nstall the dough hook and knead the dough for 0 - 0 minutes, or until the dough has softened and looks smooth. It will still be tacky at this stage. Recover and set aside for 00 minutes. Stretch + Fold For the next 0 0/0 hours, every 00 minutes or so, perform a stretch and fold on the dough. To stretch and fold, gently pull the dough and fold it across itself. Then turn the bowl 00 degrees and repeat 0 more times. Recover the bowl after each stretch and fold. During the final rest, prepare the filling. Whisk 000 g softened butter or margarine with 000 g granulated sugar and 00 g dutch process cocoa powder until smooth. Set aside. Grate 00 g of milk chocolate, 