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Double Chocolate Sourdough Bread

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This indulgent sourdough bread combines the tangy flavor of sourdough with rich cocoa and melty chocolate chips, creating a decadent and slightly tangy chocolate bread perfect for dessert or a special treat.

Ingredients

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  • 350g warm water
  • 475g bread flour
  • 50g brown sugar
  • 50g cocoa powder
  • 100g active sourdough starter
  • 10g salt
  • 1 cup chocolate chips

Instructions

  1. Prepare the starter:
    • Feed your sourdough starter and let it become active and bubbly, usually taking 4-6 hours.
  2. Mix wet ingredients:
    • In a large bowl, combine 350g warm water, 100g active sourdough starter, and 50g brown sugar. Stir until well mixed.
  3. Add dry ingredients:
    • To the wet mixture, add 475g bread flour, 50g cocoa powder, and 10g salt. Mix until a shaggy dough forms.
  4. Autolyse:
    • Cover the bowl and let the dough rest for 30 minutes to hydrate the flour.
  5. Stretch and fold:
    • Perform a series of stretch and folds by gently stretching one side of the dough upwards and folding it over the center. Rotate the bowl and repeat on all sides.
    • Rest for 30 minutes, then repeat the process two more times.
  6. Incorporate chocolate chips:
    • During the final stretch and fold, gently fold in 1 cup of chocolate chips until evenly distributed.
  7. Bulk fermentation:
    • Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until doubled in size.
  8. Shape the loaf:
    • Transfer the dough onto a lightly floured surface. Shape it into a tight round loaf by folding the edges into the center, then flip it seam-side down and round it gently with your hands.
  9. Proof:
    • Place the shaped dough into a proofing basket or a bowl lined with a floured cloth. Cover and refrigerate overnight or for at least 8 hours.
  10. Preheat the oven:
  • About 30 minutes before baking, preheat your oven to 475°F (246°C) with a Dutch oven inside.
  1. Score and bake:
  • Carefully turn the dough onto a piece of parchment paper. Score the top with a sharp blade or lame.
  • Transfer the dough (on the parchment) into the preheated Dutch oven, cover, and bake for 20 minutes.
  • Remove the lid and bake for another 20-25 minutes, until the crust is deep brown.
  1. Cool:
  • Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.

Notes

  • The chocolate chips can be substituted with chunks of chocolate if you prefer larger pieces in your bread.
  • For a slightly sweeter bread, you can increase the amount of brown sugar to 75g.
  • The longer you let the dough proof, the more developed the sourdough flavor will be. Plan for at least an 8-hour proof if you want a more tangy bread.

Nutrition

Find it online: https://easyfoodflash.com/double-chocolate-sourdough-bread/