Between staring and the beautiful look of the three loaves, smelling the decadent chocolate smell wafting out of the kitchen and cutting slices layering butter on top and chowing down, I cannot think of anything better!
I am so excited to cook this again. Bread can sometimes feel like way too much work because of the waiting for it to rise/proof/rest ect, but there are no results like perfectly baked fresh loaves of bread, especially when chocolate is included.
So which this recipe your Sour Dough Starter from the "Hunting for Wild Yeast" comes in handy.
Firstly beginning the Sour Dough Starter sometimes referred to as the Big a Naturale.
Ingredients:
Starter of (50% hydration) - 1oz
Bread Flour - 1.2oz
Room temp Water - 0.7oz
Method:
- Mix all of the ingredients together until a nice thick batter.
- Cover the bowl with plastic wrap lightly and let the yeast sit for 8 hours a constant room temperature to ferment.
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| The Biga Naturale |
So once your Yeast has had time to ferment you can begin the rest of the process with the bread. I generally suggest you get the yeast started the evening before you want to make your bread otherwise your whole day will be consumed by bread, which some times is more frustrating instead of fun.
Ingredients:
All of the Wild Yeast you had left our to ferment, if it has gone slightly rubbery or hard just cut it up into small pieces and you are good to go.
Bread Flour - 3 cups
Water - 1 1/8cups
Honey - 4 tbsp
Vanilla extract - 1 tbsp
Cocoa Powder - 4 tbsp
Salt - 1 tbsp
Instant Yeast - 1/4 tsp
Chocolate Chips - 3oz
Method:
- But all ingredients except the chocolate chips and the water into a bowl and slowly add the water and mix together until completely evenly incorporated. I use the dough hooks for this otherwise the dough gets caught up in the mixer. However if you don't have dough hooks you can still do this, it will just be a little more messy.
- Flour up a surface and knead the dough for about 5-8 minutes
- Let the Dough Rest for about 5 minutes and then add the chocolate chips while kneading for about a minute or until all are incorporated in the dough.
- Now just like before in the Baguette blog lightly oil a bowl and and place your dough in there to ferment for about 2 hours or so.
- Again lightly flour a clean surface and split your dough into 2/3/4 even pieces. It is completely up to you, but if you intend to share it with people not living in your home or to freeze it cause it won't be eaten split it more rather then less, this way you will have less food waste. Lightly Ball the dough up and leave to rest for about 10/15 minutes.
- Now you want to shape the dough balls into a nice smooth round ball or go for a more oval shape. Again this is completely your choice of what you fancy going for and I have decided on a nice oval! You can now place these on the tray and cover with a tea towel and leave to proof for about 3 hours.
- About an hour before the bread will finish proofing preheat your oven to 400F/204C and place a oven tray filled with water in the bottom of the oven, this will help to keep the crust softer.
- Score the top of the loaves 2/3 times each. Bake for 20 minutes and then rotate the loaves and bake for about 10/15 minutes. The smell will be completely divine while they are cooking and keep in mind that when you open the oven the steam will rush out at you so step back and don't get burnt!
- Once the Loaves are ready let them cool on a wire rack until completely cooled if you can resist it! I didn't manage to resist it! I ended up going in for the kill while it was hot and I just don't even regret it!! Delish!!!
Yum Yum Yum!!! Happy Baking People!!
Tara
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