Wolf & Fin

Chocolate Chocolate Chip Sourdough Bread With the Anova Precision Oven

Ingredients

Amount	Ingredient	Calories	Link
1000 grams	Bread Flour	3640
100 grams	Cocoa Powder	19600
732 grams	Water	0	Use Fresh Water!
25 grams	Kosher Salt	0
250 grams	Sourdough Starter	448	Homemade Is Best!
113 grams	Dark Chocolate	678

Preparation

In a large mixing bowl, add the bread flour, cocoa powder, and water. Mix the dough until the flour and water is combined. Cover the dough and let it rest for 30 minutes. This phase of bread making is known as autolyse. During this stage, the dough begins to develop the gluten necessary for a Sourdough bread.

Next add the starter and salt. Continue to mix the dough until incorporated. Add the chocolate chunks and continue to knead the dough for couple of minutes. Transfer the dough to a large container. Ferment the dough at room temperature for 3 hours. While the dough is fermenting, fold the dough 4 times every 45 minutes. You will want to fold the dough by stretching it from each of the four sides. This stretching of the dough helps it to develop the gluten and increase the strength of the dough.

After the fermentation process is complete, transfer the dough onto a lightly floured surface. Divide the dough into two pieces. Pre-shape each piece of dough into a ball and flour the top lightly. Cover with a kitchen towel and let it rest for another 30 minutes.

Shape the dough into batards (fancy word for oval shape) and place them seam-side-up in a floured banneton. We use rice flour in our bannetons to prevent the dough from sticking. Cover with a kitchen towel and let it proof at room temperature for 3 hours. After that place your dough into the refrigerator until ready to bake.

These are the settings we used to bake our sourdough bread with the Anova Precision Oven.

Step 1 - Pre Heat

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: 100%

Just prior to baking turn the proofed loaf onto a piece of parchment paper. Slash the loaf with a sharp knife or a razor blade. Place immediately into the preheated oven and bake with 100% steam for 20 minutes.

Step 2 - Bake With Steam

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: 100%

Time: 20 Minutes

After baking 20 minutes with 100% stream reconfigure your oven to turn the steam off and lower the heat to 400 °F. Continue baking for another 8 minutes.

Step 3 - Bake Without Steam

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 400 °F
Steam: Off

Time: 8 Minutes

Remove the chocolate chip sourdough bread from the oven and let it cool completely on a wire rack before slicing.

Parings

When it comes to dessert, especially chocolate chip sourdough bread, a sweet dessert wine like Ruby Port or Madeira is a must.

Nutrition

One slice of chocolate chocolate chip sourdough bread is about 418 calories.

Recommended Serving Size: 1 slice. (Approximately 418 cal.)
Total Servings: Approximately 12

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.