Thank you for this recipe! I made the dough last night and baked the loaves this morning for breakfast. Incorporated chocolate chips and we spread strawberry cream cheese on top. Delicious! Looking forward to more recipes ❤️
Soo… if I understand correctly from another video you explained: if a recipe calls for 250 gr leaven i would divide in 2: 125 gr water,125gr flour and 10% of the starter :25gr and let it do it’s magic for some hours?
I have my dough bulk fermenting on my counter top 🥳 Can you tell mw what size is your banneton basket is please? It's hard to tell exactly fom your video or the written recipe. Thank you!
Hi! I made you recipe yesterday with a nicely formed starter, folded three times over 4 hours, shaped two medium soft loaves and refrigerated covered overnight. After 13 hours in the refer, they did not rise and fill the baskets, just same size. I scored them and baked anyway and got great ears, very dense crumb as expected. Any suggestions as to what I did wrong? Taste was great! Thanks for the video!
Did you measure your ingredients with a scale? Did you hold back on flour according to your starter's ratio? What was your starter ratio (flour to water). Folding 3 times over 4 hours isn't enough folding. The gluten wasn't properly formed. The gluten properly formed is what holds in the bubbles which is what rises the bread.
Chocolate bread is my new thing. I have 2 questions. Could you demonstrate how you incorporate inclusions? I have had a difficult time with even distribution when adding them at the end as your (and other) recipe indicates. Also, did you use a Dutch oven? If not, how did you add steam. I would like to make this over the weekend. I am gifting chocolate bread this year, so getting lots of practice. Thanks and great video.
I’ve had more success adding in inclusions during the second stretch and fold. What I do is sprinkle about 1/4 of my inclusions over the dough, then pull up that section of dough / inclusions, and stretch it up and fold it over. Then repeat with another 1/4 of the inclusions. By the time I’ve completed the 4 stretch / folds around the bowl, all of the inclusions have been added. Then I let the dough rest and continue with my remaining stretch and folds. You can always wait until the end and laminate your dough (stretch it out into a rectangular shape on your counter), sprinkle your inclusions over the top, then shape your loaf into a boule or batard. Either way works. I just find that there is a more even distribution of inclusions when you add it in during the stretch and folds. Play around with both ways and see which you like best.
Just made 4 loaves and the dough was very stiff and did not rise overnight in the fridge or on the counter when proofing. I’m an experienced sourdough bread maker and I’ve never had any breads turn out this dense. Followed the directions to a T but they are small, hard on the outside and gummy on the inside.
Just tried your recipe and the dough was very stiff even after I added 10g more water but I would add more… also my coating of rice flour is turning out more yellow than white! Should I been using all purpose white flour! Thanks
I messed up !! 😮dropped too much sugar in my the dough seems really sloppy and not building any structure, what can I do. I think I’ll have to bake it in a loaf tin 😢
Essentially no difference. The levain is 100% used during the recipe and it basically gives you a chance to change your starter recipe. Also allows the baker to keep a smaller amount of starter on hand.
I would not put honey in the dough as it will cahnge the consistency. That said, the sugar is fully fermented just like it would in komboucha, so theres no need to worry and its really not that much . be sure to use cane sugar or maple sugar
Stirring on your scale isn't good, it effects the calibration of your scale. I didn't realize that until I watched someone on RUclips a while back. Oops
Then you better not get into sourdough because it'll be a nightmare. The measurements have to be exact due to science. You will end up with hockey pucks that are so hard you can't bite into them. lol
![ATEEZ(에이티즈) - [GOLDEN HOUR : Part.2] Preview](http://i.ytimg.com/vi/X4PfgRPBUVo/mqdefault.jpg)
Such good, clear directions without all the chatter. Ty!
the chocolate will always be my FAVORITE!
I am putting this recipe in my queue for tomorrow ❤ thank you for the recipe! Great instructions as always😊
You are most welcome!
Thank you for this recipe! I made the dough last night and baked the loaves this morning for breakfast. Incorporated chocolate chips and we spread strawberry cream cheese on top. Delicious! Looking forward to more recipes ❤️
I've made this from her book several times. Makes a great gift.
@@maryadams6410 I have an entire sourdough cookbook! You can buy it here www.thefoodnanny.com/products/for-the-love-of-sourdough
Thank you for sharing this recipe! I'm knew to sourdough, when you list flour in your recipe is it regular flour or bread flour? thank you
Soo… if I understand correctly from another video you explained: if a recipe calls for 250 gr leaven i would divide in 2: 125 gr water,125gr flour and 10% of the starter :25gr and let it do it’s magic for some hours?
This is good to know. I live in a remote area on septic and need to be mindful of good septic practices.
A friend is gifting me some sourdough starter this week. I am excited to jump in and learn a new skill. Thanks for the tips!
I have my dough bulk fermenting on my counter top 🥳 Can you tell mw what size is your banneton basket is please? It's hard to tell exactly fom your video or the written recipe. Thank you!
Will definitely try this. Love the tree scoring! I think it is pronounced lahm not lame.
Good to know
She's Canadian, they have different pronunciations.
So happy I found you!! Cant believe it too me this long. Love sourdough. New vlogs on the house on here also?🌿💛🌿
yes! lots of that to come :)
@@turnerfarm Please don't. There's enough e-bragging and oversharing in the universe already. Keep your home private.
The Amish make peanut butter and marshmallow fluff sandwiches. That would be delicious on your chocolate bread.
Nutter Fluffer Sandwich. ❤
what did you bake at and for how long roughly?
Omg anything chocolate is amazing! That looks delicious
Looks amazing, definitely a must try ❤
Wonder what switching some of the water for cooled brewed coffee would do?
Worth trying!
Its fabulous warmed with peanut butter or cookie butter ☺️
Made these chocolate loafs last night into today !!
how was it?
speaking of high hydration will you take the high hydration challenge please? I'd love to see how it works out for you.
I love your bowl! I need one
Thank you! ❤ Trying this today! May I ask where you got your starter jars with the glass lids? Not finding them on Amazon.
Looks like Weck jar, got mine on Amazon.
Hi! I made you recipe yesterday with a nicely formed starter, folded three times over 4 hours, shaped two medium soft loaves and refrigerated covered overnight. After 13 hours in the refer, they did not rise and fill the baskets, just same size. I scored them and baked anyway and got great ears, very dense crumb as expected. Any suggestions as to what I did wrong? Taste was great! Thanks for the video!
Did you measure your ingredients with a scale? Did you hold back on flour according to your starter's ratio? What was your starter ratio (flour to water). Folding 3 times over 4 hours isn't enough folding. The gluten wasn't properly formed. The gluten properly formed is what holds in the bubbles which is what rises the bread.
Hey! Can’t wait to try this…which one is your levain video please?
Super! Thank you!
Thank you for this informative video!!!!
I must give your recipe a try. One question….is the cocoa sweetened or unsweetened?
dutch processed cocoa powder is what i use
I love this recipe!!!!
Chocolate bread is my new thing. I have 2 questions. Could you demonstrate how you incorporate inclusions? I have had a difficult time with even distribution when adding them at the end as your (and other) recipe indicates. Also, did you use a Dutch oven? If not, how did you add steam. I would like to make this over the weekend. I am gifting chocolate bread this year, so getting lots of practice. Thanks and great video.
i do use a dutch oven! I prefer that way best. I will demo some inclusions in my next video but i prefer to add them at the end.
@@turnerfarm thank-you!
I’ve had more success adding in inclusions during the second stretch and fold. What I do is sprinkle about 1/4 of my inclusions over the dough, then pull up that section of dough / inclusions, and stretch it up and fold it over. Then repeat with another 1/4 of the inclusions. By the time I’ve completed the 4 stretch / folds around the bowl, all of the inclusions have been added. Then I let the dough rest and continue with my remaining stretch and folds. You can always wait until the end and laminate your dough (stretch it out into a rectangular shape on your counter), sprinkle your inclusions over the top, then shape your loaf into a boule or batard. Either way works. I just find that there is a more even distribution of inclusions when you add it in during the stretch and folds. Play around with both ways and see which you like best.
It looks Delish and cozy.🤎👌🏻
Hi ! Which lame do you have ? It looks like it works really well !
Just made 4 loaves and the dough was very stiff and did not rise overnight in the fridge or on the counter when proofing. I’m an experienced sourdough bread maker and I’ve never had any breads turn out this dense. Followed the directions to a T but they are small, hard on the outside and gummy on the inside.
What size are your proofing baskets?
Just tried your recipe and the dough was very stiff even after I added 10g more water but I would add more… also my coating of rice flour is turning out more yellow than white! Should I been using all purpose white flour! Thanks
Yay ❤ I can’t wait to try it!
Looking forward to trying this, have you tried making with freshly milled flour?
the dough would likely be much more dry so you would have to account for that
I wonder how milling kamut and hard white 50/50 would work.
Oh WOW!!!! They look SO BEAUTIFUL. I Need to make a starter. Do you have one on RUclips? Let me know please. Montreal here. 👍👏🙋♀️🎅🎄🇨🇦🤗❤️
I have a tutorial on my starter on youtube yes :)
Can I use cocoa or cacao? These are brilliant and I’m so excited to make them!
I use dutch processed cocoa powder
Is it possible to use half the ingredients to just make one loaf?
What do you bake your longer loaf in? I only have a Dutch oven?
i have a round dutch oven and it works fine
I, too, use my round dutch oven. The ends of the dough just touch the sides of the pan, so it fits nicely, even though it’s not round.
Hello, where do I find your sourdough bread recipe please?
Recipe in the description
How long do you leave your dutch oven to preheat?
❤❤❤❤❤ Nutella. Yummmm
Could you please share the type of jars you use for your starter?
they are called weck jars
Do you have measurements for making the leaven?
If I wanted to add chocolate chips in, when would you add them?
From my understanding it can be incorporated after your first coil fold
I wonder how this would be if I made it high hydration. I'm not a fan of dense thick sourdough with small holes.
Hard to make this super high hydration with an open crumb due to the cocoa. But worth trying
I would also like to know how much salt - thank you!
please click on the printable recipe
What if it’s still a little soupy before adding salt… can I add more flour at the point?
the dough really shouldnt be soupy. that usually means your leaven is weak. make sure you are using a thick active leaven
Can you share the brand of cocoa powder you use?
i really like frys
How much salt did you add?
You can find the printable recipe in the caption
You didnt mention what temperature to bale it at and for how long
Bake it at thanks
I messed up !! 😮dropped too much sugar in my the dough seems really sloppy and not building any structure, what can I do. I think I’ll have to bake it in a loaf tin 😢
What’s the difference between levin and stater
Essentially no difference. The levain is 100% used during the recipe and it basically gives you a chance to change your starter recipe. Also allows the baker to keep a smaller amount of starter on hand.
It is soooooo hard to find a recipe out there for chocolate sourdough with 100% whole wheat OR rye OR spelt.
EVERYONE uses white flour.
PLEASE HELP!
How much salt? 5:42
25g Salt
Why the flour on it> Did you say so it doesn't burn? I don't think I would like chocolate. Might taste good. How would you eat this? With what?
Can you sweeten with honey instead of sugar? These look amazing!
I would not put honey in the dough as it will cahnge the consistency. That said, the sugar is fully fermented just like it would in komboucha, so theres no need to worry and its really not that much . be sure to use cane sugar or maple sugar
@@turnerfarm I had already used honey when your answer came in. I had to add more flour and develop the dough a bit longer, but delicious!
Where is your thumbs up? I don’t see it on your video
Texture turned out good but flavor was lacking. Perhaps I missed something up.
What if you accidently made this one loaf lol
Use a big pan
Let's add more flour that looks cool, but tastes nasty after baking.
sorry your bread tastes nasty! Thats never been my experience with this recipe :)
Stirring on your scale isn't good, it effects the calibration of your scale. I didn't realize that until I watched someone on RUclips a while back. Oops
Ugh- hate recipes using scales and gram measurements!
Just use google and translate grams to cups
Using a scale with baking gives you such consistent and successful results.
Git gud
If you're gonna bake bread just get a scale.
Then you better not get into sourdough because it'll be a nightmare. The measurements have to be exact due to science. You will end up with hockey pucks that are so hard you can't bite into them. lol
How much salt do you add? I think I missed it
25g Salt