Indulgent Dark Choco Sourdough
How to do it:
1. Mix dry ingredients except Fino Dark Chocolate Chips on low speed for 1 minute on low speed.
2. Add water and mix on low speed for 1 minute.
3. Shift to high speed and mix until almost developed.
4. Add Fino Dark Chocolate Chips and mix on low speed until incorporated.
5. Ferment for 15 minutes in an oiled tray.
6. Divide into 210-g portions and mold into Vienna shape.
7. Proof until ready.
8. Score and bake for 10 minutes with steam at 250°C. Release vent and bake for a further 15-20 minutes at 220° C.
Yield: 9 pieces x 210g