This luxurious sourdough bread blends the signature tang of sourdough with deep cocoa richness and pockets of melty chocolate chips, resulting in a decadent, slightly tangy chocolate loaf, perfect for dessert or an indulgent treat.
- Prep Time: 15 minutes (plus proofing and fermentation time)
- Cook Time:40-50 minutes
- Total Time: 12-16 hours (including proofing and fermentation)
- Yield: 1 loaf (about 10-12 slices) 1x
INGREDIENTS
- 350g warm water
- 475g bread flour
- 50g brown sugar
- 50g cocoa powder
- 100g active sourdough starter
- 10g salt
- 1 cup chocolate chips
INSTRUCTIONS
- Prepare the starter:
- Feed your sourdough starter and let it become active and bubbly, usually taking 4-6 hours.
- Mix wet ingredients:
- In a large bowl, combine 350g warm water, 100g active sourdough starter, and 50g brown sugar. Stir until well mixed.
- Add dry ingredients:
- To the wet mixture, add 475g bread flour, 50g cocoa powder, and 10g salt. Mix until a shaggy dough forms.
- Autolyse:
- Cover the bowl and let the dough rest for 30 minutes to hydrate the flour.
- 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.
- Incorporate chocolate chips:
- During the final stretch and fold, gently fold in 1 cup of chocolate chips until evenly distributed.
- Bulk fermentation:
- Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until doubled in size.
- 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.
- 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.
- Preheat the oven:
- About 30 minutes before baking, preheat your oven to 475°F (246°C) with a Dutch oven inside.
- 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.
- 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
- Serving Size: 1 slice
- Calories: 200mg
- Sugar: 10g
- Sodium: 300 kcal
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
