Triple Chocolate Pecan Sourdough Bread (Edit recipe)

Mix the wet ingredients, In a large mixing bowl, whisk together

1. 360g filtered water
2. 50g honey
3. 30g brown sugar
4. Stir until the sugar is mostly dissolved. Whisk in 150g active sourdough starter until smooth and slightly frothy.

Add the dry ingredients

1. 425g bread flour
2. 75g cacao powder
3. Mix with a spatula or dough whisk until a shaggy, dark dough forms.

Rest (autolyse)

1. Cover and rest for 45–60 minutes to hydrate the flour and cocoa.

Add salt

1. Sprinkle 10g sea salt over the dough. Pinch and fold or gently knead until the salt is fully incorporated.

Bulk fermentation

1. Let the dough rise at 75–78°F (24–26°C) for 4–6 hours, performing three stretch-and-folds during the first 1½ hours:
2. 1st stretch-and-fold: No inclusions — this builds strength and elasticity.
3. 2nd stretch-and-fold: Add half of the inclusions (⅛ cup dark chocolate chips, ⅛ cup milk chocolate chips, and half the toasted pecans). Gently stretch the dough, sprinkle inclusions evenly, and fold over.
4. 3rd stretch-and-fold: Add the remaining half of the inclusions the same way.
5. Tip: If the dough feels tight or sticky, lightly dampen your hands with water before folding.
6. Continue bulk fermentation until the dough looks slightly puffy and smooth, though not fully doubled (the cocoa slows fermentation a bit).

Shape & cold proof

1. Shape into a boule or batard, place in a floured banneton, cover, and refrigerate overnight (8–14 hours).

Bake

1. Preheat oven to 450°F (232°C) with a Dutch oven inside for 45 minutes.
2. Place dough on parchment, score as desired, and load into the hot Dutch oven.
3. Bake 25 minutes covered, then 20–25 minutes uncovered until deeply brown and fragrant. Temp should be between 205 and 210 degrees
4. Cool and enjoy!