Chocolate Artisan Bread | Pain au Chocolat | Cocoa Bread Recipe | Chichabon

Recipe for chocolate artisan bread/pain au chocolat: a sweeter and more flavorful alternative to plain/regular white bread for breakfast. Perfect for making toast to spread on butter, jam, nut butter, nutella, etc. #Chichabon #ChocolateBread #CocoaBread
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Ingredients (makes 2 loaves. loaf pan size: 7¾” x 3¾” x 2½”)

*Fermented dough:
59mL Warm water (100°-110°F)
1 tsp Sugar
4g Active dry yeast

111mL Water
240g Bread flour
5g Salt

*Make the fermented dough the day before. Recipe makes about 480g of fermented dough, enough for 4 small loaves. It can be stored in the fridge for up to 4 days.

Chocolate Bread:
59mL Warm water (100°-110°F)
1 tsp Sugar
12g Active dry yeast

281mL Water
50g Honey
440g Bread flour
40g Cocoa powder
8g Salt
120g Chopped chocolate (I used semi-sweet chocolate, but you can use any kind you like: dark, milk, bittersweet, etc.)
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