Description
A delightful recipe for Orange Chocolate Sourdough that combines the zesty flavor of orange with rich dark chocolate.
Ingredients
Scale
- 25 g sourdough starter
- 50 g all-purpose flour
- 50 g water
- 400 g all-purpose flour with protein of at least 11%
- 225 g water
- 60 g fresh orange juice
- 2 tbsp orange zest finely grated
- 12 g granulated sugar
- 8 g salt
- 90 g dark chocolate
Instructions
- Mix together the starter ingredients in a bowl and stir well until thoroughly mixed. Add it to a clean jar and loosely cover it. Leave it in a warm spot until it doubles in size.
- When the starter has almost finished rising, combine the bread flour, water, orange juice, orange zest, and sugar in a large mixing bowl. Use a fork or wooden spoon to bring it together, then switch to wet hands to mix it into a shaggy dough ball with no dry bits of flour remaining. Cover the bowl and let it autolyze at room temperature until the starter is ready.
- Add the starter to the dough and squish it in using wet hands. Add in the salt and mix it in. Add in a few slap and folds to incorporate it better and start developing the structure.
- Over the next 3 hours, stretch and fold this dough every 30 minutes. Pull the dough up and over itself, turn the bowl a quarter turn, and repeat. Do this on all sides, and always use wet hands.
- After the last fold, let the dough rest for 20 minutes, then pull it out of the bowl using wet hands, onto a bench lightly wetted with water. Stretch it into a rectangle and spread on half the chopped chocolate. Fold the dough like a pamphlet to trap the chocolate, then add on another layer of chocolate. Roll it up into a log, then shape it into a ball with the palms of your hands, rolling it on the bench and creating a bit of surface tension as you roll.
- Place it back in the bowl and give the dough another hour or two to finish the bulk proof. Observe definite signs of activity on the dough, like bubbles forming and the dough will jiggle if you give the bowl a shake.
- Shape the sourdough into a batard or ball depending on what basket you’re using.
- Line a banneton basket with a kitchen towel and flour it well. Tip your dough carefully on a lightly floured work surface and gently form it into a rectangle. Fold the dough as directed to create a packet, then roll to create surface tension.
- Cover the shaped dough with a kitchen towel and cold-proof in the refrigerator for 8-24 hours.
- Preheat the oven and Dutch oven to 450°F/230°C for at least 30 minutes.
- Carefully flip the dough into the hot Dutch oven and score it. Bake covered for 20 minutes, then uncovered for 20 minutes more, checking the doneness of the crust.
- Let the sourdough cool for at least two hours before slicing.
Notes
- Use a Dutch oven for best results.
- Flour your work surface generously to prevent sticking.
- Time may vary based on room temperature.
- Experiment with different types of chocolate for varying flavors.
- Prep Time: 90 minutes
- Cook Time: 40 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg