Chocolate pull-apart bread

Serves 12 205g dark chocolate, chopped, plus 1 tbsp finely chopped, to garnish 180ml whole milk 3½ tsp active dry yeast 540g plain flour, sifted, plus extra for dusting 180g cold unsalted butter, cut into 12 pieces, plus extra for greasing 80g caster sugar ½ tsp salt 2 large eggs 3 large egg yolks 2 tbsp dark rum 1 tsp bicarbonate of soda 1 pinch ground cinnamon oil, for greasing 150ml double cream 900g loaf tin In a saucepan set over a medium heat, warm the milk to 43°C. Remove from the heat and whisk in the yeast. Whisk in 150g of the flour until the mixture is smooth. Cover with cling film and let the mix stand at room temperature until swollen, approximately 30 mins. In a large mixing bowl, beat together the butter, sugar, salt, eggs, egg yolks, and rum; the mix may appear curdled. Add the yeast mixture and beat briefly to combine before gradually beating in 300g of the remaining flour until the dough comes together in a ball. Let the dough rest for 15 mins. On a surface lightly dusted with flour, turn out the dough and knead a few times until slightly elastic, adding a little more flour as needed. Split the dough in half and cover with cling film. Place 80g of the dark chocolate in a heatproof bowl set over a pan of simmering water and stir until melted, approximately 2 mins. Set aside to cool. In a separate bowl, gently stir together 2 tbsp of water with the bicarbonate of soda and cinnamon. Stir in the melted and cooled chocolate until incorporated. Place one piece of dough in a food processor. Add the chocolate mixture, pulsing three or four times to incorporate into the dough. Add the remaining flour and blend until the dough is smooth, for 10-15 secs. Turn out onto a surface dusted with flour and knead into the plain dough until fully incorporated, adding a little flour if needed to prevent sticking. Place the dough in a greased bowl, turning to coat. Cover with an oiled piece of cling film and leave to rise until doubled in size, for 1-2 hours. After rising, turn out the dough onto a surface lightly dusted with flour and knock out the air with a strike of the fist. Grease the loaf tin and roll out the dough into a large rectangle, approximately 30 x 46cm. Cut the dough vertically, into four equal strips. Stack these strips on top of one another and slice the stack into four equal pieces to give four stacks of four squares. Stack the dough squares next to one another on their sides and arrange in the prepared loaf tin. Cover with an oiled piece of cling film and leave to stand in a warm place for a further 30-45 mins until puffed. Preheat the oven to 180°C/gas mark 4. Bake the bread for 30-45 mins until risen and dry to the touch: the centre should register at least 88°C when ready. Place the loaf tin on a wire rack to cool. Once cool, turn out the bread onto a chopping board. To make the ganache, place the remaining 125g of chocolate in a heatproof bowl. In a small saucepan set over a moderate heat, bring the cream to boiling point. Once boiling, carefully pour the hot cream over the chocolate. Leave to stand for 1 min before stirring until smooth. Allow the ganache to cool and thicken before drizzling over the bread. Garnish by sprinkling over the spoonful of finely chopped chocolate before serving.