This Double Chocolate Sourdough Bread is a yummy twist on classic sourdough. With rich chocolate and a hint of tang from the sourdough, it’s like dessert and bread got together!
Just imagine warm slices with a bit of butter melting on top—heavenly! I love to serve it with coffee in the morning or as a treat any time of day. You can’t go wrong here!
Key Ingredients & Substitutions
Bread Flour: Use bread flour for the best structure and chewiness. If you don’t have bread flour, you can substitute with all-purpose flour, but the texture might be softer.
Cocoa Powder: Unsweetened cocoa powder is key here. If you’re out, Dutch-processed cocoa can be a great option, giving a slightly different flavor while still maintaining the chocolate richness.
Sourdough Starter: You need an active sourdough starter for good rise and flavor. If you don’t have a starter, you can use a commercial yeast but the bread will lack the sourdough depth. You could try a simple sourdough starter recipe if you’re keen on brewing one!
Dark Chocolate: I prefer using dark chocolate chunks for pockets of melted chocolate, but semi-sweet chips work too! If you’re looking for a healthier boost, dark chocolate with a higher cocoa content is a better choice.
Sugar: While sugar is optional, adding it enhances the chocolate flavor. If you’re avoiding sugar, feel free to skip it.
How Do I Handle Bulk Fermentation?
Bulk fermentation is crucial for developing flavor and texture. This phase allows the dough to rise as yeast comes alive. Here’s how to manage it:
- During the first few hours, keep an eye on how the dough rises. It should double in size with bubbles appearing.
- Perform stretch and folds every 30-45 minutes to strengthen the dough. This means gently pulling a portion of the dough from underneath and folding it over the top. Repeat this around the bowl.
- Don’t rush this step! Allowing enough time for fermentation is key to getting that nice sourdough flavor.
Double Chocolate Sourdough Bread
Ingredients You’ll Need:
For The Dough:
- 500g bread flour
- 50g cocoa powder (unsweetened)
- 350g water (room temperature)
- 100g active sourdough starter (100% hydration)
- 10g salt
- 150g dark chocolate chunks or chips
- 1 tbsp sugar (optional, to enhance chocolate flavor)
How Much Time Will You Need?
This delightful recipe requires about 30 minutes of active prep time, but the whole process takes around 8-10 hours, including bulk fermentation and final proofing. It’s mostly hands-off, so you can let the dough do its thing while you enjoy your day!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the bread flour and cocoa powder evenly. Pour in the room temperature water and your active sourdough starter. Mix everything together until all the flour is hydrated and a shaggy dough forms. Cover the bowl with a cloth or plastic wrap and let it rest for 30 minutes. This step is called autolyse and helps with the dough’s development.
2. Add Salt and Sugar:
After the rest period, sprinkle the salt (and sugar, if you’re using it) over the dough. Mix thoroughly by folding the dough over itself until the salt is well incorporated. This will help with flavor and strengthen the dough!
3. Bulk Fermentation with Folding:
Now, let the dough ferment at room temperature for about 4-5 hours. Every 30-45 minutes during the first 3 hours, perform a series of stretch and folds. To do this, reach under the dough, stretch it upwards, and fold it over itself. Repeat this process four times around the bowl. This builds the strength and texture of your dough.
4. Add Chocolate:
After your first series of stretch and folds (around 2.5 to 3 hours into bulk fermentation), gently fold in the dark chocolate chunks so they’re evenly distributed throughout the dough. Chocolate makes everything better!
5. Shape the Dough:
Once the bulk fermentation is complete and you see some nice air bubbles in the dough, turn it out onto a lightly floured surface. Pre-shape it into a round loaf and let it rest for 20 minutes. After resting, shape it again tightly into your final loaf form.
6. Final Proof:
Place your shaped dough into a floured banneton or bowl lined with a floured kitchen towel. Cover it gently and let it proof for 2-4 hours at room temperature, or you can let it proof overnight in the refrigerator for even more flavor!
7. Preheat Oven and Dutch Oven:
Approximately 30 minutes before baking, place your Dutch oven (or heavy lidded pot) inside the oven and preheat it to 230°C (450°F). This helps create steam while baking, which produces a lovely crust.
8. Bake the Bread:
Carefully transfer your dough onto a sheet of parchment paper. Score the top of the dough with a sharp knife to create a design or simply let it expand as it bakes. Place the parchment and dough into the hot Dutch oven, cover it with the lid, and bake for 20 minutes.
9. Finish Baking Uncovered:
Remove the lid after 20 minutes of baking and continue baking for another 15-20 minutes until the crust is a deep brown color (even a bit blackened in spots). The bread should sound hollow when tapped on the bottom.
10. Cool:
Once baked, carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing. This cooling period allows the crumb to set properly.
Enjoy your rich, chocolatey sourdough bread with a perfectly chewy texture and deep chocolatey flavor—perfect for breakfast or as an indulgent snack!
Can I Use Whole Wheat Flour Instead of Bread Flour?
While you can substitute part of the bread flour with whole wheat flour, using all whole wheat may result in a denser loaf. If you do substitute, try using 50% whole wheat and 50% bread flour to maintain a good texture while adding some nutritious benefits.
What Should I Do if My Dough Doesn’t Rise?
If your dough isn’t rising, it may be due to a weak or inactive sourdough starter. Make sure your starter is bubbly and has been fed within the last 4-6 hours before using it. Additionally, ensure your dough is in a warm environment during fermentation.
Can I Make This Recipe Without Dark Chocolate?
Absolutely! If you prefer, you can omit the dark chocolate or substitute it with white chocolate or milk chocolate. Just keep in mind that different chocolates will alter the flavor and sweetness of the bread.
How Should I Store the Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can slice the bread and freeze it in a sealed bag for up to a month. Just toast or let thaw before enjoying!
