Chocolate Sourdough Bread
Ingredients
- 250 grams unbleached all purpose
- 100 grams freshly ground whole wheat
- 125 grams bread flour
can omit and just add more to the unbleached all purpose
- 10 grams salt
- 50 grams brown sugar
- 50 grams cocoa powder
- 100 grams mature starter
active and bubbly
- 335 grams water
- 125 grams chocolate chips
Directions
- 1
Feed a sourdough starter 4-12 hours before with sufficient flour and water. The starter should be super active and bubbly before starting the dough.
- 2
In a large bowl, weigh out dry ingredients (except salt). Mix well.
- 3
Add warm water and sourdough starter. Combine and allow to rest for 30 minutes.
- 4
Sprinkle salt over top.
- 5
With your hands, mix the dough for about 5 minutes until the dough comes together.
- 6
Cover with damp towel or plastic wrap.
- 7
Let rest for 30 minutes.
- 8
Add in chocolate chips and start the stretch and fold.
- 9
Take the dough in the bowl and grab the edge firmly. Pull up, stretching it upwards. Then push the dough into the center. Turn the bowl about a quarter turn and do this stretch and fold again, repeating two more times.
- 10
Every 15 minutes, do this stretch and fold technique. You're looking for a total of three times.
- 11
Every 30 minutes, do another stretch and fold – 3 times.
- 12
Cover and allow the dough to bulk-ferment until doubled. The timing will vary depending on a lot of factors; temperature of your home, how active and mature your starter is, etc. I usually make this dough in the morning and allow it to rise all day.
- 13
Shape. Spin dough and pull it toward you multiple times until a ball forms.
- 14
Leave the dough out for 15-20 minutes uncovered so a skin can develop on the surface of the dough.
- 15
Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides.
- 16
Place the dough into a floured banneton or bowl lined with a tea towel, seam side up.
- 17
Second rise for one hour at room temperature, or cover with plastic and proof 12-15 hours in refrigerator.
- 18
Preheat dutch oven to 425 degrees for 1 hour.
- 19
After the dutch oven has preheated, remove dough from the fridge.
- 20
Dust dough with flour on top. Optional.
- 21
Score design with a razor.
- 22
Bake for 20 minutes with the lid on.
- 23
Remove the lid and bake for another 30 minutes.
- 24
Allow to cool completely before slicing.
Chocolate Sourdough Bread
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About this Recipe
Craving a truly special treat that combines the best of artisanal baking with pure indulgence? This Chocolate Sourdough Bread recipe delivers a decadent experience, blending the sophisticated tang of sourdough with rich, double chocolate flavor in every slice.
What makes this Chocolate Sourdough Bread so utterly irresistible is its double chocolate profile. Cocoa powder infuses the entire dough, creating a deep, complex base, while a generous 125 grams of chocolate chips are scattered throughout. This thoughtful combination ensures a perfect balance of a soft, chewy interior with delightful pockets of melted chocolate, all wrapped in that signature crusty sourdough exterior.
Prepare your senses for a deeply satisfying bake. Each slice offers a harmonious blend of rich cocoa and the characteristic tangy notes of a well-fermented sourdough. You'll discover a soft, tender crumb, studded throughout with warm, gooey chocolate chips, all encased in a satisfyingly rustic crust. It’s a sophisticated sweetness that’s both comforting and exciting, making it a standout from any other bread you’ve tried.
This recipe is quite versatile when it comes to flour. While it calls for unbleached all-purpose, freshly ground whole wheat, and bread flour, you can easily adapt it. If you don't have bread flour on hand, simply increase the amount of unbleached all-purpose flour by 125 grams to achieve a similar dough consistency. Feel free to choose your favorite type of chocolate chips—from bittersweet to semi-sweet—to tailor the sweetness level to your preference.
Enjoy this chocolate sourdough bread as a luxurious breakfast pastry, served simply with a smear of butter, or alongside your morning coffee. It also makes for an extraordinary dessert that will impress any guest.