why make this recipe
This bread mixes the tang of sourdough with deep chocolate taste. It gives you a soft crumb and rich chocolate pieces in each bite. It is great for breakfast, snacks, or a sweet treat with tea.
introduction
This Double Chocolate Sourdough Bread uses a sourdough starter and cocoa to make a rich, slightly tangy loaf. It is simple to follow and does not use commercial yeast. If you want another rich treat, try banana pudding brownies for a different chocolate and cream combo.
how to make Double Chocolate Sourdough Bread
Make the dough, let it rise with stretch-and-folds, fold in the chocolate, shape the loaf, and bake in a hot oven. Work in clear steps and give time for the sourdough to show its flavor.
Ingredients :
- 200 g active sourdough starter (100% hydration)
- 350 g bread flour
- 50 g unsweetened cocoa powder
- 30–40 g sugar (white or brown)
- 8 g salt
- 220–250 g warm water (adjust for dough feel)
- 30 g softened butter or neutral oil
- 120 g dark chocolate chips or chopped dark chocolate
Directions :
- Feed your starter so it is active and bubbly before you start.
- In a large bowl, mix flour, cocoa powder, and sugar until even.
- Add starter and 200 g warm water. Mix until no dry flour remains. Rest 20–30 minutes (autolyse).
- Add salt and softened butter. Mix and knead by hand or use stretch-and-fold for 5–10 minutes until smooth. Add more water if dough seems too stiff; aim for a tacky, soft dough.
- Bulk ferment at room temperature (about 4–6 hours). Every 30–45 minutes for the first 2 hours, do a set of stretch-and-folds (4 folds each session).
- After the first two hours, gently fold in the chocolate pieces so they spread evenly.
- Let the dough rest until it has risen about 30–50% and shows bubbles on the surface.
- Turn the dough onto a lightly floured surface. Shape it into a tight round or oval loaf.
- Place the shaped dough seam-side up in a floured banneton or bowl. Cover and proof for 1.5–3 hours at room temperature, or refrigerate overnight for a slower proof and deeper flavor.
- Preheat your oven with a Dutch oven inside to 230°C (450°F) for at least 30 minutes.
- When ready, turn the loaf onto parchment, score the top, and place it into the hot Dutch oven. Cover and bake 20 minutes.
- Remove the lid, reduce heat to 200°C (400°F), and bake another 20–25 minutes until the crust is deep brown and the loaf sounds hollow when tapped. Internal temp should reach ~93°C (200°F).
- Cool fully on a wire rack before slicing to set the crumb.
how to serve Double Chocolate Sourdough Bread
Slice and serve at room temperature. It is good plain, with butter, or lightly toasted. Try it with cream cheese or a smear of jam for contrast.
how to store Double Chocolate Sourdough Bread
Wrap cooled bread in a cloth or paper bag for short-term storage (1–2 days). For longer storage, slice and freeze in an airtight bag for up to 3 months. Toast slices straight from the freezer.
tips to make Double Chocolate Sourdough Bread
- Use an active starter; it should double after feeding.
- Measure ingredients by weight for best results.
- Adjust water slowly; cocoa can make dough drier.
- Fold in chocolate gently to avoid melting it into the dough.
- Cold retard (refrigerate) the dough overnight for better flavor and easier slicing.
- Bake in a Dutch oven or with steam for a good crust.
variation (if any)
- Add 30 g chopped nuts for crunch.
- Use milk chocolate for a sweeter loaf or white chocolate for contrast.
- Swap part of the bread flour for whole wheat (up to 20%) for a nuttier taste.
FAQs
Q: Can I use a starter that is not 100% hydration?
A: Yes, but adjust water amount. A denser starter may need a little more water.
Q: Do I need a Dutch oven?
A: No. You can use a baking stone and add steam (a tray of hot water) for the first 10–15 minutes.
Q: Why is my loaf dense?
A: Common reasons: starter not active, under-proofed dough, or too little water. Give more time or adjust hydration.
Q: Can I skip the sugar?
A: You can reduce or skip sugar. The chocolate adds sweetness, but a little sugar helps fermentation and flavor.
Q: How do I keep chocolate from sinking?
A: Toss chocolate pieces in a light dusting of flour before folding in. Fold gently and not too early in the bulk ferment.
Double Chocolate Sourdough Bread
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 105 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This bread mixes the tang of sourdough with deep chocolate taste, offering a soft crumb with rich chocolate pieces.
Ingredients
- 200 g active sourdough starter (100% hydration)
- 350 g bread flour
- 50 g unsweetened cocoa powder
- 30–40 g sugar (white or brown)
- 8 g salt
- 220–250 g warm water (adjust for dough feel)
- 30 g softened butter or neutral oil
- 120 g dark chocolate chips or chopped dark chocolate
Instructions
- Feed your starter so it is active and bubbly before you start.
- In a large bowl, mix flour, cocoa powder, and sugar until even.
- Add starter and 200 g warm water. Mix until no dry flour remains. Rest 20–30 minutes (autolyse).
- Add salt and softened butter. Mix and knead by hand or use stretch-and-fold for 5–10 minutes until smooth. Add more water if dough seems too stiff; aim for a tacky, soft dough.
- Bulk ferment at room temperature (about 4–6 hours). Every 30–45 minutes for the first 2 hours, do a set of stretch-and-folds (4 folds each session).
- After the first two hours, gently fold in the chocolate pieces so they spread evenly.
- Let the dough rest until it has risen about 30–50% and shows bubbles on the surface.
- Turn the dough onto a lightly floured surface. Shape it into a tight round or oval loaf.
- Place the shaped dough seam-side up in a floured banneton or bowl. Cover and proof for 1.5–3 hours at room temperature, or refrigerate overnight for a slower proof and deeper flavor.
- Preheat your oven with a Dutch oven inside to 230°C (450°F) for at least 30 minutes.
- When ready, turn the loaf onto parchment, score the top, and place it into the hot Dutch oven. Cover and bake 20 minutes.
- Remove the lid, reduce heat to 200°C (400°F), and bake another 20–25 minutes until the crust is deep brown and the loaf sounds hollow when tapped. Internal temp should reach ~93°C (200°F).
- Cool fully on a wire rack before slicing to set the crumb.
Notes
Use an active starter; measure ingredients by weight for best results. Adjust water slowly; cocoa can make dough drier.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
