Wednesday bread day: chocolate sourdough
I think the "sour" part of sourdough is a misnomer. Yes, wild-fermented bread has a different flavor than packaged-yeast bread, but it’s a subtle tang that matches well with many flavors. Like chocolate.
I’ve made this bread a few times, and it’s got a subtle sweetness throughout combined with strong chocolate flavor. This week’s is particularly chocolaty, probably because I used more than usual. (Despite the fact that it’s made with Nestle chocolate chips instead of my usual Ghirardelli.)
There has been controversy in the past over whether to melt the chocolate and mix into the dough, or to have whole chips throughout. This time, I didn’t quite melt the chocolate fully, so there were a few bits of pure chocolate mixed in a chocolaty dough. I think that’s the way to go. 4 out of 5 stars.
My mother use to make this bread in Christmas time but she add fruits to the dough it is really delicious.
Here you go, Jane. I mostly sort of go by feel, but here’s the basic recipe:
• Combine 1/4 cup water, 1/4 cup flour, and about 2 tablespoons starter. Cover and let sit 8-12 hours (I do this Monday night before I go to bed).
• Add 1/2 cup flour and 1/2 cup water. Cover and let sit 8-12 hours more (I do this Tuesday morning before work).
• Add 2 cups water, about 1 tablespoon kosher salt, 1/4 cup sugar, and 4-6 ounces melted chocolate (try to get it half melted, so there’s some liquid and some chunks). Stir in flour with electric mixer until dough is no longer sticky, 4 to 8 cups, depending on humidity and other ingredients. (I do this around 10 pm Tuesday night).
• Let dough rest 1-2 hours, then split in half. Form each half into a loaf and let rise overnight in a cold oven.
• Turn oven to 425° F, and bake 40-45 minutes.
This looks delicious. Where can I find the recipe?
Very tasty, but I would have liked to see even more chocolate chips.