Double Chocolate Espresso Sourdough 🍫☕️

[@kapemaya4917]

cross section cut is so important for this amazing bread. I missed this kind of videos. No music, no annoying stories. Straight up bread and baking. Beautiful

[@SpellboundSourdough]

I have the cut in a short if you wanna see it! ☺️

[@melaniesmiley3055]

I cant wait to try this!! Thank you for the recipe!!

[@usctrojan43]

Looks amazing

[@SpellboundSourdough]

Thank you!

[@ReneeGreen4]

Yum

[@sudarshini100]

The written recipe says 100g starter and the video 50g. Which is the correct amount

[@SpellboundSourdough]

Written 100g - 50g is a typo ☺️

[@kathylipp8127]

Darn, my dough is at the bulk rise stage but I only used 50 g of starter as indicated in the video. I see the recipe says 100 g. Will my sour dough loaf be a flop ??

[@SpellboundSourdough]

@@kathylipp8127 no you’re good! It’ll just need to bulk ferment longer.

[@kathylipp8127]

@@SpellboundSourdough I baked this morning, turned out fabulous ! Thank you 😊

[@melaniesmiley3055]

Do you do the 5 or 7 min scoring as well?

[@SpellboundSourdough]

@@melaniesmiley3055 I used to but I haven’t recently. The swirl does come out more even with the rescore though!

[@taniahummelgard2290]

Didn’t get to see it rise and come out of oven, and cut down the middle!