Monthly Bakery. February: Chocolate Bread with poolish or sourdough.

.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
Proper dough:
  • 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
The day before prepare the poolish: 
  1. Thoroughly mix yeast with water (125 ml); add the flour (125 g), and again mix thoroughly. Cover and leave overnight at room temperature.
  2. Next day, mix the raisins and chocolate chips if using. In another bowl, mix the flour, salt and cocoa.
  3. Mix yeast and water and add to the polish, then add the dry ingredients and mix well.
  4. Cover and let stand for 10 minutes.
  5. 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.
  6. It can be mixed with a mixer - first 2-3 minutes on very slow, and then about four minutes in second gear.
  7. Cover and rest for 10 minutes.
  8. Repeat step 6 + 7 two times and cover the bowl and let rise at 1 hour.
  9. When the dough has doubled volume - degas it (by punching down) on a lightly floured surface.
  10. Divide the dough into 2 equal parts and form balls.
  11. Flour a banneton very well, place dough balls close together.
  12. Let rise until doubled in volume - it can take from 3 to 6 hours.
  13. 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.
  14. When dough has doubled, transfer it onto parchment, sprinkle top with flour, slash the top
  15. 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.