Chocolate Sourdough Bread
Chocolate lovers, meet this indulgent bread that leaves nothing to be desired! Made with cocoa powder and dark chocolate chips, this Chocolate Sourdough Bread recipe is a fun twist on your traditional loaf! Dark in colour, with a soft crumb and chewy crust, this delicious bread is not as sweet as chocolate cake but super rich and decadent, making it perfect for breakfast, dessert or simply a snack! Trust me, it's hard not to eat the entire thing on the day that it comes out of the oven!
Equipment
- Bench Scraper
- Proofing Basket
- Razor Blade or Bread Lame
Ingredients
- 350 g strong bread flour
- 50 g cocoa powder
- 5 g salt
- 50 g sugar
- 160 g active sourdough starter 100% hydration
- 250 ml water
- 150 g chocolate chips dark, milk or white
Instructions
DAY 1
- When your sourdough starter is active and bubbly, mix the dough. In a bowl of your stand mixer, combine the flour, cocoa powder, salt and sugar.
- Pour in the water and sourdough starter, and run your stand mixer, fitted with a dough hook attachment, for 10 minutes on medium speed.
- Scoop the dough into a clean large bowl, cover and leave it in a warm place for 30 minutes.
- After 30 minutes, perform the first set of coil folds: using wet hands, lift the dough from the sides and fold it inwards to form a coil. Rotate the bowl a quarter turn and coil fold again. Cover the bowl and let the dough rest for 30 minutes.
- Repeat the coil folds twice more at 30-minute intervals. Then leave the covered dough in a warm place for 30 minutes.
- Scatter half of the chocolate chips over the surface of the dough. Lift the corner of the dough and fold it over the chocolate. Do so with all 4 corners of the dough, until the chips are encased. Flip the dough over and scatter the rest of the chocolate chips and stretch and fold the dough over the chips again. Flip the dough again, cover and leave it to rest for 30 minutes.
- Every 30 minutes, perform two more sets of coil folds to distribute the chocolate chips more evenly.
- After the last set of folds, cover the dough and leave it to finish bulk fermenting for 2-3 hours. Your dough should just about double compared to its original state.
- Tip the dough onto a floured kitchen surface, and using a bench scraper shape it into a very tight ball.
- Place the sourdough ball into a well-floured proofing basket, cover it with a cloth and place it into a plastic bag - it will prevent the dough from drying out in the dry fridge environment. Place your chocolate sourdough in the fridge for its cold proof overnight (or up to 36 hours).
Day 2
- The next day, preheat the oven to 240°C with your Dutch Oven inside the oven whilst it preheats.
- Take the sourdough out of the fridge, and invert it gently on a large piece of parchment paper. Brush off any excess flour from the surface. Slash the top of the dough with a sharp razor.
- Place your bread into a hot Dutch Oven by holding the sides of the parchment paper sheet, cover it with a lid, and place it in the oven for 35 minutes.
- After 30 minutes, take the lid off, and return it to the oven for another 20 minutes for the crust to caramelise and become crispy.
- Once baked, take your chocolate sourodugh out of the Dutch oven, and place it onto a cooling rack. Slide the sheet of parchment from underneath and leave it to cool down to room temperature before dusting it with some powdered sugar and slicing.
Nutrition
Calories: 2466kcalCarbohydrates: 460gProtein: 56gFat: 56gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1970mgPotassium: 1540mgFiber: 28gSugar: 138gVitamin A: 7IUCalcium: 232mgIron: 10mg
Tried this recipe?Let us know how it was!