Chocolate Lime Flower

Working Method

Add chocolate chips at the beginning for different colour of the crumb.

Complexity level:

Mixing Time	5 minutes slow, then 4 minutes fast.
Dough Temperature	26°C
Bulk Fermentation	30 minutes
Scale	500g round or for flour (80g, 4x50g or 20g)
Intermediate Proof	20 minutes.
Make-Up	Make Batard
Final Fermentation	60 minutes in the proof box at 30-32°C and 82% R.H.
Decoration before baking	Dust with flour and score
Baking Time	210°C for 20-25 minutes.