Raspberry Chocolate Loaf
Ingredients
100g active, bubbly starter
325g warm water
470g bread flour
50g brown sugar
30g cocoa powder
11g salt
30g freeze dried raspberries
1/4c raspberry jam
I use this tool to inject the jam.. and let me tell you it's the best one i've tried so far because it has a long metal tube.
In my video you'll notice that I add two types of cocoa powder a black and a dutch. However, that's not necessary to achieve the chocolate flavor. I was just going for a darker loaf color. I will recommend that you DON'T use all black because your loaf will end up lacking that rich chocolate flavor and instead become quite bitter.
Directions
In a large bowl add warm water, brown sugar and cocoa powder. Mix until combined. Let sit for 2-5 min to let cocoa bloom. Add starter. Mix.
Add flour, and salt. Combine everything until a shaggy dough forms. To fully incorporate the dough wet your hands and use them to fully combine everything. There should be no dry spots. Let sit for about an hour.
Now that the dough has rested you'll want to wet your hands and do a set of stretch and folds. Cover and let sit for 30 min.
After the first set of stretch and folds I like to switch to coil folds. So for this step you'll wet your hands again and do coil folds. Cover and let sit for 30 min.
Now wet your hands again and do the last set of coil folds. You should notice that the dough has a smoother consistency. Now it's time to let the dough bulk ferment on the counter. This process can take anywhere from 4hrs-12hrs (starting from the time you initially mixed your dough) depending on multiple factors. You'll have a good idea of when your dough is finished bulk fermenting when you see larger bubbles on the top and it has a bit of a domed top and it passed the window pane test.
Lightly flour your surface and turn the dough out onto the floured surface. Now we'll start shaping the dough. You'll want to stretch the dough into a rectangle shape. At this point you'll sprinkle the freeze dried raspberries over the surface of the dough. Then fold the left side into the middle and then the right side into the middle. Start from the bottom and roll the dough to the top. You'll want to tuck the sides in and do a push and pull method to create a ball. This will give you a boule shaped loaf.
Once the dough is shaped flour the top and lay your tea towel in you proofing basket. Then place the dough on top of the floured tea towel top side down. Cover the dough and stick in the fridge to cold proof for 12-48 hours.
When you're ready to bake preheat the oven to 500 for an hour. Cut a piece of parchment paper and turn the dough out onto it. At this point you can flour and score the dough how you'd like. Place the parchment paper into your dutch oven with the lid on.
Turn the oven down to 450 and bake for 40 min. After 40 min remove the lid and continue baking for about 10-15 min or until the bread is to your desired color on the top.
Remove your bread from the oven and off of the parchment paper and place on a cooling rack. Let the bread cool for at least 2 hours.
Once the bread is cooled add your raspberry jam to you filling tool and pipe the jam into the loaf. Use as much as you'd like.
Enjoy!