Recipe for this chocolate swirl hazelnut sourdough in the description 💬 #sourdough

1. Roast Hazelnuts: 50g at 180c for 10 minutes, cooled then roughly chopped. I like to get rid of (eat 🤪) any hazelnut bits that are too sharp to avoid ripping the dough. Also roughly chopped four rows of kit kats at this point.
2. Cocoa Dough: Mix 12g of cocoa powder into half the dough after salt has been mixed in, leave the other half plain. Mix until combined.
3. Lamination: Stretch the plain sourdough out onto a damp counter and then stretch and lay the cocoa dough on top. Spread the chocolate and hazelnuts and then laminate together.

There is always the option to do a full cocoa sourdough without lamination if you can’t be bothered! Just double the cocoa powder.

Base Recipe (1 Loaf | 76% Hydration)
∙ 425g Bread Flour
∙ 325g Water
∙ 100g Sourdough Starter
∙ 10g Salt

Mix flour and water until there are no dry bits. Autolyse for minimum 30 min. Add the starter and mix then rest for 30 min. Start bulk ferment for 3-5 hours (or longer if your room temp is colder). Add salt dissolved in the reserved water and mix for 10 minutes. Split the dough in half (see cocoa notes above). Perform 1 coil fold, 1 lamination (see lamination notes above) and 1 more coil fold spaced out by 30 minutes each. Preshape and bench rest for 20 minutes. Final shape and into bannetons and fridge for 4-18h. Score and bake for 20 mins in a dutch oven at 250C (480F). Then remove lid, lower the temperature to 210C (410F) and bake for a further 20 mins.

[onetwobaker]

1. Roast Hazelnuts: 50g at 180c for 10 minutes, cooled then roughly chopped. I like to get rid of (eat 🤪) any hazelnut bits that are too sharp to avoid ripping the dough. Also roughly chopped four rows of kit kats at this point.
2. Cocoa Dough: Mix 12g of cocoa powder into half the dough after salt has been mixed in, leave the other half plain. Mix until combined.
3. Lamination: Stretch the plain sourdough out onto a damp counter and then stretch and lay the cocoa dough on top. Spread the chocolate and hazelnuts and then laminate together.

There is always the option to do a full cocoa sourdough without lamination if you can’t be bothered! Just double the cocoa powder.

Base Recipe (1 Loaf | 76% Hydration)
∙ 425g Bread Flour
∙ 325g Water
∙ 100g Sourdough Starter
∙ 10g Salt

Mix flour and water until there are no dry bits. Autolyse for minimum 30 min. Add the starter and mix then rest for 30 min. Start bulk ferment for 3-5 hours (or longer if your room temp is colder). Add salt dissolved in the reserved water and mix for 10 minutes. Split the dough in half (see cocoa notes above). Perform 1 coil fold, 1 lamination (see lamination notes above) and 1 more coil fold spaced out by 30 minutes each. Preshape and bench rest for 20 minutes. Final shape and into bannetons and fridge for 4-18h. Score and bake for 20 mins in a dutch oven at 250C (480F). Then remove lid, lower the temperature to 210C (410F) and bake for a further 20 mins.