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-Added starter and salt mixed by hand(Rubaud Method) -Bulk Fermented for 9 hours(Didn’t gave a gassy dough as it was cold yesterday.) -Stretch and folds in bowl 5 times 30min to 1 hour intervals -Pre-Shaped and rested for 1 hour -Shaped and left on bench top overnight. -Next morning in freezer for an hour then bake! -250c Deg for 15 Min/200c Deg for 25 Min This is definitely inspired by 'Trevor Jay Wilson' totally love this guy, he make everything looks so easy! Things that I learned from this recipe and bake, The dough ferments quicker that any other recipe. 

8cm x 28cm +\- In a mixer Mix Flour/Water/Starter until it comes together and rest for an hour Then add Sugar and salt then continue mixing and while mixing add butter gradually and continue mixing for about 8 minutes or more.   Move to a clean bowl and let it ferment(might take 4 to 5 hours or more depending on the room temp) when you see bubbles underneath or pockets of air or 50% doubled then start to flatten the dough to a square shape using a cling wrap or baking paper and a rolling pin. leave in fridge for 1 to 2 hours.

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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 time.   Cut, Divide and pre-shape the dough(Do not pre-shape if the dough is not puffy or full or ...

    After 5.5 hours of Bulk Fermentation - 26°c(25.9)deg Final Dough Temperature Measured internal dough temperature about 3 times and it’s consistent so I stop measuring it.