Description
This double chocolate sourdough bread combines tangy artisan sourdough techniques with rich cocoa powder and dark chocolate chunks for a loaf that is both rustic and indulgent. Made with either active starter or sourdough discard, it features a crisp, crackly crust and a chewy, fudgy crumb speckled with melted chocolate. Perfect for breakfast, dessert, or gifting, this recipe guides you through mixing, autolyse, bulk fermentation with stretch-and-folds, overnight cold proof, and high-heat baking in a Dutch oven to achieve maximum flavor and texture.
Ingredients
Instructions
1. Whisk bread flour whole wheat flour cocoa powder and salt together in a large bowl.
2. Mix water starter or discard and brown sugar until dissolved then pour into dry ingredients and stir until no dry flour remains.
3. Cover and autolyse for 30 to 45 minutes.
4. Gently stretch dough and sprinkle in chocolate chunks then fold to incorporate evenly.
5. Transfer dough to a greased bowl and perform stretch-and-folds every 30 to 45 minutes for 3 to 4 hours.
6. Pre-shape into a round, rest 10 minutes, then final shape into a boule or batard.
7. Place shaped dough seam side up in a floured proofing basket and refrigerate 10 to 14 hours.
8. Preheat Dutch oven at 475°F for 30 to 45 minutes.
9. Turn dough onto parchment, score, and transfer into the hot pot; cover and bake 25 minutes.
10. Remove lid and bake uncovered 15 to 20 minutes until deep brown.
11. Cool on a rack for 1 to 2 hours before slicing.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: bread
- Method: baking
- Cuisine: bakery
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8
- Sodium: 200
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 7
- Cholesterol: 0
Keywords: double chocolate sourdough, chocolate sourdough, sourdough bread, cocoa loaf, artisan bread, sourdough discard