For the light dough 500 g flour, 1.5 teaspoons salt, 10 g yeast, 1 pinch of sugar and 300 ml water
Knead into a smooth dough. The process should take about 5 minutes.
For the dark dough, mix 250 g of flour with the cocoa powder, the remaining ingredients; Add 5 g yeast, 3/4 teaspoon salt, 1 pinch of sugar and 170 ml water and prepare the dark dough in the same way as the light dough.
Pull both smooth doughs lengthways and twist them slightly.
Put the dough in a sufficiently large and floured round container with a lid, put the lid on it and put it in the refrigerator for about 10 - 12 hours. If the dough rest seems too long, then you can also let the dough rise at room temperature until it has doubled significantly. This can take 2 hours and more. Therefore, please prepare the dough in good time.
If the bread is to be baked, preheat the oven to 240 ° C top / bottom heat.
Only then should you take the dough out of the refrigerator. It should have risen well, at least twice as high, fall onto a floured board and stop kneading.
Divide into 4 equal parts with a spatula or knife and turn each strand of dough about 2 times with floured hands and place on a baking sheet lined with baking paper or use a perforated baguette baking pan.
Do not let the loaves rise and put them immediately in the preheated oven on the 2nd level from the bottom. .
Bake for about 15 minutes at 240 ° C, then switch the temperature down to 220 ° C and bake for about another 15 minutes, depending on how browning is desired.
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