Double Chocolate Sourdough Bread Recipe
Double chocolate sourdough bread is a fun twist on a tried and true staple. Combing two favorites, sourdough and chocolate, you can’t go wrong! You’ll love this soft, chewy sourdough bread made with cocoa powder along with bursts of chocolatey goodness from the added chocolate chips. This indulgent bread has a rich chocolate flavor along with the benefits of fermented sourdough bread.
33K views · 3.4K reactions | Sourdough timing for the working sourdough lover! If I didn’t have time to make sourdough on my weekend off this is how I do it during the work week! Recipe: (1 loaf) 1/2 cup starter 1 1/2 cup water 4 cups high quality bread flour or unbleached AP flour 1/2 tbsp salt Timing: 8 am: before work feed your starter. (I do 1:3:3 feeding ratio one part starter, 3 parts water, 3 parts flour) 5-6 pm: after work your starter should be doubled, mix your dough, do a few stretch & folds every 30-45 mins x3. 9-10 pm: put your covered dough bowl in the fridge. 5-6 pm (the next day): after work shape your dough into a tight ball. Place in your banneton basket, cover & let it rise for 2 hrs on the counter. 7-8 pm: score & bake your dough! I bake in a preheated Dutch oven at 450° with the lid on for 20 minutes then uncovered for another 18 minutes. All of the full videos of me making sourdough this way this week are in my sourdough highlight. My loaves turned out amazing and perfectly proofed! I help this helps the working sourdough lovers, or ppl wanting to try it! Feel free to message me I’m happy to help! ♥️ Ps- I did not do direct patient care in these scrubs. && I get to see the singer of this song Ian Munsick in concert next week 😍👏🏻👏🏻 so excited, I’m obsessed with his music! #sourdough #sourdoughtutorial #howtosourdough #homemaker homesteadlife #homesteading #workingmom #homsteadingmom #nurselife #homesteadmama | Jess | Our Log Homestead | Ian Munsick · Come Home To You
33K views · 3.4K reactions | Sourdough timing for the working sourdough lover! If I didn’t have time to make sourdough on my weekend off this is how I do it during the work week! Recipe: (1 loaf) 1/2 cup starter 1 1/2 cup water 4 cups high quality bread flour or unbleached AP flour 1/2 tbsp salt Timing: 8 am: before work feed your starter. (I do 1:3:3 feeding ratio one part starter, 3 parts water, 3 parts flour) 5-6 pm: after work your starter should be doubled, mix your dough, do a few stretch & folds every 30-45 mins x3. 9-10 pm: put your covered dough bowl in the fridge. 5-6 pm (the next day): after work shape your dough into a tight ball. Place in your banneton basket, cover & let it rise for 2 hrs on the counter. 7-8 pm: score & bake your dough! I bake in a preheated D