Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cocoa campagne with homemade yeast. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Adding chocolate to yeast dough Hi! I'm trying to figure out how to make a chocolate cinnamon roll in which the dough is chocolatey. I tried by subbing some cocoa powder in for the AP flour (and adding a bit of baking soda) but the results were rather dry and dense buns with only a subtle chocolate flavor.

Cocoa Campagne with Homemade Yeast is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Cocoa Campagne with Homemade Yeast is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have cocoa campagne with homemade yeast using 8 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Cocoa Campagne with Homemade Yeast:

1. Get 230 grams Strong (bread) flour
2. Get 20 grams Unsweetened cocoa powder
3. Prepare 20 grams Raw cane sugar
4. Make ready 4 grams Natural salt
5. Get 1 Cinnamon
6. Prepare 155 grams Milk
7. Get 40 grams White chocolate or whatever you prefer
8. Make ready 100 grams Homemade natural yeast starter

I plan on pitching the yeast Sunday. Going strong Tuesday night when I got home from work! We are all about tasty treats, good eats, and fun food. Mix the flour, sugar, cocoa and salt in another bowl.

Instructions to make Cocoa Campagne with Homemade Yeast:

1. Add the two types of flour, the sugar, and the salt into a bowl and mix. Chop the chocolate finely and set aside.
2. Place the starter in the bowl and use a scraper to mix it into the flour by using a cutting motion. Pour in the warmed milk.
3. Move the dough onto a cutting board and knead thoroughly.
4. When finished kneading, form into a ball and let it rise until it is 2 - 3 times its original size.
5. Punch down the dough, flatten, scatter with the chocolate, and round it out.
6. Once the surface of the dough is smooth, place into the flour dusted banneton with the seams facing up. Let rise a second time.
7. Let rise in a room at 20°C for about 1.5 hours.
8. Gently remove the dough and score the top.
9. Preheat the oven to 250°C, then lower the temperature to 230°C and bake for 25-30 minutes. (I used a steam oven).
10. It's done! I used chocolate chips.
11. This one has white chocolate chips.
12. This one was made with kabosu citrus yeast. I sliced the tops for the cracked look.

Great recipe for Black Pain de Campagne. I adapted "Rum chocolate bread using raisin leaven and a bread machine"using a book I read some time ago to make a pain de campagne version. If small children are going to eat this,. Make sure to bloom it first before using it in this recipe. Instant yeast looks the same as active dry yeast.

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