Chocolate Chunk Sourdough Bread Recipe by Felice
Chocolate Chunk Sourdough Bread Cooking Instructions 1 Mix the sourdough pre-dough together in a small bowl. Cover and let rest for 12 hours at room temperature. 2 After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together. 3 Remove to a floured working surface and knead for 15 minutes until smooth and elastic. 4 Fold in the chocolate in batches. 5 When all chocolate is folded in, knead for 1 more minute. 6 Return dough to bowl, cover and let rise 2 hours at room temperature. 7 After 2 hours, divide the dough into two equal portions. Shape into a round boules or longer oval loaf, or one each. 8 Dust with a little flour and cover with a clean cloth. Let rise another 3 hours. 9 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. 10 When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven. 11 Cut a slit down the center of each bread dough right before putting in oven to bake. 12 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. 1 Mix the sourdough pre-dough together in a small bowl. Cover and let rest for 12 hours at room temperature. 1 Mix the sourdough pre-dough together in a small bowl. Cover and let rest for 12 hours at room temperature. 2 After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together. 2 After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together. 3 Remove to a floured working surface and knead for 15 minutes until smooth and elastic. 3 Remove to a floured working surface and knead for 15 minutes until smooth and elastic. 4 Fold in the chocolate in batches. 4 Fold in the chocolate in batches. 5 When all chocolate is folded in, knead for 1 more minute. 5 When all chocolate is folded in, knead for 1 more minute. 6 Return dough to bowl, cover and let rise 2 hours at room temperature. 6 Return dough to bowl, cover and let rise 2 hours at room temperature. 7 After 2 hours, divide the dough into two equal portions. Shape into a round boules or longer oval loaf, or one each. 7 After 2 hours, divide the dough into two equal portions. Shape into a round boules or longer oval loaf, or one each. 8 Dust with a little flour and cover with a clean cloth. Let rise another 3 hours. 8 Dust with a little flour and cover with a clean cloth. Let rise another 3 hours. 9 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. 9 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. 10 When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven. 10 When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven. 11 Cut a slit down the center of each bread dough right before putting in oven to bake. 11 Cut a slit down the center of each bread dough right before putting in oven to bake. 12 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. 12 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Panda Express Sweet Fire Chicken Cilantro Hummus Detox Water ~* Baked Pepper Jackin' Pork Chops *~ Crab cakes Panda Express Sweet Fire Chicken Cilantro Hummus Detox Water ~* Baked Pepper Jackin' Pork Chops *~ Crab cakes Tomato Soup with Veggies & Lima Beans - South Beach P1 Crock pot pesto ranch chicken Stuffed mushrooms Crab cakes Caldo De Albondigas/ Meatball Soup ~*Easy Homemade Chicken & Dumplin's*~ Flounder filet "Meuniere" ~*Baked Chicken Parmesan*~ Fried Eggplant Smothered with Sauteed Egg (IHUTILINANGA) ~* Baked Pepper Jackin' Pork Chops *~ Tomato Soup with Veggies & Lima Beans - South Beach P1 Crock pot pesto ranch chicken Stuffed mushrooms Crab cakes Caldo De Albondigas/ Meatball Soup ~*Easy Homemade Chicken & Dumplin's*~ Flounder filet "Meuniere" ~*Baked Chicken Parmesan*~ Fried Eggplant Smothered with Sauteed Egg (IHUTILINANGA) ~* Baked Pepper Jackin' Pork Chops *~