We are Real Bakers - Mikkel Hansen

In this episode, chef Kent V. Madsen visits Real Baker Mikkel Hansen where he discovers ho chocolate interacts and enhances the flavour of different flours and breads. The iconic Callebaut 811 dark chocolate is matched with Popped Rye Kernels and the Callebaut 823 milk chocolate is added to the Sourdough Loaf.
His tip? "Cut a slice in the bread before it goes into the oven. If you cut it correctly, your bread will rise straight up! Cut just before putting it into the oven. Otherwise, the bread
will open too much before baking."
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