This chocolate and dried cranberry sourdough bread is my kid’s favorite. It is lightly sweet from cranberries and chocolate. The chocolate also gives the bread an extra crispy crust. I will show you a very smart shaping method here.
Ready? Let’s dive into it.
Ingredients
Levain
- 5g sourdough starter
- 35g water
- 35g bread flour
Dough
- bread flour 270g
- dark rye flour 30g
- dutched cocoa powder 9g
- levain 60g
- water 255g
- salt 6g
- semi-sweet chocolate chips 50g
- dried cranberries 50g
Instructions
- Mix all the ingredients and rest for around 1hour
- 3 sets stretch&folds or coil fold every 1hour. Add the chocolate chips and cranberries to the dough in the 2nd fold.
- Bulk fermentation for 7.5hours at 70F /21C
- Final proof in the fridge for 12-15hours
- Preheat your oven with a combo cooker/Dutch oven inside to 475F/246C for at least 45 minutes.
- Remove your dough from the fridge, split the dough into two doughs, score it, and transfer it to the combo cooker.
- Bake at 475F/246C for 15 minutes with lid on and 450F/232C for 10 minutes without lid.
Enjoy
