Homemade Double Chocolate Sourdough Bread
This Double Chocolate Sourdough Bread is rich, dark, and deeply satisfying. The perfect blend of cocoa and melty chocolate chips gives this loaf a dessert-like flavor, while the natural sourdough base keeps it balanced and complex. Ideal for chocolate lovers looking to elevate their baking with a gourmet twist.
Ingredients
- 350 g warm water
- 475 g bread flour
- 50 g brown sugar
- 50 g cocoa powder
- 100 g active sourdough starter
- 10 g salt
- 1 cup chocolate chips
Instructions
- Feed the sourdough starter 4-6 hours before baking until active and bubbly.
- In a large bowl, mix warm water, active starter, and brown sugar until combined.
- Add bread flour, cocoa powder, and salt. Stir until a shaggy dough forms.
- Cover and rest for 30 minutes (autolyse).
- Perform 3 rounds of stretch and folds over 1.5 hours, letting the dough rest 30 minutes between each.
- On the final round, fold in chocolate chips evenly.
- Cover and let the dough rise at room temperature for 4-6 hours, or until doubled.
- Shape the dough into a round loaf and place seam-side up in a floured proofing basket.
- Cover and refrigerate for 8-12 hours for cold fermentation.
- Preheat oven to 475°F (246°C) with a Dutch oven inside for 30 minutes.
- Transfer dough onto parchment paper, score the top, and place it into the preheated Dutch oven.
- Bake covered for 20 minutes, then uncovered for another 20-25 minutes, until crust is dark and crisp.
- Remove from oven and cool on a wire rack for at least 1 hour before slicing.
Notes
Nutritional Information (per slice, approximate)
- Calories: 220
- Fat: 6g
- Carbohydrates: 35g
- Sugar: 10g
- Protein: 5g
