This Double Chocolate Sourdough Bread is a tasty treat that combines rich chocolate flavor with a slight tang from sourdough. It’s soft, fluffy, and oh-so-chocolaty!
Honestly, it’s hard to resist the smell of fresh chocolate bread baking. I like to enjoy a slice warm with a little butter, but really, it’s amazing on its own anytime! 🍞❤️
Key Ingredients & Substitutions
Bread Flour: This is the backbone of your loaf and gives it structure. If you need a gluten-free option, try a gluten-free bread flour blend, but the texture will differ a bit.
Cocoa Powder: Unsweetened cocoa powder adds deep chocolate flavor. If you’re in a pinch, you could substitute it with carob powder, though the taste won’t be the same.
Sourdough Starter: An active starter is crucial here. If you don’t have one, you can use store-bought pre-made sourdough starter for convenience. Just be sure it’s active and bubbly before using!
Dark Chocolate: I prefer using dark chocolate chunks for a rich flavor. You can substitute with semi-sweet chocolate; just remember it’ll add some sweetness.
Sugar: This is optional, but adding sugar balances the sour flavor of the dough. You can use honey or maple syrup instead if you wish!
How Do I Properly Stretch and Fold the Dough?
The stretch and fold technique is vital to developing gluten for a great structure. Here’s how to do it:
- Wet your hand to prevent sticking. Reach under the dough, grasp it gently, and pull it upwards to stretch it.
- Fold the stretched dough over itself. Rotate the bowl about a quarter turn and repeat until you make a full round.
- This should take just a few minutes, and you can do this every 30 minutes for about two hours. It’s a simple way to build strength in your dough without kneading!
With consistent folding, you’ll notice your dough becoming smoother and more elastic, which will lead to a beautiful rise in your finished bread!
Delightful Double Chocolate Sourdough Bread
Ingredients You’ll Need:
For the Bread:
- 500g bread flour
- 50g unsweetened cocoa powder
- 100g active sourdough starter (100% hydration)
- 350ml lukewarm water
- 10g salt
- 100g dark chocolate chunks or chips
- 50g cocoa nibs or extra dark chocolate chips (optional, for extra chocolate texture)
- 25g sugar (optional, to balance the sourdough tang and enhance chocolate flavor)
How Much Time Will You Need?
This tasty bread requires around 30 minutes of active preparation time, plus 4-6 hours for the bulk fermentation and overnight proofing. Don’t forget to set aside time for baking, which will take about 45 minutes in total! So, while there’s some waiting involved, the result is worth every moment!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, start by whisking together the bread flour and cocoa powder until both are evenly mixed. This will ensure your bread has a consistent chocolate flavor throughout.
2. Forming the Dough:
Next, add the sourdough starter and lukewarm water to the flour mixture. Use your hands or a spoon to mix them together until a shaggy dough forms—don’t worry about making it perfect!
3. Autolyse Phase:
Cover your bowl with a damp cloth and let it rest for 30 minutes. This time helps the flour fully hydrate, making the dough easier to work with later!
4. Adding Seasoning and Chocolate:
Once the dough has rested, sprinkle the salt and sugar (if using) over it. Knead or fold the dough until everything is combined. Gently fold in the dark chocolate chunks and cocoa nibs, making sure they are evenly distributed. This is where the magic happens—lots of delicious chocolate pieces throughout!
5. Developing Gluten:
Now it’s time for some stretch and folds! For about 2 hours, every 30 minutes, wet your hands and reach under the dough to stretch it upward, then fold it over itself. Repeat this around the bowl. This method helps develop the gluten structure.
6. Bulk Fermentation:
Cover the dough again and let it ferment at room temperature for about 4-6 hours, until it has roughly doubled in size. You’ll notice it becoming fluffy and airy!
7. Shaping the Dough:
After fermentation, turn the dough out onto a well-floured surface. Shape it into a round boule by pulling the edges into the center and creating tension on the surface by rounding it.
8. Proofing:
Place the shaped dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel. Cover it and let it proof in the refrigerator overnight (8-12 hours) for a slow fermentation that enhances flavor.
9. Prepping to Bake:
When it’s time to bake, preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside so it gets really hot! This is key for achieving a great crust.
10. Scoring and Baking:
Carefully invert the dough onto parchment paper and score the top with a sharp knife or lame. This helps with expansion during baking! Transfer it into the hot Dutch oven or onto the stone, cover with a lid if using a Dutch oven.
11. Steaming and Final Bake:
Bake covered for 20 minutes to create steam, then remove the cover and reduce the temperature to 220°C (430°F). Bake for another 20-25 minutes until the crust is firm and sounds hollow when tapped.
12. Cooling:
Let the bread cool on a wire rack for at least an hour before slicing. This allows the crumb to set up perfectly!
Your Double Chocolate Sourdough Bread will have a rich, moist crumb with melty chocolate chunks and a lovely subtle tang. Enjoy slicing into this indulgent treat anytime you crave something delicious!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute part of the bread flour with whole wheat flour, but keep in mind that this may affect the texture and rise of the bread. If you use too much whole wheat flour, consider adding a little extra water to the mix since whole wheat absorbs more moisture.
How Do I Know When the Dough Has Fermented Enough?
The dough should roughly double in size and feel airy and puffy. You can also do the “poke test”—gently poke the dough with your finger; if it springs back slowly, it’s ready! If it springs back quickly, it needs more time to rise.
What Should I Do if My Dough is Too Sticky?
If your dough is too sticky, you can sprinkle in a little extra bread flour during the mixing phase. Just add in small amounts at a time to avoid making the dough too dry. Alternatively, use wet hands to handle the dough during the stretch and folds.
How to Store Leftover Bread?
Store any leftover Double Chocolate Sourdough Bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze it; just toast or reheat slices directly from the freezer as needed!
