Chocolate-Blueberry Sourdough Pullman Loaf
You know what's good? Chocolate chip blueberry pancakes with pecans. Don't want to make pancakes every morning? Try this.
I started with PR's BBA basic sourdough recipe, using a milled mixture of 50/50 hard red and hard white wheat with KA New England sourdough starter. I then added the following:
- 5 oz dried blueberries
- 4 oz pecans
- 4 oz milk chocolate chips
- 2 tablespoons softened butter
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup (for god's sake, real maple, not that goo in a plastic jug. If you don't have real, use maple extract or leave it out.)
The pictured loaf used 6 oz of chips, which was too much. I've adjusted to 4 oz. I did a stretch and fold every 45 minutes for 3 hours, then left it alone to rise another two hours, then put in the fridge overnight to retard.
The next problem I faced was that I really didn't want chocolate melting into my baking stone. Solution? Pullman pan! After retarding the final dough overnight, I let it warm up for a couple of hours, then shaped it and put it in a 13" x 4.5" x 4.5" pullman pan and let it rise for three hours. It was about 3/4 up the pan, and unlikely to go much higher on its own. I put the lid on the pan and put it into a cold oven, set it to 375 degreesF, and went away for two hours. I pulled the lid back far enough to check the browning, and let it have another 20 minutes. YMMV.
It needs no butter or anything else, and has been our breakfast all week.