Baked by Sun

Chocolate Sourdough

April 26, 2020

Chocolate sourdough bread. Slightly sweet with a hint of the bitterness of the cocoa.

Bread Shot

Ingredients

  • 600 grams flour
  • 150 grams starter
  • 30 grams cocoa powder
  • 30 grams brown sugar
  • 14 grams salt
  • 420 ml water

Steps

Night before

  1. Mix flour, water, cocoa and brown sugar in a large bowl until no dry flour left. Let sit for 30 minutes to an hour to autolyse.
  2. Add in salt and starter and mix. The easiest way is to wet your hand first and use it to mix it in with the rest of the dough.
  3. After 30 minutes, perform some stretch and folds. Slightly dampen your hand, reach under the dough, pull up (without tearing the dough) and fold it over to the other side of the bowl. Rotate and repeat until you go around the bowl. Do this 1-2 more times every 30 minutes.
  4. After 4 hours, gently pour dough out of your bowl and shape the dough.
  5. Line a bowl with a dish towel and flour it. Place the shaped loaf into the bowl seam side up. Cover with gallon bag or plastic wrap and place in fridge. Let proof for 12-16 hours (usually overnight)

In the morning

  1. Next day, preheat the oven to 475 with the dutch oven inside.
  2. Right before baking, remove the dough and score it.
  3. Carefully place dough in the dutch oven and place the lid over. Bake for 30 minutes.
  4. Take the lid off and bake for another 15-20 minutes until dark golden
  5. Remove and let cool on a wire rack to room temp. Enjoy!