Chocolate Love Loaf
I often think if food could dish out hugs, bread would be right there at the top of the queue. Cosy, heart-warming and impeccably delicious - there’s nothing quite like gifting a beautiful artisan loaf of bread for your fave folks to slice into and spread with all of their favourite things. It really is the ultimate way to say ‘I love you’.
Made with Chocolate shards and cocoa powder, this 74% hydration loaf is brimming with subtle and sweet flavours that pair perfectly with simple toppings like butter and a drizzle of honey, peanut butter with raspberries or roasted figs and almonds. Throw in a touch of decorative scoring and you have something really quite special to gift to friends, family, lovers (and everyone else in between).
If, like me, you’re a little averse to the commercialism of Valentines Day (and the roses, cards and three-course ready meals have you running for the hills), why not try this loaf for size instead? Better still, bake it together, playlist on full whack, with a bottle of red to slurp on as you go!
INGREDIENTS (Makes a 950g loaf)
370g flour
75g mature sourdough starter
250g Strong white bread flour
150g Cotswold Crunch flour (or any good quality artisan flour)
75g cocoa powder (I used Green & Blacks)
25g chocolate chips or shards (like Knoops)
10g fine sea salt
Rice flour and white flour for sifting
METHOD:
Warm 350g of the water to 37 degrees and tip in the starter, using your fingers to break it up and whisking it to a foamy, milky consistency. Add the flour, mixing together until no dry bits remain, then spoon in the cocoa powder, using your hands to ensure everything is nicely incorporated. Cover and leave somewhere warm to autolyse for 1 hour.
Tip in the salt with the remaining 20g water (you might need to warm this again slightly) and use your fingers to pinch it into the dough. With your hand shaped like a claw, slap the dough into the side of the bowl using quick, confident motions. After around 5 minutes, the dough should be feeling stronger and more elastic. If you lean towards higher hydration loaves, now’s the time to add a little more water. Cover and leave to rest for 30 minutes.
Perform your first set of stretch and folds. Cover and leave for a further 30 minutes, then do another set. At fold number 3 - add in the chocolate shards and use a coil fold to get them nicely folded into the dough. Leave for a further 30 minutes and perform one final coil fold.
30 minutes after your last fold, check the dough - it should be holding it’s shape nicely and looking strong and elastic. If not, leave it for another 30 minutes and check again.
Place the dough on the bench and give it a quick pre-shape. 30 minutes later, return to the dough and shape it into a boule or batard (depending on which banneton or proofing basket you’re using).
Sift rice flour into your banneton and working quickly - transfer the dough into the banneton. Leave to prove on the counter for a further 30 minutes, then cover and place in the fridge to cold prove for a minimum of 12 hours, ideally overnight.
The following day, pre-heat the oven and bread pan to 240C (or as hot as your oven will go).
Remove the dough from the fridge and flip it onto a piece of parchment paper. Using a sharp lame, score it with decorative hearts and leaves (or whatever you feel like trying creatively - there are lots of great tutorials online and Instagram to provide guidance here).
Place it inside the hot bread pan and bake on 240C for 30 minutes with the lid on. Then remove the lid and bake for a further 15 minutes on 215C.
