Description
A delicious blend of tangy sourdough and rich chocolate, perfect for breakfast, dessert, or a snack.
Ingredients
- 40 grams cocoa powder
- 500 grams white bread flour (or unbleached white flour)
- 8 grams salt
- 50 grams sourdough starter (fed and bubbly)
- 375 grams water
- 50 grams brown sugar
- 120 grams chocolate chips (add more or less to taste)
Instructions
- Feed your sourdough starter 4-8 hours before making the bread.
- Use a scale to weigh out the flour, cocoa powder, and salt.
- Whisk the flour, cocoa powder, and salt thoroughly together.
- Create a well in the mixture and add the sourdough starter, water, and brown sugar.
- Mix the dough with a spatula. Then, shape it into a rough ball with your hands.
- Let the dough rest for one hour.
- Add in the chocolate chips, then perform three sets of stretch and folds on the dough, spaced thirty minutes apart.
- Cover the dough with a wet tea towel or plastic wrap and let it ferment overnight until it doubles in size (this may take 8-12 hours, depending on your home’s temperature).
- In the morning, perform one more stretch and fold on the dough, shaping it into a loaf.
- Place the dough into a banneton or a lightly floured bowl. Set it in the fridge for at least 3 hours.
- Line a Dutch oven with parchment paper. Place your sourdough in the Dutch oven and cover it with the lid.
- Place the Dutch oven in a cold oven, then set the temperature to 450 degrees Fahrenheit (230 degrees Celsius). Bake for 45 minutes, then remove the lid and check the bread.
- Bake for an additional 5-10 minutes if needed.
- Once the bread is done, remove it from the Dutch oven and let it cool for 3 hours.
Notes
Make sure your sourdough starter is fed and bubbly for the best rise. Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 240 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American