Chocolate Sourdough Loaf
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 dough whisk or wooden spoon
- 1 digital kitchen scale
- 1 Measuring spoons set
- 1 bench scraper
- 1 9x5-inch loaf pan
- 1 plastic wrap roll or reusable cover
- 1 parchment paper sheet
- 1 wire cooling rack
Ingredients
- 150 gram active sourdough starter 100% hydration
- 300 gram warm water about 80–85°F
- 60 gram granulated sugar
- 60 gram unsalted butter melted and cooled slightly
- 1 large egg room temperature
- 400 gram bread flour
- 50 gram unsweetened cocoa powder
- 8 gram fine sea salt
- 120 gram dark chocolate chips 60–70% cacao
- 1 tablespoon neutral oil for greasing pan
- 15 gram butter optional; softened; for brushing top
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, warm water, sugar, melted butter, and egg until well combined.
- In a medium mixing bowl, mix the bread flour, cocoa powder, and salt until evenly distributed.
- Add the dry mixture to the wet mixture and stir with a dough whisk or wooden spoon until a rough, sticky dough forms.
- Let the dough rest uncovered for 20–30 minutes to allow the flour to hydrate.
- After the rest, perform several stretch-and-folds in the bowl until the dough feels smoother and more elastic.
- Gently fold in the dark chocolate chips with a bench scraper or your hands until evenly dispersed.
- Cover the bowl with plastic wrap or a reusable cover and leave it to bulk ferment at room temperature for 6–8 hours, or until roughly doubled and puffy.
- Lightly flour your work surface, turn out the dough, and gently shape it into a rectangle.
- Roll the rectangle into a tight log, pinching the seam to seal, and tuck in the ends for a neat loaf shape.
- Grease the loaf pan with neutral oil and line it with parchment paper, then place the shaped dough seam-side down into the pan.
- Cover the pan and proof at room temperature for 2–3 hours, or until the dough has risen near the top of the pan and springs back slowly when gently pressed.
- Near the end of proofing, preheat your oven to 375°F (190°C).
- Place the loaf pan in the center of the oven and bake for 30–35 minutes, until the top is well set and a skewer inserted in the center comes out mostly clean (melted chocolate is fine).
- If using, brush the hot loaf with softened butter for a soft, shiny crust.
- Remove the loaf from the pan, transfer to a wire cooling rack, and cool completely for at least 1–2 hours before slicing.
Notes
For best flavor and texture, use a lively, recently fed starter and avoid adding extra flour while shaping so the crumb stays soft and tender. If your kitchen is cool, bulk fermentation may take longer, so rely on signs like a puffy, jiggly dough rather than the clock. To prevent chocolate chips from melting into streaks, fold them in toward the end of mixing and avoid overworking the dough. This bread keeps well tightly wrapped at room temperature for 2–3 days and also freezes nicely; slice before freezing for easy toasting or reheating.
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