Description
This Double Chocolate Sourdough Bread combines the rich flavors of cocoa and dark chocolate chips in a tender, tangy sourdough loaf. Featuring a perfect blend of bittersweet and semisweet chocolate, this bread is an indulgent twist on traditional sourdough, ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) bread flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 cup (50g) granulated sugar
- 1 1/4 teaspoons salt
Wet Ingredients
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/4 cups (300ml) water, room temperature
Mix-ins
- 1/2 cup (100g) dark chocolate chips
- 1/2 cup (100g) semisweet chocolate chunks
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour, cocoa powder, sugar, and salt to evenly distribute the ingredients and remove any lumps.
- Add Starter and Water: Add the active sourdough starter and room temperature water to the dry mixture. Stir until a shaggy dough forms with no dry flour visible.
- Autolyse (Rest): Cover the dough and let it rest for 30 minutes to hydrate the flour and begin gluten development.
- Perform Stretch and Folds: Over 2 hours, perform a series of four stretch and fold sets every 30 minutes by pulling and folding the dough over itself to build strength and structure.
- Incorporate Chocolate: After the final fold, gently fold the dark chocolate chips and semisweet chocolate chunks into the dough, ensuring even distribution without deflating the dough.
- First Proof: Cover the bowl and let the dough ferment at room temperature for 4 to 6 hours, until it nearly doubles in size and looks bubbly and airy.
- Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a round or oval loaf by folding it gently to create surface tension.
- Proof in Basket: Place the shaped dough into a well-floured proofing basket or bowl, cover, and refrigerate overnight to cold proof. Alternatively, proof at room temperature for 1 to 2 hours until it becomes puffy.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside to create a steamy baking environment.
- Bake Covered: Carefully transfer the dough to the preheated Dutch oven, score the top with a sharp blade to allow expansion, cover with the lid, and bake for 20 minutes to trap steam.
- Bake Uncovered: Remove the lid and continue baking for another 20 to 25 minutes until the crust is deep brown, crisp, and the loaf sounds hollow when tapped.
- Cool: Transfer the bread to a wire rack and cool completely before slicing to ensure the crumb sets properly and the chocolate chips do not melt excessively.
Notes
- For a richer chocolate flavor, use a blend of dark and bittersweet chocolate.
- Adding chopped nuts can provide an appealing texture contrast.
- Ensure your sourdough starter is active and bubbly before using for best fermentation results.
