Chocolate Sourdough Bread Recipe
Easy Chocolate Sourdough Bread Recipe
INGREDIENTS
150 grams (3/4 cup) of active sourdough starter
500 grams (2 cup) of bread flour
300 grams (1 1/4 cup) of water (preferably filtered)
10 grams (2 tsp) salt
125 grams (1 cup) of high quality chocolate, cut into large chunks (I used Whittakers)
40 grams (1/3 cup) of cacao power
40 grams (1/3 cup) of brown sugar
5 grams (1 tsp) of cinnamon (optional)
DIRECTIONS
To a large bowl, add the sourdough starter, water and salt. Whisk it together. Add flour and bring together until it forms a dough. Cover and let it sit for 1 hour.
After 1 hour, start stretch and folds. Grab one corner of the dough and pull it up to stretch it then put it back down. Repeat to all corners, working your way around the bowl. Let sit for another 30 minutes.
Repeat stretch and folds every 30 mins another 3 more times.
After your last stretch and fold, allow your dough to bulk proof until it has doubled in size. Generally between 4-8 hours depending on your climate (it will proof faster in warmer climates).
Once doubled, it is time to shape your loaf and add in your chocolate fillings. Flour your clean work bench and place your dough onto it. Spread and lay your dough out on your bench, and cover with 1/3 of the sugar and cacao mix. Press in 1/3 of the chocolate chunks. Fold the side closest to you over into the middle and then the side furtherest away from over in the middle so it looks a bit like a flat log. Then sprinkle another 1/3 of the mix and 1/3 of the chocolate chunks on top. Then roll your dough from the long end to the other end to form a ball, but slowly add in the remainder of the sugar/cacao mix and chocolate as you go, tucking it all in nice and tight. It should come together like a tight ball like shape at the end. To shape, push the dough away from you very gently with the palm of your hand, and then from back towards you, slightly tucking the sides under. This helps the ball tighten.
Line your bread basket and then dust it with all purpose flour. Place your loaf into your lined basket, cover and put into the fridge to cold ferment overnight.
The next morning, preheat your cast iron pot for 1 hour in your oven on the highest temp. For me that is 250 degrees (482 fahrenheit). After it has preheated, take your loaf out of the fridge and flip it onto a sheet of baking paper. Dust lightly with flour and then score your loaf with a bread lame. Place your loaf into your hot cast iron pot with the lid on and cook for 25 mins. After 25 mins, take the lid off and reduce to 200 degrees celciys (392 Fahrenheit) then cook for another 25 mins. Serve warm with butter.
TIPS
Begin this recipe in the morning or mid day as it will need to cold ferment overnight.
If you want the chocolate to ooze out after cutting, use chocolate melts. Regular chocolate remains relatively hard even after being cooked (but it is still delicious because it is warm!)