Chocolate Sourdough Bread recipe – Terrific bread that’s pure joy

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  1. fiorella marca Reply

    Hello, I loved your blog, a query I want to replace in this recipe the mother dough with poolish. Would you make 25g of flour plus 25 grams of water and fresh yeast? How much should you let the poolish rest? Would you follow the same recipe procedure, right? Thank you.

  2. John Reply

    You need to adjust the starter formula to match the starter in the recipe, as it is very confusing due to different starter weight in the formula vs recipe.

    • Well, that or explain how much to be used 🙂 I updated the recipe. Thanks 🙂

  3. John Reply

    So now, the recipe mismatch the video… and also the print button does not work.

  4. Hala Reply

    Hi
    Thank you so much for saving me through my initial failed sourdough bread trials.
    Your recipes and techniques helped me succeed.
    Today i baked the chocolate hazelnut sourdough bread
    The area under the ear exploded. What does that mean.
    Is this over proofed !?

    Can I share a photo. !?

    • Is it a giant big hole under the crust? Then it is probably under proofed.

      Send me a mail from the contact form and I will reply back and you can send the image.

  5. Steven Dallas Thompson Reply

    Can I substitute another flour for spelt? I have Almond, Rice, and Sorghum flours at hand, but no spelt.

  6. Hi Sune, thanks for the recipe. I have one in the over right now! Do you check internal temps? If so, what do you aim for with this loaf?

    I had to modify the recipe due to deciding to start the process at 9pm… so I did bulk fermented for only 2-3 hours at around 20C, then put it in the fridge for 8 hours. Then got it out, let it warm up for an hour, preshaped, rest, shaped, proofed for another hour. Into the oven (was still cool internally, but finger poke seemed good). So far has had great oven spring, so I’m looking forward to seeing the inside!

    • For crusty sourdough bread I will usually go for 99C/210F 🙂

  7. Jamie Reply

    Does honey affect the hydration of the dough?

    • It’s not part of the hydration, but as anything you add, it can affect the perceived hydration 🙂

  8. David Reply

    Could you use normal cocoa powder instead of dutch processed cocoa powder? If so, should recipe be adjusted for it?

  9. Elyse Reply

    Looks delicious. How wet should the dough be?