Chocolate Pistachio Coconut Sourdough
Chocolate Pistachio Coconut Sourdough

Chocolate Pistachio Coconut Sourdough

A deliciously dense chocolate bread studded with pistachios and chewy coconut, perfect with a slather of butter and eaten slightly warm.

oval Timeless Loaves
PREP TIME10 Hours+ Overnight Proofing Time
COOK TIME50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL10 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, sugar and mix well to form a shaggy dough.
  2. Cover and rest 1 hour. Add salt and use your hands to fold through. Cover and rest 1 hour. Add the chocolate, pistachio and coconut and stretch and fold the dough four times.
  3. Leave dough in a warm place to bulk ferment 5-8 hours (until dough has almost doubled).
  4. Tip out and shape into a rough ball. Rest 30 minutes.
  5. Flip dough ball over and pull in the edges, forming into a tight ball.
  6. Place in a banneton dusted with cocoa. Rest 30 minutes then stitch the dough together. Refrigerate over night.
  7. When ready to bake: preheat the Krustic in the 450F oven for 30-45 minutes. Remove dough from fridge and tip out onto a silicon baking sling.
  8. Score, then bake with the lid on for 30 minutes. Remove lid, turn heat down to 425F and bake a further 20 minutes.
  9. Cool and slice. Serve with butter, jam, fresh berries or cream.

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.
  • Add 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.