In this video I experiment with chocolate and sourdough. The result is this fantastic bread. And who needs Nutella?

Recipe:
# Starter
40g flour
40g water
5g sourdough starter

Mix everything and let it rest over night.

# Main dough
400g flour
85g starter
250g-270g water (let a bit for the next step)
50g milk
40g cocoa powder

Mix everything together, and let it rest for 30 minutes.

Add
8g salt
and remaining water

mix it and let it rest for another 30 minutes. Do one set of stretch and folds and let it rest for 30 minutes.

Laminate the dough and sprinkle it with:
50g hazel nuts
40g dark chocolate

Let it rest for 30 minutes. Do 2 sets of coil folds and let it rest for 30 minutes in between. Let it rest now for 3-5 hours (depending on your room temperature). The dough should have been doubled in that time.

Pre-shape the dough and let it relax for 20 minutes. Shape it and cover it with oatmeal in a proving basket. This goes into the fridge over night.

Bake it for 20 minutes at 250°C or 482°F in a cask iron pan. After 20 minutes, reduce the temperature to 220°C or 428°F and open the pan. After another 20 minutes, open the oven a bit e.g. with a wooden spoon and bake it for 5 more minutes. (45 minutes in total)

Enjoy!

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0:00 Welcome
0:06 Intro
0:50 Mixing the main dough
1:40 Adding the remaining ingredients
2:03 Stretch and folds
2:22 Lamination and adding the chocolate and nuts
3:40 1st set of coil folds
4:10 adding more water
5:20 2nd set of coil folds
5:42 Pre-shaping
6:17 Shaping the bread
7:47 Baking
8:52 After baking
9:00 Cutting the bread
9:32 Impressions
9:50 Outro

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