NOTE: This is a translation from Padoca do Alex’s sourdough de Cacau, originally in Portuguese.
Formula 🔗
| Ingredient | Quantity | Baker’s percentage |
|---|---|---|
| Bread flour | 500g | 100% |
| Water | 400g | 80% |
| 100% Cocoa | 30g | 6% |
| Levain | 125g | 25% |
| Chocolate chips | 75g | 15% |
| Dried cranberries | 75g | 15% |
| Salt | 12g | 2.4% |
Following the Tartine method, after the second Stretch-and-fold, fold in the chocolate and the cranberry. You can soak the cranberry in hot water if you want but it’s not really necessary.