Monday, August 10, 2009

Chocolate Sourdough Bread

In light of recent highly controversial and possible cataclysmic events...I am now adding the most deadly of all sourdough recipes to my blog. In case the ensuing ripple of carnage and outright panic clamoring that will inevitably result from this recipe being introduced to your home, may I suggest putting a tin foil cone on your head right away? If you are totally confused, please refer to the historical document: Random thoughts...Sourdough.
This is one I have been holding in reserve. Why? Well I wanted to have something in my arsenal in case we really got serious around here. This is one of my favorite breads of all time. Chocolate Sourdough. It's a low fat whole grain yeast raised bread that makes the most amazing toast and sweet sandwiches ever. Stuffed French toast will never be the same. Oh dear heart. The advantage of the sourdough with the chocolate is the powerful reaction of the starter with the already evil and hypnotic effects of the cocoa bean. It may be one of life's most ridiculously insane flavors for all the right reasons.
You will need:
3 cups bread flour (whole wheat works wonderfully)
1/2 cup dark quality cocoa powder
1/2 cup sourdough starter (sourdough starter )
1/4 tsp yeast
1/2 cup sugar
1 cup water
1 tsp salt
2T oil
1/4 cup chopped quality chocolate (I use 85% cocoa), this stuff is powerful.

Combine the first 8 ingredients and knead 5-7 minutes until a supple dough forms. You may need to add more or less flour depending on how dry the flour is. Form into a rounded ball and put in a covered large bowl 8-10 hours. Yea, I make the dough at night, and when I wake up, it has reached perfection.

Knead the evil chopped chocolate by hand into the already amazing dough.

Form into a rounded loaf and place on a baking stone. I lightly sprinkle mine with Anise seed. Totally optional. Leave uncovered. This gives it a nice crusty crusty crust.
Allow to raise until doubled, about 3 hours. The dough is at 80 degrees or so. If you house is cooler, it may take longer to raise.

Lightly coat with flour and cut with a sharp knife, ever so slightly (about 1/4 inch into the crust).

Preheat oven to 400 degrees. Bake 30-35 minutes, until meat thermometer registers 165 degrees or higher internal temperature.
There you go. Don't tell Ace I shared this recipe. The conspiracy theories will start to fly.


Mom2BJM(Amy) said...

HOLY STINKING COW!! I have never heard of chocolate sourdough.. The fact you say it is low fat.. very appealing. I just might have to try it.. if I can get a start made ... that sounds a little daunting..

( I am a friend of Tara's, btw..)

Chef Tess said...

Hey making a start isn't as hard as it may seem. If you don't make it using the airborne yeast, take 2 cups flour 2 cups water and 1/4 tsp yeast. Mix it up and let it sit at room temperature for a couple days in a non-metal container. When it's good and sour smelling, you have a starter. You can do it. Don't let the fact that mine is really old keep you from making one. Good luck and let me know if you need any more pointers.

clan of the cave hair said...

Devil get the behind me!

Chef Tess said...

Oh, you KNOW it. Right behind you...

clan of the cave hair said...

Behind me right onto my BUTT! I'm mixing this up tonight! I'll let you know how it turns out.

Thoughtful Mothering said...

Thanks- this turned out so great (& it's calling my name as I type this after eating one piece.) Next time I will definitely add more chocolate chips. I used Ghriadelli's 60% bittersweet chips & chopped that up. When I make it again I will add an additional 1/4 cup & use semi-sweet ghiradelli & the 60%.

Tricia Cole said...

Can you use chocolate chips? Or is it best to use a bar chocolate chopped up? Really can't wait to try this!!!

Chef Tess said...

Chocolate chips are great!

Chef Tess said...

Chocolate chips are great!