A great recipe for cocoa sour bread! Vegan, healthy and special
In a mixer bowl:
- sourdough 263 gr
- 470 gr of water
- 26 gr Silan
- 3 gr dry yeast (not required but preferably on cool days)
- 720 gr flour (bread flour or whole flour or combination, preferably not more than 75% whole flour)
- 30 grams of high quality cocoa powder
Add 20 gr of Atlantic salt and 20 gr of shredded cocoa beans and knead for five more minutes. Leave for an hour outdoors or overnight in the fridge.
If taken out of the refrigerator, leave outside until warmed to room temperature, if not then begin folding:
On a lightly floured surface flatten the rectangle and stretch each corner to the center. Dribble and cover for twenty minutes. Repeat 4 times.
Create the squares on a template and cut the top. Preheat the oven to 250 degrees with a hot water pan at the bottom. When the oven is warm and the loaves have rested, bake at 250 degrees for about 15 minutes and then lower to 200 and bake for another 20 minutes until a hollow sound is made at the bottom. Cool completely before serving.