As always, I was on a hunt to find new things to do with my sourdough discard and came across this recipe on my Instagram feed. This recipe is from @bakingwithgina, a home based baker from Singapore! Gina is lovely and I’ve been following her account for a couple months. Her recipes are always beautiful and absolutely mouthwatering! At first, I thought that her account only showed bread recipes that used active sourdough starter until I came across these rolls! I was overjoyed! The first time I made it, I followed her recipe exactly. It didn’t come out as nice as I wanted but my boyfriend enjoyed the whole loaf regardless! I prefer the rolls which are really yummy as sweet breakfast treats. I’m still looking for some sort of filling, maybe with candied orange peel or orange marmalade so that might be added to this page as I continue to experiment with this recipe.
My second time trying this recipe went much better! I added another third of a cup of flour and an egg. By enriching the dough, I made a more American bread, one that is sweeter and has a longer shelf life. As a college student, I usually can’t eat my baked goods within the week unless I give a few away first! So baking these as pull apart rolls made more sense for me. You can shape it into a traditional sandwich loaf and it will rise just as well. The first time I made this dough, I also didn’t realize that yeast should be added if your discard is a little old. I keep my discard in the refrigerator for up to three weeks because I think it stays good for that long. Scientifically, you should use it within three to five days according to King Arthur Flour so take my word with a grain of salt! Discard that is older can be added to almost any recipe to add flavor and just a tablespoon or two can go into most recipes without a problem. Lately, I’ve been using my discard for these rolls or for crumpets (hopefully a blog post will follow about that but I’ve been eating them before I can get a good picture!). Let me know if you have any favorite discard recipes that I haven’t yet featured on the blog and I’ll be sure to check them out! Happy baking!
Chocolate Sourdough Discard Roll Recipe
- 200 grams (about 1 3/4 cup) sourdough discard
- 100 grams whole milk
- 290 grams bread flour
- 30 grams sugar
- 3 grams kosher salt
- Pinch of yeast (about 1 teaspoon instant yeast) (This one depends on the age of your discard, it may need more or less depending on how long it has been sitting in the refrigerator
- 30 grams unsalted butter
- 1 large egg
- 40 grams semi-sweet chocolate chips (If you use bittersweet, add some sugar to balance the recipe out)
- 40 grams whole milk
- 20 grams cocoa powder
- 1 teaspoon espresso powder
- In a small bowl, melt the chips in the microwave in thirty second increments. Mine took about 1 min 30 seconds to melt fully but I still did it in increments to prevent burning the chocolate. Add the cocoa powder, 40 grams whole milk, and espresso powder and mix to form a paste. Set aside to cool.
- Mix together the discard, flour, sugar, salt, butter, milk, egg, and the chocolate paste. Knead until smooth. The bread should spring back when touch and the dough should be brown throughout the whole dough, not just marbled in.
- Set in an oiled bowl and cover. Let rise 3 hours.
- Punch dough down and let rest 15 minutes.
- Shape the dough. I made rolls like my other sourdough discard rolls. I rolled all the dough into a log and used unflavored dental floss to cut it into ten. I arranged those on prepared 9 inch cake pans in a circle to make tear apart loaves. This can also be made into a loaf like regular bread.
- Cover and let prove 3-3 1/2 hours.
- Preheat the oven to 350F. Once the dough has doubled and is puffy, bake for 25-30 minutes. If baking a loaf, you may need to bake 35 minutes.
- Remove from the tin and let cool on a wire rack. Enjoy some yummy bread!