Twisted baguette "marbled" à la Karin

Ingredients for 4 servings:

• 750 g spelt flour type 630
• 2 ¼ tsp salt
• 15 g fresh yeast
• 2 pinches of sugar
• 470 ml water, ice cold
• 2 tbsp, levelled cocoa powder

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 40 minutes

with long walking time

For the light dough, knead 500g flour, 1.5 tsp salt, 10g yeast, 1 pinch of sugar, and 300ml water into a smooth dough. This should take about 5 minutes. For the dark dough, thoroughly mix 250g flour with the cocoa powder, add the remaining ingredients: 5g yeast, 3/4 tsp salt, 1 pinch of sugar, and 170ml water, and prepare the dark dough in the same way as the light dough. Stretch each of the smooth doughs out and twist slightly. Place the dough in a sufficiently large, floured, round container with a lid, cover, and refrigerate for about 10-12 hours. If the dough rest seems too long, you can also let it rise at room temperature until it has significantly doubled in size. This can take 2 hours or more, so please prepare the dough well in advance. When you’re ready to bake the bread, preheat the oven to 240°C (top/bottom heat). Only then should you take the dough out of the fridge. It should have risen well, at least twice its size. Turn it out onto a floured board and do not knead it any further. Using a spatula or knife, divide each piece of dough into 4 equal pieces. With floured hands, turn each piece of dough about twice and place it on a baking tray lined with baking paper or use a perforated baguette baking pan. Do not let the loaves rise any longer and place them immediately in the preheated oven on the 2nd shelf from the bottom. Bake for approx. 15 minutes at 240°C, then reduce the temperature to 220°C and bake for about another 15 minutes, depending on how browned you want them. Let it cool briefly on a wire rack and enjoy.