Chocolate Chunk Sourdough Bread. Chocolate Sourdough Bread: When chunks of chocolate are added to delicious sourdough bread, something truly magical happens. On top of smelling amazing, this bread is almost like a giant chocolate croissant, and is perfect for a special breakfast, brunch, or snack (especial. Your dough should rise to about double its initial size during this process.
A wicked little grin formed on my face (kind of Grinch-like) and I figured I'd throw caution to the wind and When this came out of the oven the chocolate chunks that were expose were charred (in a good way) and the smell of warm cocoa and chocolate was. Make this delicious chocolate sourdough bread – Recipe is very easy. It's the best sourdough chocolate bread recipe with chocolate, raisins and toasted. You can cook Chocolate Chunk Sourdough Bread using 13 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Chocolate Chunk Sourdough Bread
- It’s of **Sourdough Pre-dough**.
- You need 45 g of bread flour or all purpose flour.
- Prepare 30 g of sourdough starter (wet kind).
- It’s 15 g of water (1 Tbsp), might need 1 more Tbsp.
- Prepare of **Main Dough**.
- You need 425 g of bread flour.
- You need 265 g of water (265 ml).
- You need 10 g of salt.
- Prepare 1/2 g of active dry yeast (1 heaping 1/8 tsp).
- You need 30 g of unsweetened cocoa powder.
- You need 75 g of dark molasses (or honey).
- Prepare of **Mix-ins**.
- It’s 100 g of semi-sweet chocolate, cut into chunks.
Just shy of a dessert, this bread is perfect for breakfast or as a midday energy boost with a steaming cup of tea. Try not to chop the chocolate too finely for this bread pudding recipe so you'll have good-sized chunks to bite into. Hawaiian sweet bread is a soft, sweet bread found in the bakery section of most grocery stores. We did Pane Cioccolata (chocolate bread) at Artisan III, SFBI, and it was very good.
Chocolate Chunk Sourdough Bread instructions
- Mix the sourdough pre-dough together in a small bowl. Cover and let rest for 12 hours at room temperature..
- After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together..
- Remove to a floured working surface and knead for 15 minutes until smooth and elastic..
- Fold in the chocolate in batches..
- When all chocolate is folded in, knead for 1 more minute..
- Return dough to bowl, cover and let rise 2 hours at room temperature..
- After 2 hours, divide the dough into two equal portions. Shape into a round boules or longer oval loaf, or one each..
- Dust with a little flour and cover with a clean cloth. Let rise another 3 hours..
- 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..
- When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven..
- Cut a slit down the center of each bread dough right before putting in oven to bake..
- 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..
Everybody loved it but at the time I was thinking to myself if I So here is my Chocolate Sourdough inspired by Chad Robertson's method all by hand (timeline as described in Daniel Wing and Alan Scott's The Bread. Classic sourdough bread mix for all your baking needs. Warm chocolate bread pudding with chunks of dark chocolate, reserve this treat for a special occasion. Their recipe used Kahlua, which I left out. Always use good quality chocolate and cocoa powder to get the best results.
