Yummy Double Chocolate Sourdough Bread

 

Double Chocolate Sourdough Bread

Double Chocolate Sourdough Bread

⅔ Cup sourdough starter

My favorite cocoa powder!

⅓ Cup granulated sugar

¼ Cup brown sugar

¼ Cup + 2 Tbsp cocoa powder (I prefer Ghirardelli Premium Cocoa Powder. So dark and rich! Get it at The Chef Store)

1 ½ tsp salt

3 ½ Cup flour (Use bread flour if you wish. I simplify my life by using all-purpose flour in all my baking.)

1 ½ Cup water

1 cup chocolate chips or other tasty chocolate pieces as desired.

Add all the dough ingredients except the mix-ins to a large bowl. Mix together until completely combined. Cover and begin bulk fermentation, resting the dough for 30 minutes and keeping the dough at 78-80ºF. The dough will be fairly loose at this point.

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  Loose sticky dough

  
  

After 30 minutes, perform a set of stretch and folds. Wet your hands and reach down to the bottom of the dough. Pull the dough up and fold over the top. Turn the bowl and repeat 4-6 times until the dough won’t stretch anymore. Cover and let rest for 30 minutes. After 30 minutes, add the chocolate chips or other goodies. Perform a second set of stretch and folds. Cover and wait 30 minutes. Perform a 3rd set of stretch and folds. A 4th set of folds can be done after 30 minutes if the dough still feels weak.

Looking much better!

Cover the dough and let rest for the remainder of the bulk fermentation - 4 - 8 hours. I like to mix my dough in the evening and let it bulk ferment overnight. Clues that the dough is ready: it has risen about 50%, pulls away from the sides of the bowl, and scattered bubbles around the sides of the bowl.

Shape the dough by moving it to a floured surface. Use your hands to tuck the dough under itself until it forms a nice ball. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour (or use a banneton bowl) - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough

as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall.

This bread is delicious on its own or warmed slightly with a spread of cream cheese!

Find more of my favorite chocolate recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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Mint Brownies from Scratch

Mint brownies can made ahead when you are planning for a crowd. Easy, yet fancy enough for a celebration table. Freeze the brownies and frost just before your event. For a smaller batch, use this Killer Brownie Recipe.

 Mint Brownies

My favorite cocoa powder!

3/4 C Cocoa

2 1/4 C Flour

3 C Sugar

1 1/2 tsp Salt

6 Eggs

1 1/2 C Oil

3 tsp Vanilla

Mix together dry ingredients. Add eggs, oil, and vanilla. Mix well. Pour into a jelly roll pan lined with parchment and bake at 350 for 25 to 30 minutes. 

Mint Icing

1/2 C Butter (I stick)

1/2 C Evaporated Milk

4-6 C Powdered Sugar

6 drops Peppermint or Spearmint Oil

Green Food coloring as desired

Melt butter and add evaporated milk. Combine with enough powdered sugar to desired consistency. Add mint oil and food coloring. Spread over cooled brownies.

Chocolate Drizzle

2 Tbsp Butter or Margarine

1 Heaping Tbsp Cocoa Powder

1 1/2 Tbsp Milk (I used the evaporated milk leftover from the mint frosting)

1 tsp Vanilla

Powdered Sugar as needed.

Like this!

Boil together butter, cocoa, and milk. Remove from heat and stir in powdered sugar and vanilla. Add milk or butter to thin if needed. 

Drizzle in a diagonal pattern over iced brownie. There should be enough to spread over the entire pan if desired. Just be sure your mint frosting has set up so you don't combine the layers.

For variations, use red food coloring for Christmas or Valentine's Day or blue for a cool winter party. Make a batch of chocolate frosting and cover the mint layer completely to please the true chocolate lover in your family. This mint brownie recipes makes about 70 servings.

Hint: A plastic knife makes cutting brownies less messy. Try it!

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!