Pain au Chocolat

Ingredients:
1kg Softie®
10kg Bread flour
530g Water
310g Yeast
300g Macphie Danish Pastry Margarine

Method:
Add Softie® to bread flour, water, sugar and yeast
Put in mixer and mix for 2 minutes on 1st speed then for a further 5 minutes on 2nd speed
Divide and layer with Macphie Danish Pastry Margarine and give one half turn, then give one book-turns. Place into a chiller for an hour before giving the pastry a further one book-turns. Rest for a further hour. Give one half-turn
Sheet out to 2.5mm thick and cut into squares
Place a bar of bake stable plain chocolate onto the pastry and roll up to form a sausage roll shape
Flatten each sausage roll by hand and prove at 32ºC (75ºF) , 75% R.H. for 50 minutes (Do not over-prove)
Spray with GlenGlaze
Bake at 200ºC (400ºF) for 15-20 minutes until risen and golden brown

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