The Best Sourdough Bread Ever
Before making this Chocolate Peanut Butter Sourdough bread, Tahini sourdough is definitely my favorite bread to make (and eat). As mentioned in my last Flourless Pumpkin Brownie recipe, I am recently obsessed with Fix and Fogg’s chocolate peanut butter. Chocolate and peanut butter always go well together. So I wonder, what if I use a similar recipe from the Tahini sourdough to make a chocolate peanut butter sourdough bread? The result is absolutely phenomenal! And it’s even better than my Double chocolate sourdough recipe. This sourdough is best served with more peanut butter – Original or/and dark chocolate peanut butter!
Making Chocolate Sourdough
I like the sweetness and richness of chocolate in desserts like brownies, but I personally prefer the texture of sourdough bread. Making chocolate sourdough is not as simple as it sounds, I used to add cocoa powder to my normal sourdough recipe and call it a “recipe”. However, even if I increase the hydration to 85%, I still tend to get relatively tight crumb and dense texture. In pursuit of the perfect crumb and fluffy texture, I changed my method. Instead of adding dutch-processed cocoa powder to the dough, I replace part of the flour with cocoa powder. By doing so, I can have a better control on hydration. In this chocolate peanut butter sourdough, I added semi-sweet chocolate chips and rum soaked raisins. Feel free to substitute with any kinds of dried fruits of your choice.
Whole Grains For A Depth of Flavor
For almost every sourdough I bake, I use around 10-30% whole grains of total flour weight as it provides a depth of flavor to the bread. In this recipe, apart from 7% of cocoa powder, I also used 10% each of spelt, semola rimacinata and rye flour. Whole grains provided a more varied and complex flavor profile. But if you are not used to using whole grain flours or prefer white flour more, feel free to use bread flour only in this recipe.
Chocolate Peanut Butter Sourdough
Course: Baked Goods, Bread, SourdoughCuisine: SourdoughDifficulty: Medium6
servings30
minutes40
minutesChocolate and peanut butter always go well together, so I wonder, what if I use a similar recipe from the Tahini sourdough to make a chocolate peanut butter sourdough bread? The result is absolutely phenomenal!
Ingredients
189g bread flour
30g spelt flour
30g rye flour
240g water
60g levain (100% hydration)
6g salt
15g water (added together with salt)
24g dark chocolate peanut butter (or substitute with more peanut butter if you don’t have this)
30g coconut sugar
- Add-ins
30g raisins (soaked in rum overnight)
Directions
- Prepare the Levain
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.
- Autolyse
- In a large mixing bowl, mix flour and water until everything is incorporated into a dough. Cover and let it rest for 1 hour.
- Mixing the Dough & Bulk Fermentation
- Once your levain has peaked, add 60g of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- Add 6g sea salt, the extra 15g of water, dark chocolate peanut butter and maple syrup to the dough and mix until everything is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform one set of light bench fold. Let it rest for 30-45 minutes, or until the dough has relaxed.
- Perform lamination on your dough, sprinkle the chocolate chips and rum soaked raisins on the dough during lamination. Make sure they are evenly distributed.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge. Score the dough using a bread lame. I used my UFO lame from Wire Monkey. Transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.
