I added chocolate chips and chunks to my first loaf and added them during the stretch and folds. The other is a hot honey parm, which I added during shaping to see which method I liked better. The hot honey was so hard to work with because it was wet-however I love the look of the swirls! Next time I think I would add some of the hot honey in the mixing process and then parm during stretch and folds, then MORE honey during the shaping. Overall, I think they turned out good!! Feedback is appreciated 😀
by weddingplanner7382
2 Comments
To make these, I used my normal sourdough recipe-200g starter, 700g water, 1000g King Arthur bread flour, 20g salt. Mix, let rest for an hour. After an hour, I split into 2 (this recipe makes 2 loaves) and started stretch and folds. I did a normal stretch and fold for both, waited 30 minutes, then started the 2nd round. This is when I added the chocolate chips and chunks to the first loaf. I did coil folds for the 3rd and 4th 30 minute S&F rounds. Let bulk ferment in the oven for approximately 10 hours, until I could see bubbles throughout and on top of each loaf. I used the trifold method for both loaves-this is when I added the hot honey (honey, hot sauce, chili powder, cayenne-I just eyeball and taste!) and Parmesan to the 2nd loaf. Shaped as normal, covered, and let cold ferment in the fridge for 7 hours. Preheated a Dutch oven at 450, baked with the lid on for 30 minutes and then took the lid off, reduced to 425, and baked for another 15 minutes. I like to add water to a baking sheet on the rack below the Dutch oven to help with oven spring. Let both rest for 2 hours!
Looks fabulous! I might have to try the chocolate chip version next weekend!