CLEAN CHOCOLATE SOURDOUGH BREAD
/I love sourdough bread. And I love chocolate. But we also eat clean for my husbands autoimmune disease. So, I set out to find a clean Chocolate Sourdough, but eventually just decided to create it myself.
It has the perfect touch of sweetness from coconut sugar, and then pops of dark chocolate from the chocolate chips. It is the perfect after dinner treat or brunch bread. I hope you absolutely love it!
Below are sone of my favorite tools for sourdough:
Weck Jars (for storing your starter)
Wooden Spatula (for mixing your starter and for pulling out flour)
Kitchen Timer (The multiple timer feature is a game changer!)
I hope these recommendations help set you up for success as you bake your sourdough!
CLEAN CHOCOLATE SOURDOUGH BREAD
PREP TIME: 2 days, including bulk fermentation and cold proofing | BAKE TIME: 55 mins
125 grams Starter
365 grams of Water
500 grams of Flour
12 grams of Salt
100 grams of Coconut Sugar
50 grams of Cocoa Powder
125 grams of Chocolate Chips
I - Pull out your scale, and add the starter from your Weck jar, and the water, to your bowl. Whisk them together until the starter is all blended in, and small bubbles appear.
II - Add the flour, salt, coconut sugar, cocoa powder, and chocolate chips to your bowl. Mix them all together with a fork or whisk. Once you have mixed or whisked them together until they are clumpy, begin to use your hands to knead the ingredients until they have formed a messy, loose ball.
III - Let your dough rest on the counter in the bowl for 45 minutes covered with a tea towel.
IV - Complete 3 stretch and folds on your dough every 45 minutes, covering the bowl with a tea towel after each stretch and fold.
V - After the third stretch and fold, leave your dough on the counter overnight, covered with a tea towel. Your dough should roughly double in size overnight.
VI - First thing in the morning, take your dough out of the bowl and lay it on the counter. Stretch the dough gently until it is a small rectangle. Fold the dough in thirds one way and then in thirds the opposite way until you have a ball of dough.
VII - Shape your dough into a tight ball with pushes and pulls on your counter. (I do not put flour on the counter while I do these pushes and pulls.) Once you have the dough shaped, lightly sprinkle your banneton basket with flour using your wooden spatula. Using the bench scraper, place the shaped dough into your banneton basket and cover it with a fabric dough bowl cover.
VIII - Place the banneton basket in the fridge to proof for 8-36 hours.
VIIII - When you are ready to bake your bread (Sometime within 8-36 hours), preheat your oven to 450 degrees before taking the dough out of the fridge.
X - Once your oven is preheated, cut a square piece of parchment paper big enough to come up just over the sides of your dutch oven. Take your dough out of the fridge. Place the dough on the parchment paper and lightly sprinkle with flour. using your wooden spatula (This will help the designs from your bread lame show better!) Use your bread lame to score the bread to your desired design. Place the dough on the parchment paper in the dutch oven and put the lid on. Place the dutch oven in the oven.
XI - Bake covered for 22 minutes. Once your timer goes off, take the lid off of the dutch oven and bake uncovered for 30 minutes uncovered. (This timing works perfect for my oven - your oven may cook slower or faster so the timing may be a little trial and error as you learn your oven.)
XII - Take the bread out of the dutch oven with the edges of the parchment paper and place it on the counter for 30 mins to 1 hour before eating! (This is the hardest part, but so worth the wait!)
I hope you love making - and most importantly, eating - this clean chocolate sourdough bread. Enjoy!
Sincerely-
