Ingredients
600 gms T55 flour
420 ml water
120 gms starter
12 gms salt
30 gms honey
180 gms chocolate chips
60 gms cocoa powder
120 ml water (mix cocoa powder with water and add to the dough)
Method
1. Combine all the ingredients except salt and mix until it forms a proper dough texture, in a bowl. Here's how you can make the starter.
2. Add salt, knead the dough until shiny in texture. It should not stick to the mixing bowl.
3. Once mixed, transfer the dough into a wide container and leave it to rest at room temperature for an hour.
4. Now it’s time to do the coil folding technique. Do it twice at 40-minute intervals. This will help the dough develop more aeration and improves its elasticity.
5. Divide the dough into 500 gms each and allow it to rest for 15 minutes at room temperature.
6. Give it the desired shape and allow for retard overnight proofing. Retarding dough is the process of slowing down the final rising in the bread-making process. It is usually done by shaping the bread and leaving it at temperature below 20C to let the dough rise and be double the volume.
7. Remove the dough from the mould and score it with a baker’s blade to avoid any uneven bursts. Bake it at 220C in a preheated oven for 10 minutes initially. Open the door once ten minutes are up, and reduce the temperature to 200C. Then, continue baking for 30 minutes until ready.
8. Slice, serve and enjoy!
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