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Chocolate Sourdough Bread: A Delicious & Easy Recipe

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

Ingredients

Scale
  • 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.

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