There’s something truly magical about the aroma of freshly baked bread. If you love sourdough and chocolate, this recipe is for you. Combining the tangy notes of sourdough with rich cocoa creates a unique and delightful loaf. Perfect for any time of day, this chocolate sourdough bread is both delicious and easy to make. Whether you’re a seasoned baker or new to sourdough, this recipe will guide you through each step to achieve a perfect, flavorful loaf. Enjoy the process and the rewarding taste of homemade bread!
Chocolate Sourdough Bread Recipe
1
Loaf30
minutes40
minutes350
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For the Starter:
50 g 1/5 cup sourdough starter
50 g 3/7 cup whole wheat flour
50 ml 1/5 cup water
- For the Dough:
250 g 2 cup bread flour
30 g 1/3 cup cocoa powder
7 g 2/5 tbsp salt
50 g 1/4 cup sugar
180 ml 3/4 cup water
50 g 1/5 cup active sourdough starter
75 g 3/7 cup chocolate chips
Equipment
Mixing bowl- Digital scale
- Measuring cups
- Dutch oven
- Parchment paper
Directions
- Prepare the Starter:
- Mix sourdough starter, whole wheat flour, and water in a bowl.
- Cover and let it ferment for 4-6 hours or until bubbly and active.
- Mix the Dough:
- In a large mixing bowl, combine bread flour, cocoa powder, salt, and sugar.
- In a separate bowl, mix water with active sourdough starter.
- Pour the wet ingredients into the dry ingredients and mix until a rough dough forms.
- Let the dough rest (autolyse) for 30 minutes.
- Knead and Fold:
- Perform a series of stretch and folds every 30 minutes over the next 2 hours (4 sets).
- After the final fold, gently knead in the chocolate chips.
- Bulk Fermentation:
- Cover the bowl and let the dough rise at room temperature for 4-6 hours or until it has doubled in size.
- Shape the Dough:
- Lightly flour your work surface and turn the dough out onto it.
- Shape the dough into a round loaf by folding the edges towards the center and then flipping it seam-side down.
- Place the shaped dough into a proofing basket or bowl lined with a kitchen towel dusted with flour.
- Final Proof:
- Cover and refrigerate the dough for 8-12 hours (overnight).
- Preheat the Oven:
- Place a Dutch oven or baking stone in the oven and preheat to 250°C (475°F) for at least 30 minutes.
- Bake the Bread:
- Carefully transfer the dough onto a piece of parchment paper.
- Score the top of the dough with a sharp knife.
- Using oven mitts, remove the Dutch oven from the oven, place the dough inside (on the parchment paper), and cover with the lid.
- Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20 minutes or until the crust is dark brown.
- Cool the Bread:
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
How can I tell if my starter is ready to use?
Your starter is ready when it is bubbly and has doubled in size. This usually takes about 4-6 hours after feeding, depending on the temperature of your kitchen.
Can I add nuts or dried fruits to the dough?
Absolutely! Adding nuts or dried fruits can add an extra layer of flavor and texture to your bread. Just be sure to fold them in during the kneading process.
My dough is very sticky. Is that normal?
Yes, sourdough dough can be quite sticky, especially before the gluten has developed. Use a dough scraper and lightly flour your hands to help manage the dough. Resist the urge to add too much extra flour, as this can make the bread dense.
How do I store the bread after baking?
Let the bread cool completely, then store it in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, you can slice the bread and freeze it. Toast slices directly from the freezer when ready to eat.
Can I speed up the fermentation process?
Fermentation is key to developing the flavor and texture of the bread. While you can’t speed it up without compromising quality, you can control the timing by adjusting the temperature. A warmer environment will speed up fermentation, while a cooler one will slow it down.
What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, you can use a baking stone or a heavy baking sheet. Place a pan of water at the bottom of the oven to create steam, which helps develop a crusty exterior.
