Cocoa Campagne with Homemade Yeast

Cocoa Campagne with Homemade Yeast

This is a rustic French bread made with homemade yeast. It'll result in a fluffy and tender crumb.

Ingredients: 1 Banneton

Strong (bread) flour
230 g
Unsweetened cocoa powder
20 g
Raw cane sugar
20 g
Natural salt
4 g
to taste
155 g
White chocolate or whatever you prefer
40 g
Homemade natural yeast starter
100 g


1. Add the two types of flour, the sugar, and the salt into a bowl and mix. Chop the chocolate finely and set aside.
2. Place the starter in the bowl and use a scraper to mix it into the flour by using a cutting motion. Pour in the warmed milk.
3. Move the dough onto a cutting board and knead thoroughly.
4. When finished kneading, form into a ball and let it rise until it is 2 - 3 times its original size.
5. Punch down the dough, flatten, scatter with the chocolate, and round it out.
6. Once the surface of the dough is smooth, place into the flour dusted banneton with the seams facing up. Let rise a second time.
7. Let rise in a room at 20°C for about 1.5 hours.
8. Gently remove the dough and score the top.
9. Preheat the oven to 250°C, then lower the temperature to 230°C and bake for 25-30 minutes. (I used a steam oven).
10. It's done! I used chocolate chips.
11. This one has white chocolate chips.
12. This one was made with kabosu citrus yeast. I sliced the tops for the cracked look.

Story Behind this Recipe

I used homemade yeast to make a rustic bread with chocolate and cocoa. Since it's a slightly sweet dough, it's delicious as is, but I spread a little unsalted butter on the slices.