Double Chocolate Sourdough
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One of our BC20 Bakers, Teri Latsko, came across this recipe on the website for the Great British Food Awards. It was originally posted on the Real Bread Campaign website by two bakers in Hackney, London.
We discussed the rather unusual formula, especially the balance between sourdough starter and the usual flour/water combination.
At the end of our discussions, I offered to try it and...well, here it is.
N.B. This is not a dough for the faint-hearted or the inexperienced baker. It is extremely loose and difficult to manipulate and shape.
I decided to bake it in a Pyrex glass casserole (lidded) to encourage upward growth during expansion at the expense of sideways drift. I suspect that baking it on a stone or steel would have allowed it to expand sideways during the early stages of the bake.
INGREDIENTS
300 gms active sourdough starter
200 gms strong white bread flour
160 gms water
40 gms cocoa powder
20 gms honey
7 gms crushed sea salt
50 gms dark chocolate chips
PROCESS
Stage 1
In a bowl, add the starter, the flour and the water.
Mix thoroughly, cover and leave at room temperature for 12 hours (typically overnight)
 |
| Nice active starter |
 |
| Very high hydration - loose and sticky. Not easy to handle. |
Stage 2
(Next morning)
Mix in the cocoa powder, the honey and the salt. Mix well.
Cover and leave to rest for 10 minutes.
Knead the dough for 15 seconds. Cover and leave for 15 minutes.
Repeat kneading the dough for 15 seconds. Cover and leave for 15 minutes.
Work in the chocolate chips until evenly distributed.
Cover and leave for 1 hour giving it a fold after 30 minutes.
Dust a banneton with flour (I use rice flour). Shape the dough to create good surface tension and place it into the banneton. Cover and leave at room temperature for 1 - 2 hours until doubled in size and the dough should spring back gently when pressed.
Just before adding the loaf, turn the heat down to 210⁰C / 410⁰F .
Slash the loaf, slide it into the pot and bake for 30 minutes with the lid on. Then remove the lid and continue to bake until the internal temperature is 98⁰C (208⁰F) to 99⁰C (210⁰F).
Cool thoroughly before cutting.
N.B. This is not a dough for the faint-hearted or the inexperienced baker. It is extremely loose and difficult to manipulate and shape.
I decided to bake it in a Pyrex glass casserole (lidded) to encourage upward growth during expansion at the expense of sideways drift. I suspect that baking it on a stone or steel would have allowed it to expand sideways during the early stages of the bake.
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