Sourdough cocoa bread with dried fruits and walnuts

Sometimes you need something special! Whether you'll have this bread for breakfast or during a meal, the unique taste is going to stay with you. Enjoy!

Ingredients

• 604g bread flour
• 76g rye flour
• 200g whole wheat flour
• 684g water (12-25° C, depending on your room temperature)
• 50g cocoa powder
• 18g salt
• 300g active levain (100% hydration)
• 70g walnuts
• 50g dried raisins
• 85g dried figs
• 85g dried plums

Method

1. Place all dried fruits in a bowl with water to hydrate them, for at least an hour before starting on the dough. Meanwhile, crush the walnuts to break them into somewhat smaller pieces.
   
   
2. Mix the flour with the water in a bowl, just enough to hydrate it (autolyse). Cover and leave aside for 1 hour.
   
   
3. An hour later sprinkle the salt and cocoa powder on the hydrated flour and add the levain, as well.
   
   
4. Work everything into the dough, using squeezing motions, and by folding the dough over itself, until everything is combined.
   
   
5. Drain and cut the rehydrated fruit into 3 pieces, and then work it into the dough. Continue folding the dough, until gluten is developed (about 6-8 minutes). The dough temperature at this stage should be between 25-26° C.
   
   
6. Cover the bowl and set aside. This recipe calls for 6 stretch & folds at 30 minute intervals.
   
   
7. When 4 hours have passed since step 5, place the dough bowl in the refrigerator and leave overnight.
   
   
8. The next day, at a time that is convenient to you, remove the dough from the fridge and wait an hour.
   
   
9. Carefully remove the dough from the bowl and place evenly on your working surface. Divide in two and shape your loaves. Place them in well-floured bannetons and cover, until they are proofed.
   
   
10. 45 minutes before you bake them, place a Dutch oven in your oven and preheat it to 250° C.
    
    
11. Carefully place each loaf in the Dutch oven, score them with a lame, and bake for 30 minutes covered, followed by 16 minutes uncovered, lowering the temperature to 230°C for the 2nd part. While the first loaf is being baked, the second can be kept covered in the fridge.
    
    
12. Remove each loaf from the oven and leave to cool on a rack.
    
    
13. Slice the bread once at least 3 hours have passed.
    
    
14. Enjoy!

Added by: argirisb

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

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