King Kong (18-Hour Poolish)
King Kong is our boldest loaf. Chocolate, banana, and slow fermentation in the same room? Yes. It’s rich, soft, and wildly satisfying, but still made the Pan y Café way: time, care, and real ingredients.
Quick Specs
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Hydration: 70%
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Fermentation: 18-hour poolish pre-ferment
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Flavor profile: cocoa-forward, mellow banana sweetness, chocolate pockets
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Made in: Toronto (baked to order)
Ingredients (Simple, Real, No Weird Stuff)
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All-purpose flour
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Whole wheat flour
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Raw cocoa powder
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Banana
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Chocolate chips (vegan)
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Sea salt
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Yeast
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Water
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What Makes King Kong Special?
This is not “cake bread.” It’s a slow-fermented loaf with dessert energy and bread structure. We use an 18-hour poolish to develop flavor and structure before the final dough even begins.
What you’ll notice:
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A deep cocoa aroma and chocolatey finish
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Natural sweetness from banana (not overly sweet)
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A soft, tender crumb with melty chocolate pockets
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A loaf that feels fun, but still thoughtfully made
What Is Poolish? (And Why We Use It)
Poolish is a pre-ferment (flour + water + a little yeast) that rests and ferments before we mix the final dough. We let it go for 18 hours, because that slow fermentation is where the magic happens.
Benefits of poolish fermentation:
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Enhanced flavor
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Improved texture
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Extended shelf life
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Increased moisture retention
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Potential digestion benefits from long fermentation
Long fermentation helps break down some of the more complex components in flour. For many people, that means bread that feels a bit easier on the stomach compared to fast, industrial loaves.
Order King Kong
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