[WARM 95°F] 50 min + 35 min
[LOW] 20 min + 5 min
REST 15 min
3⅓ cups (400 g) bread flour
1 tablespoon (6 g) cocoa powder, sifted
½ teaspoon (2 g) active dry yeast
1 cup (240 ml) warm milk (about 100ºF)
1 large egg, beaten
4 tablespoons honey
1 teaspoon kosher salt
3½ tablespoons (50 g) unsalted butter, room temperature
¼ cup (60 g) chocolate baking chips
In a large bowl, whisk together the warm milk, yeast, egg, and honey. In a separate bowl, add in order the salt, flour, and cocoa. Using a silicone spatula, gently fold the wet mixture into the dry mixture until dough starts to form. Add butter and knead until well incorporated.
Transfer the dough onto a lightly floured surface and continue kneading by hand until smooth and silky. Add chocolate chips and knead until evenly distributed throughout. Using both hands, shape dough into a tight ball by pulling down the sides.
Place the dough in the pot, seam-side down. Cover and proof over [WARM 95°F] for 50 minutes or until almost double in size. The dough is ready if you gently poke it and the hole keeps its shape.
Remove the dough from the pot. Add 1 tablespoon of water in the pot and lay a sheet of parchment paper on top. Gently punch down the dough to release air, and divide into 12 even pieces. Shape each piece into a ball by pulling down the sides and tucking ends underneath. Place each ball in the pot, seam-side down, cover and proof over [WARM 95°F] for another 35 minutes.
Once the dough has doubled in size, bake over [LOW] heat for 20 minutes. Take out the bread by holding the parchment paper, flip, and return to the pot. Cover and bake over [LOW] heat for 5 minutes and let rest in residual heat for another 15 minutes.
When poking proofed dough in Step 3, dip your finger in water first to prevent sticking.
Cover the dough with a new sheet of parchment paper and use a plate when flipping the dough in Step 5. Be careful not to flatten the bread.
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