Description
A rich and indulgent double chocolate sourdough bread that combines the tang of sourdough with lush chocolate flavors and melty chocolate chips.
Ingredients
Scale
- 350 g warm water (1⅓ cups + 1 tbsp)
- 475 g bread flour (3¾ cups)
- 50 g brown sugar (¼ cup)
- 50 g cocoa powder (⅓ cup + 1 tbsp)
- 125 g active sourdough starter (½ cup)
- 11 g salt (2 tsp)
- 170 g chocolate chips (1 cup)
Instructions
- Feed your active sourdough starter and let it rise for 4-6 hours until bubbly and active.
- Combine the active sourdough starter, warm water, brown sugar, and cocoa powder in a large bowl.
- Add the salt and bread flour gradually, stirring until combined.
- Knead the dough by hand for about 5-7 minutes.
- Let the dough rest for 30 minutes.
- Perform stretch and folds in the bowl 4-5 times.
- Fold in the chocolate chips.
- Cover the bowl and let the dough bulk ferment for 8-12 hours.
- Shape the dough using the envelope fold method.
- Let the shaped dough rise for about 1 hour or 6-8 hours in the fridge.
- Preheat your Dutch oven to 400°F (205°C) for 45 minutes.
- Score the top of the loaf and bake for 40 minutes with the lid on, and 10 minutes uncovered.
- Ensure the internal temperature reaches 200°F (95°C).
- Cool completely before slicing.
Notes
This bread is perfect for breakfast, dessert, or as a snack. It can be made ahead and refrigerated for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg