Chocolate Buttered Oat Sourdough

How about chocolate with a touch of butter and oat for your sourdough? This recipe is a keeper, especially if you have children at home or you're a chocolate lover like me! Hope you enjoyed this recipe!

Friendly Tips: As a beginner baker, always practice and master the skill of basic country sourdough before moving on to a more complex sourdough bread making (e.g. inclusions, fancy flavours, etc).

My children love this!

Scored and ready to be popped into the oven!

Baker's Percentage

• 100% Japanese Bread Flour 250g

• 4% Cocoa Powder 10g

• 74% Water 185g

• 20% Levain 50g

• 2% Sea Salt 5g

Method

• Start by preparing chocolate oat porridge:

• 10g unsalted butter, 75g fresh milk, 45g water, 15g choc chips, 35g oats. Melt butter, add chocolate chips, add oats, and cook for approx. 2 minutes, Lastly, add fresh milk and water, cook until slightly thickened, set aside and cool

• Autolyse flour and water for 1-2 hours

• Add levain, rest for 30 minutes

• Add salt, chocolate oat porridge and rest for 10-15 minutes

• Stretch and fold, once and rest for 30 minutes

• Lamination of dough, rest for 30 minutes

• Coil fold 3-4 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping

• Shape the dough, proof the dough in the banneton basket for 10-20 minutes

• Cold retard for 8-9 hours at 1-3°C

• Place dutch oven in the oven and preheat at 250°C for 30 minutes

• Bake covered at 250°C for 22 minutes, and bake another 18 minutes at 230°C uncovered

• Cool for at least 6 hours before slicing

Note

• Total bulk time 6 hours at 25-26°C

• Nishio White Rose is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out