Chocolate Sourdough Bread
Indulge in the rich, complex flavors of homemade chocolate sourdough bread. This guide provides everything you need to bake the perfect loaf.
Equipment
- Dutch Oven
- Banneton Basket
- Kitchen Scale
Ingredients
Ingredients
- 500 g bread flour strong
- 350 g water 70-80°F
- 100 g sourdough starter active
- 50 g cocoa powder unsweetened
- 50 g sugar optional
- 10 g salt
- 150 g chocolate chips dark or semi-sweet
Instructions
- Autolyse: Combine bread flour and water in a bowl. Mix until just combined. Let it rest for 30-60 minutes.
- Mix the Dough: Add active starter, cocoa powder, sugar (if using), and salt to the autolysed flour. Mix until well incorporated.
- Bulk Fermentation: Let the dough rest for 30 minutes. Then, perform a set of stretch and folds. Repeat this every 30 minutes for a total of 3-4 sets. Afterward, let the dough bulk ferment for 4-6 hours, or until it has increased in size.
- Add Chocolate Chips: Gently fold in the chocolate chips into the dough. Make sure they are evenly distributed.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
- Proof: Place the shaped dough in a banneton basket lined with flour. Cover and refrigerate overnight (8-12 hours).
- Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven from the oven. Place the dough inside. Score the top of the loaf with a sharp knife or lame.
- Bake Covered: Bake covered for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deep brown and the internal temperature reaches 205-210°F (96-99°C).
- Cool: Let the bread cool completely on a wire rack before slicing and serving.
Notes
For enhanced chocolate flavor, add a teaspoon of espresso powder. Experiment with different types of chocolate chips for varied tastes.