Hour 20 Dark Chocolate Milk Bread 11.3oz (320g) 1 each

Most chocolate breads just stir cocoa powder into the dough. They taste sweet, and the chocolate sits on the surface.
We turn a large amount of 60% dark chocolate into ganache and work it straight into the dough, then fold in 60% cacao chocolate chips. The dough is fermented cold and slow with our starter, and the sugar is kept deliberately low.
So it is not the sweet kind. The bitterness of the chocolate, the tang of the levain and a small amount of sweetness balance out, and it gets richer the more you eat.
We would like you to take it the way you take a square of dark chocolate.
Storage: Keeps 2 days at room temperature, 2 weeks frozen. Do not refrigerate. The fridge dries bread out and makes it firm.
About Hour 20: We are three mothers with ten children between us. Nothing goes on the shelf until our own kids fight over it. Everything is baked in our own licensed bakery on German MIWE ovens. Never outsourced, never from frozen dough. Our ingredient lists are clean enough for a third grader to read, with no dough conditioners, preservatives, softeners or artificial colors.