⏳ Yield & Time

Yield: 1 servings

Preparation Time: 30 minutes

Cook Time: 65 minutes

Total Time: 95 minutes

🍽 Ingredients

• 500g Bread flour
• 100g Whole wheat flour
• 10g Salt
• 75g Sugar
• 300g Active sourdough starter
• 300g Lukewarm water
• 200g Dark chocolate chunks

📖 Instructions

1. In a large mixing bowl, combine 500g bread flour, 100g whole wheat flour, 10g salt, and 75g sugar. Give it a good whisk to distribute everything evenly. Don't overthink it!
2. Add 300g of active sourdough starter (fed 4-6 hours prior) to the dry ingredients. If you're new to sourdough, make sure it is bubbly and has more than doubled in size!
3. Now, add 300g of lukewarm water. Mix with a wooden spoon or your hands—I find that using my hands makes for a more soulful connection with the dough. It's like a little kneading meditation.
4. If you have a stand mixer, I recommend using it now with the dough hook attachment. Knead on low speed for 5-7 minutes, or until the dough comes together and is slightly sticky. If you're going old-school, then get ready for a bit of elbow grease! Knead by hand on a lightly floured surface for about 10-12 minutes or until it is smooth and elastic—a little like a baby's bottom.
5. Incorporate 200g of dark chocolate chunks (or chopped chocolate) into the dough, making sure to spread them out evenly. This is where the fun begins. Make sure you don't accidentally gobble half the chocolate before it makes it to the dough!
6. Lightly grease your 9x5 inch loaf pan with butter or oil. This prevents the bread from sticking and gives a nice sheen to the finished product.
7. Place the dough into the prepared loaf pan. Cover the pan with plastic wrap and let it proof at room temperature for 4-6 hours, or until it has almost doubled in size. You'll know it's ready when it looks magnificently puffy!
8. Preheat your oven to 450F (232C). This is important, so set a timer and don't get distracted by social media—trust me on this one!
9. Once the oven is hot, carefully place the pan on the middle rack. Now bake for 20 minutes at 450F, then reduce the temperature to 400F (204C) and bake for another 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool completely in the pan before slicing and serving. This ensures the crumb stays nice and moist. But hey, if you can't wait, that's ok too, just be prepared for a slightly denser slice.
11. Enjoy your amazing sourdough chocolate bread! Pair it with your favorite cuppa and relish every last crumb!

📝 Notes

• Ensure your sourdough starter is active and bubbly before using.
• You can adjust the amount of sugar to your preference.
• Feel free to experiment with other types of chocolate; milk chocolate or semi-sweet would work equally well.
• Let the bread cool completely before slicing to prevent a gummy texture.
• I personally love adding a sprinkle of sea salt on top before baking—it adds a beautiful contrast in texture and taste!