I used Lindt Dark Chocolate, and a good quality cocoa, mixed it up with regular all-purpose flour and tossed in some very active Uncle Fester, and what came out was a nice crumb, not sweet – more on the savory side loaf of bread that is delicious lightly toasted…. Mmmmm I can only imagine how decadent French toast could become when using this….maybe sprinkled with powder sugar.... *sigh*
SO, before you sit there reading this…turning up your nose at the thought of Sourdough & Chocolate…. Next time you are wondering what to do with the portion of starter you need to “discard” before the next feeding… just try it! What could go wrong?! Did I mention as this is baking, your house smells like chocolate cookies??
Chocolate Sourdough Bread
- 3 Cups All-Purpose Flour
- 1/2 cup dark quality cocoa powder
- 1/2 cup sourdough starter
- 1/4 tsp yeast
- 1/2 cup sugar
- 1 cup water
- 1 teaspoon salt
- 2 tablespoon oil
- 1/4 cup chopped quality chocolate (I used Lindt Dark Chocolate)
- Combine flour, cocoa powder, salt in your mixer until well mixed
- Mix sourdough starter, water, oil and yeast into a measuring cup, stir well, add to dry ingredients
- Knead using the dough hook on your mixer at speed 2 to 3 until a supple dough ball forms. (you may need to finish it for a minute or 2 by hand.) Form into a ball and put in a lightly oiled bowl, cover and set aside to rise.
- I left it for about 18 hours on the counter.(made it at night, went to bed, went to work, and then came home to a ready to use dough)
- Gently knead the chopped chocolate into the dough
- Form into a loaf and place on a baking stone (if you have, or baking pan/cookie sheet, whatever works) Cover, and let rise for an additional 3 hours, or until doubled in size.
- Lightly dust with flour, and using a sharp knife, score top of loaf. (about ¼ inch deep)
- Fill a pan half way with water, and place on bottom rack of oven. Preheat oven (with water pan in it) to 400F
- Bake for 30-35 minutes, or until the bread sounds hollow when tapped.
- Remove from oven let cool completely on a cooling rack
Cut and enjoy lightly toasted…maybe with some strawberry preserves? Nutella? Butter?... how about just by itself… don’t mind if I do! Absolutely submitting this to yeastspotting, as without sites like that, I would not of known of all the fun possibilities of the wonderful world of bread making!