Allow me to embarrass myself:
When I can’t sleep at night, I think about food.
I analyze recipes I. scrutinize them. For whatever reason, I find comfort in this soothing mechanism because it tires out my mind.
This isn’t something new; it all stared when my middle son was born. He had severe colic and screamed his head off from 6am- 6pm for six weeks straight. It was mental torture. I thought about food, bread, and chocolate to keep me sane.
And so, this recipe was born in the wee hours of the morning (after the cat woke me up). I let him outside, and then made a pit stop to feed my sourdough starter before returning to bed. I would bake in the morning.
This is sourdough noir. Bread… with dark chocolate.
How to Make Chocolate Sourdough Noir: a Few Tips
To begin, I added cocoa powder to my already existing recipe for country sourdough.
Round #1: Plain
Round #2: Chopped Chocolate Chunks
Round #3: Chocolate Chips, Dried Fruit + Nuts
The Geeky Stuff:
- My sourdough starter is 50/50 whole wheat + bread flour (fed at 100% hydration)
- 1 hour autolyse
- Salt and fillings added after autolyse
- Stretch and fold every 30 minutes for 2 hours during the bulk rise
- Bulk ferment at room temperature (currently 65 F) overnight, about 12-18 hours
- 2nd proof = approximately 45 minutes- 1 hour
- Bake in Dutch oven at 400 F for 20 minutes (covered) + 40 minutes (uncovered)
- Crack open the oven door during the last 10 minutes of baking to harden the crust