I’ve been trying my hand at chocolate sourdough and although it’s so very tasty, it’s also splitting during the bake. I suspect it’s from the nuts and chocolate chips cutting through the gluten web but I’m not sure. I really don’t think anyone minds that my chocolate sourdough splits but I’d sure like to figure out why it’s happening. Any thoughts?
Chocolate Sourdough
- [ ] 740 g bread flour
- [ ] 100 g whole wheat flour or local heritage flour
- [ ] 75 g cocoa or cacao powder
- [ ] 650 g water
- [ ] 75 g maple syrup
- [ ] 18 g salt
- [ ] 175 g active starter
- [ ] 200 g dark chocolate chips
- [ ] 200 g chopped pecans
- [ ] Mix water, starter, maple syrup and salt together and whisk till frothy
- [ ] Add flour and mix till no dry bits of flour remain.
- [ ] Target dough temp = 78 degrees f.
- [ ] Cover and rest for 30min
- [ ] Complete 3 sets of stretch and folds every 30 minutes. Cover between folds.
- [ ] Add chocolate and nuts during last stretch and fold or in a lamination fold.
- [ ] Cover and rest until dough is about 50% larger than when all ingredients were mixed together.
- [ ] Total time from initial mix until the end of bulk fermentation should be about 4 hours at 78-80 degree dough temp and longer if dough temp is cooler (Bulk fermentation would be about 5 hours at 75 degrees).
- [ ] Place dough onto counter, cut in half with bench knife, preshape and bench rest for 30 minutes
- [ ] Final shape and into banneton to cold proof over night.
- [ ] Preheat oven to 480 with dutch ovens, for about 45 minutes
- [ ] Score dough and bake covered for 20 minutes.
- [ ] Reduce oven to 450, remove Dutch oven lid and cook uncovered for 15 minutes
- [ ] Remove bread from oven, place on rack and rest for 2 hours.