Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 460 gram and rounding
Dough proof: Approx. 45 minutes
Mould as a short loaf. Place the dough pieces into baking tins
Final proof: Approx. 90 minutes
Baking: approx. 35 minutes at 230ºC
After cooling down brush melted chocolate on the surface