Mix the flour, sugar, and cocoa together, add to step 1, stir with a spatula until it all comes together, and let sit for 30 minutes.
Add salt and the yeast to step 2, and knead for about 3 minutes (Add them in separately!)
Add the orange peel to step 3, and knead for about 3 minutes. It is difficult to knead by hand, so I use a rice scoop.
Cover step 4 with a plastic bag, and let rise for the first time for about 3 hours. Lightly release the gas, divide into 2 equal portions, and let sit for 20 minutes.
Sprinkle some parchment paper with flour, place the shaped dough on top, and place into a baking couche. (Seal each end with a pair of clothespins).
Place step 6 into a plastic bag, and let sit overnight to rise (place a cutting board under step 6).
Bake a cookie sheet by itself at 250℃ for 20 minutes (to preheat the oven). Take the dough out of the fridge, sprinkle it with flour while it is still cold, and make a cross cut.
Mist the dough, place the dough onto the cookie sheet, bake at 230℃ for 10 minutes, reduce the heat to 200℃, and bake for an additional 15 minutes.
Story Behind this Recipe
This is the yeast version of my natural yeast mocha french bread.
You can use a piece of canvas instead of a cloth in step 6. I bake the dough as-is without moving it, so I cover it with parchment paper. I used 75% water this time, and it was rather watery. 70% might be better!