Cooking Steps

1. 

   Step1:Mix the flour, cocoa powder and ice water. Mix them into a ball. Knead them by hand. Refrigerate overnight for 8 to 12 hours. (enough powder to make two 230g staff

2. 

   Step2:Ready to add vibrant natural yeas

3. 

   Step3:Take out the frozen dough, add salt and natural yeast seeds, and knead evenly as much as possible. Because the texture of natural yeast seeds is close to the dough, it is easier to knead evenly than the previous version of instant yeast seeds. It doesn't matter if it's not uniform just after mixing. It will be completely uniform in the following folding process.

4. 

   Step4:Cover fermentation at room temperature (25C) for 3 hours. Fold at 30.60.90.120.150 minutes (the method of folding quilts in European bags. The whole dough is gathered from the edge to the center). 5 times in total. The dough is very sticky and wet. Adjust the number of folds according to the texture of your dough. The dough will grow a little. But it's not twice as big. Continue to refrigerate for 24 hours.

5. 

   Step5:Refrigerated fermentation for 24 hours. When the dough is taken out, it will rise to twice the original size. If it doesn't rise so much, put it at room temperature and continue to ferment to about twice the original size. There will be many bubbles in the dough. It is necessary to decide whether to continue the fermentation at room temperature and how long it will last according to the dough condition. According to my ferment species, room temperature, refrigerator temperature and other factors, generally after the dough is taken out and refrigerated, it needs room temperature fermentation for about 1 to 2 hours, but it can't be generalized.

6. 

   Step6:Divide into 2 parts of 230g dough. Round and relax for 40 minutes.

7. 

   Step7:At the same time, preheat the oven with the slate and the baking tray to 250 degrees. It will take about 40 minutes to 1 hour. The slate with large heat capacity will take a long time to reach the preset temperature. Shape two dough into sticks. Put them on a baking tray and ferment for about 40 minutes. Press your fingers and slowly bounce back some of them. The baking paper in the middle should arch up the dough.

8. 

   Step8:. pour some boiling water into the baking pan. Close the door.

9. 

   Step9:Cut the bag and spread the powder. Take the dough. Open the door. Transfer the baking paper to the slate. Pour another cup of hot water into the baking pan with water under. Close the door. Bake at 230 degrees. Bake for 10 minutes. Remove baking paper and water pan. Bake for another 15 minutes or so until dark.

10. 

    Step10:Take out the baked bread and cool i