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778295e8 d5c9 49ec a1d4 901e7e9c7a67  2016 05 08 02 35 20
ink and lemon
ink and lemon

Sourdough with dark chocolate spots! It has moments of deep chocolate flavor without being sweet- perfect for cheese!
I used a lowish- hydration dough with a one hour autolyse. After the first set of stretch and folds, separated out about a third of the dough and worked in a paste of cocoa powder and water. After bulk fermentation, divided chocolate dough into twelve pieces and shaped into balls, then individually wrapped in master dough and squished together into a boule. Proof, score and bake as normal.