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815.0
This double chocolate sourdough loaf is sooooo good! Recipe below ⬇️ Ingredients: 100g hot espresso 50g dutched cocoa powder 350g water 100g active starter 5g vanilla 30g brown sugar 10g salt 500g bread flour. Add 100g of espresso/coffee to a bowl 🥣 and add 50g Dutch processed cocoa powder. Mix well until combined and let sit for 10 minutes to bloom. Then add 350g of water and 100g of active starter and mix to combine. Next add 5g vanilla, 30g brown sugar, and 10g salt and mix until incorporated. Scrape sides of bowl, cover and let let rest for 1 hour. Begin stretch and folds every 30 minutes to 1 hour for a total of 4 stretch and folds. Let dough rest in a warm place to bulk ferment until nearly double in size and dough pulls away from sides of bowl. Shape dough as desired and place in floured banneton to rest in fridge overnight. Preheat oven to 450 degrees with Dutch oven inside. Remove dough from fridge and turn out onto a dough sling or parchment paper. Lightly flour top of dough, score as desired and bake covered for 22-25 minutes. Remove cover and bake an additional 20 minutes uncovered. Remove bread from Dutch oven and let rest on wire rack for at least one hour. Slice bread and enjoy plain or with your favorite topping. #sourdough #sourdoughbread #sourdoughrecipe #doublechocolatesourdough #chocolate #sourdoughtok #sourdoughbaking #leftist #fdt
210.0
#doublechocolatesourdough @Conley Kipp for time and temps
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