Double Chocolate Sourdough Bread
A rich and flavorful sourdough bread with cocoa and chocolate chips, perfect for breakfast or a sweet treat.
Ingredients
- 500 g all-purpose flour (or bread flour)
- 375 g water (lukewarm or room temperature)
- 125 g active sourdough starter (bubbly)
- 30 g unsweetened cocoa powder
- 50 g sugar
- 10 g salt
- 2 tablespoons softened butter (or oil if preferred)
- 125 g chocolate chips (semi-sweet or dark)
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, and salt until evenly mixed.
- Add the sourdough starter and water, mixing until a shaggy dough forms.
- Knead in the butter until the dough is smooth and elastic, about 5-7 minutes.
- Gently fold in the chocolate chips by hand.
- Transfer the dough to a lightly oiled bowl, cover it, and let it proof at room temperature for 6-8 hours until doubled.
- Turn the dough onto a floured surface and shape it into a round loaf. Place seam-side up in a floured proofing basket.
- Cover and let proof for 1-2 hours at room temperature or refrigerate overnight.
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough to parchment paper, score the top, and lift it into the hot Dutch oven.
- Cover and bake for 20 minutes, then uncover and bake for another 20-25 minutes until the crust is firm and sounds hollow when tapped.
- Let the bread cool on a rack before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store at room temperature in a paper bag for up to 2 days or freeze slices for up to 3 months.