Homemade Chocolate Ginger Bread Recipe

Ingredients:

　　High-gluten flour 200 grams, Low-gluten flour 20 grams, Ginger 2 grams of yellow powder, 40 grams of old dough, 40 grams of brown sugar, 3 grams of salt, 2 grams of dry yeast, 10 grams of ginger juice, 120 grams of water, Butter 20 grams, Chocolate chips 20 grams. Chocolate Ginger Bread

Preparation method:1. Precisely weigh each ingredient. Grate and squeeze the ginger to get the ginger juice, which is ready for use; soften the butter at room temperature in advance. 2. Mix all ingredients except butter together and put them into a stand mixer. Knead until the dough is free of any noticeable dry flour.

Increase the speed during kneading. When the surface of the dough becomes smooth and has some elasticity, able to stretch into a thick film, add the butter.

3. Continuously knead until all the butter is absorbed by the dough, then increase the speed again until the dough reaches its fully developed state; mix in the chocolate chips evenly.4. Round out the dough and place it in a large container, sealing it for the first proofing.

Once the dough has doubled in size, poke it with your finger; if the indentation does not retract or collapse, it is ready.

5. Transfer the dough to a work surface and gently knock out any air bubbles. Divide into two equal portions and round them off. Let them rest for 15-20 minutes.6. After resting, stretch the dough from its corners, turn over, and fold the opposite corners together while sealing the seam. Shape it into a square.

7. Place the shaped bread on a baking cloth, seal it again, and proceed with the final proofing.

8. Once the dough has doubled in size, lightly dust with flour and score the surface with a sharp knife.

9. Preheat the oven to 210°C; place the lined baking sheet inside for preheating as well.

Slide the scored bread onto the hot baking sheet quickly after applying the final touches, then close the oven door tightly.

Bake for 15-18 minutes or until done.Tips: 1. Use baking-safe chocolate chips and consider omitting the ginger powder if preferred.2. Proofing should be at room temperature; even though baking-safe chocolate chips can withstand high temperatures, they may melt in a wet environment.3. Use a sharp knife, such as a double-edged razor blade, for scoring.

4. Bread made with old dough rises better and tastes better.

Therefore, this old dough can be used regularly like homemade stock to pass on as a family heirloom.

The method of making the old dough:

1. Mix all ingredients (high-gluten flour 50 grams, water 35 grams, dry yeast 0.5 gram, salt 1 gram) into a basic dough and knead until fully incorporated; cover with plastic wrap and let it rest for 20 minutes.

2. After resting, continue to knead and stretch the dough until it reaches an extensible state. Let it ferment flat on its surface for 2 hours, then flip and fold it twice before letting it rise again for another hour.3. After approximately 3 hours of fermentation, the old dough is ready to use; store it in the refrigerator overnight with a seal or freeze any leftovers for future use.

The method for making old dough is as follows:

1 Combine all the ingredients (high-gluten flour 50 grams, water 35 grams, dry yeast 0.5 gram, salt 1 gram) to form a basic dough, mix thoroughly using kneading techniques, cover with cling film, and let it rest for 20 minutes.

2 After resting, continue kneading and stretching the dough until it reaches an extensible state. Allow it to ferment flat without folding for 2 hours, then fold twice and let it ferment for another hour.

3 After about 3 hours of fermentation, the old dough is ready for use. However, it's best to seal it and refrigerate it overnight. Any remaining portions can be frozen for storage and used later.