Double Chocolate Orange Sourdough Loaf
Double Chocolate Orange Sourdough Loaf

Double Chocolate Orange Sourdough Loaf

All the tasty tang of sourdough without all the hassle, this loaf is a mix and leave recipe that can be made from start to finish in less than 3 hours. A delicious chocolatey crust and tendercrumb is elevated with orange zest, which can also be switched for lemon!

Use a chocolate sourdough starter, or regular.

(** see April reel into for chocolate sourdough recipe/info)

Baked Delights Round
PREP TIME2 Hours Proofing
COOK TIME45-50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL2 ½- 3 Hours

INGREDIENTS:

  • 450g all-purpose flour
  • 100 grams sourdough discard, chocolate or regular
  • 360 grams water
  • 40 grams sugar
  • 30 grams cocoa powder
  • 100 grams chocolate chips
  • 10 grams salt
  • 8 grams yeast
  • Zest of one large orange

METHOD:

  1. In a large bowl, combine the flour, sugar, cocoa, chocolate chips, starter, yeast and orange zest. Pour over the water and mix into a shaggy dough using a dough whisk. Knead a few times with your hands to bring it together into a ball.
  2. Cover and leave to rise approx 2 hours until doubled in size.
  3. Preheat the Krustic and oven to 420F 45 minutes before you are ready to bake your loaf.
  4. Pour the dough out onto a baking mat or baking paper. Pull sections of the sides up and into the centre to form a ball, then flip it over so the seam is on the bottom.
  5. Dust with rice flour then score in a cross shape. Place into the preheated Krustic with the lid on for 30 minutes. Remove the lid then bake a further 12-18 minutes depending on how crunchy you like your crust.
  6. Cool at least one hour before slicing.

GALLERY:

NOTES:

  • You don’t need to give this bread an overnight ferment (but you absolutely can!), its one you can bake straight away after rising. Great for when you need a loaf made from start to finish in one day.
  • This recipe uses either starter or commercial yeast. Use yeast for a quick bake if you want to make same day, or use starter for a longer ferment and a slightly sour taste.