Description
Indulge in a loaf that’s as delightful to make as it is to eat. This Double Chocolate Sourdough Bread combines the tangy flavor of traditional sourdough with the rich decadence of dark and milk chocolate. Each slice is a symphony of textures and tastes—chewy interior studded with melted chocolate chunks and a crust that’s both crisp and deeply flavorful. Perfect for breakfast, dessert, or an indulgent snack, this bread elevates any moment into a special occasion.
Ingredients
Scale
For one large loaf
Levain (Sourdough Starter):
- 50g active sourdough starter
- 50g whole wheat flour
- 50g all-purpose flour
- 100g filtered water
Dough:
- 400g bread flour
- 50g unsweetened cocoa powder
- 300g water
- 10g sea salt
- 1 tsp pure vanilla extract (optional)
- 100g dark chocolate chips
- 100g milk chocolate chunks
Optional Add-ins:
- 50g chopped walnuts or hazelnuts
Instructions
- Prepare the Levain:
- In a medium bowl, mix 50g active sourdough starter, 50g whole wheat flour, 50g all-purpose flour, and 100g filtered water.
- Stir until well combined. Cover with a cloth and let it sit at room temperature for 4-6 hours until bubbly and doubled in size.
- Autolyse the Dough:
- In a large mixing bowl, whisk together 400g bread flour and 50g unsweetened cocoa powder.
- Add 300g water and mix until no dry bits remain. The dough will be shaggy.
- Cover and let rest for 1 hour to allow the flour to fully hydrate.
- Mix in the Levain:
- Add the prepared levain to the autolysed dough.
- Using your hands, pinch and fold the dough until the levain is fully incorporated. The dough will become smoother.
- Cover and rest for 30 minutes.
- Add Salt and Chocolate:
- Sprinkle 10g sea salt and 1 tsp vanilla extract over the dough.
- Fold the dough over itself several times to mix in the salt and vanilla.
- Gently fold in the 100g dark chocolate chips, 100g milk chocolate chunks, and any optional nuts until evenly distributed.
- Bulk Fermentation with Stretch and Fold:
- Over the next 3 hours, perform 4 sets of stretch and folds every 30 minutes:
- First Set: With damp hands, lift one side of the dough and fold it over itself. Rotate the bowl and repeat until all sides have been folded.
- Subsequent Sets: Repeat the folding process every 30 minutes.
- After the final fold, let the dough rest undisturbed. It should expand by about 30-50%.
- Over the next 3 hours, perform 4 sets of stretch and folds every 30 minutes:
- Pre-Shaping:
- Lightly flour your work surface.
- Gently turn the dough out, taking care not to deflate it.
- Shape it into a loose round by folding the edges into the center.
- Let it rest, seam side down, for 20-30 minutes.
- Final Shaping:
- Prepare a proofing basket or medium bowl lined with a floured cloth.
- Shape the dough into a tighter round by pulling it towards you to create surface tension.
- Place the dough seam side up into the prepared basket.
- Cover with a cloth or plastic wrap.
- Proofing:
- Place the dough in the refrigerator for a cold retard overnight, anywhere from 12-18 hours. This slow fermentation enhances flavor and crust development.
- Preheat the Oven:
- Place a Dutch oven or heavy baking pot with a lid in your oven.
- Preheat to 500°F (260°C) for at least 30 minutes.
- Scoring and Baking:
- Remove the dough from the refrigerator.
- Cut a piece of parchment paper to fit your Dutch oven.
- Carefully turn the dough out onto the parchment paper.
- Using a sharp knife or bread lame, score the top about 1/4 inch deep.
- Carefully transfer the dough into the preheated Dutch oven.
- Bake:
- Cover with the lid and bake at 500°F (260°C) for 20 minutes.
- Reduce the temperature to 450°F (230°C), remove the lid, and bake for an additional 25-30 minutes until the crust is deep brown.
- Cooling:
- Remove the bread from the oven and place it on a wire rack.
- Allow it to cool completely for at least 2 hours before slicing to set the crumb structure.
Notes
- Quality Ingredients: Opt for high-quality cocoa powder and chocolate to elevate the flavor.
- Fermentation Watch: Keep an eye on the dough during fermentation; times may vary based on temperature and starter activity.
- Flavor Variations: Add dried cherries or cranberries for a tart contrast, or a pinch of espresso powder to enhance the chocolate depth.
- Serving Suggestions: Delicious on its own, toasted with a smear of butter, or transformed into an indulgent French toast.
- Storage: Store at room temperature in a paper bag for up to 3 days. Freeze slices in an airtight container for up to 3 months.
- Prep Time: 1 hour (active time)
- Cook Time: 50 minutes
- Category: breakfast
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 5 mg
Keywords: double chocolate sourdough bread, sourdough starter recipe, homemade chocolate bread, artisan baking, chocolate sourdough loaf, baking with chocolate, fermentation, bread recipes, artisan bread at home