Double Chocolate Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 digital kitchen scale
- 1 Measuring spoons set
- 1 Dough scraper
- 1 wooden spoon or silicone spatula
- 1 bench scraper
- 1 proofing basket (banneton) or medium bowl
- 1 Dutch oven with lid (4–5 quart)
- 1 sharp lame or serrated knife
- 1 wire cooling rack
- 1 piece parchment paper
Ingredients
- 120 gram active sourdough starter 100% hydration
- 360 gram water lukewarm
- 80 gram whole milk room temperature
- 500 gram bread flour
- 40 gram cocoa powder unsweetened
- 10 gram fine sea salt
- 80 gram granulated sugar
- 40 gram unsalted butter softened
- 120 gram dark chocolate chips or chunks
- 1 tablespoon neutral oil for greasing bowl
- 10 gram rice flour for dusting banneton or as needed
Instructions
- In the large mixing bowl, whisk together the active sourdough starter, water, and milk until mostly smooth.
- Add bread flour and cocoa powder to the bowl and mix with a wooden spoon or spatula until no dry spots remain, forming a shaggy dough.
- Cover the bowl and let the dough rest (autolyse) for 30–45 minutes at room temperature.
- Sprinkle salt and sugar evenly over the dough and use your hands to pinch and fold until both are fully incorporated.
- Add softened butter in small pieces and knead or stretch-and-fold in the bowl until the butter is fully absorbed and the dough is smooth and cohesive.
- Cover and perform 3–4 sets of stretch-and-folds every 30 minutes over 1.5–2 hours, keeping the dough covered between sets.
- During the final set of folds, gently sprinkle in the chocolate chips or chunks and fold until they are evenly distributed.
- Lightly oil a clean bowl, transfer the dough into it seam side down, cover, and bulk ferment at room temperature until roughly doubled and puffy, 4–6 hours depending on temperature.
- Once bulk fermentation is complete, gently turn the dough out onto a lightly floured surface.
- Pre-shape the dough into a loose round using a bench scraper, cover, and let it rest for 20–30 minutes.
- Shape the dough into a tight boule or batard, being careful not to tear the surface.
- Dust the proofing basket generously with rice flour and place the shaped dough seam side up into the basket.
- Cover the basket and place it in the refrigerator to cold-proof for 8–12 hours.
- About 45 minutes before baking, place the Dutch oven with its lid into the oven and preheat to 475°F (245°C).
- Cut a piece of parchment paper large enough to lift the dough and place it over the basket, then invert the dough onto the parchment.
- Score the top of the dough with a lame or sharp knife to allow controlled expansion.
- Carefully transfer the dough on the parchment into the preheated Dutch oven, cover with the lid, and place it back in the oven.
- Bake covered for 20 minutes at 475°F (245°C).
- Remove the lid, reduce the temperature to 430°F (220°C), and bake for an additional 15–20 minutes until the crust is set and the loaf sounds hollow when tapped.
- Lift the bread out of the Dutch oven and cool completely on a wire rack for at least 2 hours before slicing.
Notes
For best results, use an active, bubbly starter that has recently peaked so the enriched, cocoa-laden dough can still rise well; if your kitchen is cool, extend bulk fermentation until the dough feels airy rather than relying solely on the clock. Cocoa makes dough feel stiffer, so avoid adding extra flour too early and judge by feel—a well-developed dough should stretch without tearing. If chocolate chips tend to melt or smear, chill them briefly before folding in and work quickly with cool hands. Scoring a bit deeper than usual helps the steam escape through the cocoa crust, and allowing a full cool-down prevents the interior from turning gummy and ensures clean slices that show off the chocolate pieces.
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