Description
Indulge in the rich, deeply chocolatey flavor of this Chocolate Sourdough Bread, an artisan-style loaf that transforms your weekend baking into a decadent treat. Combining the tangy complexity of naturally leavened sourdough with the indulgent notes of cocoa, dark chocolate chunks, and subtle hints of espresso and vanilla, this bread offers a chewy crumb with pockets of melted chocolate and a crisp crust. Perfectly balanced sweetness and flavor depth make it a standout loaf for breakfast, dessert, or anytime you crave a gourmet bread experience.
Ingredients
Starter and Dough
- Active bubbly sourdough starter – 150g (recently fed and at peak activity)
- High-protein bread flour – 500g
- Unsweetened cocoa powder – 40g
- Warm water (about 30-35°C / 86-95°F) – 350ml
- Fine sea salt – 10g
- Brown sugar or granulated sugar – 20g
- Espresso powder – 1 teaspoon
- Vanilla extract – 1 teaspoon (or zest of 1 orange)
Mix-ins (optional)
- Dark chocolate chips or chunks – 150g
- Chopped hazelnuts or nuts/dried fruit – 50g
Instructions
- Feed Your Sourdough Starter: Refresh your starter 4 to 8 hours before mixing the dough. Keep it in a warm place until doubled in size, bubbly, and passes the float test to ensure it’s active and ready.
- Mix and Autolyse the Dough: In a large bowl, whisk together bread flour, cocoa powder, and sugar. Add the active starter and warm water. Mix by hand or using a dough whisk until no dry flour remains. The dough will be rough and shaggy. Cover and let it rest for 30–45 minutes to hydrate the flour and begin gluten development.
- Add Salt and Flavor Boosters: Sprinkle fine sea salt evenly over the dough along with espresso powder and vanilla extract or orange zest. Gently pinch and fold the dough until combined. The dough should feel slightly sticky but cohesive; if too dry, wet your hand and incorporate a little water.
- Bulk Fermentation with Stretch and Fold: Cover the bowl and let the dough rest for 30 minutes. With damp hands, stretch one side of the dough and fold it over the center. Rotate the bowl and repeat stretching and folding all around. Perform 3–4 stretch and fold sessions spaced 30 minutes apart during the first 2 hours. Then, allow the dough to ferment at room temperature until it rises 50–75%, feels airy, and jiggles slightly (3–6 hours). During the last fold, gently incorporate chocolate chips and any nuts or dried fruit.
- Pre-Shape and Shape the Loaf: Lightly flour your work surface and gently turn out the dough. Use a bench scraper to fold edges under creating a loose round. Rest for 15–20 minutes. Shape the dough into a tight boule or oval by stretching into a rectangle, folding thirds, and rolling or tightening the surface to create tension for good oven spring.
- Final Proof and Overnight Cold Retard: Flour a proofing basket or line a bowl with a floured towel. Place shaped dough seam-side up. Let proof at room temperature for 30–60 minutes until slightly puffed. Then cover and refrigerate overnight (8–16 hours) for a slow cold proof that enhances flavor and improves scoring.
- Preheat the Oven and Dutch Oven: Place a Dutch oven with lid inside and preheat oven to 230–250°C (450–480°F) for 30–45 minutes until very hot for optimal crust and oven spring.
- Score and Bake: Remove hot Dutch oven carefully, line with parchment. Invert chilled dough seam-side down onto parchment. Score the top with a lame or sharp knife to guide expansion and add rustic design. Cover and bake 20–25 minutes, then remove lid and bake additional 15–25 minutes until crust is deeply browned and loaf sounds hollow when tapped. Internal temperature should be 96–98°C (205–208°F).
- Cool Completely Before Slicing: Transfer to a wire rack and cool for 1–2 hours before slicing. Cooling prevents gummy crumb and preserves the bread’s structure and texture. Enjoy your soft, chewy, chocolate-infused sourdough loaf with a crisp crust and pockets of melted chocolate.
Notes
- Use a kitchen scale for precise measurements, especially for flour and starter.
- Ensure your sourdough starter is at its peak bubble activity for best rise.
- Choose high-quality natural or Dutch-processed cocoa for richer chocolate flavor.
- Adjust sugar amount slightly to suit your sweetness preference, but keep it low to retain bread character.
- Overnight cold retard enhances flavor complexity and makes scoring easier.
- Do not slice the bread while warm to avoid gummy texture.
- Store leftover bread in a paper bag to maintain crust integrity.
