Double Chocolate Sourdough Bread
Rated 5.0 stars by 1 users
Category
Sourdough
If you’ve ever wished sourdough could double as dessert, this chocolate sourdough is the answer. Deep cocoa flavor, a soft chewy crumb, and melty chocolate chips in every slice make this the kind of loaf that fills your kitchen with an irresistible aroma and keeps everyone coming back for more. Whether you enjoy it warm with butter, paired with a cup of coffee, or as a late-night treat, this bread is guaranteed to disappear fast.
Ingredients
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50 g cocoa powder
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250 g room-temp water
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100 g hot water
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60 g brown sugar
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110 g active chocolate sourdough starter
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400 g bread flour
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100 g semi-sweet or milk chocolate chips
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7 g salt
Supplies Needed
Directions
Whisk the cocoa powder and hot water in a bowl until smooth. Let it cool for 2–3 minutes.
Add the water, starter, brown sugar, bread flour, and salt. Mix until a shaggy dough forms. Cover the bowl and let rest for 20–30 minutes.
Knead until the dough is smooth and elastic and pulling away from the sides of the bowl.
Transfer the dough to a glass bowl and cover with a shower cap, plastic wrap, or a tea towel. After one hour, perform a gentle coil fold. Let the dough ferment at 70–73°F for 8–10 hours (6–7 if warmer) until it has risen 80–85%.
Gently turn the dough out onto a NutriMill dough mat, being extra careful as you stretch it into a rectangle. Sprinkle in half of the chocolate chips and fold the dough like a letter. Add the rest of the chips on the next fold, then shape the dough into a round by pulling it toward you to build tension.
Place the dough into a rice-flour-dusted banneton. Cover and refrigerate overnight, or up to 36 hours.
Preheat the oven to 500°F with a Dutch oven inside. Place a pizza stone or empty pan on the rack beneath it to help prevent burning. Place the dough on a bread sling, score an “X” on top, then lower the oven temperature to 450°F. Bake with the lid on for 30 minutes, then remove the lid and bake for another 20–25 minutes, until the bread reaches an internal temperature of at least 195°F.
Remove the bread from the Dutch oven and cool on a wire rack. Allow it to cool for at least one hour before slicing to prevent a gummy texture.
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