Triple Chocolate Mini Loaves
Serves 6
120 mins prep
34 mins cook
600 mins resting
754 mins total
These triple chocolate mini loaves are a delicious, sweet treat that are fermented with sourdough starter, full of flavor, and perfect for gifting. This can also be made into two regular sized loaves and overall, such a delicious and versatile recipe you have to try!
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In the morning, feed your sourdough starter.
In the afternoon when your starter is bubbly and has doubled in size, assembly your dough!
Dough Assembly
In a large mixing bowl with a food scale, add in your sourdough starter, honey, water, and brewed coffee. Mix until the starter has dissolved.
Next, add in your flour, salt, and cocoa powder. Mix until everything is combined and a shaggy dough forms. Cover and let rest for 45 minutes.
After resting, add in your chocolate chips directly into the bowl on top of the dough. Pull one side of the dough up and towards the middle, rotating the bowl each time until a semi - smooth dough forms and your chocolate chips are being dispersed.
Cover and let rest for another 45 minutes.
Perform 2 - 4 more stretch and folds every 45 minutes to 1 hour apart.
After your last stretch and fold, cover the dough with a damp tea towel or bowl cover and let rest on the counter overnight.
In the morning
The next morning, your dough should have doubled in size.
Turn your dough over onto a lightly floured work surface and use your bench scraper to divide into 6 equal sized pieces. (about 300 grams each if you are using a scale)
Shape each piece into a round ball and place seam side up into your mini bannetons. Cover and let rest for 20 minutes.
After resting stitch the dough towards the middle to create tension.
Place each mini banneton onto a baking sheet, cover with a tea towl and place in the fridge for at least 2 hours or up to 3 days.
Baking
When you are ready to bake, turn each mini dough bowl over onto a parchment lined baking sheet. Score the tops with a bread lame just as you would a normal loaf.
Place a shallow dish on the bottom rack and preheat your oven to 450 degrees.
Place your bread on the top rack and pour boiling water into the shallow dish and close the door immediately to trap the steam.
Bake for 18 minutes with the steam. After 18 minutes, remove the steam and bake for an additional 18 - 20 minutes until the tops of the bread are crispy and cooked.
Let cool completely before slicing and serving!
