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Double Chocolate Sourdough
Preparation info
- Makes
1
large loaf - Difficulty
Easy
- Ready in
4 hr
Appears in
Published 2016
Jennine told me that this recipe was inspired by a chocolate baguette she found in a Boulogne-sur-Mer bakery one rainy spring day on a weekend trip to France. After several attempts to recreate this at home, she came up with this recipe, which she says is pretty close to how she remembers the flavour, if not the texture.
Ingredients
300 g 10½ oz 1¼ cups 200
Method
- Mix the sourdough starter, flour and water together thoroughly, cover and leave at room temperature for 12 hours (typically overnight).
- Add the cocoa powder, honey and salt and mix well. Cover and leave to rest for 10 minutes.
- Knead the dough for around 10–15 seconds, cover and leave to rest for 10–15 minutes. Repeat this knead/rest process until you
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I found the hydration of this dough made it difficult to handle, so I added an additional 60g of bread flour during the second round of stretch-and-folds (kneading).