Easy Way to Make Chocolate Chunk Sourdough Bread Recipe

Chocolate Chunk Sourdough Bread. These chocolate chunk sourdough cookies are a great way to use up some of your sourdough starter discard. Keep in mind we rest the cookie Have you seen our recipe for Everyday No-Knead Sourdough Bread? If yes, then you know how much we love baking sourdough here at BAKED!

Chocolate Sourdough Bread: When chunks of chocolate are added to delicious sourdough bread, something truly magical happens. On top of smelling amazing, this bread is almost like a giant chocolate croissant, and is perfect for a special breakfast, brunch, or snack (especial. What if I made chocolate infused bread?!?! You can cook tasty Chocolate Chunk Sourdough Bread using 13 ingredients and 12 steps. Here is how you achieve that with this recipe.

Basic Ingredients of Chocolate Chunk Sourdough Bread

1. Prepare of **Sourdough Pre-dough**.
2. It's 45 g of bread flour or all purpose flour.
3. Prepare 30 g of sourdough starter (wet kind).
4. It's 15 g of water (1 Tbsp), might need 1 more Tbsp.
5. You need of **Main Dough**.
6. Prepare 425 g of bread flour.
7. You need 265 g of water (265 ml).
8. You need 10 g of salt.
9. It's 1/2 g of active dry yeast (1 heaping 1/8 tsp).
10. You need 30 g of unsweetened cocoa powder.
11. You need 75 g of dark molasses (or honey).
12. You need of **Mix-ins**.
13. Prepare 100 g of semi-sweet chocolate, cut into chunks.

A wicked little grin formed on my face (kind of Grinch-like) and I figured I'd throw caution to the wind and When this came out of the oven the chocolate chunks that were expose were charred (in a good way) and the smell of warm cocoa and chocolate was. Make this delicious chocolate sourdough bread - Recipe is very easy. It's the best sourdough chocolate bread recipe with chocolate, raisins and toasted. Classic sourdough bread mix for all your baking needs.

Chocolate Chunk Sourdough Bread 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..

I am not sure if I can taste the beetroot, perhaps it sweetened the loaf a bit, it definitely was only slightly sour loaf. But it was very moorish, I usually like butter on my bread but to add butter would have been a waste, the bread was that yummy. We did Pane Cioccolata (chocolate bread) at Artisan III, SFBI, and it was very good. Everybody loved it but at the time I was thinking to myself if I So here is my Chocolate Sourdough inspired by Chad Robertson's method all by hand (timeline as described in Daniel Wing and Alan Scott's The Bread. This Chocolate Chunk Zucchini Bread is sweet and tender without any refined sugar or grains!