My first sweet sourdough!
I think that this is a bread that will satisfy both those who have a sweet tooth and those who don’t really like sweet things.
The dough itself is on the bitter side because of the cocoa powder, but this also gives it a rich chocolate flavour. And of course you get the little pools of melted chocolate within which are to die for.
And then you get the classic chocolate complement of aromatic, crunchy walnuts and plump, sweet raisins just to add a bit of textural variety to the bread.
I also don’t know why my crust looks purple.
The crumb itself was really soft and moist. The crust is a little on the chewy side though, which was described in the original recipe as well. If you like your crust a little bit more crispy, a good toasting is the solution to all of your life’s problems.
And when you toast it and add cream cheese? NEXT LEVEL.
I got the recipe from here, but used my own timings.
- 500g strong white bread flour
- 50g cocoa powder
- 50g malted milk powder, optional (ie ovaltine, I just thought it’d taste good)
- 50g sugar
- 150g sourdough starter (mine was at 100% hydration, see notes)
- 400g water
- 1 tsp vanilla extract
- 8g salt
- 65g chopped walnuts
- 65g raisins, soaked in water for at least an hour
- 150g semi-sweet chocolate chips (see notes)
- Mix the flour, cocoa powder, and sugar together. Then stir in the sourdough starter, water, and vanilla extract until well combined.
- Cover with plastic wrap and autolyse for 1h (just let it sit).
- When the dough is done autolysing add the salt, chopped walnuts, raisins, and chocolate using the pinch and fold method.
- Stretch and fold your dough four times over the next 2 hours (so every 30 mins).
- Cover the dough and let rise in the fridge overnight.
- In the morning, turn your dough out into a well-floured banneton. Shape your dough by basically pulling the dough from the sides of the ball towards the center.
- Cover and let rise for about 2 hours.
- 15 mins before baking, preheat your oven to 260°C with a baking tray half-filled with water at the bottom of the oven to create a steam oven.
- Tip out your dough onto a lined baking tray. Score your bread if you want with either a bread lame or the sharpest knife in your kitchen.
- Place the bread in the steam oven. Mist the oven generously with a spray bottle to generate more steam. Bake at 260°C for 30 mins. Then reduce the temperature to 200°C and bake for 20 mins or until done. Bread is done when it is well browned and when you tap it it sounds hollow.
- Leave to cool on a wire rack.
- My starter was at 100% hydration. This bread was about 70% hydration. If you have no idea what I’m talking about check out my previous recipe on classic white sourdough.
- I soak raisins beforehand so that they’d remain plump after baking.
- Use chocolate chips not chopped chocolate. The original recipe source tried using chopped chocolate and it just melted into the dough, so you don’t get the pools of chocolate which is honestly the whole reason why you’re eating this bread in the first place.
- Autolysing just means letting your flour sit with the water before you add any salt or yeast. This is supposed to make the bread easier to handle and have better structure and taste since the flour absorbs the water or something. More here.
- Turning and folding means you don’t knead the dough. It’s just an alternative method to build structure in the dough usually used for higher hydration sourdoughs, but it can be used for any bread really. Up to your personal preference.
- Scoring helps direct the shape your bread will rise when baked. And it looks pretty.