🍞🍫Sourdough Dark Chocolate-Honey Bread with Pecans🍞🌰

🍴 Ingredients:

🍞 425 grams organic bread flour
🍫 75 grams cacao powder
💧 360 grams filtered water
🍞 150 grams active sourdough starter
🧂 10 grams salt
🍯 50 grams honey
🌰 1/4 cup pecans, crushed
🍫 1/4 cup dark chocolate chips
📋 Directions:

1️⃣ Mix Dough: In a large bowl, combine the sourdough starter, bread flour, cacao powder, honey, and filtered water. Knead until a uniform dough forms.

2️⃣ First Rest: Cover the bowl and let the dough rest for 45 minutes.

3️⃣ Add Salt: Wet your hands and sprinkle sea salt over the dough. Knead the salt into the dough until well incorporated. Let it rest for another 30 minutes.

4️⃣ Stretch and Fold: On a clean, slightly wet countertop, perform a series of stretches and folds: stretch the top of the dough over the bottom, then each side over the center, and finally the bottom over the top. Place the dough back into the bowl, seam side down. Rest for 30 minutes.

5️⃣ Incorporate Add-ins: Gently fold in the crushed pecans and dark chocolate chips until evenly distributed throughout the dough.

6️⃣ Bulk Fermentation: Cover the bowl and let the dough ferment at room temperature for 3-4 hours, or until it has noticeably expanded.

7️⃣ Shape and Proof: Shape the dough into a round or oval loaf. Place it seam side up in a floured proofing basket or bowl. Cover and refrigerate overnight (8-12 hours) for a cold proof.

8️⃣ Bake: Preheat your oven to 240°C (465°F) with a Dutch oven inside. Turn the dough onto parchment paper, score the top, and carefully place it into the hot Dutch oven. Bake covered for 20 minutes, then uncover and reduce the temperature to 220°C (430°F). Bake for an additional 25-30 minutes, or until the crust is a rich brown and the loaf sounds hollow when tapped.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 7 hours 20 minutes (plus overnight proofing) | Servings: 1 loaf