Chocolate Sourdough Bread: A Delicious & Easy Recipe

Chocolate Sourdough Bread: Prepare to embark on a baking adventure that will tantalize your taste buds and fill your kitchen with the irresistible aroma of chocolate and tangy sourdough! Imagine sinking your teeth into a slice of perfectly crusty bread, its interior a symphony of rich, dark chocolate swirled throughout a delightfully chewy sourdough. This isn’t just bread; it’s an experience.

Sourdough bread itself boasts a history as rich and complex as its flavor. For centuries, it has been a staple in cultures around the world, relying on wild yeasts and bacteria to create its signature tang. The addition of chocolate, while a more modern twist, elevates this ancient art to a decadent new level. Think of it as a marriage of old-world tradition and contemporary indulgence.

What makes Chocolate Sourdough Bread so beloved? It’s the perfect balance of flavors and textures. The slight tang of the sourdough starter cuts through the sweetness of the chocolate, creating a complex and satisfying taste. The crust provides a delightful crunch, while the interior remains soft and chewy. Plus, the process of making sourdough, while requiring some patience, is incredibly rewarding. There’s something truly special about nurturing a starter and transforming it into a beautiful, delicious loaf. Whether you’re a seasoned baker or a curious beginner, this recipe is sure to impress. So, let’s get baking!

Ingredients:

• For the Levain:
• 50g active sourdough starter (100% hydration)
• 50g bread flour
• 50g water (lukewarm)
• For the Dough:
• 350g bread flour
• 100g whole wheat flour
• 350g water (lukewarm)
• 150g active levain (from above)
• 10g salt
• 50g unsweetened cocoa powder
• 100g granulated sugar
• 100g dark chocolate chips (or chopped dark chocolate)

Preparing the Levain:

Okay, let’s get started! First, we need to build our levain. This is what gives our bread that amazing sourdough flavor and rise. It’s like waking up the yeast and getting them ready to work their magic.

1. Combine Ingredients: In a clean jar or small bowl, combine the 50g of active sourdough starter, 50g of bread flour, and 50g of lukewarm water. Mix well until everything is fully incorporated and you have a smooth, slightly thick mixture.
2. Ferment: Cover the jar loosely with a lid or plastic wrap. Let it sit at room temperature (ideally around 70-75°F or 21-24°C) for about 4-6 hours, or until it has doubled in size and is bubbly and active. You should see lots of little bubbles throughout the mixture. The time will vary depending on the strength of your starter and the temperature of your room. A good test is to drop a small spoonful of the levain into a glass of water; if it floats, it’s ready!
3. Use or Refrigerate: Once the levain is ready, you’ll need 150g for the dough. The remaining levain can be discarded or stored in the refrigerator for later use. If you refrigerate it, remember to feed it again before using it in another recipe.

Mixing the Dough:

Now for the fun part – bringing all the ingredients together to create our chocolatey sourdough masterpiece! This stage requires a little patience, but trust me, it’s worth it.

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the 350g of bread flour, 100g of whole wheat flour, 50g of unsweetened cocoa powder, and 100g of granulated sugar. Make sure everything is evenly distributed. This ensures that the cocoa powder and sugar are well incorporated into the dough.
2. Add Wet Ingredients: Add the 350g of lukewarm water and 150g of the active levain to the bowl with the dry ingredients.
3. Initial Mix: Using your hands or a dough whisk, mix the ingredients together until a shaggy dough forms. Don’t worry if it looks a little rough at this point; we’ll be developing the gluten later.
4. Autolyse: Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30-60 minutes. This process, called autolysing, allows the flour to fully hydrate, which will make the dough easier to work with and improve its texture.
5. Add Salt: After the autolyse, sprinkle the 10g of salt over the dough.
6. Incorporate Salt: Using your hands, gently squeeze and fold the salt into the dough. It might take a few minutes to fully incorporate.
7. First Knead (or Stretch and Folds): Now it’s time to develop the gluten. You can either knead the dough on a lightly floured surface for about 8-10 minutes, or you can use the stretch and fold method. For the stretch and fold method, gently stretch a portion of the dough upwards and fold it over onto itself. Rotate the bowl 90 degrees and repeat. Do this 4-5 times around the bowl. Cover the bowl and let it rest for 30 minutes. Repeat this process 3-4 times over the next 1.5-2 hours. The dough will become smoother and more elastic with each set of stretch and folds.
8. Incorporate Chocolate Chips: After the gluten development, gently fold in the 100g of dark chocolate chips (or chopped dark chocolate). Be careful not to overmix, as this can deflate the dough.

Bulk Fermentation:

This is where the magic really happens! Bulk fermentation is the process where the dough rises and develops its flavor. It’s a crucial step, so pay close attention to your dough.

1. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel.
2. Bulk Fermentation Time: Let the dough rise at room temperature (ideally around 70-75°F or 21-24°C) for 4-6 hours, or until it has almost doubled in size. The exact time will depend on the temperature of your room and the activity of your levain.
3. Folding (Optional): During the bulk fermentation, you can perform a few more stretch and folds (2-3 sets) every 30-60 minutes to further develop the gluten and strengthen the dough. This is optional, but it can improve the structure of your bread.
4. Check for Readiness: To check if the dough is ready, gently poke it with a floured finger. If the indentation slowly springs back, it’s ready to move on to the next step. If it springs back immediately, it needs more time. If it doesn’t spring back at all, it’s over-proofed.

Shaping and Proofing:

Now we’re going to shape our dough into a beautiful loaf and let it proof in the refrigerator. This slow, cold proofing process develops even more flavor and makes the bread easier to score.

1. Gently Turn Out Dough: Gently turn the dough out onto a lightly floured surface.
2. Shape the Dough: Shape the dough into a round (boule) or oblong (batard) shape. Be gentle and avoid degassing the dough too much. There are many videos online that can show you different shaping techniques.
3. Place in Banneton: Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel).
4. Cold Proof: Cover the banneton with plastic wrap or a damp towel and place it in the refrigerator for 12-24 hours. This slow, cold proofing process develops even more flavor and makes the bread easier to score.

Baking:

Finally, the moment we’ve been waiting for – baking our chocolate sourdough bread! This is where all our hard work pays off.

1. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. The Dutch oven helps to create a steamy environment, which is essential for a good crust.
2. Prepare Dough: Carefully remove the hot Dutch oven from the oven. Remove the plastic wrap from the banneton.
3. Score the Dough: Gently invert the dough from the banneton onto a piece of parchment paper. Score the top of the dough with a sharp knife or lame. Scoring allows the bread to expand properly in the oven and creates a beautiful pattern. A simple cross or a single slash works well.
4. Place in Dutch Oven: Carefully lift the parchment paper with the dough and place it into the hot Dutch oven.
5. Cover and Bake: Cover the Dutch oven with the lid and bake for 20 minutes.
6. Remove Lid and Bake: Remove the lid from the Dutch oven and continue baking for another 25-30 minutes, or until the crust is a deep golden brown and the internal temperature of the bread reaches 205-210°F (96-99°C).
7. Cool Completely: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This is crucial! If you cut into the bread while it’s still hot, it will be gummy and the texture will be compromised. Patience is key!

Tips and Tricks:

Here are a few extra tips to help you achieve sourdough success:

• Starter Strength: The strength of your sourdough

  Conclusion:

  This Chocolate Sourdough Bread isn’t just another recipe; it’s an experience. The tangy sourdough starter perfectly complements the rich, decadent chocolate, creating a symphony of flavors that will tantalize your taste buds. The slight chewiness of the crust gives way to a soft, moist interior studded with melted chocolate chunks, making each bite an absolute delight. Trust me, once you’ve tasted this bread, you’ll never look at sourdough the same way again! Why is this a must-try? Because it’s surprisingly easy to make, even for beginner bakers. The active time is minimal, allowing the sourdough starter to do most of the work. The result is a bakery-quality loaf that you can proudly call your own. Plus, the aroma that fills your kitchen while it’s baking is simply divine – a warm, comforting blend of chocolate and sourdough that will make your house feel like a cozy haven. But the best part? The versatility! This Chocolate Sourdough Bread is fantastic on its own, warm from the oven with a pat of butter. But don’t stop there! Imagine it toasted and topped with fresh berries and whipped cream for a decadent breakfast. Or how about using it to make the most incredible French toast you’ve ever tasted? Seriously, the possibilities are endless. Here are a few serving suggestions and variations to get you started: * Chocolate Chip Upgrade: Add a cup of your favorite chocolate chips (milk, dark, or semi-sweet) to the dough for an extra burst of chocolatey goodness. * Nutty Delight: Incorporate a half-cup of chopped walnuts, pecans, or almonds for added texture and flavor. * Espresso Infusion: Dissolve a teaspoon of instant espresso powder in a tablespoon of hot water and add it to the dough for a mocha-inspired twist. * Cinnamon Swirl: Sprinkle a mixture of cinnamon and sugar over the dough before shaping it into a loaf for a warm, spiced flavor. * Savory-Sweet Combination: Serve slices of this bread alongside a cheese board with sharp cheddar or creamy brie for a delightful contrast of flavors. I truly believe this recipe will become a staple in your baking repertoire. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to impress your friends and family. The combination of the tangy sourdough and the rich chocolate is simply irresistible. So, what are you waiting for? Gather your ingredients, activate your sourdough starter, and get ready to bake the most amazing Chocolate Sourdough Bread you’ve ever had. I’m confident you’ll love it as much as I do. And please, don’t be shy! Once you’ve tried this recipe, I’d love to hear about your experience. Share your photos, your tips, and your variations in the comments below. Let’s create a community of chocolate sourdough lovers! Happy baking! Print

  Chocolate Sourdough Bread: A Delicious & Easy Recipe

  

  Print Recipe

  Rich, tangy chocolate sourdough bread, perfect as a treat for breakfast or dessert.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1470 minutes
  • Yield: 1 loaf 1x

  Ingredients

  Scale 1x2x3x

  • 50g active sourdough starter (100% hydration)
  • 50g bread flour
  • 50g water (lukewarm)
  • 350g bread flour
  • 100g whole wheat flour
  • 350g water (lukewarm)
  • 150g active levain (from above)
  • 10g salt
  • 50g unsweetened cocoa powder
  • 100g granulated sugar
  • 100g dark chocolate chips (or chopped dark chocolate)

  Instructions

  1. Prepare the Levain: In a clean jar or small bowl, combine the 50g of active sourdough starter, 50g of bread flour, and 50g of lukewarm water. Mix well until fully incorporated. Cover loosely and let sit at room temperature (70-75°F or 21-24°C) for 4-6 hours, or until doubled in size and bubbly. Use 150g for the dough.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 350g of bread flour, 100g of whole wheat flour, 50g of unsweetened cocoa powder, and 100g of granulated sugar.
  3. Add Wet Ingredients: Add the 350g of lukewarm water and 150g of the active levain to the bowl with the dry ingredients.
  4. Initial Mix: Mix the ingredients together until a shaggy dough forms.
  5. Autolyse: Cover the bowl and let the dough rest for 30-60 minutes.
  6. Add Salt: Sprinkle the 10g of salt over the dough.
  7. Incorporate Salt: Gently squeeze and fold the salt into the dough until fully incorporated.
  8. First Knead (or Stretch and Folds): Knead the dough on a lightly floured surface for about 8-10 minutes, or use the stretch and fold method. For the stretch and fold method, gently stretch a portion of the dough upwards and fold it over onto itself. Rotate the bowl 90 degrees and repeat. Do this 4-5 times around the bowl. Cover the bowl and let it rest for 30 minutes. Repeat this process 3-4 times over the next 1.5-2 hours.
  9. Incorporate Chocolate Chips: Gently fold in the 100g of dark chocolate chips (or chopped dark chocolate).
  10. Bulk Fermentation: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise at room temperature (70-75°F or 21-24°C) for 4-6 hours, or until it has almost doubled in size. Perform 2-3 sets of stretch and folds every 30-60 minutes (optional).
  11. Shaping: Gently turn the dough out onto a lightly floured surface. Shape the dough into a round (boule) or oblong (batard) shape.
  12. Cold Proof: Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and place in the refrigerator for 12-24 hours.
  13. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  14. Prepare Dough: Carefully remove the hot Dutch oven from the oven. Remove the plastic wrap from the banneton.
  15. Score the Dough: Gently invert the dough from the banneton onto a piece of parchment paper. Score the top of the dough with a sharp knife or lame.
  16. Place in Dutch Oven: Carefully lift the parchment paper with the dough and place it into the hot Dutch oven.
  17. Cover and Bake: Cover the Dutch oven with the lid and bake for 20 minutes.
  18. Remove Lid and Bake: Remove the lid from the Dutch oven and continue baking for another 25-30 minutes, or until the crust is a deep golden brown and the internal temperature of the bread reaches 205-210°F (96-99°C).
  19. Cool Completely: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.

  Notes

  • The strength of your sourdough starter will affect the rise time. Adjust accordingly.
  • Room temperature significantly impacts fermentation times.
  • Don’t overmix after adding chocolate chips.
  • Cooling completely is essential for the best texture.