This Double Chocolate Sourdough Bread is a treat for all chocolate lovers! It’s tangy and sweet, with chunks of rich chocolate melted throughout. What’s not to love?
Every slice feels like a warm hug! I enjoy it toasted with a bit of butter—it’s like having dessert for breakfast. Who wouldn’t want that? 😋
Key Ingredients & Substitutions
Flour: All-purpose or bread flour works great! I personally prefer using bread flour for a chewier texture, but either is fine. If gluten-free is what you need, look for gluten-free flour blends designed for bread.
Cocoa Powder: Unsweetened cocoa powder adds rich flavor. For a deeper chocolate taste, try using Dutch-processed cocoa. If you can’t find cocoa, you might use carob powder for a chocolate-like flavor, but it will taste different.
Sourdough Starter: Your starter should be active! If you’re short on time and don’t have a starter, you can use half active dry yeast and half sourdough starter, but it won’t have that unique tangy flavor.
Chocolate Chips: I love dark chocolate chips (60-70% cocoa) for their balance of sweetness and bitterness. Mini chocolate chips melt nicely and spread flavor throughout the bread, but regular chips work too. Feel free to use milk chocolate if you prefer a sweeter loaf!
Optional Sweetener: Adding sugar or honey gives a hint of sweetness. I often skip it for a more bittersweet result, but if you’re craving a sweeter bread, it’s an easy tweak!
How Do You Get the Best Texture with Stretch and Fold Technique?
This technique is key to developing gluten in your dough for a nice chewy texture! After mixing, here’s how to do it:
- Let the dough rest (autolyse) first. This allows the flour to hydrate and gluten to develop more easily.
- About every 30-45 minutes during bulk fermentation, wet your hands to prevent sticking. Grab a section of the dough, stretch it up, and fold it over itself. Do this around the dough until you’ve completed a ‘full circle’.
- Repeat for 3-4 sets. This builds strength and elasticity, essential for a great bread crumb.
Trust me; these gentle folds make all the difference for a beautifully textured loaf!
Double Chocolate Sourdough Bread
Ingredients You’ll Need:
- 500g all-purpose or bread flour
- 50g unsweetened cocoa powder
- 375g water (at room temperature)
- 100g active sourdough starter (100% hydration)
- 10g salt
- 150g dark chocolate chips or chunks (60-70% cocoa)
- Optional: 1 tbsp sugar or honey (for slight sweetness, can be omitted)
How Much Time Will You Need?
This recipe requires about 4-5 hours of active work, plus an optional overnight cold proof. If you choose to bake the same day, plan for around 3-4 hours of rise time, plus 30 minutes to prepare and bake. The cold proof enhances flavor and texture but isn’t mandatory!
Step-by-Step Instructions:
1. Mixing the Dough
In a large mixing bowl, whisk the flour, cocoa powder, and salt together until combined. If you’re using sugar or honey, add it to the dry ingredients as well. This mix is the base for our chocolaty adventure!
2. Combine Ingredients
Add the active sourdough starter and water into the bowl. Use your hand or a spoon to mix until a rough and sticky dough forms, and all the flour is incorporated. Don’t worry if it looks shaggy; that’s perfect!
3. Autolyse
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30-45 minutes. This time allows the flour to fully absorb the water, aiding in gluten development.
4. Adding Chocolate
After the autolyse, perform a gentle stretch and fold. Reach under the dough, pull it up, and fold it over itself a few times to include the chocolate chunks evenly throughout. Repeat this process 3-4 times—think of it as a little workout for your dough!
5. Bulk Fermentation and Stretch & Folds
Cover the dough again and let it ferment at room temperature for 3-4 hours. During this period, every 30-45 minutes, perform a few more sets of stretch and folds to strengthen the dough’s structure.
6. Shaping the Dough
Once bulk fermentation is done, gently turn the dough onto a lightly floured surface. Shape it into a tight round or oval loaf, being careful not to deflate the air bubbles too much. That air is what gives us a wonderful texture!
7. Proofing
Transfer your shaped dough to a well-floured proofing basket or bowl lined with a floured towel, seam side up. Cover it and allow it to proof at room temperature for 1-2 hours, until it has noticeably risen.
8. Cold Proof (Optional)
If you have the time, place the dough in the refrigerator overnight (8-12 hours). This will deepen the flavor and improve the texture of your sourdough.
9. Preheat Oven
When you’re ready to bake, place a Dutch oven with its lid inside your oven and preheat to 475°F (245°C) for at least 30 minutes. This creates a steamy environment for your bread to rise perfectly!
10. Baking the Bread
Once preheated, carefully remove the hot Dutch oven from the oven. Gently transfer the dough onto a piece of parchment paper. Score the top with a sharp blade to allow it to expand during baking. Lift the parchment with the dough and place it inside the Dutch oven. Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes, until the crust is a deep brown and firm.
11. Cooling Down
Remove the bread from the oven and carefully transfer it onto a wire rack to cool completely before slicing. This step is crucial for letting the crumb set properly and prevents a gummy texture.
Enjoy your decadent, rich, fudgy double chocolate sourdough bread toasted, slathered with butter, or simply as is!
—
This recipe beautifully marries the tangy complexity of sourdough with the richness of cocoa and chocolate, resulting in a dark, chocolatey loaf with a wonderfully chewy crumb and a crackly crust. Perfect for any chocolate lover!
Can I Use White Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute white whole wheat flour for all-purpose flour! Keep in mind that the bread may have a denser texture and a slightly nuttier flavor. You might also need to adjust the water slightly, as whole wheat flour absorbs more moisture.
What Can I Use if I Don’t Have a Sourdough Starter?
If you don’t have a sourdough starter, you can use half active dry yeast and half sourdough starter. Use about 50g of each to mimic the sourdough flavor. However, the result may lack the typical tanginess of a true sourdough bread.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and freeze it for up to 3 months. Just remember to slice it before freezing for easy thawing!
Can I Reduce the Amount of Chocolate in the Recipe?
Absolutely! If you’d like a less chocolatey version, feel free to reduce the amount of chocolate chips or chunks to suit your taste. You might also replace some chocolate with nuts or dried fruits to add different flavors and textures.