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Chocolate Fudge Sourdough Boule

Chocolate Fudge Sourdough Bread

A chocolate sourdough bread with layers of fudge throughout- this delectable bread will have your taste buds dancing with every bite!
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Prep Time 15 minutes
Cook Time 36 minutes
Resting Time 1 day
Cuisine American

Equipment

  • Kitchen Scale (measures in grams)
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Mixing Spoon
  • Small Pot
  • 5 QT Dutch Oven

Ingredients
  

Bread Dough

  • 100 g Sourdough Starter
  • 340 g Water (filtered, preferred)
  • 50 g Brown Sugar
  • 50 g Cocoa Powder
  • 100 g Whole Wheat Flour
  • 300 g All-Purpose Flour
  • 10 g Salt

Fudge

  • 114 g Heavy Cream
  • 170 g Semi-Sweet Chocolate Chips (divided)

Instructions
 

Preparing the Dough

  • Begin by mixing together the water and sourdough starter in a large bowl. Then, add in the brown sugar and coca powder. Stir until the sugar and cocoa is dissolved.
    Next, stir in the AP and Whole Wheat flour until the water is fully absorbed and a loose, shaggy dough forms. Sprinkle salt over the dough.
  • Now that the dough is mixed together, cover the bowl with plastic wrap or a damp tea towel for 30-60 minutes. This allows the flour to properly absorb the water.
  • Begin a series of 5 stretch and folds. The first 3 stretch and folds should be approx. 15 minutes apart, and the last 2 stretch and folds should be approx. 30 minutes apart.
    ( S&F 1 -15 min.- S&F 2 -15 min.- S&F 3 - 30 min.- S&F 4 -30 min.- S&F 5)
  • Once the stretch-and-folds have been completed, allow the dough to ferment, covered and at room-temperature, for 6-10 hours (starting from the time that the dough was initially mixed). The cooler the room is, the longer the dough will have to ferment.

Preparing the Ganache

  • Bring 114 g of heavy cream to a boil on the stove. Meanwhile, place 114 g of chocolate-chips into a heat-safe bowl. As soon as the heavy cream begins to boil, remove it from the heat and pour it over the chocolate chips. Stir until the chocolate is fully melted and the cream is thoroughly mixed in.
    Place the ganache in the refrigerator to cool. It is best to use chilled ganache, so feel free to leave it in the fridge right up until it is time to shape the dough.
    Note: prepare the ganache at least one hour before the dough is ready to shape.
  • Set the remaining chocolate-chips to the side.

Lamination & Shaping

  • Once the dough is finished fermenting, place it onto a clean work surface.
  • Gently spread the dough out into a 12x10 inch rectangle. Try to avoid ripping the dough or flattening it too much.
  • Place 2/3 of the ganache over the entire surface of the dough. The ganache can stay in small, spoon-sized "dollops" (it does not have to be spread out). Then, sprinkle 2/3 of the remaining chocolate chips over the dough.
  • Next, gently fold one corner of the dough into the center of the rectangle. Then, take the opposite corner and do the same. You should be left with a "diamond" sort of shape. Place the remaining ganache and chocolate-chips on the dough.
  • Then, fold the next corner into the center of the dough (be careful to not dump the ganache or chocolate chips off). Follow this by taking the remaining corner and stretching it all the way to the opposite end of the dough. You should be left with a tall, rectangular shape.
  • Now, you may begin shaping the dough. First, sprinkle the surface of the dough with flour to prevent your hands form sticking.
    Then, place one hand on each side of the dough. Gently press your hands together to encourage the dough to take a more "ball" like shape. Do this on all sides of the dough until a ball forms.
    Note: Be careful not to stretch the surface of the dough during this step. The surface of the dough is prone to ripping due to the ganache and chocolate-chips placed inside.
  • Once the dough has been shaped, place it into a well-floured banneton. Cover the banneton with a damp tea towel and place it in the refrigerator for 4-12 hours for the cold-ferment.

Baking

  • Preheat a covered, 5qt Dutch oven at 500℉ for 30-60 minutes.
  • Once the Dutch oven is preheated, remove it from the oven and take the dough out of the refrigerator.
  • Carefully place the dough onto a sheet of parchment paper. You may (optionally) sprinkle flour over the dough and score a design into it at this time.
  • Using the parchment paper as a sling, place the dough into the Dutch oven.
  • Bake the bread, covered, for 25 minutes at 450℉.
    Note: Make sure to turn the oven down to 450℉ after the bread is placed inside.
  • Then, uncover the bread and bake for an additional 20 minutes.
  • Allow the bread to cool for a minimum of 2 hours before slicing. This will help to prevent the bread from becoming "gummy" on the inside. Then, enjoy!

Notes

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