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1
In a bowl, lightly mix together the powdered ingredients (everything except the water, beer, and chocolate chips) with a whisk.
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2
Add the water and beer into Step 1 and mix until no longer floury.
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3
Let sit for 20 minutes and then punch it 3 times (bring the dough together from the outside to the inside as if folding it).
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4
The photo shows the dough after the third punch.
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5
Let the bread rise until about double in size.
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6
(The photo shows the dough after rising for 30 minutes using the oven's bread function).
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7
Divide into 2 and fold each into thirds.
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8
Let sit for 10 minutes.
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9
Place the seam from folding on the bottom and use your hands to punch the dough and spread it out.
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10
Place the chocolate (chips) on top and embed them in by lightly pushing.
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11
Fold over half of the dough.
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12
Fold the dough over 3/4 of the way by using your thumb to hold down the previously folded edge from Step 7.
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13
When finished folding, tightly close the seam use a folded cloth to make wall in the middle.
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14
Dust the cloth with flour (unlisted) while completing this step.
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15
Let it rise a second time until about 1.5 times larger.
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16
Preheat the oven while waiting for the second rising to complete.
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17
Preheat the oven to the highest available temperature for 20 minutes.
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18
Move the dough to a sheet of parchment paper and dust with joshinko (not listed).
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19
Cut out some pieces of dough on the top to make notches.
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20
When the oven has finished preheating, thoroughly spray the dough with water and place on the topmost rack in the oven.
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21
Tip: Close the oven door and let it sit for 3 minutes.
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22
Bake for 10 minutes at 240C.
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23
Lower the temperature to 200C and bake for another 15 minutes.
