Yule log with California Prunes and dark chocolate

Prepare the biga (pre-dough) by mixing 100gr of flour, the crumbled yeast, and all the milk (at room temperature, not cold)
Wrap the mixture in plastic wrap and let it rest in a warm place (max 30°C / 86°F) until doubled in size (about 1 hour)
Knead the remaining flour with the biga and the whole egg until the dough is smooth and elastic
Add the sugar, then the grated lemon zest and butter, mixing until fully incorporated and the dough is elastic again
Fold in the warmed California Prunes (at 28–30°C / 82–86°F) and the roughly chopped dark chocolate
Shape the dough into a log about 25 cm long and let it rise at 28–30°C (82–86°F) for about 3 hours, or until doubled in volume
Bake in a static oven at 180°C (355°F) for about 45 minutes
Once cooled, trim 1 cm off each end, then cut another 5-6 cm piece from one of the thinner ends
Place the longer piece on a tray, positioning the smaller one halfway along its side to form a branch, shaping the classic Yule log
Prepare the chocolate coating by mixing 250 g of melted dark chocolate (melted at 45°C / 113°F) with 60 g of softened butter
Spread the cream over the darker part of the log using a spoon or a piping bag. As soon as it begins to set, create lines on the chocolate with a fork to mimic the outer bark
Serve with a dusting of powdered sugar to create a snowy effect and a garnish of your choice