Recipe: Tasty Chocolate Chunk Sourdough Bread

Chocolate Chunk Sourdough Bread. AuthorRachel Stricklin CategoryBaked Goods, Sweets & Treats. This is the ultimate artisan bread. The crust is crunchy and the chewy center is filled with big pools of dark chocolate.

Chocolate Chunk Sourdough Bread When chunks of chocolate are added to delicious sourdough bread, something truly magical happens. On top of smelling amazing, this bread is almost like a giant chocolate croissant, and is perfect for a special breakfast, brunch, or snack (especially lightly toasted and smeared with butter or Nutella and served warm). This Chocolate Chocolate Chip Sourdough Banana Bread is studded with chocolate chips and with cocoa powder and is a great way to use sourdough starter. You can cook Chocolate Chunk Sourdough Bread using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Chocolate Chunk Sourdough Bread

  1. Prepare of **Sourdough Pre-dough**.
  2. You need 45 g of bread flour or all purpose flour.
  3. You need 30 g of sourdough starter (wet kind).
  4. It's 15 g of water (1 Tbsp), might need 1 more Tbsp.
  5. You need of **Main Dough**.
  6. It's 425 g of bread flour.
  7. It's 265 g of water (265 ml).
  8. Prepare 10 g of salt.
  9. You need 1/2 g of active dry yeast (1 heaping 1/8 tsp).
  10. You need 30 g of unsweetened cocoa powder.
  11. You need 75 g of dark molasses (or honey).
  12. Prepare of **Mix-ins**.
  13. It's 100 g of semi-sweet chocolate, cut into chunks.

My first sourdough starter I ever had I started the summer before I went to college. I dragged it off to NAU for undergrad school. I'm sure my dorm mate thought I was insane taking up valuable space in the mini fridge for it. Great recipe for Chocolate Chunk Sourdough Bread.

Chocolate Chunk Sourdough Bread instructions

  1. Mix the sourdough pre-dough together in a small bowl. Cover and let rest for 12 hours at room temperature..
  2. After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together..
  3. Remove to a floured working surface and knead for 15 minutes until smooth and elastic..
  4. Fold in the chocolate in batches..
  5. When all chocolate is folded in, knead for 1 more minute..
  6. Return dough to bowl, cover and let rise 2 hours at room temperature..
  7. After 2 hours, divide the dough into two equal portions. Shape into a round boules or longer oval loaf, or one each..
  8. Dust with a little flour and cover with a clean cloth. Let rise another 3 hours..
  9. Preheat oven to 230C/445F. While preheating, place a shallow tray at the bottom of the oven for creating steam. We'll be pouring in boiling water in right before baking to get the steam..
  10. When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven..
  11. Cut a slit down the center of each bread dough right before putting in oven to bake..
  12. Pour in some boiling water into the tray, then immediately put in the bread. Bake at 230°C/445°F for 10 minutes then remove the steam tray. Lower heat to 190°C/375°F and bak for another 25 minutes. (Total 35 minutes). Remove and let cool on a rack..

I was never a fan of chocolatey bread until I made this. Using a sourdough and long fermentation time gives it great flavor. I love using dark molasses to make it extra dark and to give it more complexity. Eat with good butter for a divine. To a mixing bowl, add the flour, sugar, salt and baking powder and whisk to combine.

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