Chocolate, pistachios and cinnamon bread

• Make a dough with flour, water, fresh yeast and salt.
• Add the chocolate, pistachios and cinnamon.
• Continue kneading until a smooth mass is obtained. 
• Cover with plastic film and let it rest in the fridge for about 24 hours.
• Divide it in portions.
• Leave to stand for 30 minutes.
• Form small loaves without tips (mould form of a plum cake) and ferment it at 28 ° C for 90 minutes or until it doubles the initial volume.
• Preheat the oven to 210 ° C with steam option, if it is not possible, introduce a heat-resistant container with water into the oven.
• Make a cut on top of the loaves and spray with some water.
• Bake it at 160ºC for 10-15 minutes.
• Once baked, unmould and let them cool.

Notes

• In this recipe, the bread unit is taken as a reference for one portion. The weight of the pieces prior to the baking is 300 g.
• In a modular oven, program 3 (roof) -4 (mouth) -3 (floor).