Pan De Cioccolate

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Ingredients:

for the starter:
- 14 g sweet starter (50% hydration)
- 16 g bread flour(T65)
- 9 g water

Mix all ingredients and allow it ferment at room temperature for about 8 hours.

for the dough:
- all the starter
- 196 g bread flour(T65)
- 124 g water
- 2 tbsp. cocoa powder
- 1/8 tsp. instant yeast
- 5 g salt
- 1/2 tsp. malt powder
- 33 g orange peel
- 15 g chocolate chips(next I will increase to 30g)

Mix all ingredients except orange peel and chocolate chips, then kneading the dough until tacky but not sticky. Add orange peel and chocolate, gently knead it until incoporated. Form into ball, put it into a lightly oiled bowl and allow it ferment for 1.5~2 hours. Divide into several pieces and preshape, let them rest for 20~30 minutes. Shape. Allow them ferment for 2.5~3 hours. Bake them at 204 degree C for 20 minutes at first and after 15 minutes after rotating.(with steam)