Do you dream in chocolate? I mean real chocolate – not the over-sweet milky kind of chocolate, but in rich, dark, decadent chocolate? I do and so my dreams have taken me into the world of Sourdough Noir.
My recent venture into baking-blogging has led me to analyse recipes. I scrutinise them and consider the end product – I toy with them for ages whilst I decide whether to make them or not.
Chocolate sourdough. Or Sourdough Noir. The recipe calls for cocoa powder which I love to use in my baking, chocolate chips and dried fruit. No sugar. I think it is going to be shamelessly rich but not too sweet. Maybe a bit dangerous? Adult flavours. Healthy Comfort Food. Yes! It is very decadent – not at all like chocolate cake – the sweetness of the dried fruit cuts right through the richness of the cocoa, there is crunch in the walnuts and every now and then a burst of chocolate chip.
As ever it will take time. I have discovered that sourdough tastes so good but takes so long. It is a dull Saturday and we have nothing planned so I begin. As I sit to type this post and the recipe the back door is open and there is a massive thunderstorm outside. The rain is torrential and about 2 minutes ago the loud crack outside made me scream out loud! No one has come to my rescue! But, the noise of the rain on the porch roof and the splashing outside is in a way, comforting. Today is hot and quite humid and it is not unlike a tropical rainstorm so I am happy. It reminds me of home.
The recipe states to leave the dough up to 6 hours until it has doubled in size – I find that if it has not risen much you can leave it longer. This loaf, I left overnight and it raised beautifully. I had hot bread for breakfast! All you need with it is a layer of creamy butter, and perhaps a sprinkle of icing sugar.
This is Chocolate Sourdough.
Bread with Dark Chocolate.
Recipe – here is a link to making sourdough starter which you will need for this.
Makes a Large Loaf
200g currants/ rasisns
80g dark choclate/ white chocolate chips
330g strong white bread flour
1 ½ tsp salt
2 ½ tbs cocoa powder
170g sourdough starter
250 ml warm water
- In a medium sized bowl combine the flour, cocoa, chocolate chunks, dried fruit and nuts and salt. Then add the starter and water. Mix with a wooden spoon then your hands until it forms a dough. Leave it in a bowl and cover it for 10 minutes.
- To knead: keep the dough in the bowl and stretch a portion up the from the side and press it down in the middle. turn the bowl slightly and repeat this process about 15 – 20 times. It will only take about 20 seconds and the dough will begin to resist. cover and leave it for 10 minutes.
- Repeat this three more times. After the final kneading cover the bowl again and leave the bowl for an hour.
- Lightly dust a work surface with flour. Turn the dough out and shape it into a loaf shape.
- Lightly grease and then dust liberally with flour the loaf tin..
- Put the dough into the tin and let it settle. Dust liberally with some flour and leave, uncovered until it has doubled in size. This will take 3 – 6 hours (or longer!) The wait is so worth it!
- About 20 minutes before baking, preheat your oven to 260°C/ 240°F Gas Mark 9. Place an empty roasting pan on the bottom of the oven.
- When the dough is ready slash the surface of the loaf.
- Boil the kettle and pour a cupful of boiling water into the empty roasting tin (to create steam and help you get a lovely crusty loaf) Carefully put the bread into the oven and lower the oven to 220°C/ 200°F Gas Mark 7.
- Bake for about 30 minutes, or until brown. to check if it is done, tap the bottom – it should sound hollow. If it isn’t ready, cook for a few more minutes. Cool on a wire rack.