Hi friends! Thanks for the continued support after a long break! By popular demand, I have linked the chocolate sourdough recipe I use from Foodgeek. Don't be fooled and think the dough will be the same constancy/management as the regular! I have found that it is much more dry, stiff and harder to work with. But still 100% doable and yummy. I do have a few, slight modifications from the recipe that I listed below. These are just a few things I altered to my liking and work best for me and my bread. The recipe should work through and through, however, I have not tried it. There are SO many successful recipes out there, you just have to find what works for you!
*If you are not familiar with sourdough or sourdough starters, read the 'All things sourdough" blog first!*
Modifications
- I do not add raisins or hazelnuts. I am sure they are good additions if you like them, but I am not a fan of raisins or hazelnuts.
- I leave dough to "bulk ferment" overnight. It takes at least 8-10 hours in my house for the dough to fully proof (double in size). If you do not let your dough proof long enough, your bread will be very flat.
- I add the chopped chocolate during the "preshape phase." I disperse the chocolate on my final lamination (stretch the dough out into square, as thin/stretched apart as you can make it), then shape, and place in the banneton, then into the fridge. (See picture below, note: chop the chocolate into much smaller pieces)
If you ever have any questions, I'd love to help! Just shoot me a message. ALSO, I'd love to see your creations. So if you do try this out, tag me!
Happy baking!!
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