This Double Chocolate Sourdough Bread is a fun twist on regular bread! It’s soft and chewy with rich chocolate flavor, thanks to cocoa powder and chocolate chips. Yum!
Who knew sourdough could be this sweet? I love to slice it and toast it for breakfast. It’s a sweet treat that’s perfect for starting my day with a smile! ☕️🍫
Key Ingredients & Substitutions
Flour: I recommend bread flour for its higher protein content, which creates a chewier texture. If you don’t have it, all-purpose flour works too, just keep in mind the bread might be a bit softer.
Cocoa Powder: Use unsweetened cocoa powder for a rich chocolate flavor. If you want it sweeter, you could substitute with Dutch-processed cocoa, but this will affect the color and taste slightly.
Sourdough Starter: Make sure your starter is active! If you don’t have one, you can use commercial yeast; just reduce the fermentation time. You’ll miss the tangy flavor, but the bread will still be delicious.
Chocolate Chips: I love using dark chocolate chips for their intense flavor. You can swap them for milk chocolate for a sweeter bread. You can also use chocolate chunks for a rustic feel!
Salt: Sea salt works best, but any fine salt will do. Just avoid coarse salts, as they won’t dissolve as easily in the dough.
How Do I Get the Perfect Texture With My Sourdough?
The secret to a great double chocolate sourdough bread lies in the techniques of mixing, stretching, and folding. This process is crucial for developing gluten, which gives the bread its structure and chewiness.
- Autolyse: Letting the flour and water rest before adding salt helps hydrate the flour and gives you a more extensible dough.
- Stretch and fold: Instead of kneading, gently stretch and fold the dough over itself. This develops strength without overworking it. Do this every 30-45 minutes during the bulk fermentation.
- Final proofing: Don’t rush the refrigerator step. Overnight cold fermentation enhances flavor and improves the crumb structure.
Following these steps will help you achieve a tender yet chewy texture. Don’t worry if it feels a bit sticky; that’s normal! Enjoy your baking adventure! 🍞
Double Chocolate Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 500g bread flour (or all-purpose flour)
- 50g cocoa powder (unsweetened)
- 350g water (room temperature)
- 100g active sourdough starter (100% hydration)
- 10g fine sea salt
- 100g dark chocolate chips or chunks
- 50g sugar (optional, for slightly sweeter bread)
How Much Time Will You Need?
This delicious Double Chocolate Sourdough Bread will take about 15 minutes of active prep time, followed by around 3-4 hours of bulk fermentation and an overnight proof in the refrigerator (12-16 hours). Baking will take about 45 minutes, and the cooling time will be essential to let the crumb set. So, overall, you’re looking at approximately 24 hours from start to finish—but don’t worry, most of that is waiting time!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, whisk together the bread flour and cocoa powder until they’re nicely blended. Next, pour in the room temperature water and your active sourdough starter. Mix everything thoroughly until you have a shaggy dough. Cover the bowl with a cloth or plastic wrap and let it rest (autolyse) for 30-60 minutes. This helps the flour hydrate and eases the mixing process.
2. Add Salt and Sugar:
After the autolyse, sprinkle the fine sea salt (and sugar, if you want a sweeter bread) over the dough. Mix well to combine, using the stretch and fold method or by kneading gently until the salt is fully incorporated.
3. Bulk Fermentation:
Cover the bowl again and let the dough ferment for approximately 3-4 hours at room temperature. During the first 2-3 hours, perform stretch and folds every 30-45 minutes. This technique helps develop the dough’s strength and creates air pockets for a lovely texture.
4. Add the Chocolate:
Once you’ve completed your last stretch and fold, it’s time to fold in the dark chocolate chips or chunks. Do this gently, so you don’t degas the dough too much, and ensure they’re evenly distributed.
5. Shape the Dough:
Lightly flour your work surface and gently turn out the dough. Shape it into a tight round loaf by pulling the edges toward the center and then flipping it seam side up. Place your shaped dough into a floured banneton or a bowl lined with a floured linen towel.
6. Final Proof:
Cover the dough with a cloth or plastic wrap and refrigerate it overnight (12-16 hours). This slower final proof allows the flavors to deepen and the dough to firm up.
7. Preheat the Oven:
The next day, about 30-40 minutes before you’re ready to bake, preheat your oven to 230°C (450°F). Place a Dutch oven or baking stone inside to heat up. This will help create a steam effect when you first bake your bread, which is key for a nice crust.
8. Bake the Bread:
Carefully turn the dough out onto a parchment paper-lined board (be sure the seam side is down). Use a sharp blade to score the top of the dough; this allows for controlled expansion during baking. Transfer the dough along with the parchment paper into the hot Dutch oven or onto the preheated stone. If you’re using a Dutch oven, cover it and bake for 20 minutes.
9. Finish Baking:
After 20 minutes, remove the lid of the Dutch oven and continue to bake for another 20-25 minutes. You want to achieve a deeply browned and crisp crust—this gives the bread its wonderful texture!
10. Cool Down:
Once baked, remove the bread from the oven and allow it to cool completely on a wire rack before slicing. This step is crucial because it lets the crumb set properly, ensuring you’ll get the perfect texture when you cut into it.
Enjoy your homemade delicious, rich, and slightly tangy Double Chocolate Sourdough Bread—perfect toasted, slathered with butter, or on its own! Happy baking! 🍞🍫
Can I Use Store-Bought Sourdough Bread Instead?
No, store-bought sourdough bread won’t work for this recipe as it doesn’t have the live yeast cultures required to ferment and rise the bread. You’ll need an active sourdough starter to achieve the desired texture and flavor.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can also wrap it in plastic wrap and place it in the freezer for up to a month. Just remember to slice it first for easy thawing!
Can I Adjust the Sweetness of the Bread?
Absolutely! If you’d like your bread sweeter, increase the sugar from 50g to 75g or even 100g depending on your taste. You can also add a touch of vanilla extract for extra flavor if you wish!
What Can I Pair This Bread With?
This Double Chocolate Sourdough Bread is delightful on its own, but you can also enjoy it with spreads like cream cheese or Nutella. It makes for a fantastic French toast too if you want to use the leftovers creatively!
