Super detailed video tutorial - orange chocolate two-color European bag

The orange chocolate two-color European bag that was urged by the students to change. Many friends say that it is difficult to make dough with cocoa powder, the gluten is very tight and difficult to relax, and the inflation resistance is large, I tried to use oil emulsification and salt reduction, and finally found that using cocoa powder: hot water 1:3 soaking plus salt reduction method can make gluten effectively relaxed. Since one of the functions of salt is to tighten the gluten, if the addition of cocoa powder has a similar effect, then reducing the salt ratio can weaken and balance the effect of cocoa powder on the dough. This is the end of the preface, on the recipe (note that I use Xinjiang waist station organic flour, if you use American flour and high gluten, please add water by yourself.) In addition, because it is winter, the temperature is low, and the fermentation rate is slow, so the addition of Lupin seed in the recipe is 30%. If in the tropics you can adjust it yourself to 20%.

Ingredients

Cocoadough

Waiststationflour 125 g

Lupinseed 37.5 g

Salt 1.3 g

Water 92 g

Cocoapowder 6 g

Hotwater 18 g

Whitedough

Waiststationflour 125 g

Lupinseed 37.5 g

Salt 2.2 g

Water 92 g

Cooking Instructions

All in Hydration (ambient temperature/noodle temperature 22 degrees) Scoop the noodles once for about 45-60 minutes (accelerate hydration and let the dough blend very evenly) Continue to hydrate for about 30-45 minutes (operate the two color doughs separately)
âš ï¸ Remarks: Mixing with a scraper is prone to gnocchi, it is recommended to mix the time by hand or with a kitchen machine.
Do a stretch fold (SF) and let stand at 26 degrees for 45 minutes
Do a roll (CF) and let stand at 26 degrees for 60 minutes
Make rolls and mix the dough with a two-color dough (lamination) and let stand at 26 degrees for 60 minutes
Do another roll (CF) and let stand at 26 degrees for 100 minutes
Shape into the basket, refrigerate at 3-5 degrees for 2 shots, 8-12 hours
Bake, home oven at the highest temperature with steam (see my separate notes for steam manufacturing methods) for 10-15 minutes, remove steam after setting, and continue to bake until the color is satisfied.