Description
Chocolate sourdough bread brings deep, rich flavor to your home baking adventure. Warm slices paired with butter create a delightful treat that turns simple moments into something special.
Ingredients
Scale
Main Ingredients:
- 550 grams bread flour
- 150 grams active sourdough starter
- 350 grams room-temperature water
Chocolate Components:
- 50 grams cocoa powder
- 100 grams hot brewed coffee
- 34 bag mini semi-sweet chocolate chips
- 1 cup milk chocolate chips
Supporting Ingredients:
- 60 grams brown sugar
- 10 grams salt
Instructions
- Pour 100 grams hot brewed coffee over 50 grams cocoa powder. Whisk until you create a smooth, rich chocolate paste.
- Transfer the bloomed cocoa mixture into a large mixing bowl. Add 150 grams sourdough starter and 350 grams room-temperature water.
- Incorporate 550 grams bread flour, 60 grams brown sugar, and 10 grams salt. Mix with a spatula until a shaggy dough develops.
- Allow the dough to rest for 30 minutes, letting the ingredients hydrate and gluten relax.
- Perform 3 to 4 stretch and fold cycles every 30 minutes over 2 to 2.5 hours. During the second and third folds, gently fold in 34 bag mini semi-sweet chocolate chips.
- Cover the bowl and let the dough rise at room temperature for 6 to 7 hours until nearly doubled in volume.
- Transfer the dough to a lightly floured surface. Carefully shape into a round or oval loaf.
- Press 1 cup milk chocolate chips into the dough’s center and edges, distributing evenly during shaping.
- Place the shaped loaf into a well-floured proofing basket. Allow to rest for 30 minutes to 1 hour at room temperature.
- Preheat your oven to 450°F with a Dutch oven inside.
- Carefully transfer the loaf into the hot Dutch oven. Score the top with a sharp blade.
- Bake covered at 450°F for 25 minutes, then uncovered for an additional 15 minutes.
- Cool the bread on a wire rack for at least 1 hour before slicing.
Notes
- Blooming cocoa in hot coffee creates deeper flavor and richer color, so don’t skip this crucial step.
- Use room temperature starter for better fermentation and more consistent rise in your chocolate bread.
- Chocolate chips can sink during baking, so dust them lightly with flour before adding to prevent them from dropping to the bottom of the loaf.
- A well-floured proofing basket helps prevent sticking and creates beautiful exterior texture for your sourdough chocolate bread.
- Prep Time: 10 hours
- Cook Time: 40 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 222 kcal
- Sugar: 8 g
- Sodium: 214 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 3 mg