Chocolate & Cranberry Sourdough

A classic combination of rich bitter chocolate and sour cranberries make this loaf extra special. It’s especially popular among the little ones who frequent Baker & Cook with their parents.

Makes 2 loaves

Prep Time 6 hours Bake time 40 minutes

• 700g strong bread flour

• 360g sourdough levain starter

• 30g cocoa powder

• 5g enzyme active malt flour

• 500ml water

• 15g salt

• 120g dried cranberries

• 120g broken chocolate pieces or chocolate chips

» Preheat the oven to 240°C with a baking stone.

» In a large mixing bowl, place all the ingredients - except for the cranberries and chocolate pieces. Using your hands, combine the ingredients together until a dough mass has formed.

» Tip the dough out onto a lightly floured surface and knead for 10–15 minutes (taking a rest period of 30 seconds, every 3-4 minutes) until the dough is smooth and elastic in feel. Add the cranberries and chocolate pieces and gently knead until evenly combined and mixed through the dough.

» Place the dough into a lightly oiled bowl and cover with plastic. Allow to ferment for 3 hours, then tip the dough onto the bench and gently deflate it by folding it onto itself 3–4 times. » Return the dough to the lightly oiled bowl and cover with the plastic. Leave it for a further 1 hour in a warm place (23-25˚C). Dust a banneton proofing basket with flour.

» Tip the dough out onto a lightly floured bench and divide into two. Gently mould each dough ball into an oblong shape – rolled up like a pin wheel. Don’t overdo it, or the skin will tear and this will spoil the appearance of the finished product.

» Place the loaves seam side up into floured banneton proofing baskets. The final proof is for 2 hours in the refrigerator. Cover with plastic to prevent skinning and chilling of the dough.

» Gently tip the loaves out, one at a time, onto a peel lightly dusted with flour. Using a razor blade or sharp knife, make 4 cuts in the top of the loaves.

» With the peel and loaf in one hand, open the oven with the other, and gently “flick” the loaf off the peel and onto the baking stone. Quickly apply steam by spraying water into the oven cavity with a spray gun. Close the oven door again immediately.

» After the first 20 minutes, turn the heat down to 200°C, and check the loaves for even baking. After 15 minutes the loaves will be fully baked. Cool on a wire rack.