Chocolate Sourdough Bread
A unique twist on traditional sourdough, this chocolate bread combines rich chocolate with the tangy flavor of sourdough for a delightful treat.
Equipment
- Large Mixing Bowl
- Dutch Oven
- Whisk
- Banneton
Ingredients
- 500 g Bread Flour
- 360 g Water
- 100 g Sourdough Starter
- 10 g Salt
- 50 g Sugar
- 150 g Semi-Sweet Chocolate chopped or grated
- 30 g Cocoa Powder
- 10 g Dark Malt Powder optional
Instructions
- In a large bowl, mix the sourdough starter, sugar, cocoa powder, and water until well combined.
- Add the bread flour and salt (and dark malt powder if using) to form a shaggy dough. Cover and let it rest for about 1 hour.
- After resting, shape the dough into a ball by stretching and folding it over itself. Let it rest for another 30 minutes.
- Perform 4 to 6 sets of stretching and folding over the next 2 hours. The dough should become bubbly and increase in size.
- Once doubled, incorporate the chopped chocolate while folding the dough over itself.
- Place the shaped dough into a banneton seam side up. Cover and refrigerate for 5 to 36 hours for cold fermentation.
- Preheat your oven to 230°C (450°F) with a Dutch oven inside. Take the dough out of the fridge and score the top.
- Carefully transfer the dough to the hot Dutch oven and bake covered for 30 minutes, then uncovered for an additional 10-15 minutes until golden brown.
- Let the bread cool on a wire rack before slicing to enhance texture.
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Notes
Store the cooled bread wrapped in plastic or in a paper bag at room temperature for up to 3 days.