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Babette's chocolate and fruit sourdough bread

Chocolate Sourdough bread with a soft crumb, fruits and nuts. Enjoy with cream cheese and your favorite preserve.
Prep Time2 d
Cook Time30 mins
Total Time2 d 30 mins
Course: Side Dish
Cuisine: American
Keyword: Baking, Bread, Sourdough, Sourdough bread
Servings: 1 Small Boule
Author: Babette Kourelos slightly adapted by Anneke de Clerk

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.