Chocolate Pistachio Coconut Sourdough
Chocolate Pistachio Coconut Sourdough

Chocolate Pistachio Coconut Sourdough

A deliciously dense chocolate sourdough loaf bread studded with pistachios and chewy coconut, perfect with a slather of butter and eaten slightly warm, straight from your Krustic Dutch oven.

Oval Timeless loaves
PREP TIME10 Hours+ Overnight Proofing Time
COOK TIME50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME10 Hours, 50 Minutes

INGREDIENTS:

  • 100 grams active sourdough starter
  • 370 grams water
  • 450 grams flour
  • 30 grams sugar
  • 30 grams cocoa
  • 100 grams dark chocolate, chopped
  • 50 grams pistachios
  • 50 grams coconut
  • 10 grams salt

METHOD:

  1. Mix starter and water together, then add flour, cocoa, and sugar and mix well to form a shaggy dough.
  2. Cover and rest for 1 hour. Add salt and use your hands to fold it through. Cover and rest for 1 hour. Add the chocolate, pistachio and coconut and stretch and fold the dough four times.
  3. Leave the dough in a warm place to bulk ferment 5-8 hours (until it has almost doubled).
  4. Tip out and shape into a rough ball. Rest 30 minutes.
  5. Flip the dough ball over and pull in the edges, forming it into a tight ball.
  6. Place it in a banneton dusted with cocoa. Rest 30 minutes then stitch the dough together. Refrigerate overnight.
  7. When ready to bake, preheat your Krustic Dutch oven in a 450°F oven for 30-45 minutes. Remove the dough from fridge and tip it out onto the Silicone Transfer Mat.
  8. Score, then bake with the lid on for 30 minutes. Remove lid, turn heat down to 425°F and bake a further 20 minutes.
  9. Cool and slice. Serve with butter, jam, fresh berries, or cream.
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GALLERY:

NOTES:

  • Keep an eye on the bulk ferment, it takes longer than other loaves due to all the inclusions. If you want to speed the process up slightly, leave the chocolate, pistachios, and coconut out until after bulk ferment and laminate them through the dough before shaping.
  • Adding the salt slightly later increases dough strength, which is important when making such a full loaf.
  • Stretch and fold the additions through and leave to bulk ferment, don’t worry about doing extra stretch and folds, which can tear the dough.
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