Triple Chocolate Sourdough Bread
This Triplechocolate sourdough bread is one of the chocolate lover’s dreams ! Yes, this bread has cocoa powder, bitterchocolate, and semi-sweet chocolate chips. This loaf is enjoyed at its best for breakfastor as a snack, toast with butter or enjoy with cream cheese.
Servings: 12 pieces
Calories: 206kcal
Equipment
Ingredients
- 2 ¾ cup 380 g Bread flour
- ¼ cup /50g Spelt flour
- ¼ cup cup/ 50g Rye flour
- 1 ½ cup + 1 tbsp/395 g Water
- 2 teaspoon / 11 g Salt
- ½ cup / 40g cocoa powder
- ½ cup + 1 teaspoon / 115 g Sourdough starter
- 2 tablespoon / 30g Brown sugar
- ½ cup / 90g semi-sweet chocolate chips
- 1.4 ounce / 40g Bitter-sweet chocolate
Instructions
- Autolyse the dough
- In add bowl of 380g water and brown sugar and mix well and set aside.
- In another bowl mix all the flour along with cocoa powder and set aside.
- Then add brown sugar water 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 to one hour.
- Add Starter into the dough.
- After autolyse with flour incorporate the sourdough starter into the dough
- Then after 30 minutes add salt. Mix well and cover the dough again and set aside.
- Stretch and fold.
- Then stretch and fold the dough every 1 hour for 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.. This time you can keep it in proofer if you want.
- Laminate the dough.
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough onto a thin sheet and fold them into a letter fold. Then add semi-sweet chocolate chips and bitter sweet chocolate chunks.
- Shaping the dough
- After one hour , transfer the dough to a 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 the 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.
- Cold proof
- 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 475°F.
- 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.
- Turn the heat down to 450°F and cook for 15 minutes.After 15 minutes reduce the temperature to 425 F and bake for another 15 min. then remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 10-15 minutes, until the crust is deeply caramelized. The internal dough temperature should register 205- 210 F
- .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 some butter.
Video
Nutrition
Calories: 206kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 393mg | Potassium: 164mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4IU | Calcium: 20mg | Iron: 2mg
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