Chocolate Bread with Apricot Chutney and Goat Ricotta

Method

1. In a large bowl, mix the type 1 flour and bitter cocoa powder.
2. Add the first portion of water (about 80% of the total) and mix at low speed for a few minutes.
3. Cover and let rest for 30–40 minutes.
4. Add the sourdough starter (or fresh yeast) and knead until incorporated.
5. Add salt, then gradually add the remaining water while kneading until the dough is smooth and elastic (total hydration 90–95%).
6. Incorporate the chopped dark chocolate pieces.
7. Transfer the dough to a container, cover, and let it rest for 15 minutes.
8. Perform a fold: stretch and fold the dough over itself. Repeat folding every 15 minutes for a total of 3 folds.
9. Let the dough bulk ferment at 27–28°C (80–82°F) for 2.5–3 hours until doubled.
10. Turn the dough onto an unfloured surface, divide into pieces (900g for a loaf pan or 500g for free-form loaves).
11. Pre-shape each piece into a tight round by folding the edges towards the center and rolling. Let rest 30–40 minutes.
12. Final shape the dough and place into a greased loaf pan or proofing basket, seam side up.
13. Proof at room temperature (25–26°C / 77–79°F) for 2–3 hours until the dough reaches the rim of the pan.
14. Preheat the oven to 250°C (480°F) with a baking stone or inverted baking sheet inside.
15. Just before baking, score the top of the loaf with a sharp blade.
16. Spray the oven with water for steam, place the loaf on the hot stone, and bake for about 1 hour, until deep brown and internal temperature reaches 95°C (203°F).
17. Let the bread cool on a wire rack for at least 10 minutes before slicing.
18. For the chutney: in a pan, melt clarified butter, add diced apricots, lime zest, grated ginger, crushed cardamom pods, and a pinch of chili. Cook gently for a few minutes until softened.
19. Add honey to taste, stir, and cook for another minute. Remove from heat.
20. To serve, spread fresh goat ricotta on a slice of chocolate bread, top with apricot chutney, and optionally drizzle more honey and sprinkle lime zest.