Chocolate Sourdough Bread
I have to admit I am a stubborn person.
I am not afraid of changing the recipe. So much so that I never follow it.
That being the case, I took the chocolate chips out of the original recipe,
( In case you’ve missed this article’s title, I was trying to make a CHOCOLATE sourdough bread! )
and added the toasted hazelnut and dried cherries instead.
( Because they both are my favorite! )
Let me tell you the result first.
I really enjoyed the hazelnut flavor, and the dried cherries worked perfectly.
The crumb was soft enough…
You got the crusty crust…
But, something was missing…
Of course, CHOCOLATE flavor!!!
Thanks to the cocoa powder, I found a very tiny cocoa flavor- but it was too subtle.
So, I learned the most important thing.
ALWAYS FOLLOW THE RECIPE THE FIRST TIME.
Ugh…my scoring is terrible. I slashed the surface too deep this time?
Submitting this post to YeastSpotting.
Chocolate and Hazelnut Sourdough Bread ——- Recipe adapted and from Emmanuele Hadjiandreou
Makes 1 large loaf
For Levain built
102 g Bread Flour
102 g Water
10 g Sourdough (Mature) Culture
For the final dough
170 g Liquid-levain (44 g for future use)
330 g Bread Flour
20 g Cocoa powder
250 g warm Water
8 g Sea Salt
100 g Dried cherry
60 g Hazelnut ( chopped, toasted )
Overall Formula (Baker’s Percentage)
Bread Flour 432 g (100%)
Water 352 g (81%)
Salt 8 g (1.9%)
Cocoa Powder 20 g (5%)
Dried Cherry 100 g (23%)
Hazelnut 60 g (14%)
Making the Levain
In a large bowl, combine Bread Flour, Water and Sourdough Culture. Let it preferment at room temperature for 12 hours.
- Mix the toasted hazelnut and the dried cherries and set aside.
- In one small mixing bowl, mix the flour, salt and cocoa powder together. This is the dry mixture.
- In a larger mixing bowl, mix the sourdough starter and water together until well combined. This is the wet mixture.
- Add the dry and hazelnut & cherry mixture to the wet mixture and mix until incorporated.
- Cover and let stand for 10 minutes.
- After 10 minutes, stretch and fold the dough inside the bowl by going twice around the bowl with four stretches and foldings at each 90° turn (8 stretches/foldings in all)
- Let it rest 10 minutes again. Repeat twice
- Complete fourth stretch and fold and let the dough rest one hour or more.
- When the dough has doubled in volume, punch it down to release the air. Lightly flour a clean work surface and transfer the dough to it.
- Shape the dough, then put it into the banneton, seam-side up.
- Let the dough rise until doubled in size (it can take between 3 to 6 hours)
- About 20 minutes before baking, preheat the oven to 475°F
- When the dough has doubled in volume, tip them out seam-side down on a parchment-lined sheet tray and score on the surface using a sharp, serrated knife.
- Place the bread in the preheated oven, pour the water onto the brick blocks and shut the oven door immediately. Turn down the oven to 425°F, bake the bread around 25- 30 minutes with *steam.
- Let them cool onto a rack.
- Ready to eat!
* I use the brick blocks to create steam in my oven. Place them on the sheet tray and preheat it in the oven. Pour the water onto the bricks right after putting the bread in the oven and then shut the oven door immediately.