Скачать или смотреть Chocolate Sourdough with Chocolate Compound Butter

My new craving is a slice of chocolate sourdough slice with chocolate butter smeared on it. I enjoy it for days for breakfast with coffee, fresh fruits, and a boiled egg. I find this combo of breakfast an easy-to-assemble option during weekday mornings. Give it a try and your family will love it.

Chocolate Sourdough with Chocolate Compound Butter

Compound Butter:

⅓ cup chocolate of your choice, melted
1 cup softened butter
2 tbsp Dutch cocoa powder
2 tbsp powdered sugar

Combine everything and whisk it well to uniform. Roll it in a log and wrap it in the parchment.

For the Chocolate Sourdough:

100g active starter
380g lukewarm filtered water
500g bread flour
20g Dutch cocoa powder
10g salt
1 cup chocolate chips or chocolate shaves, divided into two loaves

Combine the starter with water. Add flour and cocoa powder to it and knead the dough. Cover it and let it rest for 1 hour. Then sprinkle the salt on and knead it again. Wet your hands to help the salt melt a bit.
Use a slap-and-fold method to thoroughly mix the salt in. Cover with a plastic wrap and let it rest at 70F for 45 minutes. Then do your first coil fold. Keep coil folding till the surface is taught.

You can throw in the chocolate chips during coil folds or later when final shaping.
Repeat the coil fold step a total of three to four times, depending on how much time you have. Continue fermenting the dough till it is no longer sticky when you poke it with your finger. The fermentation times vary depending on the surrounding temperature.

I look for the signs of when the dough grows in size more than double and when the poke test is not sticky. Shape it in two steps first preshaping, then resting, and then finally shaping it.
Make sure the shaped loaf is nice and tight on the surface. Transfer to a floured banneton basket, cover, and refrigerate overnight or for 8 hours.

Next day, heat your oven to 425 F with the cooking element inside. Flip the loaf over on parchment and score the tops. Quickly transfer to the Dutch oven and cover with the lid. Bake covered for 30 minutes then uncovered for 15 minutes.
Remove from the oven and cool completely before attempting to cut.
One tip is to completely cool it before slicing it. The next day you will be able to slice it thinly. Enjoy!