Organic cocoa sourdough

70% hydration


305g water
370g strong white flour
20g organic cocoa powder
38g spelt
19g rye
50g starter/levain 
9g salt


Place flour and water in mixer mix on 2 till incorporated leave for 20 min
Mix in starter and mix for 12 min on speed 4 leave for 20 min
Add salt and mix on medium for 12 min on number 4

Bulk ferment coil fold Every 1 hr bulk ferment at 27deg C
- [ ] 1
- [ ] 2
- [ ] 3
- [ ] Leave the dough to proof for 4 hours

- [ ] Shape & place in the proofing basket

- [ ] Proof 2-3 deg for 12-14 hours

Preheat oven 250 deg C for 1hr
Bake with lid on at 250Deg C for 15 min then 230deg c for 25 min
Remove lid and bake for 20 min

Cool 4 hours


Tags: Bread Sourdough Chocolate

Added by: Thesourbaker

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.