Delicious and Easy to Prepare Chocolate Sourdough Bread

Published Categorized as Sourdough Bread Recipes

To amplify your sourdough baking, and make a move from traditional sourdough bread recipes, why not try a chocolate sourdough baked bread? It’s fun, delicious, and quite easy to prepare. Slather your chocolate-sliced loaf with any toppings and flavorings you desire. Stay tuned for the full recipe!

chocolate sourdough bread

What Does Sourdough Chocolate Bread Taste Like?

This delightful sourdough chocolate bread tastes just as you would expect a chocolate cake to taste like! Though the texture is more similar to a sandwich bread, unlike a loaf or chocolate cake.

In terms of sourdough taste and flavor, there isn’t much sourness to the loaf, but its unique textures and flavors are what make it so enjoyable.

Chocolate Sourdough Bread Recipe

For a sourdough loaf that is both sweet and versatile, try this delicious sourdough chocolate bread recipe! This recipe requires an active sourdough starter or sourdough discard depending on what you prefer to use in your sourdough baking.

And here’s how to make it!

Ingredients

  • 160g active sourdough starter
  • 230g warm water
  • 330g bread flour
  • 30g cocoa powder
  • 20g granulated sugar
  • 6g coarse kosher salt

Instructions

  1. Combine 60g sourdough starter, with 60g water, and 60g bread flour. Stir until thoroughly combined, then set aside. Once the starter has doubled in size, it’s ready to use.
  2. Mix 160g active starter with 230g warm water in a large bowl, stirring until combined.
  3. In a medium bowl whisk bread flour, cocoa powder, granulated sugar and kosher salt.
  4. Add the dry ingredients to the wet ingredients and combine, until you have a shaggy dough. Continue to mix using your hands or a spatula.
  5. Cover the dough with plastic wrap and let this rest for 30 minutes.
  6. After 30 minutes, perform a series of stretches and folds, then with wet hands, gently pull the dough, till it is long enough to fold over itself. Rotate the bowl and repeat 4 times.
  7. Set the bowl aside for 30 minutes. Then repeat the stretch and fold process again, followed by a 30-minute break.
  8. After the final set of stretches and folds, let the dough rest for 1 hour.
  9. Transfer the dough onto a lightly floured work surface and shape the dough into a ball shape. Simply fold the edges of the dough into the center until a nice globe has formed.
  10. Place the shaped dough seam side down on a piece of parchment paper, then lift the parchment paper with the shaped chocolate dough, and place it into a bowl, that is similar to the shape of your Dutch oven.
  11. Cover the bowl with plastic wrap, and place it in the fridge to ferment overnight, or on the kitchen counter until it has doubled in size before baking.
  12. If you’re proofing your chocolate sourdough in the fridge overnight, then remove the bowl from the fridge and allow it to reach room temperature 4 hours before baking.
  13. Once you’re ready to bake, place your Dutch oven into the oven and preheat to 475 degrees.
  14. Use a sharp knife to score the top of your loaf. Then carefully remove the Dutch oven from the oven, and use a parchment paper to lift and lower your loaf into the Dutch oven.
  15. Cook the chocolate sourdough bread in a covered Dutch oven at 475 degrees for 30 minutes, then cook uncovered for a further 10 minutes.
  16. Remove the chocolate loaf from the Dutch oven once cooking has complete, and place on a wire rack to cool.

Baker’s Schedule

Day 1

  • 8 AM: Feed your starter room temperature or cool water, then set aside in a cool place to activate.
  • 4 PM: Combine the ingredients to make the dough for chocolate sourdough bread
  • 5:30 PM: The stretch and fold process is complete, and your chocolate loaf should be shaped and resting atop a parchment paper, nestled in a bowl. Cover the bowl tightly with plastic wrap, and refrigerate.

Day 2

  • 8 AM: Remove the dough from the fridge and place it on the kitchen counter.
  • 12 PM: Place your Dutch oven into a cold oven and preheat them at 450F.
  • 12:30 PM: Uncover the loaf, and carefully score the surface of your chocolate bread. Carefully remove the Dutch oven from the oven and use a parchment paper to lower the loaf into the Dutch oven.

Serving Suggestions

There are many ways to enjoy this scrumptious sourdough chocolate sandwich bread. Here are some ideas to get you started:

  • Toast and drizzle some maple syrup over the top of each chocolate slice.
  • Make Nutella, jelly or peanut butter sandwiches, with cream cheese filled with dried fruit – yum!
  • Toast two slices of chocolate bread and scoop your favorite ice cream over one slice, add a few chocolate chips or chopped nuts to the mix, and you’ll have a mouth watering chocolate ice cream sandwich!

How to Store Chocolate Sourdough Bread

To extend the shelf life of your delicious, crumbly chocolate loaf, place it cut side down on a cutting board for up to 24 hours till the crust crisps. Additionally, you could transfer the loaf to a bread bag after 16-18 hours instead.

Moreover, if you’re worried that you won’t be able to finish your loaf in the time given, you can simply preserve your chocolate loaf in the freezer for up to 2 months. Wrap it in plastic wrap, then slide it into a bread bag, seal it and pop it into the freezer.

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Chocolatey Sourdough Bread

This decadent sweet bread complete with a fun sourdough twist is a wonderful recipe and a great way to put some of that leftover sourdough starter to some use, ensuring a definite and successful sourdough baking!

FAQs

What to Eat with Chocolate Sourdough?

You can serve chocolate sourdough for breakfast or as a snack, with a cup of coffee or tea. Slice and sprinkle with some powdered sugar and drizzle some chocolate over the top of the sourdough chocolate bread. Serve with a scoop of vanilla ice cream.

Is Sourdough Bread Healthier for You?

Sourdough bread contains higher levels of vitamins and minerals compared to other breads, which is why it is considered much healthier for you.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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