@lornelmitchell44: Taste Test of MY wonderful magical double chocolate raspberry sourdough. OMFG!!!! You sourdough folks HAVE to make this. New Sourdough Recipe! #ItsLornel #ShuswapSourdough #doublechocolateraspberry #Sourdough #HomeBaker #FarmStandMarketer #FarmStand #BuyLocal #SourdoughStarter Into large bowl add 100g warm filtered water. Whisk in 50g good quality cocoa powder. Bloom for 10-15 mins to enhance chocolate flavour. Add 50g brown sugar. Whisk to dissolve sugar. Add 150g active sourdough starter & 350g more filtered water. Use Dutch whisk to incorporate starter. Add 500g unbleached bread flour and 10g fine sea salt. Use Dutch whisk to mix & clean up sides of bowl with bowl scraper. Mix till all dry bits of flour are gone. Cover bowl with disposable shower cap or damp tea towel. Let rest 1 hour before first set of stretch & folds. Cover let rest 30-40 mins do 2nd S & F’s. Cover & try coil folds if not too sticky. S & F’s is fine if so. Do a 3rd set of coil folds slapping the dough into the bowl turning bowl each slap. If dough is no longer sticking to bowl & bubbles are forming on surface it’s ready to bulk ferment on counter till doubled, surface is domed & bubbly & not sticking to fingers anymore when you touch it & dough pulls easily away from the sides of bowl. Turn out onto rice floured surface. Gently pull into a small rectangle. Don’t tear! Add semi sweet chocolate chips to entire rectangle. Then add your freeze-dried raspberries. Tri-fold one third over and repeat chips & raspberries. Then fold final 1/3 over & repeat chips & raspberries. Shape into round dough ball. Careful not to pull too tightly that it tears. Flip into prepared boule banneton, cover & let cold proof in fridge overnite. Bake next morning in Dutch oven 450F lid on 30 mins. Lower to 400F bake lid off for 10-12 more mins. Remove and let cool one hour on rack before slicing.

LornelMitchell🇨🇦

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Monday 16 June 2025 21:30:16 GMT