Every once in a while, it’s nice to expand the horizons of the sourdough starter. I have yet to try sourdough croissants, a much more involved process, but when I saw a blog post joining bubbly starter with chocolate in a twisted shaping, I could not wait to try it. It does take a little practice to get the braiding correctly, but I think this attempt turned out a little better than the one of years ago. Practice, practice, practice.
SOURDOUGH CHOCOLATE TWIST BREAD
(slightly modified from My Daily Sourdough Bread)
Starter
100 g water
100 g bread flour
1 tablespoon sourdough starter
Dough
all of the above starter
180 g warm milk (water can be used instead, for a less rich dough)
370 g bread flour
1 egg yolk
2 tablespoons of melted butter
1 tablespoon of sugar
6 g salt
Filling
100 g soft butter
60 g brown sugar
50 g grated chocolate (70% cocoa)
In the evening, first prepare your sourdough starter. Mix 100 g of white wheat flour, 100 g of water, and 1 tablespoon or your base starter. Leave it to ferment until risen, puffed, active and bubbly, so you will be able to mix it into the dough next morning.
In the morning, mix the dough. First, dissolve all of your starter in 180 g of milk (or water, if desired). Add egg yolk and melted butter. Next, add all of the flour (370 g), salt and sugar. Mix well, and knead the dough for 10 minutes until smooth. Shape it into ball and place it into a bowl. Cover with a plastic wrap and leave to ferment until doubled in volume, about 3 hours.
Prepare the filling mixing softened butter, sugar, and grated chocolate. Line a Dutch oven or another appropriate baking container with a piece of parchment paper.
Roll the dough into a 12×18 inch rectangle. Drop the filling across the rolled dough and spread it thinly, leaving about 1 inch clean border on all sides. Roll the dough from the longest side, then tuck the ends underneath. Cut the rolled dough in half length-wise. Flip the cut halves outwards.
Start braiding two strands one over another. Tuck the ends together to form a circle. Place the twisted bread into Dutch oven and let it rise until doubled, about 1.5 hours.
Heat the oven to 375°F. When the dough is ready, put the Dutch oven into oven and bake it for 35 to 40 minutes. Cool on a rack before slicing. If desired, cover the bread with a sprinkling of powdered sugar.
ENJOY!
to print the recipe, click here
Comments: This was a fun weekend project, for sure. My only issue was that during baking, a lot of butter sipped out of the bread, forming a puddle on the bottom of the baking dish. I was not sure how to deal with it, so I ended up using one of those stainless steel bulb basters (like this one) to remove the butter a couple of times during baking. The bread tasted amazing, no major harm done on the bottom crust, all seemed fine. It was not overly greasy either.
We enjoyed some of it still a bit warm from baking. A deep silence ensued. You know how that goes sometimes. Leftover wedges were wrapped in plastic and frozen. A few minutes in a low oven restored the bread to top-notch level, so rest assured, you won’t need to consume it all in one sitting. There’s a limit of how much aerobics a person can do…
This bread is a nice alternative for a pain au chocolat craving. Much easier to make and equally delicious.
ONE YEAR AGO: Dan Lepard Times Three
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THREE YEARS AGO: Raspberry Ricotta Cake
FOUR YEARS AGO: In My Kitchen, April 2014
FIVE YEARS AGO: Whole-Wheat Pasta with Lemony Tomatoes and Spinach
SIX YEARS AGO: Blood Orange Duck: A work in progress
SEVEN YEARS AGO: Grilled Mahi-mahi with citrus marinade
EIGHT YEARS AGO: Memories of Pastéis
It looks fantastic, I love the effect the braiding creates! Another definite handshake moment 🤝🤝🤝🤝
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I like handshake moments! 😉 Glad you liked the post… but of course, for you all my blog posts seem like “old news” (wink wink wink)
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😉😉😉
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I still love to read what you write!
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That deep silence… I know what you mean. Gorgeous Sally!
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Deep silence is THE best compliment for a cook! or a baker… now, if I do a deep silence in the lab, the graduate students take cover…
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Beautiful braid with that deep dark chocolate filling.
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I was wondering – later – if some cocoa nibs could go well too.. you know, pump up the crunch… maybe next time, although they can be bitter too
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Gorgeous!
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thank you! fun to make and delicious to eat!
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In the ingredient list for the dough is 180g of warm milk. In the method section of the recipe 180 grams of water is added to the dough. Nowhere is the milk listed. If you use 180 g water and 180 g milk you have an equal weight to the flour . That would be an extremely wet dough. 100% hydration. Should “water” be changed to “milk” ? 180g liquid total?
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amazing that I did that! You know, that’s what she did in the original post, I noticed, and there is even a comment on her site of a reader who noticed the problem too – she replied that you can use EITHER water or MILK, both work, but of course, not both or it will be way too much liquid….
thanks for catching it, I changed the post 😉
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Thanks for the clarification- I just used the milk-not both. Looking forward to the finished bread.
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sorry for the boo-boo… 😉
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Looks great, as always, Sally!
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thank you…. please stay tuned for my next post, one that I’m very happy about and I suppose you will enjoy…
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