Description
This Double Chocolate Sourdough Bread is a decadent twist on traditional sourdough, combining the tangy flavors of natural fermentation with rich cocoa and melted chocolate chips. Perfect for chocolate lovers looking for a unique homemade bread, this recipe requires patience for fermentation but rewards you with a moist, chocolatey loaf boasting a crisp crust and tender crumb.
Ingredients
Wet Ingredients
- 350 g warm water (1⅓ cups + 1 tbsp)
- 125 g active sourdough starter (½ cup)
Dry Ingredients
- 475 g bread flour (3¾ cups)
- 50 g brown sugar (¼ cup)
- 50 g cocoa powder (⅓ cup + 1 tbsp)
- 11 g salt (2 tsp)
- 170 g chocolate chips (1 cup)
Instructions
- Prepare the Starter: Ensure you have an active, bubbly sourdough starter by feeding it a 1:1:1 ratio of flour, water, and starter. Let it rise at room temperature for 4-6 hours until bubbly and active. The exact timing may vary depending on kitchen temperature and starter strength.
- Mix the Wet Ingredients: In a large bowl, combine 125 g (½ cup) active sourdough starter, 350 g (1⅓ cups + 1 tbsp) warm water, 50 g (¼ cup) brown sugar, and 50 g (⅓ cup + 1 tbsp) cocoa powder. Stir well to fully incorporate all ingredients.
- Add Dry Ingredients and Knead: Add 11 g (2 tsp) salt and 475 g (3¾ cups) bread flour to the wet mixture. Begin mixing with a dough whisk, but switch to kneading by hand to fully incorporate the flour. The dough will be stiff but should come together into a cohesive mass.
- Rest the Dough: Cover the dough and let it rest undisturbed for 30 minutes. This allows the flour to hydrate properly and the dough to relax, which is important to develop gluten structure and make subsequent shaping easier.
- Proceed with Bulk Fermentation (not listed, but typically next): After resting, you would continue with folding and further fermentation steps until the dough doubles in size, then shape, proof, and bake as usual for sourdough bread. (This part is inferred based on typical sourdough procedures as the recipe excerpt ends here.)
Notes
- Use a kitchen scale for the most accurate measurements to ensure dough consistency.
- The dough will be stiff due to cocoa and flour ratio; kneading by hand yields the best results.
- Feeding your starter at a 1:1:1 ratio helps achieve a reliably active levain.
- Resting the dough after mixing is essential for proper hydration and gluten development.
- For best flavor and texture, allow for a long, slow fermentation process typical of sourdough breads.
