Chocolate bread by Alessandro Scuderi

In his super viewed videos, Alessandro Scuderi chooses serieS as his partner in crime to create drooling recipes, including the famous chocolate bread, with more than 700k views.
seriesS heat, in fact, is ideal for bread: The right amount of steam, the refractory deck – for direct baking – and the perfect balance of top and deck power guarantee the proper oven spring and a crunchy crust.
Let’s see all the steps together:

Chocolate bread recipe

INGREDIENTS

For the biga

1 kg manitoba flour
600 g water at room temperature
10 g yeast

 Leave in the fridge for 24 hours

Refreshment

500 g type 1 flour – weak
10 g yeast
600 g water at room temperature
30 g bitter cocoa
15 g malt
30 g salt
250 g dark chocolate chips

S series heat 190°C 30% top, 30% deck – 3 second steaming. Cooking time 50 minutes

METHOD

1. Pour all the biga, the flour, the yeast, the malt, the unsweetened cocoa and 220 g of water into the mixer. Mix all the ingredients until smooth, then add the remaining water a little by little.
2. Just before finishing the water, add the salt, then the remaining water and finally, at low speed, the dark chocolate chips.
3. Place the dough on a counter and make the folds with the help of oil.
4. Then place the dough in a previously greased container and let it double (ca. 1h and 30” at room temperature).
5. After the time has passed, make 500 g pieces, trying to give the loaves an elongated shape, and let it rest for another 30” on the counter.
6. Once completed, turn the dough over and make the classic folds. Once finished leave to rest for another hour, always at room temperature, covering with a plastic sheet.
7. Place the loaves on the bread loader, score and bake in serieS set at 190°C 30% top, 30% deck, steaming 3 seconds. After 20 minutes, lower the top percentage to 10%. Total cooking time 50 minutes.
8. Take out of the oven and enjoy.

Full video recipe here: