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Double Chocolate Sourdough Bread Recipe

Double Chocolate Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 76 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes (plus 4–8 hours fermentation/rest)
  • Cook Time: 40–45 minutes
  • Total Time: 5–12 hours (includes rising and rest time)
  • Yield: 1 large loaf (about 10–12 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Artisan, American, European fusion
  • Diet: Vegetarian

Description

Double Chocolate Sourdough Bread is a decadent twist on traditional sourdough, featuring a rich cocoa base and plenty of chocolate chunks that create a tender crumb and irresistible flavor. This recipe is perfect for anyone who loves artisan bread and wants to enjoy a subtly sweet, chocolatey loaf with a tangy edge from natural sourdough fermentation.

Ingredients

Units Scale

Dough

  • 3 1/2 cups (420g) bread flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/4 cups (285g) water, lukewarm
  • 1 cup (240g) sourdough starter, active and bubbly
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons (8g) salt

Mix-ins

  • 1 cup (170g) dark chocolate chunks or chips

Instructions

  1. Mix the Dough: In a large mixing bowl, combine bread flour, cocoa powder, sugar, and salt. Add the water and sourdough starter. Mix with a spoon or your hands until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse phase).
  2. Develop the Gluten: Perform a series of stretch and folds every 30 minutes for the next 2 hours, covering the dough in between. During the final stretch and fold, gently fold in the chocolate chunks until evenly distributed.
  3. Bulk Fermentation: Cover the bowl and let the dough ferment at room temperature until it has risen by about 50%, usually 4–6 hours, depending on the warmth of your kitchen.
  4. Shape the Loaf: Lightly flour your work surface and turn out the dough. Shape into a round or oval loaf, being careful not to deflate it too much. Place it seam side up in a floured banneton or bowl lined with a floured towel.
  5. Final Rise: Cover and allow the shaped dough to rise at room temperature for 1–2 hours, or refrigerate overnight (8–12 hours) for a deeper flavor and easier scoring.
  6. Preheat and Score: Preheat your oven to 450°F (230°C) with a Dutch oven inside. When ready to bake, turn the dough out onto a piece of parchment, score the surface with a sharp razor for expansion.
  7. Bake: Transfer the scored dough to the hot Dutch oven. Cover and bake for 25 minutes, then remove the lid and bake for another 15–20 minutes or until the crust is crisp and the loaf sounds hollow when tapped.
  8. Cool: Allow the bread to cool completely on a wire rack before slicing for best texture and flavor.

Notes

  • For extra indulgence, try swirling in a handful of toasted nuts or dried cherries with your chocolate.
  • An overnight cold proof enhances both flavor and texture.
  • Use high-quality cocoa powder and chocolate for best results.
  • Ensure your starter is active and bubbly before using for a good rise.
  • Bread keeps well for up to 3 days stored in a paper bag or can be frozen for up to a month.

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 8g
  • Sodium: 270mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

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