Chocolate and hazelnut SD | The Fresh Loaf

Chocolate and hazelnut SD

I ended up with extra lavain this week and a little tub of rye and whole wheat flour I had mixed for … something. I hate wasting food and I’d been planning a chocolate loaf for a while, but just hadn’t mustered up the courage, so I decided to give it a try.

Having some hazelnuts left over from my last couple of bakes and a slab of dark chocolate that had been sitting around in my cupboard for a long time made me think “Chocolate + hazelnuts = YUM” (we can’t all be wrong about Nutella, right?!)

Formula:

	Weight (g)	Final Dough	%

Levain	65
Water	147	175	74%

Flour	200	237	100%
Unbleached white bread flour	161	161	68%
Whole wheat	17	41	17%
Rye	22	35	15%

Salt	5	5	2%

Add ins	65	65	27%
Hazelnuts	25	25
Chocolate	40	40

Total dough weight	482	482

Method:

3 stage levain build using 7g of NMNF rye starter and a mix of 65% whole wheat flour and 35% rye flour for each build and then retarded overnight
Autolyse over night in the fridge
Toast hazelnuts and chop up roughly. Chop up blocks of chocolate roughly.
Mix everything together.
Rest for 45mins. 4 stretch and folds with 30 min intervals.
Bulk ferment for 3 hours
Pre shape and shape and leave to rest at room temp for 45mins.
Retarded in the fridge overnight.
Bake at 240dC for 20mins with steam and then a further 20mins at 220dC.

I’m very happy with how this turned out! It tastes great. I'm glad that its overly sweet, because I didn't sweeten the dough and I used dark chocolate. I don't have any nutella in the house, but now i don't need it!

Here’s the other loaf, the one I actually set out to make…

The formula is pretty much the same as the seeded oat porridge loaf I made a while back except I used some rye in my levain build. The taste is definitely sourer than the first time I made the loaf. The crumb was bit tighter than i would have liked, but i was expecting that. I'm not great at shaping boules, so i decided to try and practice and i managed to really man handle the dough in the process. I left it to proof a bit longer at room temp after shaping, hoping it would recover a bit.

I'm going to keep practicing shaping boules because I'm trying to broaden my comfort zone, one loaf at time :)

Happy baking!

Ru007's Blog
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Great flavor combo! you really can't go wrong! I really know how this one tastes and how the add ins enhance the SD taste.

Great bake Ru and I hope you're well my friend!

So glad you liked it, this one is tasty for sure!

I am well thanks! I'm enjoying baking again after being busy with my exams. I think i've come up with an idea for you no oven bread challenge. I hope you'll like it!

How are you? How is work going?

Looking forward to seeing another creative loaf from you soon.

Happy baking.

Our dog/companion/friend/guard was gone 2 days ago at 11:30 pm which is makes it more saddening but we're feeling a little better now. Thanks for your concern!

Looking forward to your no oven bread. :D

Just the sounds of it is enough to make me drooling.. plus those killer open crumbs..ahhh i wish i can get my crumbs to look like your bakes. Then your healthy porridge loaf, that would be great with some old/hard cheese plus a glass of rich red. Nothing else is needed. A good company to appreciate good bread? yes :) FN

Thank you for the compliment.

I'm glad you liked it.

I'm a big fan of cheese, so your suggestion for the porridge bread is just right for me!

Happy baking :)

That sounds divine! I sure wish I could taste it!

I'm such a big fan of dark chocolate, i don't have much of sweet tooth so but really like dark chocolate. Plus, in my mind, you can't really go wrong with nuts! LOL!

Hope you're well.

Happy baking!

Brazil Nut Bread:-) What is not to like about this one! Chocolate and Filberts with some whole grains in there too. Some very nice holiday bread for sure!

Well done and happy baking Ru007

quite amusing. It seems like a fairly healthy loaf, then I added chocolate. I like to think, I the whole grains and the rye were there so that I could add chocolate. Now it all cancels out! LOL!

This has inspired me to have a go at chocolate babka one day.

Glad you liked the post Dab!

happy baking.

Not sure how I missed this one but glad you reminded me. This must have tasted great.

Surprised you are having trouble with your boule shaping. I find it to be the easiest. Try watching some videos on You-tube which will help. If you are still having issues, let me know and I will try and make a quick video next time I bake.

Happy Baking!

Ian

I will definitely take you up on that. Hopefully this week will go well.

Glad you liked the post :)

Happy baking.

And far better for you than Nutella ! ( ever read the ingredients on the jar ? ) I will definitely be trying this one when I have finished battling the Panettone ! Mouthwatering pictures too.

Merlie

ignorance is bliss when it comes to things like Nutella! LOL!! But you're right, this is a much better alternative.

Glad you liked liked the post Merlie. I'm also planning a panettone this year... i'm still gathering my courage though!

I'm sure you'll nail it soon.

Happy baking :)

Never wanted to try Nutella but this is very tempting!

happy baking Ru

Leslie

I'm glad you liked it! I really enjoyed the richness of this bread. Granted, it's not an everyday loaf, but it's a nice treat.

Let me know how it goes if you try it.

Happy baking :)

That looks like something I was supposed to make once, but you actually got it right! You have really been getting creative, and I always enjoy your posts. Thanks much and keep rising.

I appreciate the kind words.

I've really been enjoying trying new things with my bread. My view, is if i don't like it, that's pretty much the worst that can happen!

I'd love to see your take on this, I have no doubt you'd get it right too!

Happy baking.

I remember you said you had been planning a chocolate loaf :) I agree that dark chocolate goes really well in an otherwise lean dough.

I've been making chocolate-walnut sourdough for my dad using chopped 70% cocoa chocolate. I might have to mix up the nuts a bit and try hazelnuts some time. This looks delicious.

I had been putting it of, I didn't feel brave enough, then I had left over starter and i figured that was the perfect moment.

Thanks for the compliment and the inspiration :)

Merry Christmas

Hi, your Sesame Seed SD loaf really interests me to try it here at my home in L.A. Yet, a big reason which prevents me from baking ahead, you do not mention what temperature at which to bake the loaf nor for how much time either. Could you please elucidate that? Thanks, Argo N. Jason