Description
This double chocolate sourdough loaf combines the tang of a lively starter with rich cocoa, dark chocolate chunks and bursts of fresh raspberries. It yields a crackly crust, tender crumb and dessert-like flavors, perfect for weekend baking or special brunch. Follow simple steps from starter activation to baking in a Dutch oven or on a baking stone with steam. With options for same-day or overnight proofing and vegan or gluten-free substitutions, this recipe invites bakers of all levels to enjoy a showstopping artisan bread that balances sweetness, tartness and sourdough character.
Ingredients
Instructions
1. Feed starter 4–6 hours before mixing until doubled and passing the float test
2. Whisk starter, warm water, honey and sifted cocoa powder until smooth
3. Add bread flour and salt, mix until no dry streaks remain
4. Cover and autolyse for 45 minutes
5. Gently fold in chocolate chunks and raspberries
6. Perform four sets of stretch and folds every 30 minutes over 2 hours
7. Bulk ferment at 75°F until dough rises 50–70%, about 3–4 hours
8. Pre-shape into a round, rest 20 minutes, then shape and place seam-side up in a floured banneton
9. Proof for 2–3 hours at room temperature or refrigerate overnight up to 12 hours
10. Preheat Dutch oven to 450°F, score dough, bake covered 25 minutes then uncovered at 420°F for 20–25 minutes until internal temperature reaches 205°F
11. Cool on a wire rack for 1 hour before slicing
- Prep Time: 3 hours
- Cook Time: 50 minutes
- Category: bread
- Method: sourdough
- Cuisine: international
Nutrition
- Serving Size: 12 slices
- Calories: 280
- Sugar: 7
- Sodium: 200
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: sourdough, chocolate bread, raspberry, artisan bread, sourdough starter, baking, double chocolate, homemade, dessert bread