
Chocolate Buttered Oat Sourdough
Updated: Jun 8, 2021
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).


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