1832. Chocolate Sourdough Boule

Experimenting further with my sourdough, this chocolate sourdough boule was bound to happen. As happy as I was, I wasn't sure hot to use it up.Nut butters, nutella, and any topping with fruit, honey, or jam all work wonderfully. French toast using this is definitely on the to-do.

Ingredients:

550g water

250g leaven

750-775g flour

100g cocoa powder 

85-100g sugar 

25g salt 

Method:

Mix together water, flour, cocoa and sugar. Leave to sit for at least half hour, or until the starter has peaked. Knead in the leaven until incorporated, cover and stand 30 minutes. Add salt and do your first stretch and fold.

Leave to sit (covered) on the counter for 4-6 hours, conducting either coil folds, slap folds or stretch/folds every 45-60mins (you may be able to extend this toward the end depending how much structure and how well your dough holds together.

Divide in half. Spread out each half and add any inclusions you prefer (chocolate chips etc). Fold up to a round or oval loaf. Place in bannetons, cover and put in fridge at least over night.

Preheat Dutch oven in the oven. Score dough cold. Bake at 500F for 23-25 minutes. Remove cover and back for additional 15-17mins (this will vary depending on your oven). Allow to cool 2 hours before slicing.

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