A chocolatey taste with a hint of bitterness for this Chocolate Sourdough, Goes very well with Nutella and definitely “Butter” or on its own.
Recipe for 2 Medium siez loaf:
700g Strong Bread Flour
512g Water
160g Liquid Starter(100% Hydration)
14g Salt
210 Chocolate Paste(70g Cocoa Powder/140g Water)
On a Stand mixer mix water(warm) and flour autolyse for and hour, After an hour add your starter and salt and mix well. Gradually add your chocolate paste and continue mixing until gluten is developed, Do a windowpane test to be sure.
Transfer the dough onto a new and oiled bowl(Transparent or clear for you to see activity) and let it ferment for up to 4 hours or more depending on your room temperature, Mine was at 23°C to 24°C that time.
Cut, Divide and pre-shape the dough(Do not pre-shape if the dough is not puffy or full or air) rest for 20 to 30 Minutes and do your final shaping.
Proof/Prove for 2 hours at room temperature and 1 hour cold proof(While heating up the oven)
Score and Bake:
250°C for 15 Minutes
180°C for 25 Minutes
With steam(A tray with BBQ Briskets) for extra steam)
Enjoy!!
Base recipe by: Sourly from IG
Youtube: https://youtu.be/XVlHfHDB4u0
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Beautiful!
If my calculations are correct, the hydration is 93% using white flour. That seems super high. How did the dough handle?
I wonder if the powdered cocoa helped with the dough consistency.
That’s incredible, I’ve never tried such a high hydration with white flour. Eventhough there is also chocolate powder in there, it is a high high hydration Carlo.
That bread is beautiful, gorgeous oven spring and bloom and a lovely crumb.
Benny
Thank you Benny! I don't know benny it feels like 70% when I was shaping it, have you seen the video? it doesn't look like a high hydrated dough
What kind of cocoa powder did you use? If it wasn’t buffered (AKA Dutch Processed) then the acid in the cocoa powder would help tighten up the gluten making the higher hydration dough feel more like a lower hydration dough.
Thank you! it didn't really feel like 90+ hydration, the cocoa powder did helped a lot(was like paste when added) I feel like its around 70% hydration when shaping, you can see from the video when I shaped it...
its probably the powdered cocoa which is just a normal and famous Hershey's Cocoa Powder. Thats really good to know that it can help tighten the dough.. Thank you!
Yes Hersey’s cocoa is not alkalinized so the acidity from the cocoa would help tighten the dough.
I see that you don’t add any sweetness like honey to this bread, how does it taste, is it sweet at all?
Good idea Benny, I should add honey or molasses, there was no sweetness at all. It will have to be consumed with something sweet. Nutella is best but butter for me is great. I wonder how bitter it can be using dark chocolate..
JR, thanks for posting this beautiful loaf. It inspired me to give it a try. For my taste the SD didn’t pair well with the chocolate. If made again either commercial yeast or Yeast Water would replace the SD. Apart from the flavor, it was a joy to bake.
https://www.thefreshloaf.com/node/67336/chocolate-sourdough
Danny
Hi Danny,
I’m really glad that I’ve inspired you to give it a try, I may try using commercial yeast next time or probably add sweetness to it and use a stiff starter.. thank you!!
Carlo
Carlo how did you make your chocolate paste? Did you just combine the cocoa powder and room temperature water and mix to form a paste? Did you cook it like a Tangzhong?
Hi Benny, just mixed it with room temperature water..