Cocoa Campagne with Homemade Yeast

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Cocoa Campagne with Homemade Yeast. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cocoa Campagne with Homemade Yeast is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Cocoa Campagne with Homemade Yeast is something that I have loved my entire life.

Many things affect the quality of taste from Cocoa Campagne with Homemade Yeast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cocoa Campagne with Homemade Yeast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cocoa Campagne with Homemade Yeast is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Cocoa Campagne with Homemade Yeast using 8 ingredients and 12 steps. Here is how you cook it.

I used homemade yeast to make a rustic bread with chocolate and cocoa. Since it's a slightly sweet dough, it's delicious as is, but I spread a little unsalted butter on the slices.

Based on the condition of the yeast and the weather, the dough may be difficult and sticky while kneading. Recipe by kazz72

Ingredients and spices that need to be Prepare to make Cocoa Campagne with Homemade Yeast:

1. 230 grams Strong (bread) flour
2. 20 grams Unsweetened cocoa powder
3. 20 grams Raw cane sugar
4. 4 grams Natural salt
5. 1 Cinnamon
6. 155 grams Milk
7. 40 grams White chocolate or whatever you prefer
8. 100 grams Homemade natural yeast starter

Steps to make to make Cocoa Campagne with Homemade Yeast

1. Add the two types of flour, the sugar, and the salt into a bowl and mix. Chop the chocolate finely and set aside.
2. Place the starter in the bowl and use a scraper to mix it into the flour by using a cutting motion. Pour in the warmed milk.
3. Move the dough onto a cutting board and knead thoroughly.
4. When finished kneading, form into a ball and let it rise until it is 2 - 3 times its original size.
5. Punch down the dough, flatten, scatter with the chocolate, and round it out.
6. Once the surface of the dough is smooth, place into the flour dusted banneton with the seams facing up. Let rise a second time.
7. Let rise in a room at 20°C for about 1.5 hours.
8. Gently remove the dough and score the top.
9. Preheat the oven to 250°C, then lower the temperature to 230°C and bake for 25-30 minutes. (I used a steam oven).
10. It's done! I used chocolate chips.
11. This one has white chocolate chips.
12. This one was made with kabosu citrus yeast. I sliced the tops for the cracked look.

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