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1
Macerated Orange Rind:.
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2
Dice candied orange rind and macerate in Grand Marnier overnight.
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3
Starter:.
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4
Crumble yeast into bowl of an electric mixer and add the milk.
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5
Blend with whisk or wooden spatula.
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6
Fold in 1/3 of the flour.
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7
Spoon remaining flour on top of the starter.
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8
Do not mix; Allow ingredients to proof undisturbed until deep cracks appear in the surface of the flour, about 30 minutes.
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9
Bread:.
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10
Place bowl containing starter on mixer.
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11
Use dough hook to blend in the surface flour.
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12
Add the cocoa, sugar, flour, water, and softened butter.
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13
Mix until ingredients are incorporated and dough completely pulls away from the sides of the bowl, about 10 minutes.
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14
Add the chocolate chips and macerated orange rind with Grand Marnier (add Grand Marnier to bread; do not drain.)
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15
Mix for another 2 minutes; then place dough on a floured surface, cover with a damp cloth, and leave to rest 20 minutes.
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16
Cut in half, shape each half to form in round bowl, and place in floured bowl covered with a linen cloth.
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17
Leave to proof for 4 hours in cool temperature.
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18
Then proof at room temperature for another 4 hours.
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19
Preheat oven to 425F Remove dough from the bowl, place on hot baking stone, and bake until bread sound hollow when tapped, 35-40 minutes.
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20
Remove bread from the oven and cool on a wire rack.
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21
When cooled completely, slice and serve spread with orange marmalade.
