I HIGHLY recommend you try making this rich, flavorful chocolate sourdough bread! The taste is deliciously unique, with the sweetness and richness of the chocolate being perfectly counterbalanced with amazing sourdough flavor! It smells so good you'll almost want to eat the raw dough! It has chocolate and nuts, but you can add whatever you'd like! The bread is perfect on it's own or with some peanut butter. I seriously love this!
Like most sourdough bread it takes 2 days to make. 996 g loaf, 85% hydration. The original recipe, which I modified significantly, is here: https://foodgeek.dk/en/chocolate-sourdough-bread-recipe/
The recipe is here, and pictures of the process are below:
Ingredients:
329 g all purpose flour
72 g whole wheat flour (both flours = 100%)
36 g cocoa powder (9%)
320 g water (80%)
95 g sourdough starter at it's peak (mature) (mine was fed 8-12 hours before) (24%)
15 g water (4%) (this and starter bring hydration to 85%)
36 g brown sugar (9%)
9 g sea salt (2.2%)
14 g honey or maple syrup (3.5%)
40 g chocolate chips/chopped dark chocolate (10%)
30 g chopped hazelnuts or toasted almonds (7%)
Notes: The percentages are percentage of the AP and whole wheat flour. Use a starter that is fed 16-24 hours before baking will make the loaf more sour.
Directions:
Day 1:
Mix the starter together in the morning and start the bread in the afternoon.
1 p.m. Mix together the flours and cocoa powder. You may need to sift the cocoa powder first. Then mix in the water. Knead until combined and hydrated. It will be a firm dough. Cover and rest 3 hours.
4 p.m. Mix in the starter and 15 g water into the dough using a stretch and fold/squishing method. This will take 3-4 minutes. Cover and rest 30 minutes.
4:30 p.m. Mix the sugar, honey, and salt into the dough. This will take about 4-5 minutes using a folding/squishing method. Cover and rest 30 minutes.
5 p.m. First fold: Stretch and fold 4-6 times. Cover and rest 30 minutes.
5:30 p.m. Fold in the nuts and chocolate. Cover and rest 30 minutes.
6 p.m. Second fold: Stretch and fold 4-6 times. Cover and rest 30 minutes.
6:30 p.m. Third fold: Stretch and fold 4-6 times. Cover and rest 30 minutes.
7 p.m. Fourth fold: Stretch and fold 4-6 times. It should pass the windowpane test at this point. Cover and rest 30 minutes.
7:30 p.m. Shape into a tight ball/oval, flour the surface and place in a well-floured banneton (or alternatively a strainer/colander lined with a floured tea towel or clean pillow case). Rice flour is good for this. Let rest in the banneton 1-2 hours to rise.
8:30 to 9:30 p.m. Cover the bowl/banneton and refrigerate overnight (8-10 hours). It will rise more in the refrigerator.
Day 2:
The next morning (5 to 8 a.m.), preheat the oven with a dutch oven inside to 500°F/260°C for 1 hour.
Note: placing the dutch oven on the middle rack and a thick baking sheet on the bottom rack will help prevent the bottom from burning, which can happen because of the sugar in this dough.
Flip dough onto parchment paper and score. Take the dutch oven out, place dough inside, cover, and return to the oven.
Bake 20 minutes, then reduce the temperature to 450°F/230°C. Bake another 10 minutes and then remove the lid. Finally, bake 20 more minutes (so 50 minutes total). Note: Watch the top and bottoms of the loaf carefully so they don't burn!
Remove and cool 2-8 hours before slicing.
Makes 1 loaf.
Sift the flours and cocoa powder (if clumpy) into a bowl.
Add the water.
And mix until it forms a relatively stiff dough! Then cover and let it sit ~3 hours for an autolyse.
3 hours later and it will look like this! A little more wet and sticky looking. Next we will add the starter, which should be fully risen.
Starter is fully risen and ready to bake with!
Add the starter and some water to the dough.
After mixing in the water and starter. Cover and rest 30 minutes.
After 30 minutes.
We will next add the sugar, syrup/honey, and salt.
After mixing in the sugar, syrup/honey, and salt. Then cover and rest 30 minutes.
After the 30 minutes. Now we will do the first fold.
After the first fold. Then cover and rest 30 minutes.
After 30 minutes. Next we will add the chocolate chips and/or nuts.
Add the chocolate chips. I added peanut butter chips instead of nuts :)
After mixing in the chocolate chips. Then cover and rest 30 minutes.
30 minutes later. Next we will do the second fold.
After the second fold. Then cover and rest 30 minutes.
After 30 minutes. Next we will do the third fold.
After the third fold. Then cover and rest 30 minutes.
After 30 minutes. Next we will do the fourth (and final) fold.
After the fourth fold. Then cover and rest 30 minutes.
After 30 minutes. Now we can shape the loaf!
After shaping with rice flour. Top view.
After shaping. Side view. Time to put in a floured banneton/basket!
After placing upside down i a banneton and flouring the surface. I then covered it and let it rise 2 hours (you may only need one hour if you live in a warm place!)
After 2 hours. It doesn't rise dramatically but it does grow!
Cover and refrigerate overnight. It will rise some more in the fridge.
After chilling, it's a little puffier! The oven is preheated to it's read to bake!
After scoring and before baking!
After baking! It really splits open but might not rise a lot! Instead it tends to grow outward.
What a beauty!!!!
The bottom was not burnt at all and the inside crumb is tight but not doughy!!!
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