Double Chocolate Sourdough Bread Recipe
Double chocolate sourdough bread is a fun twist on a tried and true staple. Combing two favorites, sourdough and chocolate, you can’t go wrong! You’ll love this soft, chewy sourdough bread made with cocoa powder along with bursts of chocolatey goodness from the added chocolate chips.
Ingredients
- 350 g warm water
- 475 g bread flour
- 50 g brown sugar
- 50 g cocoa powder
- 100 g active sourdough starter
- 10 g salt
- 1 cup chocolate chips
Directions
- 1
You will need an active bubbly starter for this recipe. Feed your starter and allow it to rise at room temperature for 4-6 hours. The actual time may vary depending on different factors like the temperature of your kitchen, the strength of your starter, and the ratios you feed your starter. I like to feed my starter a ratio of 1:1:1.
- 2
After the last set of lifts and folds, cover the bowl and allow it to ferment in a warm spot on the counter at room temperature for 8-12 hours. The dough will have doubled in size and have a smooth top. I generally do this step after dinner in the winter, but closer to bedtime in the summer months.
- 3
The next morning lightly flour your work surface and scrape the dough out of the bowl with a dough scraper or rubber spatula.
- 4
Cover with a damp tea towel or a piece of plastic wrap and let the dough rise for an additional hour at room temperature or 6-8 hours in the refrigerator.
- 5
Preheat the Dutch oven to 400 degrees for 45 minutes.