Description
This Double Chocolate Sourdough Bread combines the rich flavors of cocoa and chocolate chips with the tangy depth of sourdough, resulting in a moist, tender loaf with a delightful chocolate twist. Perfect for breakfast, snacks, or dessert, this bread offers a deliciously unique take on traditional sourdough with an indulgent double chocolate punch.
Ingredients
Scale
Wet Ingredients
- 350 g warm water (1⅓ 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 (⅓ 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 with the active sourdough starter and mix well. Gradually add the bread flour, cocoa powder, brown sugar, and salt, stirring until no dry flour remains. Let the mixture rest for 30 minutes to hydrate the flour and start gluten development.
- Knead Dough: Add the chocolate chips to the dough and transfer it to a floured surface. Knead for about 10 minutes until the dough is smooth and elastic, ensuring all the ingredients are well incorporated and the dough develops strength.
- First Rise: Place the kneaded dough back into the bowl, cover it with a damp cloth to prevent drying, and let it rise for 1 to 2 hours or until it doubles in size. This fermentation step is crucial for developing sourdough flavor and improving the bread’s texture.
- Shape and Second Rise: Gently deflate the dough to release excess gas, then shape it into a loaf. Place the shaped dough onto a parchment-lined baking sheet and let it rise again for about an hour, allowing the dough to puff up and become airy.
- Bake: Preheat your oven to 375°F (190°C). Bake the loaf on the middle rack for approximately 45 minutes, or until it turns golden brown and sounds hollow when tapped. Remove from the oven and allow to cool completely before slicing to retain its shape and texture.
Notes
- Make sure your sourdough starter is fully active and bubbly before using for the best rise.
- Resting the dough for 30 minutes after mixing helps improve dough extensibility and gluten formation.
- Kneading by hand ensures proper gluten development; avoid over-kneading to keep the bread tender.
- If your kitchen is cool, allow longer rising times for both fermentation steps.
- Allow the bread to cool completely before slicing to ensure the crumb sets properly.
