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14g Salt 210 Chocolate Paste(70g Cocoa Powder/140g Water) On a Stand mixer mix water(warm) and flour autolyse for and hour, After an hour add your starter and salt and mix well. Gradually add your chocolate paste and continue mixing until gluten is developed, Do a windowpane test to be sure.   Transfer the dough onto a new and oiled bowl(Transparent or clear for you to see activity) and let it ferment for up to 4 hours or more depending on your room temperature, Mine was at 23°C to 24°C that...