Chocolate chip torn bread

Chocolate chip torn bread


A recipe for soft, rich chocolate chip torn bread with a light and fluffy texture. The perfect addition to any special breakfast or brunch


  • buttermilk premium raw bread mix 160g
  • Water 80g
  • Instant dry yeast 3g
  • Chocolate chips 45g


  1. Add the mixed flour and yeast to a bowl and mix. Add water (warm water in cold weather) and mix with a rubber spatula until no powder remains.
  2. Once the dough has come together, transfer it to a clean surface. Knead with your dominant hand.
  3. Hold the dredge with your non-dominant hand and collect the fabric that is stuck to the table or hand. Repeat step 2 10 times alternately until the dough comes together smoothly.
  4. When the dough is smooth, hold the edges with both hands and tap it onto the counter.
  5. Gently pull the fabric towards you and fold it. Turn it 90 degrees, hit it against the stand and fold it. Repeat this process for about 10 minutes.
  6. Spread it slowly with your fingertips, and if it spreads thinly without cutting and you can see your fingers through it, it’s OK. If it breaks in the middle, it means you haven’t kneaded it enough, so repeat steps 4 and 5.
  7. Roll the dough into a bowl, cover with plastic wrap to prevent it from drying out, and place in a warm place. Use the oven’s fermentation function to perform primary fermentation at 30℃ for 50 to 60 minutes. (Can be used in a warm place)
  8. Remove the dough from the bowl, lightly roll it up, and use a dredge to cut it into 9 equal pieces.
  9. Put all the chocolate chips in a bowl and place on a scale. 9 Divide into equal parts and lightly press chocolate chips onto one side of the dough, adding about 5g of chocolate chips to each dough.
  10. Sprinkle chocolate chips evenly on all the dough.
  11. Roll it up so that the chocolate chips are in the center.
  12. Roll the dough in your hands to form a ball.
  13. Pinch the seam of the wrapped part firmly with your fingers.
  14. Cover loosely with plastic wrap and let the dough rise for a second time until it becomes larger (about 40 to 50 minutes). Preheat the oven to 200℃.
  15. Bake in an oven preheated to 200 degrees for about 13 minutes and it’s done.