COCOA SOURDOUGH BREAD

Ingredients:

• 400g bread flour

• 260g cold water

• +20g cold water to add to the dough (if necessary)

• 20g cocoa 100%

• 125g levain

• 10g honey

• 7g salt

• 80g chopped bittersweet chocolate

Directions:

1. Autolysis: 2:30 hours with flour and 260g of water and the remaining ingredients except for the salt and chopped chocolate.

2. Add the additional 20g of water slowly (if apply)

3. Knead for a few minutes.

4. Add the salt and knead until the dough has a good structure.

5. Add the chopped chocolate and knead for 1 more minute to incorporate into the dough.

6. Place in a greased container and cover with plastic to avoid the dough to dry, let it rest for 30 minutes.

7. Make folds every 30 minutes (repeated 4 times)

8. Pre-shape and leave for a 30-minute rest.

9. Make the final shaping and place it directly in the banneton/basket sprinkled with rice flour and cover.

10. Fermentation of 14 hours inside the refrigerator. This time inside the refrigerator can vary according to the time available and also according to the activity of the fermentation. Leave at least 12 hours.

11. The dough should grow 2/3 of its volume. Do not let it double in volume because it will have to finish growing in the oven.

12. Preheat the oven (450F/235C) for 30 minutes with the iron pan/Dutch oven inside.

13. Remove from the freezer and put in the pan already heated and make the scoring. Bake for 30 minutes at (450F/235C) with the lid on.

14. Remove the lid and lower the temperature to (420F/215C). Leave for an additional 15/20 minutes after I remove it from the pan and leave it on top of a cookie rack until it cools well.

Note:

Adapted from Aline Galle.