The chocolate and hazelnut bread is a fragrant, rich, and delicious leavened bread, a kind of bread that I love. Made with sourdough, cocoa, dark chocolate, and toasted hazelnuts. A bread baked in a pot. In the oven, yes, but in a pot. A bread with a slow and long fermentation. The chocolate and hazelnut bread is good on its own. It’s good with sweet, with jams, apricot jam is the best. It’s good with savory. Cheeses are, in my opinion, the perfect pairing. Here is the recipe. Meanwhile, I’m working on the next leavened bread.
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- Difficulty: Medium
- Cost: Affordable
- Rest time: 14 Hours
- Preparation time: 30 Minutes
- Portions: 1 loaf
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.3 oz sourdough
- 2 1/8 cups all-purpose flour w 280
- 1 cup whole wheat flour
- 1 2/3 cups water
- 2 tsp salt
- 2/3 cup unsweetened cocoa powder
- 1 tbsp sugar
- 1/2 cup hazelnuts
- 1/2 cup chocolate chips
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Proofing basket
- 1 Reusable fabric cover
- 1 Ceramic or cast iron casserole
- 1 Cooling rack
Steps
In the mixer’s bowl, pour the flours, cocoa, and 1 1/2 cups of water. Mix without kneading, just wetting all the flour (autolysis), and let the mixture rest for two hours.
After the required time, add the sourdough (refreshed and left at room temperature until ready to use), sugar, remaining water, and salt. Start working with the hook and let the dough come together. Add the toasted hazelnuts and chocolate. Cover the bowl and let the dough rest for thirty minutes.
After the rest time, give two rounds of stretch & fold directly in the bowl every thirty minutes, then let it rest in the bowl, covered, until doubled in size (about two hours). Transfer the dough onto a lightly floured work surface, shape the bread loaf, cover it, and let it rest for another thirty minutes.
Place the bread in a well-floured proofing basket with the seam facing up, cover, and let it mature in the refrigerator overnight.
The next morning, take the bread out of the refrigerator and let it acclimate to room temperature for an hour.
Preheat the oven to 464°F with the rack in the lowest position, and with the pot (enameled cast iron or ceramic 10-inch) and its lid inside.
When the oven has reached temperature, gently flip the bread onto a sheet of parchment paper. Carefully remove the hot pot from the oven (be careful not to burn yourself), remove the lid. Transfer the bread with the parchment paper inside the pot. Cover with the lid, place in the oven, and bake for 20 minutes. Lower the oven to 392°F, remove the lid, and bake for 15 minutes. Lower the oven to 356°F and bake for 20 minutes. Lower the oven to 302°F fan setting and bake for 15 minutes with a crack (you can insert a wooden spoon in the oven door to keep it ajar).
When the bread is cooked, let it cool on a rack before slicing.
Notes
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Recipe source: HERE.
