| Poolish: | ||
| 200 | g | Amabile - soft wheat flour type 1 |
| 200 | g | Soft wheat flour type 0 blue |
| 440 | g | mint water |
| 80 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| Mint water: | ||
| 850 | g | water 20°C |
| 20 | g | mint |
| Cocoa cream: | ||
| 90 | g | mint water |
| 30 | g | cocoa powder |
| 8 | g | sugar |
| Dough: | ||
| 920 | g | poolish |
| 400 | g | Organic soft wheat flour type 0 violet |
| 320 | g | mint water |
| 128 | g | cocoa cream |
| 300 | g | chocolate chips |
| 16 | g | salt |
Bring the water to a boil, then add the fresh mint. Let it steep overnight, then strain. Use the infused water to prepare the poolish.
KNEADING TIME: Whisk together the flours, yeast, and mint-infused water until you obtain a smooth, lump-free batter. Cover with perforated plastic wrap to allow the poolish to breathe.
KNEADING TIME: In a planetary mixer, combine all the flours, the matured poolish, and 70 g of water. Knead on low speed, gradually adding the honey and the remaining water, until the dough reaches the “windowpane” stage. Add the salt and continue kneading slowly until the dough is smooth and well developed.
DOUGH RESTING: Transfer the dough to a bowl and let it rest for 20 minutes at room temperature. Perform 4 sets of folds at 20-minute intervals.
LEAVENING: Once the dough is smooth and compact, lightly round it and let it proof at 30°C (86°F) with 60% humidity until nearly doubled in size (about 3 hours).
SHAPING: Pre-shape the dough and let it rest for 20 minutes at room temperature. Shape the loaves and place them in proofing baskets. Let rest for another 20 minutes at room temperature.
FRIDGE LEAVENING (optional): Place the loaves in the fridge at 4°C (39°F) for 5 hours.
BAKING:Bake directly from the fridge at 230°C (446°F) with 30% humidity, fan speed 3, covered with a baking dome, for 20 minutes. Remove the dome, lower the temperature to 190°C (374°F) with 10% humidity, and bake for another 15 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
