Cooking Steps

1. 

   Step1:First mix the flour, cocoa powder and salt with ice water and stir slowly for 3 minutes. When there is no dry powder, add dry yeast and continue to stir for 3 minutes.

2. 

   Step2:The dough is very thin and soft. Finally, add the chocolate beans and mix slowly.

3. 

   Step3:The final dough temperature is within 24 degrees. Put it into the fermentation tank at temperature of 26. Humidity of 75, ferment once an hour, turn over and fold once. Continue to ferment for more than one hour, the dough is twice as large.

4. 

   Step4:Divide into three parts. Leave the harvest oval for half an hour.

5. 

   Step5:Shaping, folding and bonding are not allowed to keep part of fermentation gas.

6. 

   Step6:Rub more than 20cm long.

7. 

   Step7:Put in the fermentation cloth. The fermentation box is nearly twice the size. Finally, the fermentation begins and the oven is preheated with the slate for one hour.

8. 

   Step8:Cut the bag after the hair is done. Spray steam into the oven and bake for 10 minutes at 240 ° C. turn to 220 ° C for another 19 minutes, depending on the situation.

9. 

   Step9:It's crispy and hard. The whole staff is light. If you can't feel light when you pick up the bread, it must be an unsuccessful stick.

10. 

    Step10:Cool the slices.

11. 

    Step11:Anyway, I really like hard, crisp and tough bread. You know that chocolate tastes good.