This Double Chocolate Sourdough Bread is a delightful treat that combines the tangy flavor of sourdough with rich chocolate goodness. It’s perfect for breakfast or as a snack!
Honestly, who needs regular bread when you can have chocolate bread? I love to enjoy it warm with a spread of butter—or simply on its own. It’s that good! 🍫
Key Ingredients & Substitutions
Bread Flour: I recommend using bread flour for a chewier texture, but all-purpose flour works too. Just know that the bread may be a bit softer. You can also try whole wheat flour to add some nuttiness.
Cocoa Powder: Always go for unsweetened cocoa powder, preferably high-quality for the best chocolate flavor. You can substitute with Dutch-processed cocoa for a smoother taste, but it will change the bread’s color slightly.
Sourdough Starter: An active sourdough starter is key, but if you don’t have any, you can substitute with store-bought active yeast. Use about 2-3 teaspoons of instant yeast instead, and adjust the liquid ingredients as necessary.
Dark Chocolate Chips: I love using dark chocolate chips in this recipe for a rich experience. If you prefer, you can swap them with milk chocolate for a sweeter result, or even white chocolate for a different twist!
Optional Sugar or Honey: Adding sugar or honey enhances the chocolate flavor, but you can skip it if you prefer a less sweet bread. Maple syrup also makes a great substitute for a unique flavor.
How to Perfectly Shape Your Loaf?
Shaping your loaf properly impacts its rise and final appearance. Remember, it’s important to create surface tension for a good rise.
- After bulk fermentation, transfer your dough to a floured surface. Gently press it to deflate slightly.
- Fold the edges towards the center to create a round shape, then flip it seam side down.
- Use your hands to pull the dough towards you while tucking it to tighten the surface. This helps form a nice structure.
- Let it rest for a few minutes if it’s too sticky or hard to shape, then repeat until tight.
With practice, you’ll find your rhythm and get the perfect loaf every time! Enjoy making this delicious Double Chocolate Sourdough Bread!
Double Chocolate Sourdough Bread
Ingredients You’ll Need:
- 500g bread flour (or all-purpose flour)
- 50g cocoa powder (unsweetened, good quality)
- 350g water, room temperature
- 100g active sourdough starter (100% hydration)
- 10g salt
- 150g dark chocolate chips or chunks (60-70% cocoa)
- Optional: 2 tbsp sugar or honey (to enhance chocolate flavor)
- Flour for dusting and shaping
How Much Time Will You Need?
This delicious Double Chocolate Sourdough Bread will take about 4 to 6 hours for fermenting (depending on your room temperature) and another up to 2 hours for shaping and proofing. So, set aside a full afternoon and let the magic happen!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, add the bread flour, cocoa powder, and salt. Whisk everything together until it’s all combined really well. This is the base for our rich chocolate bread!
2. Add Wet Ingredients:
Pour the water and your active sourdough starter into the dry ingredients. Mix it all together until you form a somewhat shaggy dough. If you’re using sugar or honey, add it here too to enhance the chocolate flavor.
3. Autolyse:
Cover your bowl with a damp towel or plastic wrap and let it rest for 30-60 minutes. This resting period is called autolyse and helps hydrate the flour while developing the dough’s structure.
4. Stretch and Fold:
After resting, it’s time to develop some gluten! Over the next 2 hours, do about 3 to 4 sets of stretch and folds every 30 minutes. To do this, reach under the dough, stretch one side up, and then fold it over itself. Repeat with all sides of the dough.
5. Add Chocolate Chips:
Once you finish the last stretch and fold, gently fold in the dark chocolate chips or chunks, making sure they are evenly distributed throughout the dough without knocking too much air out.
6. Bulk Ferment:
Cover the dough and let it ferment at room temperature (about 21-24°C / 70-75°F) for approximately 4-6 hours or until it looks puffy and has grown roughly 50% in size.
7. Shape the Loaf:
Generously flour your work surface and carefully tip the dough out onto it. Shape it into a tight round boule by folding the edges toward the center and then tightening the top with your hands.
8. Final Proof:
Place the shaped dough seam side up in a floured banneton or bowl lined with a floured kitchen towel. Cover it and let it proof for 2-4 hours at room temperature, or you can refrigerate it overnight for a slower rise.
9. Preheat the Oven:
About 45 minutes before you are ready to bake, place a Dutch oven or heavy oven-safe pot in your oven and preheat it to 230°C (450°F). This helps to create a perfect crust.
10. Score and Bake:
When the oven is hot, carefully remove the Dutch oven. Place the dough seam side down on a piece of parchment paper and score the top with a sharp blade. Then, lift the dough using the parchment and place it carefully into the hot pot. Cover with the lid and bake for 20 minutes.
11. Remove Lid and Finish Baking:
After 20 minutes, remove the lid to let the crust brown up. Continue baking for another 20-25 minutes until the crust is a deep brown and the internal temperature of the loaf reaches about 96°C (205°F).
12. Cool Completely:
When it’s done baking, carefully transfer the bread to a wire rack and let it cool completely before slicing. This helps maintain the crumb structure and prevents it from being gummy.
Now you’re ready to enjoy your rich, tangy, and chocolatey Double Chocolate Sourdough Bread! It’s delightful on its own, or slathered with butter, cream cheese, or your favorite jam. Happy baking! 🍞🍫
Can I Use Instant Yeast Instead of Sourdough Starter?
Yes, you can substitute instant yeast for the sourdough starter. Use about 2-3 teaspoons of instant yeast in place of 100g of sourdough starter, and adjust the water content slightly if needed to keep the dough hydrated.
How Do I Store Leftover Bread?
Store any leftover Double Chocolate Sourdough Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in foil or plastic wrap and freeze it for up to 3 months. Just be sure to let it thaw completely before slicing!
Can I Make This Recipe Gluten-Free?
For a gluten-free version, use a gluten-free all-purpose flour blend, but keep in mind that the texture and flavor might vary. You may also need to add additional binding agents like xanthan gum for better structure.
What If My Dough Is Too Sticky?
If your dough feels too sticky, you can incorporate a little extra flour during the shaping process. Avoid adding too much flour, though, as it can affect the final texture. Also, make sure your hands and work surface are well-floured to help manage the stickiness!
