The Only Chocolate Sourdough bread You Need
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- Smell of this chocolate bread was all around my house when i made it .
The key is to use good quality chocolate and for more flavor your favorite berries and nuts .
recipe :
350G flour
245G water
70G starter
7G salt
20G cocoa powder
30G brown sugar (honey)
Filling:
Dark chocolate
Raisins
Almond nuts
Substitute with your prefers nuts and berries
#sourdough #sourdoughbread #chocolate #breadrecipe
It looks amazing! 🤩
Thanks 🙏
I'm pretty sure you're my spirit animal, my twin flame! Love the beautiful loafs, I'm hooked!
Wow happy to hear that thanks for watching my channel keep baking ✌🏼
OMG I am so going to make this. THANK YOU SO MUCH.
You are most welcome let me know how it turns out ✌🏼
I was wanting to make a loaf for my love, I’m using cherry in place of the raisins and leaving out the nuts. I know it’s going to be a beautiful loaf
Cherry goes fantastic with chocolate ✌🏼
Thank u💚
You are welcome
This looks delicious! I can’t wait to make it. I wonder if you could provide some guidance on how much of inclusions to add (chocolate, raisins, and nuts)? Thank you for putting out great videos of recipes that work!
Thanks, you can add up to 150g of mixed inclusions, or just adjust according to your preference.🥂
thank you @@littlemoresalt
I wish I could post photos here. I made it over the weekend and the recipe with instructions worked flawlessly. It looked and tasted delicious. Thank you
@ I’m so glad my recipe helped you to make a good bread and many thanks for sharing it and making my day 🥂
I love this recipe and already tried twice.
I find I get the dough strength quite easily, and I'm wondering that it might be because of the cocoa powder...
Do you have any idea about it?
Can be many things sugar from honey or sugar also helps the yeast to perform better and butter from dark chocolate also makes it smoother and more elastic don’t know exactly the affect of cocoa to be honest but if you search it let me know too love to learn new things and thanks for the comment so glad to hear you liked my recipe ✌🏼
@@littlemoresalt Thank you for your reply. Yes, that could also be the brown sugar (muscovado) I used. Maybe I'll try adding it to a plain sourdough bread next time 😊
@@mo4050 you are welcome experiment anything you like your home your choice ✌🏼that’s the beauty of it thanks for watching my channel
The Best! Thank you!
I love your starter, when I can fin your starter recipe?
Thanks a lot this is my starter recipe
Sourdough starter (Levain) to start baking Sourdough bread
th-cam.com/video/T3Mg9eiy5hA/w-d-xo.html
OOh looks good, I am afraid sometimes that adding cocoa to sourdough may make it dry? Could a small amount of walnut or nut oil be added for softness?
Not at all it is soft cause I added little bit of honey at the the first or brown sugar if you don’t mind and then yes exactly get little bit on oil from nuts ✌🏼 give it a try it’s one of my favorite breads now
@@littlemoresalt Oh yum sounds great! Can't wait to try it... do you have a recipe for a cranberry walnut loaf too?
Sure checkout my Xmas video for that first bread is cranberry and walnut
Christmas Sourdough Breads
th-cam.com/video/pBDMj6Pjgls/w-d-xo.html
@@littlemoresalt Wow thank you!!
@@Kokeshiflower you are welcome
I can’t get a plain loaf of sourdough to come out right let alone a chocolate one. lol It looks delicious! 😋
Keep baking ✌🏼 you will succeed checkout this one too more details
th-cam.com/video/YxFg8XAX-XM/w-d-xo.htmlsi=Z_Bf5TDnRp9CzJ8p
@@littlemoresalt Thank you. I watched it and will watch it again when I am ready to try again. My journey with sourdough started in January when I attempted to make my own starter. Through many experiments, waste of flour and much frustration, I threw my starter out yesterday . I ordered a dehydrated one from an established baker and will give it a try in about a month. I need a break and a clear head before I attempt again. lol
@@anngregory7913 don’t panic and try lower hydration once you master go for higher hydration invest on a good flour like King Arthur and try to study fermentation too I have a video about that on my channel cause it’s the most important things to know ✌🏼
Can I ask what is your room
Temp for bulking and how long did you bulk ferment ? Thank you
Very good question sorry if I didn’t mention my room temp is something between 25 to 27c the whole fermentation time with developing process takes around 4/5 hours first 2/5 hours I performed some sets of folds then let it finish its bulk fermentation up to 2 hours thanks for watching my channel ✌🏼
Hi, please advice for proofing basket size. Thanks.
That’s a very good question
Best for a 670 to 700G dough is between 22 to 25cm battard shape
To lower the chance of over fermentation I suggest you to use long strip shape which has little bit more space for dough and if your dough end up underproofed most of the time use a banneton with less free space
Personally for 670G dough Sometimes I’m using a 22cm and sometimes 27cm long strip to have more space and longer bread ✌🏼
For mini sourdough with 300G weight also I use 17cm banneton keep baking watch this one too might help you
th-cam.com/video/a38RQq8lgc0/w-d-xo.htmlsi=OADyceSTtVAonTfh
I thought you said this was chocolate bread. Did you run out of cocoa powder or what??
Yeah actually I used normal cocoa powder better to use dark strong one ✌🏼 and if you want more why not add more these are all methods and techniques your adjust the recipe according to your taste thanks for watching