Description
A rich and fluffy sourdough bread infused with chocolate, perfect for breakfast or dessert.
Ingredients
Scale
- 350 g warm water (1⅓ cups + 1 tbsp)
- 475 g bread flour (3¾ cups)
- 50 g brown sugar (¼ cup)
- 50 g cocoa powder (⅓ cup + 1 tbsp)
- 125 g active sourdough starter (½ cup)
- 11 g salt (2 tsp)
- 170 g chocolate chips (1 cup)
Instructions
- Activate your sourdough starter: Feed your active starter and let it rise for about 4-6 hours, until bubbly and doubled in size.
- Combine the ingredients: In a large bowl, whisk together the active sourdough starter, warm water, brown sugar, and cocoa powder until smooth.
- Incorporate the flour and salt: Add the salt and bread flour to the mixture and combine until no dry flour remains. The dough will be sticky!
- Knead the dough: Turn the dough out onto a lightly floured surface and knead by hand until fully incorporated; this will take about 5-7 minutes.
- Rest the dough: Let the dough rest for 30 minutes, covered with a damp towel to prevent it from drying out.
- Perform stretch and folds: Over the next 1-2 hours, perform a series of stretch and folds, rotating the bowl after each fold. Complete this process 4-5 times.
- Add the chocolate chips: Before your last fold, gently incorporate the chocolate chips into the dough until evenly distributed.
- Bulk fermentation: Cover the dough and let it bulk ferment for 8-12 hours, or until it has doubled in size.
- Shape the dough: Lightly flour your work surface and shape the dough using the envelope fold method, creating surface tension.
- Final rise: Place the shaped dough into a banneton or parchment paper, seam side up/down. Cover and let it rise for 1 hour at room temperature, or cold proof in the fridge for 6-8 hours.
- Preheat the Dutch oven: Preheat your Dutch oven to 400°F (205°C) for 45 minutes.
- Score and bake: Carefully score the top of your loaf and lift it into the preheated Dutch oven. Bake for 40 minutes with the lid on, then remove the lid and bake for an additional 10 minutes until golden brown.
- Check doneness: The internal temperature of the bread should be around 200°F (95°C).
- Cool completely: Allow the bread to cool on a wire rack before slicing.
Notes
Optional: Store in a paper bag for 2 days or freeze for later use. Reheat slices in an oven or toaster.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 6g
- Sodium: 440mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg