Chocolate bread with mother yeast

Chocolate bread with mother yeast

Friends, today I want to share with you a gluttonity, homemade Chocolate bread with mother yeast.
I can’t even express how much the fabulous taste that this bread has and, nowadays, family and friends always ask to me to cook it for them.
My advice is to eat it at breakfast spreading on it jam, pistachio or chocolate cream.. If you want to try something different spread on it some Gorgonzola and pears, it’s the perfect combo with chocolate!
I can assure to you that you won’t regret it.
Below the recipe that you can follow step by step.

  • DifficultyMedium
  • Preparation time30 Minutes
  • Rest time1 Day
  • Cooking time25 Minutes
  • Serving4
  • CuisineItalian

Ingredients

3 cups flour (00 300 g)
2 cups flour (manitoba 200 g)
1.5 cups water (300 ml)
1 tablespoon salt (15 g)
4.5 ounces sourdough (120 g)
4 tablespoons bitter cocoa powder (15 g5)
1 cup dark chocolate (70 % 180 g)
1 teaspoon honey

Tools

Pastry boards
Planetary Mixers

Steps

Cut the dark chocolate (1) in a planetary pour the mild water and warm the freshly cooled sourdough on it (2) (if you don’t have the freshly cooled sourdough you can replace it with with 5 g of dehydrated baking powder or 10 g brewer’s yeast, in this case the leavening will last 6 hours).
Work it all with planetary until the freshly cooled sourdough will be melted and pour it all the cocoa (3) mix it all (4) at this point add the sifted flours (5)

When you will have your dough ball add salt and the dark chocolate that you had previously cut in pieces (6) and then work your dough and put it on the work plane (7).
Put your dough on a cup and let it leavening for all the night, i made it leavening for 6 hours outside and then, during the night, 8 hours in the fridge (8).
In the morning go on with the leavening by letting your dough acclimatize outside of the fridge for 1 hour and then cut it in 6 pieces (9).
With a rolling pin roll out all the dough pieces that you had cut (10)

Roll the shorter part (11)
Put all of your roll on a baking sheet covered with baking paper (12).
Make a little cut on the top of every roll (13)

Cook in a static preheated oven at 220 degrees for 25 minutes.
Cut in pieces the chocolate bread and serve it with pear jam or, if you want to do as I did it, with orange jam

READ ALSO

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SOFT AND EASY PUMPKIN BISCUITS

SIDE DISH OF AU GRATIN ZUCCHINI AND BAKED AMERICAN POTATOES

SPICED CHICKEN WITH PEPPERS IN A PAN

POTATOES CAKE WITH CHEESE AND SAUSAGES

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Visit also my site of recipe in italian language, I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen.

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