Chocolate Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 digital kitchen scale
- 1 wooden spoon or dough whisk
- 1 bench scraper
- 1 proofing basket or bowl
- 1 Dutch oven with lid or baking stone
- 1 parchment paper sheet
- 1 sharp knife or bread lame
- 1 wire cooling rack
Ingredients
- 150 gram active sourdough starter 100% hydration
- 320 gram water room temperature
- 400 gram bread flour unbleached
- 50 gram whole wheat flour
- 30 gram unsweetened cocoa powder
- 9 gram fine sea salt
- 60 gram granulated sugar
- 80 gram dark chocolate chips or chunks
- 40 gram unsalted butter melted and cooled
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl whisk together the active sourdough starter and water until mostly dissolved.
- Add bread flour, whole wheat flour, and cocoa powder to the bowl and mix until no dry flour remains, then cover and rest for 30 minutes (autolyse).
- Sprinkle in the salt and sugar, then mix by hand or with a dough whisk until well incorporated.
- Add melted butter and vanilla extract and knead or stretch and fold until the dough is smooth and elastic, about 5–7 minutes.
- Gently fold in the dark chocolate chips or chunks until evenly distributed throughout the dough.
- Cover the bowl and let the dough bulk ferment at room temperature for 4–6 hours, performing 3–4 sets of stretch-and-folds every 30–45 minutes during the first 2 hours.
- When the dough has risen by about 50% and feels airy, lightly flour your work surface and gently turn the dough out.
- Pre-shape the dough into a loose round using a bench scraper, then let it rest uncovered for 15–20 minutes.
- Perform a final shaping into a tight boule or batard, creating good surface tension without tearing the dough.
- Place the shaped dough seam-side up into a lightly floured proofing basket or bowl lined with a floured towel.
- Cover and refrigerate for 8–12 hours for a cold overnight proof.
- About 30–45 minutes before baking, place the Dutch oven (with lid) into the oven and preheat to 230°C (450°F).
- Remove the dough from the fridge, place it onto a piece of parchment paper seam-side down, and score the top with a sharp knife or bread lame.
- Carefully transfer the dough on the parchment into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid and continue baking for another 18–22 minutes, or until the crust is deeply browned and the internal temperature reaches about 96°C (205°F).
- Transfer the baked loaf to a wire cooling rack and let it cool completely, at least 1–2 hours, before slicing.
Notes
For best results, ensure your starter is very active before mixing the dough, as the cocoa and sugar can slightly slow fermentation; if your kitchen is cool, extend bulk fermentation until the dough feels airy rather than strictly following the clock. Distribute chocolate pieces after some gluten has developed so they don’t tear the dough, and keep them mostly inside the loaf to avoid scorching on the crust. A cold overnight proof helps deepen both the chocolate and sourdough flavors, but if the dough overproofs easily in your environment, shorten the fridge time. Slice with a sharp serrated knife once fully cooled to avoid a gummy interior, and store the bread wrapped at room temperature for up to 2 days or freeze sliced portions for longer keeping.
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