#BreadChallenge

I want to proudly share with you this delicious bread that I have called ” Doble Xocolātl” which is inspired by the Mexica or Aztec culture. It is a loaf that I have made, using as main ingredient semi-bitter cocoa powder, 70% chocolate drops and chopped pecans to add a crunchy element, as well as baker’s flour with 14 grams of protein. I used a natural solid leavening (learned in the course Baking Techniques with Sourdough by Chef Xevi Ramón)

Slow kneading for 4 min, and fast kneading for 6 min at a temperature of 23-25ºC. Kneading machine is used, since incorporating cocoa powder in the dough can become somewhat complicated to mix it by hand.

My procedure is as follows:

335 grs Flour

310 grs Water

40 grs Semi-sweet cocoa powder

200 grs solid natural leaven

9 grs sea salt

2 grs baking powder

45 grams brown sugar

40 grams 70% chocolate chips

40 grs Pecan nuts in pieces

Mix the flour, cocoa and water for 4 minutes.

Then add all the other ingredients and mix for 6 minutes to develop the gluten network. The window test is done.

Once all the ingredients are mixed, put it in a bowl and cover it to do the block fermentation for 3 hours, then do the pre-forming of the dough and continue with the second cold fermentation until the next day (between 8 to 12 hours). I use an electric oven. Since I don’t have a cast iron pan, I have learned to use baking bags. Once the dough is in, I add moisture with a spray and seal it. Then it bakes at 390°F for 28 minutes, then I raise the temperature to 410°F for 7 more minutes and finally 5 minutes at 450°F.

I hope you like it and enjoy my recipe!

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