Ingredients
Method- 750g Bread Flour
- 750g AP Flour
- 75g Crimson Red Cocoa Powder
- 1000g Milk
- 150g Sugar
- 50g Salt
- 32g Instant Yeast
- 170g Soft Butter
- 350g Poolish Starter
- 1000g Beurre au Taurage
- Mix all ingredients apart from beurre au taurage, in a spiral mixer, 4 minutes speed one, 2 minutes speed two.
- Laminate with beurre au taurage using three letter folds, and then freeze overnight.
- The next day, allow dough to defrost in the refrigerator then sheet to desired thickness. Shape dough, then allow to proof for around 1.5 - 2 hours, or until doubled in size.
- Brush with egg wash, then bake at 180°C/ 350°F/, fan 2, for 17 minutes, or until fully baked. Allow to cool tray, dust with Crimson Red before serving.
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