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Double Chocolate Sourdough Bread Recipe

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4.2 from 34 reviews

  • Author: admin
  • Total Time: 14–18 hours (includes fermentation and resting)
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

Double Chocolate Sourdough Bread is a rich, slightly sweet artisan loaf made with dark cocoa powder and chocolate chunks, perfect for dessert or an indulgent breakfast. Combining the tangy depth of sourdough with decadent chocolate, this bread offers a chewy, soft texture and intense chocolate flavor in every bite. Ideal toasted with butter, topped with fresh berries, or enjoyed plain alongside a cup of coffee.

Ingredients

Scale

Dough

  • 500g bread flour
  • 50g unsweetened cocoa powder
  • 100g active sourdough starter
  • 325g water (room temperature)
  • 10g salt
  • 1 tablespoon honey or maple syrup (optional, for added sweetness)

Add-ins

  • 100g dark chocolate chunks or chips

Instructions

  1. Mix dry ingredients and autolyse: In a large bowl, whisk together the bread flour and cocoa powder until well combined. Add the active sourdough starter and the room temperature water. Mix until a shaggy dough forms. Cover and let rest for 30 minutes to allow autolyse, which helps improve dough extensibility.
  2. Add salt and optional sweetness: After the autolyse, add the salt and honey or maple syrup if using. Mix thoroughly into the dough to incorporate fully.
  3. Knead or stretch and fold dough: Knead by hand or use the stretch and fold technique for about 5–7 minutes until the dough becomes smooth and elastic. This develops gluten structure.
  4. Bulk fermentation with stretch and folds: Cover the dough and allow it to rise at room temperature for 4 to 6 hours. During the first 2 hours, perform 3 to 4 sets of stretch and folds spaced about 30 minutes apart to strengthen the dough.
  5. Incorporate chocolate chunks: During the last stretch and fold, gently fold in the dark chocolate chunks so they are evenly distributed without deflating the dough.
  6. Shape and retard fermentation: After bulk fermentation, shape the dough into a round or oval loaf. Place the shaped dough seam-side up into a well-floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate overnight for 8–12 hours to develop flavor and allow a slow final proof.
  7. Preheat oven and Dutch oven: When ready to bake, preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat thoroughly.
  8. Score and bake the loaf: Carefully turn the dough out onto parchment paper, score the top with a sharp knife or lame to allow for oven spring. Transfer the dough with the parchment paper into the hot Dutch oven. Cover and bake for 20 minutes.
  9. Finish baking uncovered: Remove the lid from the Dutch oven and bake for an additional 20–25 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
  10. Cool before slicing: Remove the bread from the oven and let it cool completely on a wire rack before slicing to allow the crumb to set and prevent gummy texture.

Notes

  • For extra flavor, try adding a handful of dried cherries or chopped walnuts along with the chocolate chunks.
  • A dash of espresso powder enhances the chocolate notes and adds depth.
  • This bread tastes best the next day once the crumb has fully set after cooling.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American, Artisan

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Find it online: https://jonschelanderpugh.com/double-chocolate-sourdough-bread-recipe/