It’s been a while since I last baked this Death by Chocolate bread. Made into a pull-apart with loads of chocolate chips.
Sweet Stiff Starter
- 30g sourdough starter
- 90g high protein flour
- 40g water
- 15g sugar
Dough Ingredients
- 210g high protein flour
- 20g sugar
- 4g salt
- 15g cocoa powder
- 115g milk
- 50g whipping cream
- 40g melted chocolate
- 20g unsalted butter
- All of the sweet stiff starter
Method
- Prepare the sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
- Mix everything except the butter and melted chocolate until the dough comes together and is strong.
- Add the butter and melted chocolate in 2-3 batches and knead until fully incorporated and the dough achieves a windowpane.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and divide into 8 equal portions.
- Round up the dough and let it rest for 15 minutes.
- Shape the dough and place it into an 8×8” pan.
- Final proof at 28°C for 3-3.5 hours or until the dough rises 1.5 times.
- Optionally, egg wash and sprinkle almond flakes on top.
- Bake at 180°C for 20-25 minutes.