Description
Easy Chocolate Hazelnut Sourdough Bread for Bakery-Style Results at Home
Ingredients
Scale
- 1 teaspoon active sourdough starter
- 1/2 cup bread flour
- 1/4 cup water
- 3 tablespoons coconut oil
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup active levain
- 1 1/3 cups cool water
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 3 2/3 cups bread flour
- 1/2 cup (1 stick) very cold unsalted butter, grated
- 1/2 cup dark chocolate chunks
- 1/2 cup chopped toasted hazelnuts
Instructions
- In a small bowl, mix starter, flour, and water. Rest 10–12 hours until doubled and bubbly.
- Warm coconut oil and cocoa powder until smooth. Cool completely.
- Mix levain, water, vanilla, sugar, cocoa mixture, salt, and flour until combined. Rest 30 minutes.
- Perform four stretch and folds 30 minutes apart. Add half the butter during the second fold and remaining butter during the third.
- Fold in chocolate chunks and hazelnuts during final fold.
- Bulk ferment 6–7 hours until slightly puffy.
- Shape into a round, rest 30 minutes, reshape, and place in floured bowl.
- Refrigerate 12–18 hours.
- Bake in preheated Dutch oven at 450°F covered 30 minutes, then 400°F uncovered 20 minutes until internal temperature reaches 195–200°F.
- Cool completely before slicing.
Notes
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg