Chocolate Bread That You Can't Stop Eating | Bake With Me

Today, we're making a fluffy and decadent chocolate bread. Using a tried and true Japanese milk bread recipe for a base, this is a simple and easy recipe that is perfect for beginners and anyone who loves chocolate. Watch the video for more!
#tangzhong #biga #chocolatebread
References
Shokupan:
• How to Make Perfect Ja...
• The Science of a Japan...
Tangzhong Yudane:
• The Ultimate Guide to ...
• Why the 1:5 Flour-Wate...
Baking Pan 28x18x4.5 cm3
Ingredients weight %
Total Flour 380.0 100.0%
Hydration 280.4 73.8%
Tangzhong
Rice Flour 20.0 5.3%
Bread Flour 75.0 19.7%
Boiling Water 140.0 36.8%
Biga
Bread Flour 150.0 39.5%
Water 75.0 19.7%
Instant Yeast 1.0 0.3%
Final Dough
Bread Flour 135.0 35.5%
Sugar (Sucrose) 23.0 6.1%
Milk 70.0 18.4%
Butter 25.0 6.6%
Salt 6.5 1.7%
Total Fat 23.0 6.0%
Milk Water Replacement 25.0%
Total Dough 720.5
Divided by 8 90.1
Chapters:
0:00 Opening
1:18 Tangzhong/Yudane
2:30 Biga
4:16 Final Dough
10:42 Preshaping
14:22 Shaping
17:10 Glazing
19:10 Baking
19:32 Bread

[@checho_bustamante]

Is there any particular reason why you used Biga instead of Poolish? It would be amazing to watch you explain the chemical consequences and differences between the pre-ferments (or there's non?) Thank you Seraphine, this was a great video and excellent recipe.

[@NovitaListyani]

It's mostly for the hydration control in this recipe. Yes, we are planning to make a video on this topic.

[@derikjbrandt]

Great as always. Combining two of my favourite foods: bread and chocolate. Yum. Going to add some chocolate to one or two of the eight rolls I make tomorrow. Thank you!

[@wok1978]

No taste test? Thank you for the awesome video.

[@marisol646]

Wow

[@Gulroeg]

Thanks for the MIC. Great sound! Even better recipe

[@NovitaListyani]

Our pleasure!

[@zhiyangoh2503]

May I know what mic are you using? :) it sounds really clear!

[@BenChengnz]

Good to see you upload another great video so quickly. love it.

[@NovitaListyani]

We'll try our best to bring out more interesting videos on schedule😁

[@PatHaskell]

She’s Einstein the baker.

[@barrychambers4047]

Seraphine, I can't eat any of this decadent stuff! I love watching you make it however!😛

[@NovitaListyani]

oh no... maybe a just a bite 😅

[@fredbrown7954]

Nice job 😊 The sunrise 🌅 was very relaxing ❤

[@NovitaListyani]

Yes it was!

[@zazalili7864]

4:13 C'est de la torture cette belle image alors que nous on est envahi de neige et de verglas 🤣🤣 Votre pays est merveilleux 🎉🌏🌞 Merci pour votre vidéo : recette forcement délicieuse 🤩 Du coup je vous pardonne pour votre torture 😂

[@NovitaListyani]

Ici, ces derniers temps, le temps s'améliore de plus en plus, et le lever et le coucher du soleil deviennent plus jolis, mais le clip que vous avez vu date d'il y a peu de temps😍

[@smg8081]

Delicious! What is the role of rice flour in here?

[@NovitaListyani]

We talked in depth about this in our previous video, you may want to check it out: kzbin.info/www/bejne/npWQp5eIo8dggKs

[@KryptosThreat]

Your channel is amazing! Thanks and congratz for your work. I've been trying all the recepies, but making with levain only, I make some adaptations and works good. I use no machine, just my two hands kkkkk so I combine some techs as rubaud method for knead. I deffinly will try this recepie with chocolat. In my sourdough shokupan I use a egg, I dont know why, but for me it makes de dough more easy to handle by hand. Its possible to put an egg in this one too? I will try this weekend. Thanks again for the content, you're the best!!

[@NovitaListyani]

Of course there's no problem in adding an egg into this recipe. All you need to do is a little bit of adjustment on the fat and the hydration.

[@KryptosThreat]

@@NovitaListyani Thank you!

[@eyyhem2651]

I noticed when working with tangzhong, the grams for prep and the grams before placing into final dough is different. Do we adjust the bakers percentage of everything else during final dough mixing to reflect the loss of the tangzhong grams?

[@adamscisse7050]

oh your recipe is magnificent...Thank you so much for sharing it with us.. I have a concern: For example, if we use for a first recipe 20% of the total flour to make Thangzhong of 500 grams. and that we make a second recipe with 500 grams of flour without using Thangzhong this time. Would the number of buns obtained in the first recipe be equal to the number of buns obtained in the second recipe??

[@NovitaListyani]

Yes

[@gojekdriver8027]

Roti sobek coklat ...malih

[@ririnoktri4103]

hai kak lis bisa request nggak? mau minta tolong buat video roti tawar double coklat kak, soalnya nyoba buat sendiri yang full coklat agak susah ngembang, semoga bisa belajar dari versi kak listyani

[@benjamindejonge3624]

Wondering how you will improve Dutch Poffertjes

[@madisonianJ]

is it necessary to heat the milk?

[@eugeniacoelho1826]

I've maratone your videos they're full of knowledge. I just wonder if all the experiment consider the type of flour. For me its hard to find high protein flour. So the ratios of your recipes change if I use all purpose flour? I should down the water content on tangzhong or on the main dough?

[@NovitaListyani]

Our recipes are made for bread flour which typically has a higher protein content than all purpose flour. Due to this, we don't recommend using all purpose flour, as it can significantly change the bread's quality.

[@madisonianJ]

why rice flour?

[@usern0tf0und]

you deal with flour with a black outfit yet you have no dust or stain on you. are you talented or what