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1
Dissolve the coffee in lukewarm water.
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2
Mix the flour, sugar, and cocoa together, add to step 1, stir with a spatula until it all comes together, and let sit for 30 minutes.
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3
Add salt and the yeast to step 2, and knead for about 3 minutes (Add them in separately!)
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4
Add the orange peel to step 3, and knead for about 3 minutes.
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5
It is difficult to knead by hand, so I use a rice scoop.
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6
Cover step 4 with a plastic bag, and let rise for the first time for about 3 hours.
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7
Lightly release the gas, divide into 2 equal portions, and let sit for 20 minutes.
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8
Sprinkle some parchment paper with flour, place the shaped dough on top, and place into a baking couche.
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9
(Seal each end with a pair of clothespins).
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10
Place step 6 into a plastic bag, and let sit overnight to rise (place a cutting board under step 6).
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11
Bake a cookie sheet by itself at 250C for 20 minutes (to preheat the oven).
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12
Take the dough out of the fridge, sprinkle it with flour while it is still cold, and make a cross cut.
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13
Mist the dough, place the dough onto the cookie sheet, bake at 230C for 10 minutes, reduce the heat to 200C, and bake for an additional 15 minutes.
