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Ingredients:
Cocoa Mix:
• 50g cocoa powder
• 110g hot water (mix well until smooth)
Dough:
• 300g room-temp water
• 125g active sourdough starter
• 60g brown sugar
• 1 tbsp vanilla extract
• 500g bread flour (or all-purpose)
• Cocoa mixture (from above)
Instructions:
1. Mix & Autolyse (Rest):
In a large bowl, mix the cocoa paste, water, starter, brown sugar, vanilla, and flour. Stir until no dry flour remains. Let the dough rest for 1 hour.
2. Stretch & Fold:
Do 6 sets of stretch-and-folds every 30 minutes. Cover the bowl between sets to keep it from drying out.
3. Bulk Fermentation:
Let the dough proof on the counter for about 6 hours at room temp (ideally around 75°F / 24°C).
4. Cold Fermentation:
Shape your dough, place it into a banneton or bowl lined with a floured towel. Cover and refrigerate for 18 hours.
5. Bake:
• Preheat oven to 500°F (260°C) with a Dutch oven inside.
• Place the dough into the hot Dutch oven, score the top.
• Bake covered for 35 minutes, then uncovered at 420°F (215°C) for 10 more minutes until crusty and beautiful.
