Chocolate Bread

For the Oxygen


  • 275 g of rye flour 1150

  • 275 g of water (50 ° C)

  • 55 g of crop

  • 6 g salt


For the Advantage

  • 55 g spelled flour 630

  • 55 g of water

  • 0.06 g of fresh yeast (corresponds approximately to the amount of half a pinhead)


For the Main Piece

  • sourdough

  • dough

  • 220 g of rye flour 1150

  • 80 g of water (45 ° C)

  • 60 g BecksCocoa Criollo

  • 10 g of coconut blossom sugar

  • 7 g of salt


Preparation


Mix the sourdough ingredients and ripen for 12-16 hours at 20-22 ° C. The Anstellgut for this one can either produce itself or get the baker of his confidence. Then mix the Vorteigzutaten and mature also at 20-22 ° C for 12-20 hours.


After the ripening time mix all ingredients for eight minutes at the lowest level and one minute at the second stage to a moist, sticky dough (dough temperature about 28 ° C). Alternatively, you can also mix by hand over the same time.

Then it is time to be patient again: the dough should rest for 30 minutes at 20-22 ° C. Work the dough round and place it in a fermenting basket at the end, 60 minutes at 20-22 ° C. At the end then bake at 250 ° C at 210 ° C for 50 minutes with a little steam.

Chocolate Bread