Smoked Beef Sourdough

ingredients

Methods

Mix all dry ingredients at low speed.
Gradually add the water until all ingredients are evenly combined.
Add the butter, then mix at medium speed until the dough is fully developed and smooth.
Add the chocolate paste and continue mixing at low speed for approximately 1 minute until evenly incorporated.
Total mixing time: 6 minutes at Speed 1, followed by 6 minutes at Speed 2 (target dough temperature: ±24°C).
Allow the dough to undergo bulk fermentation for 1 hour.
Scale the dough into 350 g portions.
Let the dough rest again after scaling.
Perform an intermediate proof for 15 minutes.
Shape the dough into an oval loaf.
Final proof for approximately 1 hour at 35°C and 80% relative humidity.
Sprinkle mozzarella cheese on top of the dough before baking.
Bake in a deck oven at 220°C (top and bottom heat), applying steam for 5 seconds, for approximately 15 minutes.

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