If you love a warm, buttery chocolate croissant and a fresh loaf of homemade sourdough, this recipe is the best of both worlds! This month’s Sourdough with Sandy features Pain Au Chocolate Sourdough Bread, a delicious combination of tangy sourdough, rich chocolate, and buttery layers baked into a perfectly golden loaf. It’s especially delicious toasted with your morning coffee or enjoyed as an afternoon treat. And trust me, you’ll be glad this recipe makes two loaves—one just won’t last long!
Ingredients:
- 725 g warm water
- 250 g active sourdough, active starter
- 30 g salt
- 1000 g bread flour
- Inclusions:
- 12 tbsp butter, frozen then grated is best
- 300 g chocolate chips or chocolate chunks
Instructions:
- Mix all ingredients (water and starter first).
- Let sit for one hour.
- Perform 4 sets of stretch and folds every 30 minutes for 2 hours. During the last stretch and fold, mix in half of the butter and half of the chocolate.
- Bulk ferment on the counter for 4 hours.
- This is where you will split the dough in half. Shape both loaves (mix in the remaining butter and chocolate), place in a bowl and cover. Refrigerate overnight.
- The next morning, preheat the oven to 500 with a dutch oven in it.
- Bake for 10 minutes with lid on, score, then continue baking with the lid on for another 25 minutes.
- Take the lid off and finish baking for 3-5 minutes.
- Rest on the counter for 2 hours before slicing.