This Chocolate Sourdough Discard Bread is a fun twist on traditional bread! It mixes rich chocolate flavor with the tang of sourdough, making it a delightful treat.
Making this bread is easier than it sounds! I love how the sourdough discard adds a little tanginess, balancing out the sweetness. It’s perfect for breakfast or a cozy snack! 🍞🍫
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Use active, unfed discard for the best results. If you don’t have any, you can make your own starter or use store-bought alternatives, but it won’t be as tangy.
All-Purpose Flour: Standard all-purpose flour works great, but you can substitute with whole wheat flour for a heartier loaf. Just keep in mind it might change the texture slightly.
Cocoa Powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. If you’re looking for something sweeter, use Dutch-processed cocoa, but adjust the sugar in the recipe to balance sweetness.
Granulated Sugar: Regular sugar gives sweetness to balance the cocoa. Honey or maple syrup can be used as a replacement; just decrease the liquid slightly since these are liquids.
Dark Chocolate Chunks: Using dark chocolate adds richness. You can swap for semi-sweet or milk chocolate if you prefer a sweeter taste. Chocolate chips are a good alternative if you don’t have chunks.
How Do You Achieve the Perfect Rise with Sourdough Discard?
Achieving a good rise with sourdough discard bread takes some patience but is totally worth it! Here’s how to ensure your dough lifts nicely:
- Use warm water (not hot!) when mixing, as it helps activate the yeast and starter.
- Cover the dough properly to prevent it from drying out. A damp cloth works well.
- Let the dough rise in a warm spot, like near a heating vent or in a turned-off oven with the light on.
- If you’re low on time, feel free to add instant yeast, which gives an extra boost to the rise.
Don’t rush the rising time. Let the dough double in size—that’s when you’ll get a perfect, airy bread. Enjoy the process! 🍞✨
Chocolate Sourdough Discard Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter discard (unfed discard)
- 2 cups (250g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 3/4 cup (180ml) warm water
- 1 tsp vanilla extract (optional)
- 1 tsp instant yeast (to help rise faster, optional)
- 1/2 cup dark chocolate chunks or chips
Time Estimate
This recipe requires about 15 minutes of prep time, followed by 2 to 4 hours of rising time for the dough, and about 40 minutes of baking time. In total, plan for around 3 to 4 hours to prepare and bake this delicious bread.
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, warm water, and vanilla extract (if using). Use a spoon to mix everything well until the discard is loosened and combined evenly with the water.
2. Combining Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, cocoa powder, sugar, salt, and instant yeast (if you’re using it). This helps to evenly distribute your dry ingredients.
3. Creating the Dough:
Slowly add the dry ingredients to the wet mixture, stirring with a spoon or your hands until a rough dough forms. Don’t worry about making it perfect at this stage!
4. Adding Chocolate:
Gently fold the dark chocolate chunks into the dough, making sure they are evenly distributed throughout.
5. Kneading the Dough:
Turn out the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes elastic and smooth. The dough will be a bit sticky, but that’s okay; just flour your hands as needed.
6. First Rising:
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm spot for 2 to 4 hours until it has doubled in size. If you’re using only discard (without added yeast), this may take a little longer.
7. Shaping the Loaf:
After the first rise, gently deflate the dough by pressing it down. Shape it into a round loaf and place it onto a piece of parchment paper or in a floured proofing basket. Cover again and let it rise for another 1 to 2 hours until it looks puffy.
8. Preheating the Oven:
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a heavy oven-safe pot with a lid inside to heat up.
9. Preparing for Baking:
When ready, carefully transfer the risen loaf, still on the parchment, into the hot Dutch oven. Use a sharp knife or razor blade to score the top of the dough, which will help it expand while baking.
10. Baking the Bread:
Cover the pot with the lid and bake it for 20 minutes. After that, remove the lid and bake for an additional 15-20 minutes until the crust is dark and crisp.
11. Cooling:
Once baked, take the bread out of the oven and transfer it to a wire rack. Let it cool completely before slicing, which allows the crumb to set properly.
Enjoy your rich and tangy Chocolate Sourdough Discard Bread — it’s a delightful combination of sourdough tang and chocolatey goodness in every bite! 🍞🍫
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a heartier texture, but you may need to adjust the hydration slightly by adding a touch more water to the dough as whole wheat absorbs more liquid.
What Can I Substitute for Dark Chocolate Chunks?
You can replace dark chocolate chunks with semi-sweet or milk chocolate chips, or even white chocolate if you prefer. Just keep in mind that this will alter the flavor profile slightly, making it sweeter.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it! Just slice it first, wrap in plastic wrap, and place it in a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy it!
Can I Make This Bread Without Instant Yeast?
Yes! You can omit the instant yeast and rely solely on the sourdough starter for rising, but keep in mind it will take longer to rise. Just be patient, and it will result in a tangier flavor as well!
