Double Chocolate Chip Sourdough Bread
This double chocolate chip sourdough bread combines the rich flavor of cocoa with the tang of sourdough, studded with pockets of melted dark chocolate chips. A bakery-style, indulgent twist perfect for breakfast, dessert, or a decadent snack.
Ingredients
For the Dough:
- 300 g all-purpose flour
- 25 g unsweetened cocoa powder Dutch-processed recommended
- 100 g active sourdough starter 100% hydration
- 220 g water room temperature
- 6 g fine sea salt
- 150 g semi-sweet or dark chocolate chips
- 1 tsp espresso powder optional, to deepen chocolate flavor
Instructions
Mix the Dough:
- In a large bowl, whisk together flour, cocoa powder, and espresso powder.
- Add water and active sourdough starter. Mix into a shaggy dough.
- Cover and let rest (autolyse) for 30–45 minutes.
Add Salt and Chocolate Chips:
- Sprinkle salt over the dough and mix thoroughly.
- Gently fold in the chocolate chips, being careful not to smash them.
Bulk Fermentation:
- Let the dough rise at room temperature for about 4–5 hours.
- Perform 3–4 stretch and folds every 30 minutes during the first two hours.
Shape and Proof:
- Shape the dough into a boule or batard.
- Place in a lightly floured banneton basket, seam side up.
- Cover and refrigerate overnight (8–12 hours) for the final proof.
Bake:
- Preheat the oven with a Dutch oven inside to 475°F (245°C).
- Turn dough onto parchment paper, score the top, and place in the Dutch oven.
- Bake covered for 20 minutes, then uncovered for 20–25 minutes until crusty and dark.
- Cool on a wire rack before slicing.
Nutrition
Calories: 250kcalCarbohydrates: 34gProtein: 6gFat: 10gSaturated Fat: 6gSodium: 180mgFiber: 3gSugar: 8g
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