Dubai Chocolate Pistachio Crunch Sourdough (Half-Size Loaf) (Edit recipe)

Mix & Autolyse

1. In a bowl, whisk together bread flour, cocoa powder, and espresso powder until evenly combined.
2. Add water, sourdough starter, honey, and brown sugar. Mix until no dry flour remains. Cover and rest 30–45 minutes.

Add Salt

1. Sprinkle in sea salt and mix until fully incorporated.
2. Rest 20–30 minutes.

Strength Building & Inclusions

1. Perform 4 sets of stretch & folds, spaced 30 minutes apart. During the second set, gently fold in the chocolate chips.

Bulk Fermentation

1. Cover and bulk ferment until dough has risen ~50%, feels airy, and holds structure.
2. Cocoa + fat slow fermentation — don’t rush.

Prepare Pistachio Crunch Filling

1. Crush shredded wheat into coarse crumbs.
2. Toast in a skillet over medium-low heat until golden and fragrant.
3. Cool completely.
4. Mix toasted shredded wheat crumbs with pistachio cream.
5. Texture should be spreadable but not loose.

Lamination with Pistachio Crunch

1. Lightly flour the surface, gently stretch dough into a large rectangle.
2. Use about 1/3 of the pistachio filling at this stage. Using a spoon, place small dollops of pistachio filling across the surface of the dough—about 2 teaspoons at a time, spaced out. Gently spread each portion slightly with the back of the spoon. Do not aim for full coverage; leaving areas exposed helps maintain dough structure and creates a beautiful swirl once baked.
3. Fold: Fold the bottom third of the dough up over the middle, then spread more pistachio filling on top of that fold.
4. Fold Again: Fold the top third down (like a letter or tri-fold), adding and spreading the last of the pistachio filling.

Shape

1. Shape gently into a boule or bâtard.
2. Place seam-side up in a floured banneton.

Cold Proof

1. Cover and refrigerate 10–14 hours.

Bake

1. Preheat oven to 450°F with Dutch oven inside.
2. Score loaf.
3. Bake covered 20 minutes. Uncover, bake 8-12 minutes.
4. Internal temp: 205–208°F.

Cool

1. Cool at least 1 hour before slicing to set the chocolate and pistachio layers.

Serving Notes

1. Toasted slices with butter are unreal.
2. Beautiful with mascarpone, salted butter, or eaten plain.
3. The pistachio crunch stays crisp inside the chocolate crumb.