Double Chocolate Sourdough Bread

There's something undeniably special about the combination of sourdough bread and rich chocolate. Double Chocolate Sourdough Bread beautifully marries the tangy notes of traditional sourdough with the deep, decadent flavors of cocoa and chocolate. This recipe not only enhances your baking skills but also fills your home with an irresistible aroma. Whether enjoyed fresh with a smear of butter, toasted for breakfast, or savored as a delightful snack, this bread is sure to impress. Get ready to indulge in a deliciously unique loaf that elevates your baking game to new heights!

Double Chocolate Sourdough Bread Recipe

Time Required: Approximately 24 hours (including fermentation)

• Active Preparation Time:30 minutes

• Baking Time: 30-40 minutes

Ingredients

For the Sourdough Starter:

• 100g all-purpose flour

• 100g water

• 50g active sourdough starter (optional, if you already have one)

For the Dough:

• 400g bread flour

• 100g all-purpose flour

• 300g water (room temperature)

• 150g sourdough starter (prepared from the above)

• 100g cocoa powder

• 10g salt

• 80g granulated sugar

• 200g semisweet or dark chocolate chips (plus extra for topping, if desired)

Equipment Needed

• Mixing bowls

• Kitchen scale

• Whisk or fork

• Dough scraper

• Plastic wrap or a damp kitchen towel

• Proofing basket (or bowl lined with a clean kitchen towel)

• Baking stone or baking sheet

• Parchment paper

• Cooling rack

Instructions

1. Prepare the Starter: Mix 100g of flour and 100g of water with 50g of your existing sourdough starter. Let it sit at room temperature for 6-12 hours, until bubbly and active.

2. Mix the Ingredients: In a large mixing bowl, combine 400g bread flour, 100g all-purpose flour, 100g cocoa powder, and 80g granulated sugar. Whisk together until well combined.

3. Add Water and Starter: Add 300g of water and 150g of your prepared sourdough starter to the dry ingredients. Mix using a spatula or your hands until the dough starts to come together. It may be sticky.

4. Autolyse: Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.

5. 5Add Salt and Chocolate: After the autolyse, sprinkle 10g salt over the dough. Press and fold the dough to incorporate the salt. Follow with adding the chocolate chips, being careful not to break them too much. Mix until evenly distributed.

6. Bulk Rise: Cover the bowl and let it rise for about 4-6 hours at room temperature, stretching and folding the dough every 30 minutes for the first 2 hours.

7. Pre-shape: Gently turn the dough out onto a floured surface. Shape it into a ball, being careful not to deflate it too much.

8. Rest: Let it rest for 20-30 minutes, covered.

9. Final Shape: Shape the dough into your desired shape (round or oblong). Place it into a floured proofing basket or a bowl lined with a kitchen towel, seam side up.

10. Cold Retard: Cover the shaped dough with plastic wrap or a towel and place it in the refrigerator overnight (8-12 hours).

11. Preheat Oven: Preheat your oven to 450°F (232°C) with your baking stone or baking sheet inside for at least 30 minutes.

12. Prepare for Baking: Carefully turn the dough out onto parchment paper. Score the top with a sharp knife or razor for better oven spring. Add extra chocolate chips on top if desired.

13. Bake: Transfer the dough (with parchment) onto the hot baking stone or sheet. Steam the oven by adding a pan of hot water at the bottom, then close the door. Bake for 30-40 minutes, until the crust is dark and the internal temperature reaches around 200°F (93°C).

14. Cool: Once baked, remove from the oven and let cool on a wire rack for at least 1 hour before slicing. Enjoy your homemade Double Chocolate Sourdough Bread!