Description
This Chocolate Sourdough Bread combines sourdough’s tangy flavor with the rich chocolate taste. With cocoa powder and chunks of dark chocolate marbled through, this decadent bread is perfect for breakfast, dessert, or as a special treat any time of day.
Ingredients
- 500 g bread flour
- 360 g water
- 100 g active sourdough starter
- 10 g salt
- 50 g sugar
- 150 g semi-sweet or dark chocolate, chopped
- 30 g cocoa powder
Optional:
- 10 g dark malt powder (for a deeper color)
Notes
1. Autolyse:
Mix sourdough starter, sugar, cocoa powder, and water in a large bowl until dissolved. Add flour and salt, and mix into a shaggy dough. Cover and let rest for 1 hour.
2. Forming the Dough:
Stretch and fold the dough until it forms a smooth ball, then let it rest for 30 minutes.
3. Stretch & Fold:
Perform 4-6 stretches and folds over 2 hours to develop the dough’s structure.
4. Bulk Fermentation:
Cover the dough and let it ferment until it doubles in size.
5. Shaping:
Shape the dough, fold in the chopped chocolate, and place it in a banneton (proofing basket).
6. Cold Ferment:
Place the dough in the fridge for a cold ferment for at least 5 hours (up to 36 hours).
7. Bake:
Preheat the oven to 450°F (230°C) with a Dutch oven inside. Bake the dough for 30 minutes with the lid on, then 10-15 minutes with the lid off. Let cool on a wire rack.
- Prep Time: 4 hours
- Fermentation Time: 22 hours
- Cook Time: 45 minutes