Chocolate Sourdough Bread

Add 410 g of bread flour and 244 g of water to the Thermomix bowl. Mix for 2 min/Dough mode.

Cover the bowl and let the dough rest for 30 minutes (autolyse).

While the dough rests, in a separate bowl, stir 14 g of cocoa powder into 25 g of hot water to bloom the cocoa.

After the rest, add 100 g of active sourdough starter, 10 g of salt, 37 g of molasses, 81 g of brown sugar, and the bloomed cocoa mixture to the Thermomix bowl. Mix for 3 min/Dough mode.

With the Thermomix running on Dough mode, slowly drizzle in 41 g of oil through the lid opening. Continue mixing for another 2 min/Dough mode.

Transfer the dough to a large bowl, cover, and let it rest for 30 minutes.

Perform one round of stretch and folds. Wet your hand, gently pull up one side of the dough and fold it over itself, then turn the bowl a quarter turn and repeat until all four sides are folded.

Cover the dough and let it bulk ferment on the counter for 8 to 10 hours, or until it has risen by about 50%.

Turn the dough onto the counter and gently pre-shape it. Let it rest for 15 minutes.

Final shape the dough for a loaf pan and place it seam side down in a prepared 9 x 5-inch loaf pan (greased or lined).

Let the dough rise in the pan until it reaches at least the top of the pan and feels light and jiggly (about 4 to 5 hours).

Preheat your oven to 200°C (400°F). Spray the top of the risen loaf with water and sprinkle 22 g of rolled oats over it. Gently press the oats into the dough. Score three diagonal lines about 1.2 cm (1/2 inch) deep across the loaf.

Cover the loaf pan with a second greased 9 x 5-inch loaf pan turned upside down (this acts as a lid).

Bake for 30 minutes at 200°C (400°F) with the top pan on.

Remove the top pan and continue baking for 15 to 20 minutes, or until the loaf reaches your desired shade of brown. If it starts to get too dark, replace the top pan for the remainder of the baking time. Continue baking until the internal temperature reaches at least 90°C (195°F). Total bake time is about 1 hour.

Let the loaf rest in its pan for 5 minutes, then turn it out onto a wire rack to cool completely.