COCOA AND ORANGE BREAD WITH SOURDOUGH
The recipe to make cocoa bread at home, perfect for breakfast with a good jam or chocolate cream.
Those who know and follow my life through social media know that I have been thinking about preparing this bread for months: I always postponed for one reason or another. In my mind, the main question is: will my lovely crew like it? In the end, I decided to go for it, and the unanimous response was: “Mom, it’s delicious”; who would have expected that!
Sure, it was a gamble to try to combine something savory like bread and something sweet like cocoa, but if you think about its use with a nice jam or chocolate cream, surely you will have more desire to wake up in the morning 🙂
Let’s go see how I made it.
EMIMETTOAIFORNELLI advises you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour (w 380)
- 1/2 cup unsweetened cocoa powder
- 1 1/8 cups water (68%)
- 3/8 cup liquid sourdough starter (doubled)
- 1/4 cup candied orange
- 2 tbsps sugar
- 1 tsp salt
- 3/4 tsp active dry yeast (5 g fresh yeast)
- g
Tools
- Proofing Basket
- Mixer
Steps
For those using sourdough starter, refresh it the night before as per the manual with a 1:1:1 ratio and, when ready, put it straight in the fridge until the next morning.
For those using instant yeast, you can proceed with all the steps normally and wait for the indicated rest times; if you want to do it in a day, increase the ratio of instant yeast.
N.B. For those using dry yeast, subtract 50 g of water from the total dough and follow the instructions.
In a stand mixer, dissolve the yeast with the water using a spoon, then add the flour and cocoa; start kneading with the hook on low speed; add the sugar and then increase the speed until fully incorporated.
Let it rest for 30 minutes.
Add the salt and knead the dough again.
Another 30 minutes of rest; in the meantime, cut the candied orange into small pieces.
On a clean and well-oiled work surface, pour your dough in the center and start stretching the edges as if it were a sheet.
Once opened, pour the candied orange pieces on top and close it back.
Perform three folds in the bowl spaced 1 hour apart: follow this video tutorial to understand what bowl folds are –> BOWL FOLDS EXPLAINED EASILY
At this point, place in a graduated bowl and wait for it to double.
Pour the dough onto a lightly floured work surface and perform the closing folds: I recommend checking out my Instagram profile because in the highlighted stories I show the steps to follow —> INSTAGRAM
Once placed in the basket, leave for half an hour at room temperature and then let it rest overnight.
After the resting time, in the morning preheat the oven to 428°F (220°C), possibly creating some steam (a pot of water at the bottom or spraying with a spray bottle), score the bread and bake it: I use a baking stone, but a cast iron pot works well too, just make sure to put it in as soon as you turn on the oven, so it reaches temperature.
The first 15 minutes at 428°F (220°C), then lower to 392°F (200°C) and remove the pot if you have put it in.
The COCOA AND ORANGE BREAD WITH SOURDOUGH is ready, please make sure to let it dry and cool well before slicing. 🙂
Storage
It can be stored in a breadbox or sliced and frozen
