The only thing that I can think of that is better than sourdough bread, must be chocolate sourdough bread. Just imagine the amazing flavors of bread wafting through your kitchen, but even better, imagine that same beautiful fragrance infused with chocolate and cocoa notes. A more beautiful nuance I can hardly envision.
I got into baking sourdough bread about two months ago. I am one of the lucky ones who did not struggle too much with creating a new starter. My first loaf of bread however, was an epic fail – it turned out a tough flat circle hardly recognizable as bread. My family, being ever supportive, did however, smile and politely dipped it into their butternut soup for dinner. Yes, you have guessed it, they know better than to poke fun at this mom’s bread.
Luckily there is a lot of help with people that are willing to share their knowledge on the Internet. Seek and ye shall find. One of those brilliant persons is an amazing baker, Babette Kourelos from Babette’s Bread. I have been salivating for quite some time now over the sourdough creations on her Instagram page. Please visit her page for all of her beautiful images. It is to die for and you are bound to learn something new or find a recipe that you like.
To date I’ve made a couple of Babette’s recipes and have followed much of her advice. As a newbie to sourdough bread, I can honestly say that it’s really sound and trustworthy. It has truly helped me to up my sourdough bread-making game.
What will I need to make Babette’s chocolate and fruit sourdough bread?
- 100g Ripe starter that has been recently fed
- 180g water
- 25g sugar
- 5ml Vanilla essence
- 250g stone-ground flour
- 30g cocoa powder
- 7g fine sea salt
- 50g nuts (I used walnuts but Babette’s recipe called for pecan’s)
- 50g sultanas and dried cranberries. (The original called for golden sultanas)
How to make chocolate sourdough bread:
- Add the starter to the lukewarm water and dissolve.
- Add the vanilla and rest of the ingredients excluding the dried fruit and nuts. Mix thoroughly and set aside for an hour to ferment at room temperature.
- Stretch and fold the dough. Add the fruit and nuts during the folding process. Leave to ferment for another two hours.
- Stretch and fold once more and leave to ferment for another 2 hours.
- When your dough has finished fermenting after 5-6 hours (your dough should be bubbly, soft and pull a windowpane) shape into a boule and do a bench rest for 20 minutes. (If you are not satisfied with your windowpane, stretch and fold once more and ferment for longer. Continue with the first shaping)
- Do a second shaping and place it into a floured basket or banneton. Cover with a plastic bag and refrigerate overnight.
- Remove from the refrigerator the next morning and proof in a warm place for one hour.
- When your dough is half proofed heat your oven, with a dutch oven inside, to 230°C. Continue to proof your dough for another hour while the oven and Dutch oven is heating.
- When the dough is ready to bake slash the dough, place carefully into the dutch oven and bake for 40 minutes.
- I removed the lid after 30 minutes and baked it without the lid for 10 more minutes.
- Remove from the oven and let it cool completely before slicing.
Babette’s chocolate and fruit sourdough bread
Equipment
- Dutch Oven
- Thick oven mitts
Ingredients
- 100 g ripe starter that has been recently fed
- 180 g water
- 25 g sugar
- 5 ml vanilla essence
- 250 g stone-ground flour
- 30 g cocoa powder
- 7 g fine sea salt
- 50 g nuts I used walnuts but Babette’s recipe called for pecan’s
- 50 g sultanas and dried cranberries. The originalrecipe called for golden sultanas
Instructions
- Add the starter to the lukewarm water and dissolve.
- Add the vanilla and rest of the ingredients excluding the dried fruit and nuts. Mix thoroughly and set aside for an hour to ferment at room temperature.
- Stretch and fold the dough. Add the fruit and nuts during the folding process. Leave to ferment for another two hours.
- Stretch and fold once more and leave to ferment for another 2 hours.
- When your dough has finished fermenting after 5-6 hours (your dough should be bubbly, soft and pull a windowpane) shape into a boule and do a bench rest for 20 minutes. (If you are not satisfied with your windowpane, stretch and fold once more and ferment for longer. Continue with the first shaping)
- Do a second shaping and place it into a floured basket or banneton. Cover with a plastic bag and refrigerate overnight.
- Remove from the refrigerator the next morning and proof in a warm place for one hour.
- When your dough is half proofed heat your oven, with a dutch oven inside, to 230°C. Continue to proof your dough for another hour while the oven and Dutch oven is heating.
- When the dough is ready to bake slash the dough, place carefully into the dutch oven and bake for 40 minutes.
- Remove the lid after 30 minutes and bake it without the lid for 10 more minutes.
- Remove from the oven and let it cool completely before slicing.
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