For the pre-dough you put the weighed wheat flour, the ice-cold water and the rice grain of fresh yeast in a glass, stir it, cover it with foil and let it stand for 18 hours at room temperature so that it can rest / mature.

The next day, take a mixing bowl / food processor and add the poolish / pre-dough first. Then add the wheat flour 550, the ice-cold water from the refrigerator, the raw cane sugar, the fresh yeast and, last but not least, the salt. Now mix / knead everything together.

Peel the overripe bananas (do not throw them away, I have used them), break them into pieces and add to the bread dough. Mix / knead again. Now add the chocolate and mix / knead again. This is an extremely liquid dough, so I recommend adding more flour until it comes off the edge.

Flour the work surface and shape the bread dough. Place in a baking pan, cover and let rest / rise at room temperature for about 3 hours. At some point preheat the oven to 200 degrees top / bottom heat. After GOING and when the oven has reached temperature, put in and switch the oven temperature down to 180 degrees top / bottom heat and bake for about 60 (1) minutes / hour.

Remove after baking and let cool down in the tin. Then take it out and let it cool completely on a rack. This bread tastes great with chocolate cream :-).