Chocolate Buttered Oat Sourdough

Updated: Jun 7

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


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