At 6pm, mix all the ingredients of the sweet levain and leave it to rise until doubled or even tripled. It usually takes 5 hours.

While you are waiting for the sweet levain to rise, add 60g boiling water to 60g bread flour. Leave it aside to cool completely.

Around 30 mins before mixing your dough, melt 25g dark chocolate in 20g oat milk using the double boiler method.

Once the levain is ready to use, place all of the ingredients (except butter and the melted chocolate mixture) into the bowl of your stand mixer. Using the hook attachment, knead for about 5 minutes until the dough comes together and forms a dough ball.

Gradually add in vegan butter and melted chocolate mixture. Continue to knead for 10 - 15 more minutes or until reach window pane stage.

Place the dough in a clean mixing bowl, cover and let it rise at a warm place for 2-3 hours.

On a floured surface, divide the dough into three equal parts, round it and rest for 10 mins.

After 10 mins of rest time, take one of the dough ball, slightly flatten the dough and roll it out into a rectangle. Roll the dough up tightly into a log and place it into a lined Pullman loaf pan.

Cover and let it proof until the dough reached 1cm below the rim of the loaf tin, about 7-9 hours (depending on your room temperature).

In the next morning, bake the bread (without lid) in the preheated oven at 180°C for 35 to 40 minutes.

Preheat oven to 180°C with Challenger Bread Pan in it for 30 mins. Bake the bread in the Challenger Bread Pan for 20 minutes. Remove the cover and continue to bake for 15-20 minutes until the top is golden brown.

If you are baking it without a dutch oven, cover the bread with aluminum foil for the last 20 mins to prevent the crust to turn too dark.