Recipe: Yummy Chocolate Chunk Sourdough Bread

Chocolate Chunk Sourdough Bread.

Chocolate Chunk Sourdough Bread You can have Chocolate Chunk Sourdough Bread using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chocolate Chunk Sourdough Bread

  1. It’s of **Sourdough Pre-dough**.
  2. It’s 45 g of bread flour or all purpose flour.
  3. Prepare 30 g of sourdough starter (wet kind).
  4. Prepare 15 g of water (1 Tbsp), might need 1 more Tbsp.
  5. You need of **Main Dough**.
  6. You need 425 g of bread flour.
  7. Prepare 265 g of water (265 ml).
  8. Prepare 10 g of salt.
  9. It’s 1/2 g of active dry yeast (1 heaping 1/8 tsp).
  10. Prepare 30 g of unsweetened cocoa powder.
  11. You need 75 g of dark molasses (or honey).
  12. Prepare of **Mix-ins**.
  13. You need 100 g of semi-sweet chocolate, cut into chunks.

Chocolate Chunk Sourdough Bread step by step

  1. Mix the sourdough pre-dough together in a small bowl. Cover and let rest for 12 hours at room temperature..
  2. After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together..
  3. Remove to a floured working surface and knead for 15 minutes until smooth and elastic..
  4. Fold in the chocolate in batches..
  5. When all chocolate is folded in, knead for 1 more minute..
  6. Return dough to bowl, cover and let rise 2 hours at room temperature..
  7. After 2 hours, divide the dough into two equal portions. Shape into a round boules or longer oval loaf, or one each..
  8. Dust with a little flour and cover with a clean cloth. Let rise another 3 hours..
  9. Preheat oven to 230C/445F. While preheating, place a shallow tray at the bottom of the oven for creating steam. We'll be pouring in boiling water in right before baking to get the steam..
  10. When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven..
  11. Cut a slit down the center of each bread dough right before putting in oven to bake..
  12. Pour in some boiling water into the tray, then immediately put in the bread. Bake at 230°C/445°F for 10 minutes then remove the steam tray. Lower heat to 190°C/375°F and bak for another 25 minutes. (Total 35 minutes). Remove and let cool on a rack..

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