again (2-3 hours at room temperature, up to 4-6 in the fridge for the brewer's yeast and 4-6 at room temperature and up to 10-12 for the licoli).
When the dough has reached up to 2 cm from the edge, remove from the fridge, brush the surface of the dough with beaten egg and bake at 180°C for 1 hour. If it is too dark, cover with aluminum after 45 minutes, then take it out of the oven when the temperature in the center is 90°.
In cooperation with Vaniglia Cooking