
Ovaltine Chocolate Sourdough Bread
So my son sent me a sourdough tictok or reel or something that said to replace water with chocolate milk... Now I don't usually measure anything for sourdough. I learned to bake by sight and feel with my mom saying something like "the dough should look shaggy like the carpet in grandma's basement." Trust me the visual worked for me. 😅
So I'm going to give measurements to the best of my ability but you may want to just adjust a tried and true recipe you have.
Estimated Ingredients
• Peak Sourdough Starter: ~100g
• Lactose-Free 2% Milk: ~375g (slightly warmed)
• Ovaltine Chocolate Malt Powder: ~3-4 heaping tablespoons (added to the milk) NOTE: I made the chocolate milk very rich to have the flavor be more prominent.
• Bread Flour: ~550g
• Sea Salt: ~11g
• Semisweet Chocolate Chips: 1/2 cup
Method
Mix & Fermentolyse: In a large bowl, whisk the Ovaltine powder into the slightly warmed chocolate milk until dissolved. Add your active starter and mix. Gradually incorporate the bread flour until it forms a shaggy dough. Cover and let it rest (fermentolyse) for 1 hour at room temperature.
Add Salt & Stretch and Fold: Sprinkle in the salt and pinch/dimple it evenly into the dough. Perform your first round of gentle stretch and folds. Rest for 30 minutes.
Laminate / Add Chips: During the second set of stretch and folds, gently stretch the dough out on your counter (or stretch it in the bowl) and sprinkle in the 1/2 cup of semisweet chocolate chips. Fold them into the dough. Rest for 30 minutes.
Final Folds: Do a 3rd round of stretch and folds, making sure the chocolate chips are distributed as evenly as possible.
Bulk Fermentation: Cover the bowl and let it bulk ferment at room temperature for about 8 hours, or until it has noticeably increased in volume and looks bubbly and jiggly.
Shape & Cold Proof: Turn the dough out, shape it into your preferred boule or batard, place it in a lined banneton, cover it, and put it in the fridge for 8 hours (or overnight).
Bake: Preheat your cast-iron Dutch oven in a screaming hot oven at 475°F. Score the cold dough, place it into the covered pot, and bake on central rack for 20 minutes at 475°F. Remove the lid, reduce the oven to 450°F, and bake for another 20 minutes.
Cool: Remove from the oven and cool on a wire rack.
I had copilot help with writing the recipe.
Having tasted it, I think I should have added more chocolate chips, but that's my preference. Regardless I was impressed with this chocolate bread.
My son said "Everything good is my idea." 🤦♀️🤣 teenagers. 🙄
So yeah... it's good.