Chocolate Chunk Sourdough Bread
I was never a fan of chocolatey bread until I made this. Using a sourdough and long fermentation time gives it great flavor. I love using dark molasses to make it extra dark and to give it more complexity. Eat with good butter for a divine experience ;)
The total time is about 18 hours, but it's mostly waiting time:
Pre-dough - 12 hours
First rising - 2 hours
Second rise - 3 hours
Bake time - 35 minutes
Chocolate Chunk Sourdough Bread
I was never a fan of chocolatey bread until I made this. Using a sourdough and long fermentation time gives it great flavor. I love using dark molasses to make it extra dark and to give it more complexity. Eat with good butter for a divine experience ;)
The total time is about 18 hours, but it's mostly waiting time:
Pre-dough - 12 hours
First rising - 2 hours
Second rise - 3 hours
Bake time - 35 minutes
Cooking Instructions
- 1
Mix the sourdough pre-dough together in a small bowl. Cover and let rest for 12 hours at room temperature.
- 2
After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together.
- 3
Remove to a floured working surface and knead for 15 minutes until smooth and elastic.
- 4
Fold in the chocolate in batches.
- 5
When all chocolate is folded in, knead for 1 more minute.
- 6
Return dough to bowl, cover and let rise 2 hours at room temperature.
- 7
After 2 hours, divide the dough into two equal portions. Shape into a round boules or longer oval loaf, or one each.
- 8
Dust with a little flour and cover with a clean cloth. Let rise another 3 hours.
- 9
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.
- 10
When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven.
- 11
Cut a slit down the center of each bread dough right before putting in oven to bake.
- 12
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.
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