Everything is better with chocolate, and sourdough bread is no different.
Dark Chocolate Loaf
Enriched breads and sweet bakes
Sourdough and chocolate work so well together.
Whilst not a brioche, this delicious loaf is enriched with butter and sugar. The rich chocolate flavour is delivered with a combination of good quality dark cocoa and 70% dark chocolate.
Super tasty in its basic state, the optional addition of hazelnuts and dried cherries will make this a celebration loaf.
Note that we have amended the method in this recipe on July 24, 2020.
- 210g Motherdough, refreshed (use within 4 hours peak)
- 280g Cake flour or Farina 00
- 250g Water, filtered, room temperature
- 50g Full cream milk
- 50g Cocoa
- 100g Brown sugar
- 10g Salt
50g Unsalted butter, soft, 2cm blocks
- 100g 70% Cocoa chocolate chips
- 50g Dried cherries and 50g Hazelnuts (optional)
- Mix flour with 200g water and bring to a shaggy mass. Leave to rest for 90 minutes.
- Blitz the Motherdough, cocoa, sugar, luke warm milk and remaining 50g water together and add to the autolyse mass. Sprinkle on the salt and work roughly to combine.
- Knead on a medium high speed for 10-15 minutes to achieve a smooth elastic dough that leaves the sides and bottom of the bowl clean.
- Add the butter one block at a time and knead on a medium speed until fully incorporated.
- Knead finally on a medium high speed for 5 minutes, check that the dough passes the knead poke test.
- Remove from the bowl, form a ball and place into a bowl brushed with oil and cover with cling film.
- Leave to rest for 1 hour in a warm place. Transfer to the fridge for bulk fermentation for 12 hours at 6 deg C.
- Remove the dough from the fridge, tip onto a lightly floured counter and stretch out into a rectangle.
- Evenly distribute the chocolate chips and optional hazelnuts / dried cherries if using. Roll the dough closed from the long side, stretch the dough over itself from side to side and shape into a loaf.
- Transfer to a banetton or baking paper, cover with a cloth and leave to prove in a warm place until the dough passes the prove poke test. 2-4 hours.
- Preheat the oven to 250 deg C with a baking stone. Slide the load onto the stone, reduce temperature to 200 deg C, bake for 20 min with steam. Reduce temperature to 180 deg C, bake for 30 minutes and then crack the oven door with a wooden spoon and bake for a further 15 minutes. Remove and allow to cool.
You can either use chocolate chips or a chocolate slab broken into chunks. Do not use heat stable chocolate chips as you want the chocolate to melt.