Sourdough bread with chocolate chips and sweetened orange peel makes the perfect holiday brunch treat. 😊
I have some leftover candied orange peel from baking my first sourdough panettone, so here were I used them. I just bought my candied peel from the local store here. But if you want to make it yourself, you will need at least 24 hours for the peel to be ready.
Trust me here. You will have a bread that is a touch sweet, a touch sour, but tasty. A slice of bread that is enjoyed at its best for a sweet breakfast or midday snack.
Below you will find my step-by-step recipe and video guidance. So, let’s do this!
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
You will need:
- 264 grams bread flour
- 55 grams whole spelt
- 250 grams water
- 80 grams levain (100% hydration)
- 7 grams fine sea salt
- 50 grams chocolate chips
- 50 grams sweetened orange peel
- olive oil, for greasing the dough container
- Prepare your levain: The evening before making the dough, around 11:30 pm, build the starter with 8g starter: 40g water: 40g flour.
- Autolyse: After mixing the starter, mix 264g bread flour, 55g whole spelt flour, and 250g water. Stir all the ingredients until no dry flour is left, cover, and let the dough sit on your counter.
- Starter and salt: Add 80g levain and 7g fine sea salt. Mix using the Rubaud method for 10 minutes. Cover and rest for 60 minutes.
- Lamination: Laminate the dough, then sprinkle and add the chocolate chips and candied orange peel. Fold and transfer into a greased container—cover and rest for 45 minutes.
- Coil fold: Perform 5x coil fold. For the first four folds, rest the dough every 45 minutes; the 5th coil fold rests the dough until it has risen about 30%-50%, and you see a bunch of little air throughout; it’s ready for pre-shaping.
- Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a boule (ball), be careful not to degas too much, and allow to bench rest for 10 minutes (uncover).
- Final shape: Dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton, cover, and transfer the dough in the fridge (5C/41F) for 12 – 16 hours.
- Pre-heat the oven: The next day, one hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
- Score and bake: Once the oven is ready, take the dough out of the fridge, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 20 minutes.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.
- My kitchen temperature is around 22C to 24C / 72F – 75F.
- Total bulk fermentation is around 10 hours.
- If your kitchen is warm, like 28C/82F, your bulk fermentation will only be 4 to 5 hours.
- Check your dough temperature, so you know how long your dough should ferment. My dough is around 22C/72F.
- When the dough has risen about 30%-50%, and you see a bunch of little air throughout, it’s ready for pre-shaping.
- Use your digital thermometer to check if your dough is done. Once cooked, it should read 97C/207F. Let the bread cool down to room temperature (22C/72F) before slicing. This allows the texture to firm up and prevents steam from escaping, which will keep the bread fresher for longer.