Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Double Chocolate Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 21 reviews

This Easy Double Chocolate Sourdough Bread combines the rich flavors of cocoa and chocolate chips with the classic tang of sourdough, creating a moist and decadent loaf that’s perfect for breakfast or an indulgent snack. Made with simple ingredients and baked in a Dutch oven, this recipe offers a delightful twist on traditional sourdough bread for chocolate lovers.

  • Total Time: Approximately 12-16 hours (includes starter feeding, fermentation, chilling, and baking)
  • Yield: 1 loaf (about 800-900 grams)

Ingredients

Main Ingredients

  • 40 grams cocoa powder
  • 500 grams white bread flour or unbleached white flour
  • 8 grams salt
  • 50 grams sourdough starter, fed and bubbly
  • 375 grams water
  • 50 grams brown sugar
  • 120 grams chocolate chips (adjust quantity to taste)

Instructions

  1. Feed Sourdough Starter: Feed your sourdough starter 4-8 hours prior to starting the recipe to ensure it is active and bubbly.
  2. Mix Dry Ingredients: Using a scale, weigh out the flour, cocoa powder, and salt. Whisk them thoroughly to combine evenly.
  3. Combine Wet Ingredients: Create a well in the dry mixture and add the sourdough starter, water, and brown sugar. Mix using a spatula until incorporated, then shape the dough into a rough ball using damp hands.
  4. First Rest: Let the dough rest undisturbed for one hour to hydrate and develop.
  5. Add Chocolate Chips & Stretch and Fold: Incorporate the chocolate chips into the dough. Perform three sets of stretch and folds, each spaced 30 minutes apart, to strengthen the dough.
  6. Bulk Fermentation: Cover the dough with a wet tea towel or saran wrap and allow it to ferment overnight, 7-12 hours, until it doubles in size at room temperature.
  7. Shape the Dough: Transfer the dough onto a lightly floured surface. Fold all four sides to form a ball, then gently flip it over and create surface tension by pushing and pulling dough edges while spinning in a circle.
  8. Proof in Fridge: Place the shaped dough in a banneton or a lightly floured bowl and refrigerate for 1 to 3 hours to chill and relax before baking.
  9. Prepare Oven and Dutch Oven: Place oven rack on the bottom position and preheat the oven to 425°F (220°C). Place the loaf on parchment paper and score the surface to allow expansion.
  10. Bake Covered: Set the dough with parchment into the Dutch oven, cover with the lid, and bake for 25 minutes. This traps steam and helps develop a crust.
  11. Bake Uncovered: Remove the lid and bake for an additional 20-25 minutes to brown the crust, watching carefully to avoid burning.
  12. Cool the Bread: Remove the loaf from the Dutch oven and cool on a rack for at least one hour for the crumb to set before slicing.

Notes

  • Oven temperatures vary, so your baking time may be slightly different. The bread is done when the crust is a golden brown and sounds hollow when tapped on the bottom.
  • Allow the bread to cool completely before slicing, ideally for 1 to 3 hours, for optimal texture.
  • The Dutch oven is not preheated to prevent burning; you can experiment based on your equipment.
  • You can substitute mini chocolate chips or mix mini and regular sized for texture variation.
  • Setting the oven rack on a lower level helps prevent the top from burning during baking.
  • Author: Adeline
  • Prep Time: 15 minutes (excluding starter feeding and fermentation waits)
  • Cook Time: 45-50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/easy-double-chocolate-sourdough-bread-recipe/