Ingredients
580 g of Soft wheat flour type 2 | Farine per tutti
50 g of cocoa
2.5 g of dehydrated brewer's yeast (or 10 g of fresh yeast)
490 ml of water
2 tablespoons of sugar
19 g of salt
50 g of chocolate chips
50 g of hazelnuts
50 g diced dried apricots
A little semolina to work the dough
 
Directions
To start, mix the yeast with a tablespoon of water until it has completely dissolved. Separately, combine the cocoa and the flour in the bowl of a kneading machine, then add the water and stir: when the water is completely absorbed, cover the mixture with plastic wrap or a plate and let it rest for about 30 minutes. After the resting time, add the mixture with the yeast that you have previously prepared, the sugar and knead for about 4 minutes. When the dough is smooth and homogeneous, add the salt and then knead for another minute. Move the dough on the lightly greased worktop and give it a few folds to form a ball, then place it in a bowl, cover it and let it rest for 30 minutes. At this point, give a series of folds again, form a ball and let the dough rest for a further 30 minutes. After this last half hour has also passed, repeat the same action again, then let the dough mature in the refrigerator for at least 12 hours (and for a maximum of 24 hours). After the necessary time, remove the dough from the refrigerator and leave it for 60 minutes at room temperature, then separate the dough into 6 pieces of 190 g each, form some balls and leave them to rest on the worktop for about 15 minutes covered with a canvas. When resting time is over, flatten all the dough balls, sprinkle them with the chocolate chips, apricots and hazelnuts, fold the two ends towards the center of the disc and press lightly where the two edges overlap. At this point, fold the dough in half bringing the longer upper side over the lower one, taking care to seal the contact point well. Repeat this fold, stretch the dough until you have a loaf of about 35 centimeters, then roll the baguette in flour or re-milled semolina. Flour well the parchment paper, then position the baguettes leaving about 10 centimeters of space between each other: at this point, pinch the parchment paper to create dividers between the baguettes, then place them on a baking pan making sure that they are well close together, cover them with a cloth and let them rise for about 60 minutes. Once the leavening is complete, roll out the parchment paper so as to space the baguettes apart again, cut them diagonally twice, throw 6 ice cubes on the bottom of the preheated oven at 250° in static mode and, after a minute, bake the baguettes for 20/25 minutes.
Once cooked, let them cool completely on a wire rack.



In cooperation with Stefano Cavada