Pain au Chocolat

photo 9

Pain au Chocolat done my way.


1 teaspoon active yeast
1 cup flour
1/4 cup water

540 g bread flour
60 grams of good-quality cocoa powder
1 teaspoon yeast
14 ounces room-temperature water
2 teaspoons sea salt
5 oz chocolate, chopped


Mix the starter ingredients together and let them sit for 30 minutes.

Place the flour, cocoa powder, and yeast in a large bowl. Add the starter and the water and knead by machine for 5 minutes.  Add the salt, then the chopped chocolate.  Once mixed it, cover for two hours.

Punch down and place in refrigerator overnight.

In the morning, take the dough out of refrigerator and let it come to room temperature. Preheat oven to 450 degrees with the dutch oven heating in the oven.  Place the dough into the dutch oven and bake with the lid on for 25 minutes.  Take off the lid and continue to cook for 15 minutes more until bread sounds hallow.  Let cool on rack for 30 minutes before cutting.

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