Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Chocolate Chunk Sourdough Bread. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Chocolate Chunk Sourdough Bread Recipe. Crusty, chewy, and speckled with dark Belgian chocolate- I ate half the loaf before This recipe is my version of that bread. I didn't go the sourdough route, because I just don't bake enough bread for it to make.
You can have Chocolate Chunk Sourdough Bread using 13 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Chocolate Chunk Sourdough Bread
Prepare of Sourdough Pre-dough.
Prepare 45 g of bread flour or all purpose flour.
Make ready 30 g of sourdough starter (wet kind).
Prepare 15 g of water (1 Tbsp), might need 1 more Tbsp.
Take of Main Dough.
Prepare 425 g of bread flour.
Prepare 265 g of water (265 ml).
It’s 10 g of salt.
Make ready 1/2 g of active dry yeast (1 heaping 1/8 tsp).
Prepare 30 g of unsweetened cocoa powder.
Prepare 75 g of dark molasses (or honey).
Make ready of Mix-ins.
Make ready 100 g of semi-sweet chocolate, cut into chunks.
Try not to chop the chocolate too finely for this bread pudding recipe so you'll have good-sized chunks to bite into.Hawaiian sweet bread is a soft, sweet bread found in the bakery section of most grocery stores.This Chocolate Chunk Zucchini Bread is soft and moist with a tender crumb, and it's not too sweet.The texture of this bread is amazing - it's soft and tender and definitely not dry, but also not overly soggy or wet.
Chocolate Chunk Sourdough Bread instructions
Mix the sourdough pre-dough together in a small bowl. Cover and let rest for 12 hours at room temperature..
After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together..
Remove to a floured working surface and knead for 15 minutes until smooth and elastic..
Fold in the chocolate in batches..
When all chocolate is folded in, knead for 1 more minute..
Return dough to bowl, cover and let rise 2 hours at room temperature..
After 2 hours, divide the dough into two equal portions. Shape into a round boules or longer oval loaf, or one each..
Dust with a little flour and cover with a clean cloth. Let rise another 3 hours..
Preheat oven to 230C/445F. While preheating, place a shallow tray at the bottom of the oven for creating steam. We'll be pouring in boiling water in right before baking to get the steam..
When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven..
Cut a slit down the center of each bread dough right before putting in oven to bake..
Pour in some boiling water into the tray, then immediately put in the bread. Bake at 230°C/445°F for 10 minutes then remove the steam tray. Lower heat to 190°C/375°F and bak for another 25 minutes. (Total 35 minutes). Remove and let cool on a rack..
Once cool, slice off a chunk and eat as is, slather with some honey butter, or top with some brie and jam.Pumpkin Chocolate Chunk Sourdough Bread is a hearty loaf with all the autumn spices and pumpkin in perfect harmony!Chunks of thick sourdough bread are soaked in a sauce of cream, Nutella, and mashed banana, dotted with chocolate chips and then baked until it turns into a rich and creamy chocolatey scoop of heaven with a consistency that's a cross between chocolate cake and chocolate pudding.
I also love the green streaks running through it from the zucchini, though you may want.What if I made chocolate infused bread?!?!A wicked little grin formed on my face (kind of Grinch-like) and I figured I'd throw caution to the wind and When this came out of the oven the chocolate chunks that were expose were charred (in a good way) and the smell of warm cocoa and chocolate was.Chocolate Chunk Almond Butter Zucchini Bread.Sourdough Chocolate Chip Cookie — The Boy Who Bakes.
