Chocolate sourdough bread
This chocolate sourdough bread is packed full of cranberries and nuts for a rich and delicious treat. The no-knead method is a perfect way to make this chocolate sourdough with minimal fuss!
Equipment
- Large mixing bowl
- Medium bowl or Proofing basket
- Food scale
- Dutch oven (or you can use my no Dutch oven method, linked in notes)
Ingredients
Dough
- 115 g fed and active starter, 100% hydration
- 300 g bread flour
- 30 g cocoa powder
- 230 g water, lukewarm
- 7 g salt
- 30 g granulated sugar
- Zest of 1 medium orange
Filling
- 90 g dried cranberries
- 90 g water
- 60 g nuts of your choice (I like pecans or walnuts)
Instructions
- Combine all dough ingredients in a large mixing bowl (do not add cranberries or nuts). Mix and stir everything together to create a shaggy dough.
- Cover the bowl with plastic wrap and let sit for 45 minutes.
- Gently slide your hand under the middle of the dough and fold it over itself twice using the coil fold method. This helps gently develop the gluten.
- Wait another 30 minutes and perform another set of coil folds. In a separate bowl, add the cranberries to water and let them soak.
- Wait another 30 minutes. Drain the cranberries. Then, sprinkle a working surface with water to prevent sticking. Turn your dough onto the surface and very gently stretch until thin, without breaking the dough. It should be about 8 - 10 inches long on each side. Sprinkle the surface with most of the cranberries and nuts. Bring the bottom edge of the dough up towards the middle. Sprinkle the exposed surface with the remaining cranberries and nuts. Take the left edge of the dough and bring it to the middle. Then, take the right edge and bring it over to the left so you have a roll. Fold down the dough from the top to create a rough dough ball. Place the ball back in the bowl.
- Wait 1 hour and perform last set of coil folds. Let rise for another 2 - 3 hours.
- Line a medium bowl with a floured kitchen or paper towel. Lightly flour a working surface and turn the dough onto the surface. Gently shape into a boule and place it seam side up in the bowl. Cover with plastic wrap and place in the fridge for at least 8 hours and up to 48 hours.
- When you're ready to bake, preheat the oven to 500°F with your uncovered Dutch oven inside. As the oven is preheating, take the dough from the fridge and let rest for 30 minutes - 1 hour at room temperature. Turn the dough onto floured parchment paper and score.
- Place the scored loaf in the Dutch oven and cover with the lid. Bake for 25 minutes. Remove the lid and reduce temperature to 450°F and bake for another 20 - 22 minutes until hollow when tapped.
- Remove from oven and let cool completely (about 2 hours) before slicing
Notes
If you don't have a Dutch oven, you can use my no Dutch oven method: https://halicopteraway.com/2020/10/28/how-to-bake-sourdough-and-any-crusty-bread-without-a-dutch-oven/