Chocolate Hazelnut Semi - Sourdough Boule
From jo_jo_ba 9 years ago
- 4 hours to make
- Serves 20
Whole hazelnuts are steeped in the milk used to create this whole grain, crusty half-sourdough / half-yeast bread. A pop of bittersweet chocolate makes each slice a decadent treat!
Ingredients
- ¾ cup whole hazelnuts shopping list
- 1 cup whole milk shopping list
- 3 cups whole wheat bread flour shopping list
- 3 tbsp brown sugar shopping list
- 1 tsp salt shopping list
- 2 tsp instant yeast shopping list
- 1 tbsp soy lecithin (optional, retains the tenderness of the crumb longer) shopping list
- ½ cup sourdough starter (100% hydration) shopping list
- ¼-⅓ cup water shopping list
- ½ cup chopped bittersweet chocolate shopping list
How to make it
- Combine hazelnuts and milk in a small saucepan and bring to a simmer. Cook 2 minutes, then remove from heat, cover and let stand 30 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, salt, yeast and soy lecithin (if using).
- Add the sourdough starter, then strain in the hazelnut infused milk (reserve hazelnuts).
- Knead with the dough hook, adding water if necessary to make a soft but shapeable dough, for 8 minutes.
- Add hazelnuts and chocolate and knead in gently.
- Place in a greased bowl, cover and let rise 30 minutes.
- Deflate gently and shape into a ball. Place on a greased sheet tray, cover and refrigerate 2 hours.
- Heat the oven to 375F. Remove dough from fridge and let stand 10 minutes.
- Bake for 35 minutes, until hollow sounding when tapped on the bottom. Cool completely before slicing.
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