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Delicious And Easy To Prepare Chocolate Sourdough Bread

Chocolate Sourdough Bread Recipe

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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!

  • Total Time: 40 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 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 F 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.
  • Author: Natasha Krajnc
  • Cook Time: 40 mins
  • Category: bread

Find it online: https://www.mydailysourdoughbread.com/chocolate-sourdough-bread/