Orange and Dark Chocolate Sourdough

Ingredients

Method

Combine the flour, caster sugar, salt and orange zest into a bowl and with a hand turn over to mix the dry ingredients together.

1. In a separate bowl combine the sourdough starter and orange juice with the water and whisk to mix together.
2. Add the wet ingredients to the dry and mix together to form a dough, leave covered for 30 minutes.
3. Next turn out the dough onto a wet surface and stretch and fold the dough to create the structure needed within the dough. About ten folds should be enough. Return to the bowl, cover and leave for two hours.
4. Repeat step four. Return to the bowl, cover and leave for a further two hours.
5. Repeat step four one last time. Return to the bowl, cover and leave for a further hour.
6. Turn out the dough onto a floured surface and fold the dough to form a tight ball. Leave on the surface covered for 30 minutes.
7. Stretch out the dough to a rectangular shape, add the chocolate and then fold and shape to fit the banneton/proving basket in use. Place gently into the basket and leave in the fridge overnight.
8. In the morning heat your oven to the usual temperature that you use for sourdough, once heated, remove the dough from the fridge, turnout onto a baking tray, score and place in the oven to cook. Timing will depend on your cooker, I work on a total cooking time of 40 minutes.*

* For me I work with an oven at 240degC and put the dough directly on to a pizza stone. After 15 minutes, I lower the oven temperature to 190degC. If you can add steam to the oven, that will help with the rise.

Credit: Thank you to David Stubley @dave_bakes_bread for submitting this recipe

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Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.