Chocolate wassants (water roux method)


Anyone likes Provence Bakery’s  chocolate wassants as much as I do? I baked them again. My 2nd attempt this time, using water roux method to yield fluffy and softer bread. And yes, it’s indeed softer, cos of its higher water absorption. But it’s a tedious process for me cos I hand knead a super wet dough again. 


Overall it turned out quite close to Provence’s. But I still need to improve on my shaping and folding skill. Love the swirls but not so obvious though. 

Recipe (adapted from Awayofmind)

Water- Roux method
50g bread flour
250ml water

Add flour to water in a pot, keep stirring it while cook until it reached 65C or ripples appeared on batter. Set aside to cool.

Bread Recipe adapted from 松本洋一(Soleil 面包教室)

300g bread flour
6g instant dry yeast
30g sugar (if you prefer the bread to taste a bit sweet, then add more sugar)
4g salt
24g milk powder
70~90ml milk plus the dough from water roux
30g unsalted butter
1 egg

Chocolate paste:
6g unsweetened cocoa powder
6g water


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