About this bread
I’ll admit, this is not a simple recipe that most novice bakers can just pull off. It is really helpful if you know how to work with high hydration naturally leavened doughs. I learned from Tartine by Chad Robertson. I can’t recommend it enough. But with that caveat, I’m not going to go into huge detail but give you the basics if you already know what you are doing. And we have a video showing me making this. Again, not comprehensive, but hopefully enough to whet your appetite to give it a try.
Ingredients
150 g active sourdough starter (I have two, Simon, and my sprightlier funkier one, Garfunkel).
700 + 70 g water
750 g Bread flour
150 g whole wheat flour
50 g rye flour
50 g corn flour
15 g salt
50 g melted 70-80% chocolate
50 g roasted cocoa nibs
Procedure
1. Mix 150 g starter with 700 g tepid water, and all the flours. Mix well and let rest 1 hour.
2. Add the remaining 70 g water and 15 g salt. Again mix well and let rest 1 hour.
3. Incorporate your melted chocolate.
4. Stretch and turn the dough 4-8 times.
5. Repeat step 4 a couple more times until the gluten is forming well
6. Mix in your nibs and let rise 2-3 hours until pillowy.
7. Divide your dough into 2-4 loaves and rough shape on the bench. Let rest 10-15 minutes.
8. Pre-heat your baking containers and over to 550 F.
9. Prepare your loaf form with a 50/50 mixture of corn flour and rice flour.
10. Form your loaves into their final shape, place in your proofing baskets/form and let rest 60-90 minutes until again pillowy.
11. Using a piece of parchment paper, transfer your proofed loaves to the hot baking containers, cover, and bake 20 minutes with the lid on with the oven turned down to 450 F.
12. Remove the lid at 20 minutes and continue baking 20-30 minutes until a deep burnished color.
13. At this point you can remove the loaves or for extra crisp loaves, turn off the oven, crack the door and let the loaves set in the hot oven another 20 minutes.
Enjoy.