Hazelnut and Dark Chocolate Whole Grain Loaf
Introduction
This is the second loaf I’ve made using additional ingredients.
For this bake, I roasted hazelnuts and mixed them while still warm with dark chocolate drops so the chocolate melted slightly and coated the nuts.
Ingredients
Flour
- 650g whole grain wheat
- 500g wheat flour (type 405)
- 350g spelt flour (type 1050)
Sourdough
- 150g whole grain rye sourdough
- 150g wheat sourdough (type 405)
Other
- 1050g water
- 30g salt
- 15g honey
- 200g roasted hazelnuts
- 100g dark chocolate drops
Process
1. Autolyse
Mix all flour (1500g total) with 950g of water until no dry spots remain.
Let it rest for 45 minutes to hydrate the flour and support gluten development.
2. Mixing
Add:
- sourdough
- remaining water
- salt
- honey
Mix until a cohesive dough forms.
3. Kneading and rest
Knead the dough for about 5 minutes.
Let it rest for 30 minutes.
4. Add-ins
During the first stretch and fold, incorporate the hazelnut-chocolate mixture evenly into the dough.
5. Bulk fermentation
Perform two stretch-and-fold cycles with 45 minutes of rest between them.
6. Shaping and cold proof
- Divide the dough into two portions.
- Shape them into rounds.
- Transfer them to proofing baskets.
- Refrigerate for approximately 15 hours.
Notes
After cold proof the dough size increased clearly - up to a point where it was pressing against the lid. The dough was even so big, that it did not quiet fit into the pot. While baking, the loaf did not rise as expected, it was more like a small to medium rise. Crum itself is amazing and nothing beats the intense sourdough aroma. The chocolate-coated hazelnuts distributed surprisingly well throughout the dough, but it’s more a scent than a taste for the chocolate.
Next time, I may try a slightly higher hydration or use less of the whole grain. Moreover I should think of a third banneton lmao.
