Description
This Double Chocolate Sourdough Bread combines the tangy complexity of traditional sourdough with rich cocoa and melty chocolate chips. Perfect for chocolate lovers seeking a unique homemade bread with a tender crumb and deep chocolate flavor, this recipe uses natural fermentation for added depth and texture.
Ingredients
Scale
Wet 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
- Combine Wet Ingredients: In a large mixing bowl, mix together the warm water and active sourdough starter until fully combined and smooth.
- Add Dry Ingredients and Rest: Gradually add bread flour, cocoa powder, brown sugar, and salt while stirring until no dry flour remains. Cover and let the mixture rest for 30 minutes to hydrate the flour and develop gluten.
- Knead Dough with Chocolate Chips: Add chocolate chips to the dough and knead it on a floured surface for about 10 minutes until the dough becomes smooth, elastic, and the chocolate chips are evenly distributed.
- First Rise: Place the kneaded dough back into the bowl, cover with a damp cloth, and let it rise for 1 to 2 hours until it has doubled in size, indicating the fermentation is complete.
- Shape and Second Rise: Gently deflate the risen dough and shape into a loaf. Place the loaf on a parchment-lined baking sheet and allow it to rise again for about 1 hour until puffy.
- Preheat Oven and Bake: Preheat the oven to 375°F (190°C). Bake the loaf for approximately 45 minutes until the crust is golden brown and the bread sounds hollow when tapped.
Notes
- Ensure your sourdough starter is active and bubbly for best fermentation results.
- Use room temperature or slightly warm water to activate yeast in the sourdough starter.
- Kneading is important to develop gluten and evenly incorporate chocolate chips.
- Letting the dough rise twice allows for better texture and crumb in the final bread.
- Store the bread wrapped at room temperature for up to 3 days or freeze for longer storage.
