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180g liquid (I used 130g coffee concentrate, 50g water), 5g salt, 75g starter, 20g muscavado sugar, 25g dutch processed cocoa, 150g bread flour, 2 tsp ground wattleseed.
1) Mix all ingredients 2) Rest 30 mins 3) Perform 4 rounds of stretch and folds every 30 mins 4) Bulk ferment until ready 5) Pre-shape and rest 20-30 mins 6) Final shape and place in banneton 7) Fridge proof for 8-24 hours 8) Optional Use a stencil and fine rice flour to make a pattern 9) Bake in a DO at 230c, lid on for 20, lid off for 20.
This smelled SO amazing when cooking. I didn't get a crumb shot because it was a gift but the crumb isn't the point here. Use whatever hydration you like. My friend said it was delicious and great with maple butter.
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