270g bread flour (90%)
30g spelt flour (10%)
255 water (85%)
17g cocoa powder (5.7%)
20g honey (6.7%)
60g levain (20%)
7g salt (2.3%)
120g chocolate chips (40%)
Autolyse water, cocoa powder, bread flour, spelt flour and honey for 1h at 30 degrees C
Add in levain and rest for 20 mins
Add in salt and rest for 20 mins
Do a light bench fold (@fullproofbaking) and rest for 20 mins
Laminate the chocolate chips!
3 coil folds 45 mins apart
Rest until total BF time adds up to 4.5h, gentle shape, bench rest for 15 mins and cold retard for 12h. Bake covered in a Dutch oven at 230 deg c for 25 mins, uncovered at 200 deg c for 22 mins.
by hikare27