Pain Au Chocolat

Ingredients

Mixing Spiral: 5'Slow +/- 7' Fast. Then incorporate cold chocolate drops and mix 1' slow.
Dough Temperature: 26°C
Bulk fermentation: 10'
Scale: 80g
Intermediate proof: 10'
Make Up: Mini Baguette, Round ends Cut 12-14 times with sharp knife
Final Fermentation: +/-90 ' at 28°C 85% RH
Decoration before baking: Brush with sunset glaze
Oven temperature °C: 220°C
Baking Time: 12'30'' +/- '

Complexity level: