There's one favour we ask of you: use high quality chocolate. It makes all the difference.
For two small loaves
450 gr all-purpose flour
25 gr whole wheat flour
25 gr rye flour
150 gr sourdough starter at 100 % hydration (we used our rye culture)
360 gr water
12 gr salt
125 gr coarsely chopped walnuts
100 gr coarsely chopped dark chocolate
Mix the flour, the starter and water, making sure to hydrate the flour well. Allow about 30 minutes for the autolyse, then add the salt and knead the dough until it is developed. After that, incorporate the chopped walnuts and chocolate. Let the dough ferment at room temperature for about 3 hours and give it a stretch-and-fold after 30 minutes, repeat twice more at 30 minute intervals. After 3 hours of fermentation at room temperature, do a final stretch-and-fold; give it a round shape and put it in a lightly oiled bowl. Cover tightly and place in the refrigerator between 12 and 24 hours.
Take the dough out of the refrigerator, divide the bulk in half, degas the dough very gently and pre-shape as rounds. Allow them to rest for about 1 hour, then shape the rounds into bâtards or boules. Let the shaped loaves proof for about 45 minutes. Bake at 450 F for about 40 minutes, or until ready.
This post is also shared at YeastSpotting.