Chocolate Sourdough Bread
Make the poolish by adding 1/2 cup sourdough starter, 1 1/2 cups water, 2 cups bread flour and 1/4 cup sugar. Let sit out overnight for 8-12 hours.
1
The next morning add the poolish to a stand mixer.
2
Add 2 tablespoons coconut oil, 3 tablespoons dark cocoa powder and 1/4 cup powdered milk. *I added the third tablespoon after.
3
Cut 4 ounces milk chocolate into small chunks.
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Add 1 1/2 cups bread flour in batches while the mixer is on low speed.
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Add the remaining flour.
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Knead on low for for 3 minutes. Then add the chocolate and mix to combine.
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Dust your hands with flour and remove the bread dough from the mixer. Form a dough ball. Cover with a towel and let rise for 2 hours.
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When the dough is ready it should spring back when you stick your finger in it.
9
Remove the dough to a piece of parchment paper. Strech and fold four times and place the seam side down. Let rise for 30 min while the oven preheats.
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Score the loaf with a sharp knife.
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Place the bread into the preheated Dutch oven on the parchment paper. Cover with lid and cook for 30 minutes. Remove lid and cook for an additional 15
12
Remove from the oven and let cool for 30 minutes.
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Slice and serve.
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