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Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
Mix everything except butter till dough comes together and is strong.
Add butter gradually and knead until fully incorporated and dough achieves window pane.
Split dough into two equally
Add the cocoa paste to one of the dough and mix to combine
Rest the dough for 15mins
Roll out the two dough and stack one on top of another with ⅓ offset
Make a single fold and chill in fridge for 15mins
Roll out the dough into rectangle
Roll up from one end to another (like rolling Swiss roll)
Score the dough and place into greased tin (20x10x10cm)
Proof 3.5-4hr at 28C or until dough fills 90% if the tin
Egg wash (optional)
Bake at 180C for 40-45mins