Chocolate Sourdough Bread 🍫🥖 More than 100,000 of you 🤍 Thank you for your support, your subscriptions, and for sharing this love for bread with me 🍞🌾 35 g rye flour 315 g bread flour (I used Manitoba flour) 225 g water (1) 120 g sourdough starter 20–70 g water (2) (adjust depending on your flour and comfort level when handling the dough) 17 g cacao powder + 20 g water (mix into a paste) 7 g salt 🍫Add-ins: 70 g chocolate drops (dark/white/milk chocolate or a mix) Process: 1. Mix water (1) and flour, then leave for 1–2 hours for autolyse. 2. Add sourdough starter and mix until fully incorporated into the dough (about 2–3 minutes in a mixer, but you can do everything by hand as well). 3. Gradually add water (2) step by step (for me it took about 15 minutes on low mixer speed). 4. At the end of mixing, add the cacao paste and salt, then mix for another 2–3 minutes until fully incorporated. 5. Perform 3–4 sets of coil folds with 40–60 minute intervals. During the first fold, add the chocolate drops. After the last fold, let the dough ferment for another 1–2 hours. 6. Preshape the dough and let it rest for 20 minutes. 7. Shape into a batard (oval) or boule (round), creating surface tension - this helps achieve a beautiful ear during baking. 8. Place seam side up into a floured proofing basket and refrigerate overnight. Next day: Remove the dough from the fridge, turn it onto parchment paper (seam side down), and score. For a Dutch oven bake: Bake in a preheated Dutch oven at 250°C (482°F) with the lid on for 20 minutes, then remove the lid and bake for another 20–25 minutes at 200°C (392°F). until deeply colored. For an open bake: Place a baking stone or steel on the bottom rack of the oven while preheating. Bake the bread at 250°C (482°F) with steam for the first 20 minutes, then vent the oven and continue baking at 200°C (392°F). for another 20–25 minutes until fully baked and crusty. Enjoy 🤍 #sourdoughbread #sourdoughstarter #artisanbread - @not.only.bread