September 21, 2019 - 6:33am
Chocolate Sourdough with Chestnuts and Chocolate Chips
After a not so successful chocolate loaf, I tried to copy the Full Proof baking recipe, but added chestnuts, doubled the chocolate chips, and replaced 30g of water with yeast water. I went the easy route and did just one dough, and not dough A&B as the recipe suggests.
This loaf was 78% hydration, 90% bread flour, and 10% fresh ground wheat.
| Day 1 | 9:00 AM | Mix levain and let sit for 6-8 hours | |
| 3:40 PM | Autolyse 1 hour | ||
| 4:40 PM | Mix 4 min autolyse, levain, syrup | ||
| 4:55 PM | Mix 4 min adding salt | ||
| 5:25 PM | Start Coil Fold on counter | ||
| 5:55 PM | Lamination on counter adding chocolate and nuts | ||
| Coil fold 3x 30 min apart | |||
| 9:05 PM | Pre-Shape loosely | ||
| 9:15 PM | shape & leave on counter for 15 min | ||
| 9:30 PM | Into fridge | ||
| Day 2 | 8:30 AM | Sit on counter for 50 min while preheating |
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Comments
Ilene, that looks and sounds amazing, wonderful combination of flavours I bet.
Benny
Thanks, Benny! It tastes good, but next time I'll add even more chocolate for sure!