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Double Chocolate Sourdough Bread

Double Chocolate Sourdough Bread
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A rich and decadent sourdough bread packed with cocoa powder and chocolate chunks, offering a perfect balance of tangy sourdough and deep chocolate flavor.

Ingredients

Scale
  • 500g bread flour: Essential for structure due to its high protein content. All-purpose flour can be used, but the texture may be different.
  • 50g unsweetened cocoa powder: A high-quality powder will enhance the rich chocolate flavour. Dutch-processed cocoa gives a deep taste.
  • 10g salt: Balances the sweetness and enhances the flavours of the bread.
  • 100g active sourdough starter (100% hydration): A bubbly and active starter is crucial for a successful rise and that signature sourdough tang.
  • 350g water: Hydrates the dough.
  • 100g dark chocolate chunks or chips: Adds bursts of rich chocolate throughout the bread.
  • 30g honey (optional): Provides a touch of sweetness to complement the cocoa.

Instructions

  1. Mix dough: In a large bowl, combine sourdough starter, flour, cocoa powder, salt, sugar, and water. Mix until a shaggy dough forms. Let rest (autolyse) for 30 minutes.
  2. Knead & add chocolate: Stretch and fold the dough every 30 minutes for 2 hours. During the last fold, gently incorporate chocolate chunks.
  3. Bulk fermentation: Cover and let rise at room temperature for 4-6 hours, or until doubled in size.
  4. Shape: Gently shape into a round loaf or place in a greased loaf pan. Let proof for 2-3 hours until slightly puffy.
  5. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until the crust is firm and sounds hollow when tapped. Cool before slicing.

Notes

  • For extra sweetness, drizzle with melted chocolate after baking.
  • If dough feels too dry, add 1-2 tbsp more water during mixing.
  • Best enjoyed toasted with butter or as a dessert bread.

Nutrition

Find it online: https://us.recipesfood.org/double-chocolate-sourdough-bread/

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