This Double Chocolate sourdough bread is perfect for breakfast or as dessert. It’s also a perfect gift idea during the festive season too!
Double Chocolate Sourdough (Brownie Bread) [Vegan]
For the Dough:
- .42 ounces dutch-processed cocoa powder
- 1 ounce spelt flour
- 1 ounce semola rimacinata
- 1 ounce rye flour
- 6.66 ounces bread flour
- 1.59 ounces coconut sugar
- 9 ounces water
- 2.11 ounces levain
- .211 ounces sea salt
For the Fillings:
- 1 ounce semi-sweet chocolate chips
- 1 ounce butter caramelized hazelnuts (recipe below) or substitute with unsalted roasted hazelnuts
- 1 ounce raisins (soaked in rum overnight)
For the Butter Caramelized Hazelnuts:
- 5.3 ounces unsalted hazelnuts
- 1/4 cup unsalted vegan butter
- 1/3 cup coconut sugar
- 1/8 teaspoon sea salt
Prepare the Levain:
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours. Autolyse.
- In a large mixing bowl, mix flour, cocoa powder and water until everything in incorporated into a dough. Cover and let it rest for 2 hours.
Preparing the butter Caramelized Hazelnuts:
- Preheat oven to 320°F.
- Preheat a small pan to medium-low heat, combine butter with sugar and salt. Heat over low heat, stirring occasionally, until the butter has melted.
- Bring the caramel mixture to a boil over medium heat and cook for 1 minute, stirring occasionally. Take the pan off the heat, add stir in the hazelnuts.
- Spread the hazelnuts onto a lined baking tray and bake for 10 minutes. After 10 minutes, give it a good stir. Bake for 5 more minutes or until golden brown.
Mixing the Dough & Bulk Fermentation:
- Once your levain has peaked, add 2.11 ounces of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- Add .211 ounces sea salt to the dough and mix until the salt is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform one set of light bench fold.
- Rest for another 45 minutes. Perform lamination on your dough and add in the filling ingredients.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 482°F for 1 hour with a dutch oven inside.
- After 1 hour, take the dough out from the fridge and transfer it to the challenger pan using parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 428°F and bake for another 10 minutes.
- For the last 10 minutes, further, lower the temperature to 410°F.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.