Indulge in Chocolate & Cookie Butter Sourdough: A Unique Baking Adventure!
Sourdough bread has taken the culinary world by storm, and for good reason. Its tangy flavor and chewy texture make it a favorite among bread lovers.
But what if we could elevate this classic with a twist? Enter the Chocolate and Cookie Butter Sourdough Loaf—an experiment that promises a delicious combination of flavors that will leave your taste buds dancing.
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The Inspiration
The idea of combining chocolate and cookie butter with sourdough bread was born out of a desire to create something unique. Both chocolate and cookie butter are beloved ingredients that bring sweetness and richness. By incorporating them into a traditional sourdough loaf, we can create a treat that’s perfect for breakfast, dessert, or an afternoon snack.
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Ingredients
For the Sourdough Starter:
- - 100g active sourdough starter
- - 100g all-purpose flour
- - 100g water
For the Bread:
- - 500g bread flour
- - 350g water (room temperature)
- - 10g salt
- - 150g cookie butter (smooth or crunchy)
- - 100g dark chocolate, chopped
- - 50g sugar (optional, adjust based on sweetness preference)
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Instructions
* Step 1: Prepare the Starter
1. Feed the Starter: In a bowl, combine 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Mix well and let it sit for about 4-6 hours at room temperature until bubbly and active.
* Step 2: Make the Dough
1. Mix Ingredients: In a large mixing bowl, combine the prepared starter, 500g of bread flour, 350g of water, and 10g of salt. Mix until a shaggy dough forms.
2. Incorporate Cookie Butter: Gently fold in the cookie butter until it's well distributed throughout the dough.
3. Add Chocolate: Add the chopped dark chocolate and mix until evenly incorporated.
* Step 3: Bulk Fermentation
1. Let it Rise: Cover the bowl with a damp cloth or plastic wrap. Allow the dough to rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours.
* Step 4: Shape the Loaf
1. Pre-shape: Turn the dough out onto a lightly floured surface. Pre-shape it into a round and let it rest for 20 minutes.
2. Final Shape: Shape the dough into a loaf or round, depending on your preference. Place it seam-side up in a floured proofing basket.
* Step 5: Final Proof
1. Proof: Cover the loaf and let it proof for 2-4 hours at room temperature, or in the refrigerator overnight for a slower rise.
*Step 6: Bake the Bread
1. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
2. Score and Bake: Carefully transfer the loaf onto parchment paper. Score the top with a sharp blade, then place it into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, until the crust is deep brown.
3. Cool: Let the loaf cool on a wire rack before slicing.
This Chocolate and Cookie Butter Sourdough Loaf is a delightful fusion of flavors that elevates the traditional sourdough experience.
Whether enjoyed fresh out of the oven or toasted with a bit of butter, it’s sure to become a favorite. So, roll up your sleeves and give this unique recipe a try—you won’t be disappointed! Happy baking!
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