.Bread with chocolate and raisins (with poolish)
Leaven or poolish:
- ¼ tsp dry yeast, or 2 g of fresh
- 125 g (or ml) warm water
- 125 g wheat flour (T55) flour, I used AP (all-purpose) flour
- 300 g wheat flour (T55)
- 1 tsp salt
- ¼ tsp dry yeast, or 2 g of fresh
- about 220 - 240 g (or ml)warm water
- 80 g (2/3 C) chocolate chips (semi-sweet) ( I left them out)
- 200 g (1-1/3 cup) raisins
- 20 g (2 ½ TBSP) unsweetened cocoa
- Thoroughly mix yeast with water (125 ml); add the flour (125 g), and again mix thoroughly. Cover and leave overnight at room temperature.
- Next day, mix the raisins and chocolate chips if using. In another bowl, mix the flour, salt and cocoa.
- Mix yeast and water and add to the polish, then add the dry ingredients and mix well.
- Cover and let stand for 10 minutes.
- Knead the dough by stretching and folding over 3, 6, 9 and 12’oclock approximately 8 times. By now the dough should have changed its structure – be more resilient, offer resistance.
- It can be mixed with a mixer - first 2-3 minutes on very slow, and then about four minutes in second gear.
- Cover and rest for 10 minutes.
- Repeat step 6 + 7 two times and cover the bowl and let rise at 1 hour.
- When the dough has doubled volume - degas it (by punching down) on a lightly floured surface.
- Divide the dough into 2 equal parts and form balls.
- Flour a banneton very well, place dough balls close together.
- Let rise until doubled in volume - it can take from 3 to 6 hours.
- Approx. 40 minutes before the scheduled baking, preheat the oven to 240 °C/480 °F with a pizza stone and place a tray for water on bottom of oven.
- When dough has doubled, transfer it onto parchment, sprinkle top with flour, slash the top
- Put bread on pizza stone, pour water into the prepared dish and lowering the temperature to 220°C/430 °F and bake for about 30 minutes, until bread is nicely brown.
