Chocolate Sourdough with Chestnuts and Chocolate Chips
After a not so successful chocolate loaf, I tried to copy the Full Proof baking recipe, but added chestnuts, doubled the chocolate chips, and replaced 30g of water with yeast water. I went the easy route and did just one dough, and not dough A&B as the recipe suggests.
This loaf was 78% hydration, 90% bread flour, and 10% fresh ground wheat.
|Day 1||9:00 AM||Mix levain and let sit for 6-8 hours|
|3:40 PM||Autolyse 1 hour|
|4:40 PM||Mix 4 min autolyse, levain, syrup|
|4:55 PM||Mix 4 min adding salt|
|5:25 PM||Start Coil Fold on counter|
|5:55 PM||Lamination on counter adding chocolate and nuts|
|Coil fold 3x 30 min apart|
|9:05 PM||Pre-Shape loosely|
|9:15 PM||shape & leave on counter for 15 min|
|9:30 PM||Into fridge|
|Day 2||8:30 AM||Sit on counter for 50 min while preheating|