Blueberry Pistachio Chocolate Sourdough bread is delicious marriage between sweet blueberries, nutty pistachio with goodness of semi-sweet chocolate chips makes one of the best breakfast sourdough breads.
If you like the combo of blueberry, pistachio, and chocolate then this is the sourdough you are looking forward to.
Addition of fresh blueberries in sourdough bread always results in a delicious bread. I have earlier tried Blueberry rye sourdough bread which is one of my popular bread recipes.
Blueberries are not only delicious, but also is a superfood that is low in calories and also packed with high vitamin c and vitamin K and antioxidants.
The pistachio is one of the nutrient-dense nuts with a heart-healthy fatty-acid profile as well as protein, dietary fiber, potassium, magnesium, vitamin K, g-tocopherol, and several phytochemicals. The green and purple kernel color is result of its lutein and anthocyanin content. Among nuts, pistachios contain the highest levels of potassium, g-tocopherol, vitamin K, phytosterols, and xanthophyll carotenoids.
In the blueberry pistachio chocolate combo usually, white chocolate is used. However, in the recipe I used semi-sweet chocolate chips as it has more chocolatey goodness.
How to make this Blueberry Pistachio Chocolate Sourdough Bread?
You need following ingredients
Leaven: I used a bread flour and rye flour leavain with 100% hydration of Starter ( 50: 50 all-purpose flour and whole wheat flour starter ) I used 24% of the dough.
If you do not have an active starter in hand, check out here to make one.
Bread flour : Use Bread flour to give chewiness to the bread. (70% of dough)
Rye flour : Adds nuttiness to bread (10% dough)
Whole wheat flour: Also added to give extra boost to the bread, (20% of dough).
Water: I have used 75% hydration.
Blueberries : I used fresh blueberries which is about 30% of the dough. If you are using frozen one, you do not need to thaw them.
Pistachio: I have used roasted pistachio nuts which is about 13% of the dough. I used roasted pistachios which I shelled. Shelled ones are not fresh for long time.
Semi-Sweet Chocolate Chips: I used around 10% of the dough. This is to give a touch of sweetness; you can increase amount. If you want, you can white chocolate chips.
Salt: I used 2% of salt in the dough. It gives taste and also controls the rate of fermentation.
Points to remember while making Blueberry Pistachio Chocolate Sourdough Bread
If you are planning to use frozen blueberries, then do not thaw berries as they will release the water and it can make the dough very wet.
Try to incorporate the ingredients during the lamination time. I have incorporated the blueberries earlier during mixing time that also worked. Still, I prefer incorporating the ingredients during lamination.
Make sure to use chopped pistachio nuts. This will give uniform distribution and normal lift of the bread.
Chocolate chips you can double the amount if you want, I think I will do that for my next bake. Do not try to add chocolate chunks as it can tear the dough.
Make Leaven/Leavain 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate, blueberries, chopped pistachios and semi-sweet chocolate chips .
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
If you tried this bread please tag me @nidhinikhil on instagram or zestysouthindainktichen on facebook.
If you like this sourdough bread then you make like these berry sourduogh too.
Blueberry Pistachio Chocolate Sourdough Bread
- 15 g sourdough starter I used 100% hydration 50: 50 all-purpose flour : whole wheat flour
- 50 bread flour
- 10 g rye flour
- 60 g water
- 350 g Bread flour
- 100 g Whole Wheat Flour
- 50 g Rye flour
- 150 g Blueberries
- 65 g Pistachio
- 50 g Semi-sweet-chocolate chips
- 100 g leavain
- 315 g water *
- 10 g salt
How to make Leaven
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Autolyse the dough
- Around 4 hours of Levain making, Mix all the flours in 325 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
Stretch and fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle blueberries, pistachio and semi-sweet chocolate chips on the top and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 500°F/ 260°C cook the bread for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.