Coco Sourdough Bread
Ingredients:
300 grams all-purpose flour
50 grams whole wheat
50 grams rye
20 grams coco
350 grams water
——- mix well the night before baking
70 grams of active starter
5 grams of salt
——- add starter and salt to the mixture in the morning
Knead for 5 minutes
Place in a warm area and do 4 sets of stretch and folds (every hour)
Once dough is elastic like, place the dough on a work surface and stretch it out thin
Sprinkle chocolate chips, almonds, cinnamon, and sugar onto dough (your desired amount). Fold into the loaf and shape.
Place in a banneton overnigh
In the morning, preheat your oven to 500 degrees for 15 minutes. Take the loaf out of the fridge and score. Place directly into Dutch oven and turn the temperature down to 470. Bake for 15 minutes with the lid on and 10 minutes with the lid off.
Cool before slicing.
