Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
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 love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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