A light crispy loaf filled with aromatic chocolate smells with a slight bitter taste
370g strong white flour
20g organic cocoa powder
Place flour and water in mixer mix on 2 till incorporated leave for 20 min
Mix in starter and mix for 12 min on speed 4 leave for 20 min
Add salt and mix on medium for 12 min on number 4
Bulk ferment coil fold Every 1 hr bulk ferment at 27deg C
- [ ] 1
- [ ] 2
- [ ] 3
- [ ] Leave the dough to proof for 4 hours
- [ ] Shape & place in the proofing basket
- [ ] Proof 2-3 deg for 12-14 hours
Preheat oven 250 deg C for 1hr
Bake with lid on at 250Deg C for 15 min then 230deg c for 25 min
Remove lid and bake for 20 min
Cool 4 hours
Added by: Thesourbaker
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.