You heard us right, you can combine two of the world’s best comfort foods.
Bread + Chocolate= A Perfectly Unexpected Match.
Join us, with our Sourdough Guru and friend, Charity Lighten, as we make some delicious sourdough bread with a little Gygi twist, the chocolate chips.
Mix starter, salt, sugar, olive oil, water and flour in a large bowl until well combined and let it sit for the first rise for 6-8 hours. Then gently pour the dough onto a floured surface and sprinkle with cocoa and 1/2 cup of chocolate chips. Form into a ball. Line dutch oven with parchment paper and place the dough directly on the parchment in the dutch oven for the second rise for 2-3 hours. Note: most people recommend heating the dutch oven before baking the bread. I feel like this is a tedious step, so I usually skip it. Heat oven to 500 degrees and then reduce it to 450 when you put the bread in. Bake for 45 minutes, then take out the dutch oven, take the bread out and bake for 3-5 more minutes to crisp up the outside. Chocolate Chip Sourdough Bread
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Here are the mini chocolate chips we used. And we LOVE this cocoa. Read more about it here.
Bake a loaf right along with Charity and Heather. It’s as close as we’ll get as having you over for dinner tonight…
For those of you who are interested in making a sourdough starter from scratch – Charity has your back! She was gracious enough to film a bonus episode for us to share with you and if you visit her website, it’s chock full of all the sourdough info you could need. You’ve got this!!
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Want to learn more about chocolate? Read our Chocolate 101 post.
This recipe is part of our Annual Gygi Chocolate Extravaganza. Check out all the classes (hands on, demo and virtual options!)
