Bicolor brioche flowers

Made some funny stuff with brioche dough. I set aside one part of the regular brioche dough and added some cocoa powder to get two doughs of the same consistency but different colour and flavour. Then I flattened with the rolling pin (2-3 mm) and stored in fridge. Later on I just cut some dough disks with a cookie cutter and I mounted them one on top of the other intercalating the colours. I used a silicone mold.

The formula of the dough was this: 1 kilo strong flour, 200 gr sugar, 300 ml cool water, 200 gr eggs, 20 gr salt, 250 gr butter, 30 gr fresh yeast and 250 gr of stiff sourdough. Step 1: Mix flour, sugar, water and eggs, 5 minutes (Slow Speed). Step 2: Add yeast. Mix 8 minutes (High Speed). Step 3: Add sourdough + butter (8 minutes High Speed). It's important to use cool ingredients, so the temperature of the dough at the end of the mixing process is under 23ºC. From this dough, keep aside 1 part and put again in the mixer with 40 to 80 gr of cocoa powder (depends on how pure your cocoa powder is and how dark you want your dough) and add just some water, and mix until the cocoa powder has been integrated.  

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