How to make Michelle's Cocoa Bread (No Knead)

In the eyes of some people who don’t know how to cook, cooking at home is a difficult and troublesome thing, but in fact there are many dishes that are very simple and easy to master as long as you learn. It is not as difficult as imagined. The method of Michelle Cocoa Bread (No Knead) is particularly simple and anyone who is determined can learn it.

1. Mix water and yeast, pour in the weighed powder

2. Use chopsticks, scraper or other tools you are used to to stir until there is no dry powder. Pour in chocolate chips

3. Continue stirring until the chocolate beans are mixed into the dough. Seal well and let ferment for 40 minutes.

4. Sprinkle a layer of high-gluten flour on the chopping board, scrape out the dough with a scraper, and then sprinkle another layer of high-gluten flour on the dough. Flatten with your palm into a rectangular shape. Then fold it in half at the top and bottom thirds and the left and right thirds. (Similar to folding a quilt) Then put it in the bowl again. Fermentation for 40 minutes

5. After fermentation, take it out and sprinkle with powder. Use a rolling pin to gently roll out the dough into a sheet about 3cm thick. Use a spatula to divide into 6 portions. Then take out a piece, hold the top with one hand and the bottom with the other hand, and button it twice in opposite directions.

6. Place on a baking tray and put in the oven. After another forty minutes of proofing (the third fermentation), preheat the oven to 220 degrees and bake for about 18 minutes.

If conditions permit, it is still worth promoting cooking at home. You may wish to learn about the recipe of Michelle Cocoa Bread (No-Knead).