Double Dark Chocolate Sourdough
Serves 1230 mins prep45 mins cook
A deliciously rich double dark chocolate sourdough bread, made with white bread flour, levain, salt, and cocoa powder. This recipe includes a 72% hydration level and features dark chocolate chips for an extra indulgent taste.
0 servings
What you need
Instructions
1: Perform a 30-minute autolyse. 2: Mix in the starter, then add salt and a little more water. Perform slap and folds until the dough is smooth. 3: Divide the dough in half and incorporate cocoa powder into one of the halves, adding splashes of water to combine. 4: Do 2 rounds of stretch and folds, each separated by 45 minutes. 5: Laminate the two doughs together and add dark chocolate chips. 6: Do 2 rounds of coil folds, each separated by 1 hour. 7: Preshape the dough and let it rest for 20 minutes. 8: Final shape the dough, then refrigerate for an 18-hour cold retard. 9: Score and bake the next morning, baking at 500°F for 20 minutes with the lid on, then at 450°F for 25 minutes with the lid off.View original recipe