Description
A delicious chocolate sourdough bread that combines the tangy flavor of sourdough with rich cocoa and chocolate chips.
Ingredients
Scale
- 40 grams cocoa powder
- 500 grams white bread flour (or unbleached white flour)
- 8 grams salt
- 50 grams sourdough starter (fed and bubbly)
- 375 grams water
- 50 grams brown sugar
- 120 grams chocolate chips (add more or less to taste)
Instructions
- Feed your sourdough starter 4-8 hours before you plan to bake, ensuring it’s bubbly and ready.
- Measure your ingredients using a scale for accuracy.
- In a large bowl, whisk the flour, cocoa powder, and salt together well.
- Create a well in the mixture and add the sourdough starter, water, and brown sugar.
- Mix the ingredients gently with a spatula until combined, then shape into a rough ball.
- Let the dough rest for one hour to relax the gluten.
- After resting, gently incorporate the chocolate chips into the dough.
- Perform three sets of stretch and folds, spaced thirty minutes apart.
- Cover the dough and let it ferment overnight in a warm spot, allowing it to double in size.
- In the morning, perform one more set of stretching and folding, then shape into a loaf.
- Place the dough in a banneton or lightly floured bowl, and refrigerate for at least 3 hours.
- Preheat your Dutch oven and line it with parchment paper, then place the sourdough inside and cover.
- Bake in a cold oven at 450°F for 45 minutes, then uncover and bake for an additional 5-10 minutes until golden brown.
- Remove from the oven and allow to cool for at least 3 hours before slicing.
Notes
Store bread in a paper bag at room temperature for up to three days or freeze for up to three months.
- Prep Time: 480 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg