Dark Chocolate Boule with Dried Figs & Orange Zest by FC Ng

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Chocolate Sourdough
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(Make 2 loaves)

A:
400g Bread flour
100g Malted grain flour
50g Dutch processed cocoa powder
350g Cold water(keep some to add in together with salt)
150g Active Sourdough starter(100% hydration) 30g Sugar
1Tbs Orange zest
1 Vanilla pod(scrapped)

B:
8g SeaSalt

C:
100g Dried Figs(chopped)
100g Bitter sweet chocolate chips

Mix (A)and autolyse for 30mins.
Add in (B) , mix till strong consistency.
Transfer to greased container for bulk fermentation.
Stretch & fold every intervals of 45mins for 2-3times.
Add in (C) during S&F.
Divide, preshape & rest the dough for 20min.
Shape & final proof in banneton till the dough bounces bck slowly when pressed.
Score & bake in preheated oven at 240°C for 15mins.
Add steam for the 1st 10mins.
Lower temp to 220°C and continue to bake for another 15-20mins.
Cool on rack & Enjoy!

(Proofing time varies depending on surrounding temp & yeast)