The aroma of baking chocolate fills the kitchen, wrapping around you like a warm embrace. I remember the first time I baked these Triple Chocolate Mini Loaves. The anticipation of slicing into a soft, chocolatey treat sent my taste buds tingling! Sharing these with friends and family soon became a cherished tradition. Every bite is rich, moist, and loaded with chocolate, making it hard to resist. This recipe is special because it combines the delightful flavors of milk and white chocolate with the comforting heartiness of sourdough. It’s perfect for any occasion or just a simple treat for yourself.
why make this recipe
Making Triple Chocolate Mini Loaves is a delightful way to enjoy chocolate in different forms. The combination of milk chocolate and white chocolate chips gives each loaf enticing bursts of sweetness. Plus, these mini loaves are easy to share, making them perfect for gatherings or as gifts. The process also gives you delicious homemade bread that you can enjoy fresh from your oven.
how to make Triple Chocolate Mini Loaves
Ingredients:
- 150 grams bubbly sourdough starter
- 700 grams filtered water
- 25 grams honey
- 100 grams brewed coffee
- 925 grams all-purpose flour
- 75 grams unsweetened cocoa powder
- 18 grams salt
- 1 cup milk chocolate chips
- ½ cup white chocolate chips
- Mixing bowl
- Food scale
- Dough whisk
- Bench scraper
- Mini bannetons
- Bread lame
- Baking sheet
- Cast iron pan
Directions:
- In the morning, feed your sourdough starter.
- In the afternoon, when your starter is bubbly and has doubled in size, assemble your dough.
- In a large mixing bowl, add your sourdough starter, honey, water, and brewed coffee. Mix until the starter has dissolved.
- Add the flour, salt, and cocoa powder. Mix until a shaggy dough forms and everything is combined. Cover and let rest for 45 minutes.
- After resting, fold in the chocolate chips by pulling one side of the dough up toward the middle, rotating the bowl each time until the dough becomes semi-smooth with the chocolate chips evenly dispersed.
- Cover and let rest for another 45 minutes.
- Perform 2-4 more stretch and folds every 45 minutes to 1 hour apart.
- After your last stretch and fold, cover the dough and let it rest overnight at room temperature.
- The next morning, your dough should have doubled in size.
- Gently turn the dough onto a lightly floured work surface, then divide it into 6 equal pieces (about 300 grams each).
- Shape each piece into a round ball and place them seam-side up into your mini bannetons. Cover and let rest for 20 minutes.
- After resting, stitch the dough towards the middle to create tension.
- Place each mini banneton onto a baking sheet, cover with a tea towel, and refrigerate for 2 hours or up to 3 days.
- When ready to bake, turn each mini dough bowl onto a parchment-lined baking sheet and score the tops with a bread lame.
- Place a shallow dish on the bottom rack and preheat your oven to 450 degrees.
- Put the bread on the top rack, pour boiling water into the shallow dish, and close the door to trap the steam.
- Bake for 18 minutes with the steam. After 18 minutes, remove the steam and bake for another 18-20 minutes until the tops are crispy and cooked.
- Let cool completely before slicing and serving!
how to serve Triple Chocolate Mini Loaves
Triple Chocolate Mini Loaves are perfect enjoyed warm or at room temperature. Slice them and serve with a dollop of whipped cream or a scoop of vanilla ice cream. They also pair beautifully with a cup of coffee or a warm glass of milk, making them a delightful snack any time of day.
how to store Triple Chocolate Mini Loaves
To store your Triple Chocolate Mini Loaves, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each loaf tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months.
tips to make Triple Chocolate Mini Loaves
- Be sure your sourdough starter is active and bubbly before you begin.
- Use high-quality chocolate chips for the best flavor.
- Don’t skip the resting times; they help develop the dough’s texture and flavor.
- If you want a deeper chocolate flavor, consider adding more cocoa powder.
variation
You can add nuts like pecans or walnuts for extra crunch. Alternatively, swap the white chocolate with dark chocolate chips for a richer taste.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works well, but your loaves may not be as chewy or have the same structure.
2. How do I know if my sourdough starter is ready?
It should be bubbly, doubled in size, and have a pleasant sour smell.
3. Can I make this recipe without the coffee?
Yes, you can substitute the coffee with additional water or milk for a milder flavor.
Enjoy creating these delicious Triple Chocolate Mini Loaves, and share them with your friends and family for a sweet treat!
Triple Chocolate Mini Loaves
Ingredients
For the dough
- 150 grams bubbly sourdough starter Make sure it is active and bubbly.
- 700 grams filtered water
- 25 grams honey
- 100 grams brewed coffee Can be replaced with additional water or milk.
- 925 grams all-purpose flour All-purpose flour works but may affect texture.
- 75 grams unsweetened cocoa powder Optional: Add more for deeper chocolate flavor.
- 18 grams salt
For the chocolate chips
- 1 cup milk chocolate chips Use high-quality for best flavor.
- ½ cup white chocolate chips Can be substituted with dark chocolate.
Method
Preparation
- In the morning, feed your sourdough starter.
- In the afternoon, when your starter is bubbly and has doubled in size, assemble your dough.
- In a large mixing bowl, add your sourdough starter, honey, water, and brewed coffee. Mix until the starter has dissolved.
- Add the flour, salt, and cocoa powder. Mix until a shaggy dough forms and everything is combined. Cover and let rest for 45 minutes.
- After resting, fold in the chocolate chips by pulling one side of the dough up toward the middle, rotating the bowl each time until the dough becomes semi-smooth.
- Cover and let rest for another 45 minutes.
- Perform 2-4 more stretch and folds every 45 minutes to 1 hour apart.
- After your last stretch and fold, cover the dough and let it rest overnight at room temperature.
- The next morning, your dough should have doubled in size.
- Gently turn the dough onto a lightly floured work surface, then divide it into 6 equal pieces (about 300 grams each).
- Shape each piece into a round ball and place them seam-side up into your mini bannetons. Cover and let rest for 20 minutes.
- After resting, stitch the dough towards the middle to create tension.
Baking
- Place each mini banneton onto a baking sheet, cover with a tea towel, and refrigerate for 2 hours or up to 3 days.
- When ready to bake, turn each mini dough bowl onto a parchment-lined baking sheet and score the tops with a bread lame.
- Preheat your oven to 450 degrees Fahrenheit.
- Put the bread on the top rack, pour boiling water into a shallow dish on the bottom rack, and close the door to trap the steam.
- Bake for 18 minutes with steam. After 18 minutes, remove the steam and bake for another 18-20 minutes until the tops are crispy.
- Let cool completely before slicing and serving!