Chocolate Loaf

Recipe:
1kg Sweet Do
2.56kg Strong Bread Flour
80g Yeast
1.36kg Water
160g Choutex
260g Cold Water
60g Chocolate Compound
Sweet Glaze

Method:
Add SweetDo, strong bread flour, yeast and 1.36kg water to a conventional mixer and mix for 15-20 minutes on middle speed or until the mixture is fully developed (spiral mixer 3 minutes on slow speed and for 8-10 minutes on fast speed)
Target dough temperature is 26-28ºC (79-82ºF) Leave to rest for 60-70 minutes then pin out to 3mm thick x 350mm wide
Add Choutex, 260g cold water and chocolate compound to a bowl and mix on 1st speed for 2 minutes
Mix for a further 6 minutes on 2nd speed until smooth
Spread on to the dough
Form into a Swiss roll, cut to size and place in bread tin.
Prove at 40ºC (104ºF), 85% R.H. for 50-60 minutes and bake at 200ºC (400ºF) for 25 minutes
Remove from the oven and brush with Sweet Glaze