Double chocolate sourdough
INGREDIENTS:
350 g warm water
475 g bread flour
50 g brown sugar
50 g cocoa powder
125 g active sourdough starter
11 g salt
170 g chocolate chips
INSTRUCTIONS
•Mixing the Dough
You will need an active bubbly starter for this recipe.
Use a kitchen scale for the most accurate measurement. Add 125 g (½ cup) active sourdough starter, 350 g (1⅓ cup + 1 tbsp) warm water, 50 g (¼ cup) brown sugar, 50 g (⅓ cup + 1 tbsp) cocoa powder, 2 tsp salt and 475 g (3¾ cups) bread flour.
-The dough for this recipe is a little stiff so i would recommend just using your hands.
•Let the dough rest for 30 minutes to let the flour properly hydrate & for the dough to relax after being worked.
•Complete 4 sets of stretch and folds with 30 minutes between each set. You can also do coil folds or slap and folds if that is what you prefer.
-I like to add any inclusions to my loafs during the 1st or 2nd stretch and folds. This is where we add 170 g (1 cup) chocolate chips to the dough.
•Bench rest dough for 30 minutes.
•Once bench rest is done caddy clasp your dough into a banneton basket.
-I like to add rice flour to the bannaton before placing dough. This ensures the dough doesn’t stick to it.
•place in refrigerator to bulk ferment for ~12hrs-18hrs.
-if you prefer to ferment on the counter it can be anywhere from 4-6 hours depending on the temperature in your home. The dough will have doubled and have a spring back to it when you poke it.
Score and Bake
•Preheat the Dutch oven to 400°F/205°C for 45 minutes.
Lightly dust the top of the loaf with flour. Using a bread lame or sharp knife, score the top of the dough, giving the bread a place to expand as it bakes.
•Bake for 40 minutes with the lid on.
•Then, remove the lid and bake for an additional 10 minutes.
•When the time is up, remove the bread from the oven and place it on a wire cooling rack. The chocolate makes it difficult to know if the bread is done. The bread is done when the internal temperature reaches 200°F.
•For better results let it sit on the counter minimum 1hr.
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If you're a fan of both sourdough and chocolate, this double chocolate sourdough bread recipe is an exciting way to combine those flavors into a unique loaf. The addition of cocoa powder and chocolate chips gives the bread a subtle chocolate taste balanced by the tangy complexity of sourdough fermentation. To achieve the best results, make sure your sourdough starter is active and bubbly, as it plays a crucial role in leavening the dough and developing flavor. Measuring ingredients precisely with a kitchen scale is highly recommended to maintain the correct dough hydration and texture. One of the keys to incorporating chocolate chips evenly is to add them during the early stretch and fold stages. This technique not only distributes the chocolate throughout the dough but also strengthens gluten development, helping the bread achieve a good rise despite the additions. The bulk fermentation process, whether done in the refrigerator overnight or at room temperature, allows the dough to develop depth of flavor. A longer, slower ferment in the fridge will enhance sour notes, while a shorter room temperature ferment will produce a milder profile. Using a banneton basket dusted with rice flour helps maintain the loaf’s shape and prevents sticking during the final proof. Scoring the dough before baking is essential for controlled expansion and attractive crust patterns. Baking in a preheated Dutch oven creates steam, which is critical for a crusty exterior and soft crumb. Removing the lid towards the end of baking allows the crust to brown perfectly. Due to the chocolate, it can be challenging to determine doneness visually, so using a thermometer to reach an internal temperature of 200°F ensures the loaf is properly baked. After baking, letting the bread cool for at least an hour on a wire rack allows the crumb to set and the chocolate flavors to meld. Enjoying this bread toasted with butter or as part of a dessert sandwich can be delightful ways to experience this unique sourdough creation. Whether you're an experienced sourdough baker or new to baking, this double chocolate recipe provides a fun twist to traditional bread making and satisfies chocolate lovers seeking something new to try.