Description
This Double Chocolate Sourdough Bread combines the rich flavors of cocoa and melting chocolate chips with the tangy depth of a sourdough starter, creating a moist, tender loaf with a delightful chocolate twist. Perfect for breakfast or an indulgent snack, this recipe balances natural fermentation with sweet, chocolaty goodness.
Ingredients
Scale
Wet Ingredients
- 350 g warm water (1⅓ cups + 1 tbsp)
- 125 g active sourdough starter (½ cup)
Dry Ingredients
- 475 g bread flour (3¾ cups)
- 50 g cocoa powder (⅓ cup + 1 tbsp)
- 50 g brown sugar (¼ cup)
- 11 g salt (2 tsp)
Add-ins
- 170 g chocolate chips (1 cup)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the warm water and active sourdough starter until well blended. Gradually add the bread flour, cocoa powder, brown sugar, and salt, stirring until no dry flour remains. Allow the dough to rest for 30 minutes to hydrate.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Then fold in the chocolate chips evenly throughout the dough.
- First Rise: Place the dough back into the bowl and cover it with a damp cloth. Let it rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
- Shape and Second Rise: Gently deflate the dough and shape it into a loaf. Place the shaped dough on a parchment-lined baking sheet and allow it to rise for another hour until puffed.
- Bake: Preheat the oven to 375°F (190°C). Bake the loaf for approximately 45 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
Notes
- Ensure your sourdough starter is active and bubbly before using for the best rise.
- For extra chocolate flavor, use high-quality cocoa powder and semi-sweet or bittersweet chocolate chips.
- Let the bread cool completely before slicing to preserve the crumb texture.
- You can store the bread in an airtight container for up to 3 days or freeze slices for longer storage.
- If your dough is too sticky, add a small amount of flour while kneading, but avoid adding too much to keep the bread soft.
