Description
This Double Chocolate Sourdough Bread combines the tangy depth of sourdough with rich cocoa and sweet chocolate chips, creating a unique and delightful twist on traditional bread. Perfect for chocolate lovers looking to enjoy their favorite flavor in a wholesome, homemade loaf.
Ingredients
Scale
Liquid Ingredients
- 350 g warm water (1â…“ 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 (â…“ cup + 1 tbsp)
- 11 g salt (2 tsp)
Add-ins
- 170 g chocolate chips (1 cup)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the warm water and active sourdough starter until well mixed. Gradually stir in the bread flour, cocoa powder, brown sugar, and salt until there is no dry flour left. Let this mixture rest for 30 minutes to hydrate the flour.
- Knead Dough: Add the chocolate chips into the dough. Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic, ensuring even distribution of the chocolate chips.
- First Rise: Place the kneaded dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 2 hours or until it has doubled in size, indicating active fermentation.
- Shape and Second Rise: Gently punch down (deflate) the dough and shape it into a loaf. Place the shaped dough on a parchment-lined baking sheet and cover it again. Let it rise for another hour to develop volume before baking.
- Bake Bread: Preheat the oven to 375°F (190°C). Bake the loaf for approximately 45 minutes or until the crust is golden brown and the bread sounds hollow when tapped, signaling it is fully baked.
Notes
- Ensure your sourdough starter is active and bubbly for the best rise.
- Use good-quality cocoa powder for a richer chocolate flavor.
- You can substitute chocolate chips with chopped dark or milk chocolate if preferred.
- Let the bread cool completely on a wire rack before slicing to prevent a gummy texture.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
