Pane Al Cioccolato

November 30, 2020 | Chef Oliver Lim


A 100% 500g German Bread Flour Type 550
82% 410g Cold Water
6% 30g Malt 110
1% 5g Domino Verde Natural Improver
5% 25g Pane Sourdough Powder
10% 50g Egg
4% 20g Milk
3% 15g Butter
1% 5g Sea Salt
1% 5g Angel Instant Dry Yeast
12% 60g Sugar
B 24% 120g Semi sweet dark chocolate
9% 45g Dried cranberry/ cherries
C Topping: Italian Sprouted Buckwheat
Almond Slices


  1. Using an electric mixer, mix all the ingredients in A (except sugar) until gluten is formed. Add in sugar slowly, a spoonful each interval and knead until the dough doesn’t stick to bowl
  2. 1st bulk fermentation 45 mins at 30̊C or until dough double in size
  3. Place the dough on a well dusted surface, and fold and stretch all four sides. Coat the dough with oil
  4. Rest dough in 2nd fermentation for 30 minutes, or double in size
  5. Divide the dough into 6 equal parts, round the doughs and place in round mould
  6. Final ferment for another hour, egg wash and sprinkle toppings
  7. Bake at 190 ̊C for 25 min. Use steam during first few minutes of baking if possible.

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Pane Al Cioccolato with Pane or Siena