Double Chocolate Sourdough (Printer-Friendly)
Tangy sourdough meets rich chocolate in a loaf with tender crumb and a crisp cocoa crust dotted with chocolate chips.
# The Ingredients You'll Need:
→ Starter and Liquids
01 -
1 cup active sourdough starter, fed and bubbly
02 -
1 cup warm water (approx. 100°F)
03 -
2 tablespoons melted butter or vegetable oil
→ Dry Ingredients
04 -
3 cups bread flour
05 -
1/2 cup unsweetened cocoa powder
06 -
1/4 cup granulated sugar
07 -
1 teaspoon salt
→ Chocolate
08 -
1/2 cup semi-sweet chocolate chips
09 -
1/2 cup milk chocolate chips
10 -
Optional: Extra chocolate chips for topping
# Step-by-Step Instructions:
01 -
In a large bowl, combine the active sourdough starter and warm water. Stir well to blend thoroughly.
02 -
Sift together bread flour, cocoa powder, granulated sugar, and salt in a separate bowl.
03 -
Gradually add the dry mixture to the wet mixture, stirring with a wooden spoon or dough spatula until a shaggy dough forms.
04 -
Add melted butter and both types of chocolate chips to the dough. Mix until distributed evenly.
05 -
Turn dough onto a lightly floured surface and knead gently for 5 to 10 minutes until smooth and elastic.
06 -
Place dough in a greased bowl, cover with damp cloth or plastic wrap, and let rise at room temperature for 4 to 6 hours until doubled in size.
07 -
Deflate dough gently and shape into a round loaf. Place in a well-floured proofing basket or bowl lined with floured towel.
08 -
Cover loaf and let rise 2 to 3 hours until noticeably puffed.
09 -
Preheat oven to 450°F (230°C). If using a Dutch oven, preheat it simultaneously.
10 -
Transfer dough onto parchment-lined baking sheet or into hot Dutch oven. Optionally, sprinkle extra chocolate chips on top. Bake 30 to 35 minutes until crust is deep and loaf sounds hollow when tapped.
11 -
Cool bread completely on wire rack before slicing to preserve crumb structure.
# Extra Tips:
01 -
Using an active sourdough starter develops a balanced tang that complements the deep chocolate notes.
02 -
For enhanced chocolate intensity, incorporate cocoa nibs or chocolate chunks into the dough.
03 -
Store wrapped at room temperature up to one week or freeze for extended preservation.
04 -
This bread pairs well with butter, cream cheese, or chocolate hazelnut spread.