Description
Indulgent and rustic, this Double Chocolate Sourdough Bread blends tangy sourdough with rich cocoa and chocolate chunks for a delightful treat.
Ingredients
- Active sourdough starter (100% hydration), fed and bubbly
- Bread flour (or a mix of bread and all-purpose)
- Whole wheat or rye (optional, up to 20% of total flour)
- Unsweetened cocoa powder
- Fine sugar (caster or granulated)
- Salt
- Water (room temperature or slightly warm)
- Butter or oil (optional)
- Dark chocolate chunks or chips
- Optional: toasted nuts, flaky sea salt, or espresso powder
Instructions
- Prepare starter: Feed your starter 6–8 hours before mixing.
- Mix the dough: Combine flour(s), cocoa powder, and water; mix until a shaggy dough forms and let rest for 30 minutes.
- Add starter and salt: Stir starter into the dough, then add sugar and salt. Knead gently for about 5–7 minutes.
- Add butter and chocolate: If using butter, add it during a later fold. Fold in chocolate chunks towards the end.
- Bulk fermentation: Allow the dough to ferment until increased by 30–50% in volume (3–6 hours). Perform gentle folds during this time.
- Shape and cold proof: Shape into a boule or bâtard, place in a floured banneton, and refrigerate overnight.
- Preheat and score: Preheat oven to 475°F (245°C) and score the loaf.
- Bake: Bake covered for 20–25 minutes, then uncover and reduce heat to 430°F (220°C) for another 12–18 minutes.
- Cool: Let the loaf cool for at least 2 hours before slicing.
Notes
For a shinier crust, brush with butter after baking. To enhance flavors, serve slices slightly warm or toasted with butter.
- Prep Time: 240 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: sourdough, bread, chocolate, dessert, baking
