-
1
Measure out the powdered ingredients.
-
2
Dissolve the yeast in room temperature milk.
-
3
Pour into the bowl from Step 1.
-
4
Use a spatula to mix until no longer floury.
-
5
Cover with plastic wrap so it doesn't dry out, and let it rest for 10~15 minutes.
-
6
Once again, scoop up the dough from the bottom and then punch it down to bring it together.
-
7
Let it rest again for about 20 minutes.
-
8
Now place the ball of dough into a clean oiled bowl and cover with plastic wrap.
-
9
Let it rise until double the original size.
-
10
The photo shows what it will look like after rising.
-
11
Take the dough out onto a countertop, cut into 2 halves, and lightly punch them down.
-
12
Roll each half into a ball, and place them seam side down.
-
13
Let them rest for 15 minutes.
-
14
After resting, scatter the chocolate chips on top and knead them into the dough.
-
15
Roll the dough into a long, thin shape as if you were making a stalk.
-
16
Make another one identical to the first, to have 2 long rolls.
-
17
It's difficult to transfer the rolled dough, so put them on parchment paper.
-
18
Leaving the dough as is from Step 12, let rest for the second rising.
-
19
When the second rising has finished, preheat the oven to 250C.
-
20
Slash the top, dribble a little oil into the slashes, mist the whole surface of the dough with water, and bake for 25 minutes at 210C.
-
21
Adjust the baking time and temperature according to your oven.
-
22
The matcha-milk French bread is finished.
-
23
There aren't that many air pockets, maybe because it was made with milk.
