Coffee Sourdough Bread

Prepare the sourdough as usual (I mix ripe starter with cold water, then add the flour and mix (autolyse). I leave it covered for an hour, then disperse the salt in a small amount of water and knead it into the dough. Perform 4 'stretch and folds' every 30 mins for 2 hours, then leave to bulk ferment.

While the dough is proofing, heat the chocolate in a bain-marie or microwave and add the No Normal to taste. It may 'seize' but that's okay! Use a spatula to tip the coffee/chocolate mixture onto a silicone mat or greaseproof paper. Once the chocolate has set, chop it into small pieces and mix it with the chopped walnuts.

Once the dough has reached the end of its bulk fermentation, tip it out onto the counter, cover and leave to rest for ~20 mins

Stretch the dough into a small rectangle and then incorporate the add-ins using the lamination method...so 'paint' the coffee paste onto the dough and scatter on some of the chocolate/walnut pieces between folds and rolling while shaping the bread. The aim is to keep the paste and the nuts/ chocolate on the 'inside'.

Put the shaped loaf into a banneton and let it proof for a second time (either in the fridge or on the counter).

Then bake as usual (for me, that's preheating the oven with a Dutch Oven in it to 240°C, then tipping out the proofed loaf onto a baking sheet, scoring it, and placing it in the Dutch Oven for 20 mins. When 20 mins are up, remove the lid, turn the oven temp down to 200°C, and bake for a further 25 mins.