Cocoa Campagne with Homemade Yeast

Name: Cocoa Campagne with Homemade Yeast
Yield: 1 serving
Cuisine: American
Ingredients: 230 grams Strong (bread) flour; 20 grams Unsweetened cocoa powder; 20 grams Raw cane sugar; 4 grams Natural salt; 1 Cinnamon; 155 grams Milk; 40 grams White chocolate or whatever you prefer; 100 grams Homemade natural yeast starter

cookpad.japan @cookpad_jp

I used homemade yeast to make a rustic bread with chocolate and cocoa. Since it's a slightly sweet dough, it's delicious as is, but I spread a little unsalted butter on the slices.

Based on the condition of the yeast and the weather, the dough may be difficult and sticky while kneading. Recipe by kazz72

I used homemade yeast to make a rustic bread with chocolate and cocoa. Since it's a slightly sweet dough, it's delicious as is, but I spread a little unsalted butter on the slices.

Based on the condition of the yeast and the weather, the dough may be difficult and sticky while kneading. Recipe by kazz72

cookpad.japan @cookpad_jp

I used homemade yeast to make a rustic bread with chocolate and cocoa. Since it's a slightly sweet dough, it's delicious as is, but I spread a little unsalted butter on the slices.

Based on the condition of the yeast and the weather, the dough may be difficult and sticky while kneading. Recipe by kazz72

I used homemade yeast to make a rustic bread with chocolate and cocoa. Since it's a slightly sweet dough, it's delicious as is, but I spread a little unsalted butter on the slices.

Based on the condition of the yeast and the weather, the dough may be difficult and sticky while kneading. Recipe by kazz72

Saved

Ingredients

1 serving

230 gramsStrong (bread) flour
20 gramsUnsweetened cocoa powder
20 gramsRaw cane sugar
4 gramsNatural salt
1Cinnamon
155 gramsMilk
40 gramsWhite chocolate or whatever you prefer
100 gramsHomemade natural yeast starter

Saved

Steps

1

Add the two types of flour, the sugar, and the salt into a bowl and mix. Chop the chocolate finely and set aside.
2

Place the starter in the bowl and use a scraper to mix it into the flour by using a cutting motion. Pour in the warmed milk.
3

Move the dough onto a cutting board and knead thoroughly.
4

When finished kneading, form into a ball and let it rise until it is 2 - 3 times its original size.
5

Punch down the dough, flatten, scatter with the chocolate, and round it out.
6

Once the surface of the dough is smooth, place into the flour dusted banneton with the seams facing up. Let rise a second time.
7

Let rise in a room at 20°C for about 1.5 hours.
8

Gently remove the dough and score the top.
9

Preheat the oven to 250°C, then lower the temperature to 230°C and bake for 25-30 minutes. (I used a steam oven).
10

It's done! I used chocolate chips.
11

This one has white chocolate chips.
12

This one was made with kabosu citrus yeast. I sliced the tops for the cracked look.