This Double Chocolate Sourdough Bread is a dreamy blend of rich chocolate and tangy sourdough. It’s soft inside and has a crusty outside, making each bite a delightful treat!
You’ll love how the chocolate just melts in your mouth. I promise, it’s hard to resist sneaking a slice (or three) when it’s warm from the oven! 🍞🍫
Key Ingredients & Substitutions
Bread Flour: This gives the bread its structure and chewiness. You can substitute all-purpose flour, but the texture may be softer. I find bread flour works best for that perfect crust!
Cocoa Powder: Use unsweetened cocoa powder for the best flavor. If you want a milder taste, try Dutch-processed cocoa. Just be cautious with sugar levels if you add this option!
Sourdough Starter: An active starter is key for flavor and rise. If you’re new to sourdough, you can use store-bought starter or even substitute with a commercial yeast, but you will have to adjust the hydration levels.
Dark Chocolate: The rich chocolate chunks really elevate this bread. You can swap it with semi-sweet chocolate if you prefer something sweeter. I love mixing dark and milk chocolate for a unique twist!
How Do I Ensure My Dough Develops Great Flavor and Rise?
Bulk fermentation is a crucial step! This is where the dough develops flavor and strength. Be sure to stretch and fold every 30 minutes during the first 2 hours. It allows the gluten to relax and strengthen, which is essential for a good crust.
- Keep the dough in a warm spot (around 21-24°C / 70-75°F).
- Don’t rush it! Allowing the dough to ferment properly will enhance that delicious sourdough flavor.
What’s the Best Way to Shape My Dough?
Shaping helps create a tight surface, giving you a beautiful loaf. Here’s how to do it:
- Gently release the dough onto a floured surface—avoid deflating it too much.
- Fold the edges towards the center, pressing lightly to create tension on the surface.
- Rotate the dough and do this until you form a tight ball.
Remember, practice makes perfect; don’t be discouraged if it isn’t perfect the first time!
Double Chocolate Sourdough Bread
Ingredients You’ll Need:
- For the Bread:
- 350 g bread flour
- 50 g cocoa powder (unsweetened)
- 300 g active sourdough starter (100% hydration)
- 250-270 g water (lukewarm, adjust for dough consistency)
- 10 g salt
- 50 g dark chocolate chips or chunks (divided)
- For Dusting and Shaping:
- Additional flour
How Much Time Will You Need?
This recipe requires about 30 minutes for prep work, followed by a long fermentation process of 4-6 hours, and then around 1 hour for baking. If you choose to refrigerate overnight for proofing, you’ll get a deeper flavor but you need to add that time into your schedule. So, overall, consider setting aside a day for a delicious homemade treat!
Step-by-Step Instructions:
1. Mixing Dry Ingredients:
In a large bowl, whisk together the bread flour, cocoa powder, and salt until they are evenly combined. This helps mix the dry ingredients before adding any wet ones, ensuring everything turns out well mixed later on.
2. Combining the Wet Ingredients:
Add the active sourdough starter into the dry mixture. Gradually incorporate 250 g of lukewarm water. Mix with your hands or a dough scraper until a rough dough begins to form. If it feels a bit dry, don’t worry—just add more water (up to 20 g) a little at a time until it reaches a tacky but manageable consistency.
3. Autolyse Phase:
Cover your bowl with a damp cloth or plastic wrap and let it rest for about 30 minutes. This step hydrates the flour, helping to improve the gluten structure of your bread.
4. Adding Salt and Chocolate:
After the resting period, sprinkle the salt evenly over the dough. Use the folding and squeezing technique to work the salt into the dough thoroughly. Then, incorporate about half (25 g) of your chocolate chips and fold them in evenly.
5. Bulk Fermentation and Stretching:
Cover the bowl and let it ferment at room temperature (around 21-24°C / 70-75°F) for 4-6 hours. Here’s the fun part! Every 30 minutes for the first 2 hours, give the dough a set of stretch and folds—stretch one side of the dough and fold it over the middle, turning the bowl to repeat on all sides. This builds strength in the dough.
6. Second Chocolate Addition:
After the second hour of fermentation, gently fold in the remaining chocolate chips. Carefully distribute them without deflating the dough too much.
7. Shaping the Dough:
When bulk fermentation is complete and the dough has increased in size, turn it onto a lightly floured surface. Shape it into a tight round boule by folding the edges into the center and creating surface tension.
8. Final Proof:
Place the shaped dough seam-side up in a well-floured banneton or a bowl lined with a floured kitchen towel. Cover it and let proof for 2-4 hours at room temperature. If you prefer a slower proof, refrigerate it overnight (about 8-12 hours) for richer flavor.
9. Preheating the Oven:
When you’re ready, preheat your oven to 230°C (450°F) with a Dutch oven or heavy pot inside for at least 30 minutes. This ensures a hot environment for your bread to rise perfectly when it bakes.
10. Baking:
When the oven is hot, carefully invert the dough onto a piece of parchment paper. Score the top with a sharp blade to allow for oven spring. Transfer the dough, parchment and all, into the hot Dutch oven, cover it with the lid, and bake for 20 minutes.
11. Finishing Up:
Remove the lid carefully and bake for an additional 15-20 minutes uncovered. You want the crust to be deeply browned and to sound hollow when you tap the bottom.
12. Cooling:
Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. This helps the crumb set nicely, ensuring you have the best texture possible!
Enjoy your delicious, homemade Double Chocolate Sourdough Bread! It’s a treat for chocolate lovers and perfect for sharing or enjoying with your morning coffee! 🍞🍫
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour instead of bread flour. However, be aware that the texture might be a bit softer, and it may not rise quite as well due to the lower protein content.
How Can I Tell If My Sourdough Starter Is Active?
Your starter should be bubbly, doubled in size, and have a pleasant, slightly tangy smell. To test its activity, drop a spoonful into a glass of water; if it floats, it’s ready to use!
What’s the Best Way to Store Leftover Bread?
To store leftover Double Chocolate Sourdough Bread, wrap it in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag, which can last for up to 3 months!
Can I Add Other Mix-Ins to This Bread?
Absolutely! Feel free to add nuts, dried fruits, or even a splash of coffee for extra flavor. Just remember to adjust the sugar slightly if using sweet mix-ins to balance the taste!
