Description
A rich and aromatic twist on traditional sourdough, this Double Chocolate Sourdough Bread is packed with cocoa and melty dark chocolate chunks, offering a tender crumb and a decadent, crusty finish.
Ingredients
- 1/2 cup active sourdough starter
- 3 cups bread flour
- 1/4 cup unsweetened cocoa powder
- 1 cup warm water
- 1 tsp salt
- 1/4 cup brown sugar (optional, for a slightly sweeter loaf)
- 1 cup dark chocolate chunks or chips
Instructions
- In a large bowl, whisk together bread flour and cocoa powder. In a separate bowl, combine sourdough starter with warm water. Mix dry ingredients into the wet ingredients until a shaggy dough forms. Add salt and brown sugar; mix until incorporated.
- Cover and rest the dough for 30 minutes. Perform stretch-and-folds every 30 minutes for the first 2 hours. Let bulk ferment at room temperature for a total of 3–4 hours.
- On a lightly floured surface, gently flatten the dough and sprinkle with chocolate chunks. Fold and knead lightly to incorporate.
- Shape into a round or oval loaf. Place in a floured banneton or lined bowl. Cover and rise 2–3 hours, or cold-proof in the fridge overnight.
- Preheat oven to 475°F (245°C) with Dutch oven inside. Turn dough onto parchment, score, and transfer to Dutch oven. Bake covered for 20 minutes, then uncovered for 20–25 minutes until dark and crackly.
- Cool on wire rack before slicing to let crumb and chocolate set properly.
Notes
- Sprinkle flaky sea salt on the crust after baking to enhance flavor.
- Pairs wonderfully with mascarpone, fruit preserves, or ice cream.
- Try mix-ins like walnuts, dried cherries, or orange zest for variations.
- Store at room temperature for up to 3 days, or freeze for longer storage.
