It’s the dead of Winter, it’s been freezing, and my instinct is to create warmth in my house through baking or other slow-style, hands-on cooking. I was looking for something different. I wasn’t sure what I was in for when I created this loaf. Boy, was I delighted when the house began to fill with the sweet smell of chocolate, bread, and toasted hazelnuts. This loaf is sure to please almost any palate!
This is a 1.25 lb loaf of sourdough bread mixed with quality cocoa powder. After mixing and a period of autolyse on the counter, semi-sweet chocolate chips and chopped hazelnuts are folded into the dough over the next few hours as it bulk ferments before being shaped and refrigerated in bannetons overnight.
The smells, the flavors, the texture-Oh My! This will definitely satisfy a sweet tooth without adding a lot of sugar.
While I tried it topped with peanut butter and butter, I preferred eating this plain and untoasted. I can imaging this loaf being used in a French Toast or Breakfast Bake, taking your morning meal to the next level.