How to make Michelle's cocoa bread

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  1.Take a basin and pour water into it, add yeast and stir evenly, add salt and stir to melt, then pour in all the flour, cocoa powder and chocolate beans and stir evenly

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  2.This dough has high humidity.Use a scraper to mix the dough until there is no dry powder.Cover it.Let the plastic wrap ferment for 40 minutes, the first fermentation

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  3.Pour the dough onto the spreading surface Place on a floured surface

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  4. Pat the dough into 4cm thick slices with your hands p>

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  5.Then fold left and right

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  6.Fold it in half again

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  7.Put it into a basin and cover with plastic wrap for 40 minutes to ferment for the second fermentation

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  8.Pour the dough onto a floured mat and gently pat it into a 4cm thick piece

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  9. Shape the dough slightly and cut it into long strips.I cut 6 strips

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  10.Twist the noodles into twists, place them on the baking sheet, cover with plastic wrap and ferment for the third time, 40 minutes

• 11.Put the fermented dough into the preheated oven at 220 degrees and bake for 25 minutes