About This Recipe
What is Sourdough country bread?
Sourdough Country Bread is what most people think of when they hear the word, “sourdough.” This particular bread is shaped into a boule, or round, rather than a batard, or oval loaf. This double chocolate version with strawberries is moist, with a semi-open crumb, and a crispy exterior. The gluten is developed by hand through lamination and a series of intervaled folds, making this loaf a pleasure to work with.
What I love about this recipe:
The process for this bread is simple and straight-forward. For this recipe, I employ an autolyse technique, though not a true autolyse, to bring elasticity (stretchiness) to the dough before adding the sourdough starter. This allows the ingredients to be added and the dough to be strengthened through lamination in the beginning stages of fermentation. Working the dough by hand means that no special equipment is necessary to get it together. This recipe uses visual cues over timing, so you will know when your bread is ready for the next step. The Dutch-oven bake gives this recipe the perfect crust, and the cold ferment helps set the classic sourdough flavor.
Why this recipe works
"Autolyse"
For this recipe, I employ an autolyse technique, though not a true autolyse. A true autolyse is simply the flour and water from the recipe, which is allowed to sit for a period of time before the active starter and salt are added. For this recipe, I mix together all the ingredients except for the sourdough starter and salt. Why? The effect is essentially the same: elasticity is added to the dough. This means our dough is super stretchy and will pass a windowpane before fermentation even begins. Though not essential for great bread, it does have some benefits in this recipe. This technique allows us to incorporate all the mix-ins through lamination at the beginning of fermentation, rather than directly before shaping. Not only does this add incredible strength to the dough, but it also means we can shape the dough more gently later on.
Ingredient Balance: Egg + Cocoa Powder + Salt
I was very intentional about how much of each of these ingredients I included in the dough. Cocoa powder tightens the gluten, but adding less salt helps it relax. Less salt also speeds up fermentation, while the addition of egg extends it. Last, the egg adds protein and structure to the dough, contributing to its strength and beautiful oven spring. All things considered, this is a well-balanced dough with just the right amount of each ingredient to create the right effect and a delicious end result.
Bread flour
This is such an important component that cannot be skipped over! Flour affects the dough and end result so much. Because this dough has a hydration of over 70% (that means it has a good amount of water!) it needs a strong flour to lend the best results. The flour will help the gluten develop through folds, and will give the loaf it’s beautiful shape. My personal favorite is King Arthur Bread Flour, but any bread flour should do.
Water Over Milk
I cannot tell you how much I wanted to use milk instead of water in this dough. Just think of the magical combination of cocoa + sugar + milk! The end result can still be delicious, but milk had too many negative effects on this style of bread to use in my official recipe. Not only did it completely cause the dough to stiffen and expand in a weird way, it also led to major cracking, a burnt crust, and a closed crumb.
Freeze-dried Strawberries
I chose to use freeze-dried, rather than fresh, strawberries in this recipe. This is a personal choice due to the fact that I allow the strawberries to rest in the dough through stretch and folds and fermentation. Freeze-dried strawberries will moisten as they sit in the dough, and as they are baked in the bread. Fresh strawberries will provide extra moisture to the dough, which is not necessarily a problem, but may not hold up as well through fermentation. They would be better laminated as a method of shaping, rather than a method of strengthening.
Hydration
This recipe is relatively high in hydration, at a whopping 80%. Because cocoa tightens the gluten, I chose a looser dough to counter its effects.
Gluten Development
Gluten is developed by hand in this recipe through:
- The working of the dough when the starter and salt are added
- Lamination when the mix-ins are added
- A few folds
All of these things together create a strong dough that will hold up beautifully in the oven.
Bulk Fermentation
This loaf is left to double in size after all folds are complete. I find this lends to the best crumb and flavor of dough. Any more, and the dough will overproof, losing its ability to hold a shape and spring in the oven. Any less and massive holes are interspersed throughout the loaf.
This loaf will take longer to rise than a typical loaf made with just flour, water, salt, and active starter. I ferment this loaf in my proofer at 75 F for a total of 9 1/2 hours before shaping and refrigerating overnight.
Shaping
This dough is gently shaped through one, single shaping session. The technique used gently works the dough, keeping the air bubbles intact as much as possible, while also tightening the skin to help with oven spring and shape.
Cold Proof
Though placing the dough in the fridge isn’t necessary, I find it creates a deeper flavor and makes the loaf easier to score. It also provides the loaf with just enough steam that adding ice or water to the Dutch-oven isn’t necessary.
Scoring
Scoring the loaf parallel with the counter results in a beautiful ear! In addition, I teach you how to do a five minute score to create an even more open seam, though this isn’t necessary. A five-minute score can open up your score even wider, which can result in a beautiful loaf, even for the overproofed dough.
Baking Method
I find 450 F is the perfect temperature for allowing the loaf to expand beautifully and prevent the dough from cooking too fast. A dough cooked at too high of a temperature will result in a thick, dark crust. The combination of 450 F and the Dutch oven bake creates a beautiful, light, thin, and crispy crust.
Suggested Baking Timeline
8 AM (Day 1)
+Mix all of the ingredients except for the starter and salt
10 AM (Day 1)
+Add the starter and salt
+Keep the dough warm, around 75 F, if possible
10:45 AM - 1 PM (Day 1)
+Strengthen the dough through lamination and three sets of folds, 45 minutes apart
8 PM (Day 1)
+Shape the dough
+Transfer to refrigerator overnight
The next day
+Bake and enjoy!
Suggested Baking Timeline 2
8 PM (Day 1)
+Mix all of the ingredients except for the starter and salt
+Keep the dough between 65-70 F
8 AM (Day 2)
+Add the starter and salt
+Keep the dough warm, around 75 F, if possible
8:45 - 11 AM (Day 2)
+Strengthen the dough through lamination and three sets of folds, 45 minutes apart
6 PM (Day 2)
+Shape the dough
+Transfer to refrigerator
The Next Day (Day 3)
+Bake and enjoy!
FAQs
Do I have to include the egg?
No! This recipe will still turn out fine if you want to skip the egg. Simply remove the egg from the recipe and add 50 g of water to the dough.
How about the sugar? Can I skip it or replace it with something different?
I added the sugar to compliment the cocoa powder. Sometimes, sugar can majorly impact fermentation, but in this recipe the small amount does not. It can be removed, if preferred, or replaced with honey or white sugar.
Could I just ferment this dough overnight?
Absolutely. This dough will take longer to ferment compared to a loaf made with just flour, water, salt, and sourdough starter. I keep the dough warm and ferment all in one day. But, you can absolutely ferment this dough overnight for 12+ hours if you keep the dough cooler (70 F or cooler). Watch the dough and try to shape when it has doubled (just over will be okay) after folds are complete.
Can I skip the Autolyse?
You can! You will have to change a few things.
First, after mixing the dough, rest 30 minutes and then begin the folding process. Perform 4-6 sets of folds in 30 minute intervals. Then, let the dough rest until it has doubled in size.
Second, do not add any mix-ins until you shape the dough. Rather than laminating the dough at the beginning of fermentation, laminate the dough as a method of shaping, and incorporate your mix-ins at that time. You can see a visual for this in my Stand Mixer Sourdough video.
Can I change or skip the mix-ins?
Definitely! Feel free to play around with this recipe and make it what you like.
Double Chocolate Sourdough Country Bread with Strawberries
Course: Snack, Side, DessertCuisine: UniversalDifficulty: Intermediate45
minutes24
hours45
minutes1
LoafSourdough Country Bread is what most people think of when they hear the word, "sourdough." This particular bread is shaped into a boule, or round, rather than a batard, or oval loaf. This double chocolate version with strawberries is moist, with a semi-open crumb, and a crispy exterior. The gluten is developed by hand through lamination and a series of intervaled folds, making this loaf a pleasure to work with.
Ingredients
- For the initial mix
450 g bread flour (3 1/2 cups)
300 g water (1 1/4 cups)
1 large egg (50 g)
20-25 g brown sugar (2 tbsp)
15 g cocoa powder (1 1/2 tbsp)
- For the final mix
All of the dough
100 g active starter (1/2 cup)
7 g salt (1 tsp)
- Mix-Ins
Chocolate chips, to taste (½-1 cup)
Freeze-dried strawberries, to taste (from a single 1 oz bag)
Directions
Combine all ingredients for the initial mix. Let the dough rest for 1-2 hours, or up to 13 hours if your home is cool, between 65-70 F.
Add the active starter and the salt. Mix well, making sure everything is fully and completely incorporated. Rest 45 minutes.
Laminate the dough (2:02 in video) by stretching the dough out as much as possible on a damp, or lightly floured, counter. The dough will still be sticky at this point, so use wet or lightly floured hands to help limit mess. Add the chocolate chips and strawberries. Fold the dough into thirds (2:41 in video), adding more chocolate/strawberries if desired. Last, roll the dough up. Let it rest, covered, for 45 minutes.
Begin three sets of folds, 45 minutes apart (3:19 in video). Stretch and folds or coil folds will work here. I find stretch and folds to be easier since the chocolate chips and strawberries have already been incorporated. Coil folds would be easier if the mix-ins had not already been incorporated into the dough. To perform one set of folds: stretch the dough up (as far as it will go without tearing) and over in each cardinal direction (four folds). Cover the dough between each set.
After the last set of folds, leave the dough in a nice round. Cover and let the dough rest until it has doubled in size (about 6 more hours at 75 F). * [see note for my timing on this]
Turn the dough out onto a clean or lightly floured working surface. Shape the dough (5:27 in video) by folding the left and right sides into the middle. Next, fold the top half to the middle, then follow by folding the bottom half all the way over. Last, use your hands to push and tuck the dough in order to complete the round. This step will also tighten the surface of the dough, helping it keep a nice shape and providing you with a beautiful oven spring.
Transfer the loaf to your banneton or 1.5 qt bowl (lightly dusted with rice flour to prevent sticking). Stitch, if needed (7:10 in video). To do this, simply bring all the edges of the round toward the middle.
Cover with a plastic bag. At this point, you can place the loaf directly into the refrigerator overnight (8-12 hours) or let it proof 1-3 more hours on the counter before baking.
Preheat your oven and Dutch oven to 450 F for at least 30 minutes before baking. A baking stone or baking sheet on the rack underneath the Dutch oven will help prevent the bottom of your loaf from burning.
Remove your dough from the banneton and transfer it to parchment paper or a silicone bread mat.
Score the loaf 1/4 to 1/2 inch deep, keeping your razor parallel with the counter.
Transfer the loaf to your hot Dutch oven. Optionally, spray with a little bit of water to provide extra steam.
Bake for 25 minutes with the lid on. Optionally, perform a five-minute score. * [see note for details]
After 25 minutes, remove the lid and bake for 20 more minutes, for a total of 45 minutes of baking time.
The internal temperature should register 200 F when the loaf is finished baking.
Cool for at least 30 minutes before slicing.
Enjoy!
How to store: Store in a Ziploc bag on the counter for three to five days, or slice and store in the freezer.
To reheat: From room temperature, toast 2-3 minutes. From frozen, toast 4-5 minutes. I do this in my air fryer at 400 F.
Watch the Video
Notes
- Bulk Fermentation: There are about 9 ½ hours from the time I add the starter to the time I shape the dough. I keep my dough in my proofer set to 75 F for this recipe, from the moment I add the starter to the time I shape the dough. The dough will ferment slower due to the addition of chocolate. Always watch the dough and shape when it is ready, which is about double in size after the last fold.
- Five-Minute Score: Score the loaf one more time, along where it is expanding, five minutes into baking. You do not have to remove the loaf from the Dutch oven if you can score it without burning yourself. Return the lid and spray with extra water, if desired. Then, continue baking for the remaining 20 minutes.
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