Description
This Double Chocolate Sourdough Bread combines the rich, deep flavors of cocoa and dark chocolate with the tangy complexity of sourdough. Perfect as a slightly sweet, artisan loaf, it offers a unique twist on traditional sourdough and pairs wonderfully with nut butters, fruit spreads, or even a sprinkle of sea salt for contrast.
Ingredients
Scale
Dry Ingredients
- 500g bread flour
- 50g unsweetened cocoa powder
- 10g salt
Wet Ingredients
- 100g active sourdough starter
- 350g water (room temperature)
Add-ins
- 100g dark chocolate chips or chunks
- 50g brown sugar (optional, for a slightly sweet loaf)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour, unsweetened cocoa powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the active sourdough starter with room temperature water until mostly dissolved to create the wet mixture.
- Form Dough and Autolyse: Pour the wet mixture into the dry ingredients and mix until no dry spots remain, forming a sticky dark dough. Cover and let the dough rest for 30 minutes to autolyse, which helps improve gluten development and hydration.
- Stretch and Folds with Add-ins: Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. During the second fold, gently incorporate the dark chocolate chips and brown sugar (if using) into the dough to distribute evenly.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4 to 6 hours, or until it has doubled in size and appears bubbly and aerated.
- Shape and Proof: Turn the dough out onto a lightly floured surface, shape it into a round or oval loaf, then place it seam-side up in a floured proofing basket or bowl lined with a towel. Cover and refrigerate overnight for 8 to 12 hours to develop flavor and improve texture.
- Preheat Oven and Prepare Dutch Oven: The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside to ensure it’s thoroughly heated for optimal crust development.
- Score and Bake: Carefully transfer the cold dough onto parchment paper, score the top with a sharp blade to allow for expansion, then place it into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and continue baking for an additional 20 to 25 minutes until the crust is deeply colored, firm, and the loaf sounds hollow when tapped.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing to allow the crumb to set properly.
Notes
- Use high-quality dark chocolate for the best flavor and texture contrast.
- The brown sugar is optional and adds a mild sweetness that complements the bitter cocoa notes.
- For an enhanced flavor, try sprinkling a pinch of flaked sea salt on the crust before baking.
- Ensure your sourdough starter is active and bubbly before beginning for optimal rise.
- Storage: Keep the bread in a paper bag or bread box to maintain crust crispness for up to 3 days.
- Prep Time: 30 minutes (active)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
