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CHOCOLATE SOURDOUGH
with white chocolate chips

ChocolateSourdough1.png

Double the chocolate with this tantalizing chocolate sourdough, using white chocolate to double the flavor!

 

Love the chocolate color, double the chocolate flavor! 

Ingredients

3 ½ cups flour

1  ½ cups water

1 ½  tsp salt

½ c starter

1/3 cup cocoa powder

4 Tbsp white sugar

1 c white chocolate chips

Weight equivalents

500g - 100%

360g - 72% hydration

10g -     2%

125g

30g

40g

165g

Method (Develop the dough – bulk ferment)

  1. Combine water, starter, sugar and cocoa powder – stir until blended.

  2. Add flour – mix until blended well, no dry flour.

  3. Let rest/autolyze for 30 minutes.

  4. Add salt, fold into dough thoroughly. Rest a few minutes for the salt to blend.

 

Over the next 2 hours:  every 20-30 minutes (4x)

  1. Stretch and Fold - (gluten begins to strengthen).

  2. Stretch and Fold - (gluten continues to develop).

  3. Stretch and Fold - (gluten and dough begin to feel more silky and elastic).

  4. Stretch and Fold - (gluten and dough are lighter/has volume – well developed).

 

Place in fridge for 12 – 18 hours (long ferment – time develops gluten and flavor. Shorter time in fridge = a more mild flavor.)

 

Take out of fridge, bring dough close to room temperature.

 

Laminate the dough – Add white chocolate chips - Prepare for final rise

  1. Turn the dough onto a lightly floured counter/board. Using both hands, start from one side and gently pull out to stretch the dough, then repeat on the other side to create a rectangle.

  2. Sprinkle the white chocolate chips over 2/3 of the dough, fold the empty 1/3 over the chips. Add more white chocolate chips over the top and fold in thirds again.

  3. Shape dough using hands or dough scraper (tighten/strengthen top of loaf (add tension) so the top of the loaf is smooth.

  4. Place in floured banneton/bowl or bread pan for final rise. Cover the dough so that it doesn't dry out while proofing/rising.

  5. Let rise in a 75+ degree Fahrenheit environment until dough springs back slowly (may be 1-2 hours on the counter).

 

Bake (using Dutch oven or clay cloche – generates steam, crispy crust)

  1. Heat oven and container to 450 degrees

  2. Score/cut the loaf (create weak area to allow bread to rise as it bakes).

  3. Place loaf in baking pan, bake for 25 minutes, remove lid, bake an additional 20-25 minutes at 425 degrees or until loaf reaches 200 degrees internally and is nicely browned.

  4. Remove loaf from pan, cool for 1 – 2 hours.

*See Basic Sourdough recipe for other ways to bake your loaf!

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