Sourdough Double Chocolate Loaf
Ingredients
380 g warm water
10 g instant coffee
50 g cocoa powder
100 g brown sugar
150 g milk chocolate chips
225 g active sourdough starter
510 g Organic unbleached All-Purpose Flour
3/4 tbsp of sea salt
Dough Instructions
Mix together water, instant coffee, cocoa powder, and brown sugar
Add and mix in active starter
Add and mix in flour
Mix together with Danish dough whisk or on low speed of stand mixer with dough hook attachment, until dough looks “shaggy” (if you mixed on stand mixer, transfer dough to glass bowl)
Cover bowl with kitchen towel. Let dough sit for 30 min
After 30 min, add salt to dough
To incorporate, slightly wet your hands and lightly press fingers into dough (should be making indents, but not perforating through dough)
After imprinting dough, finish incorporating salt into dough by sweeping from the edges of the bowl into the middle. The salt should firm up your dough. (Tip: keep hands slightly wet to avoid dough sticking to your hands)
Cover bowl with kitchen towel. Let dough sit for 30 min
After 30 min, perform first set of coil folds. Cover bowl with kitchen towel. Let dough sit for 30 min
After 30 min, add milk chocolate chips to glass bowl and perform second set of coil folds. Cover bowl with kitchen towel. Let dough sit for 30 min
After 30 min, perform third set of coil folds.
Cover bowl with kitchen towel and let dough sit until it doubles in size (should take couple hours, depending on temperature of your home). Also do the “Poke Test” (Press your fingertip into the dough to a depth of about 1/4 inch, if the dough slowly springs back, leaving a small indentation then it’s proofed!)
Once dough has doubled in size and passes the poke test, shape dough.
Once shaped, place dough into a floured banneton basket. Cover with plastic wrap/shower cap/clean trash bag
Place banneton basket into fridge overnight for cold fermentation
Next day, when you're ready to bake, start by preheating your oven to 435° F with a Dutch oven inside
When your oven is done preheating, remove your dough from the fridge and turn it out onto a piece of parchment paper or silicone bread sling
Score loaf with dough lame
Bake loaf at 435° F with the lid on for 30 minutes
After 30 min, remove Dutch oven lid and bake for 10 min uncovered
Once baked, remove loaf from Dutch oven and allow it to cool on a wire rack before slicing (minimum 4 hrs)
Slice your loaf! We recommend slicing with a manual bread slicer. Click here to shop!
Enjoy!
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delicious creations, tag us!
@promisedgoodsbakery