I should have waited a half hour longer to cut into it but I couldn't wait lmao
Light Dough:
200g wheat flour
50g rye flour
5g salt
180ml water
55g active starter
Cocoa Dough:
200g wheat flour
20g rye flour
30g cocoa powder
175ml water
5g salt
40g dark brown (I used panela) sugar
55g active starter
Method:
Mix both doughs, do three sets of stretch and folds, bulk ferment 6-7 hours.
Then pull the doughs apart and laminate them together.
Cold proof for 10-12 hours.
Preheat oven to 240°C and bake in ditch oven for first 12-15 minutes , then at 210°C for about 30 minutes.
by m4riehid
4 Comments
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Yum! This looks so good! Was it sweet or did it just look fancy? I’d be inclined to add some sugar.
Nice cake and tasty
How does the lamination process work?