Let me tell you, baking chocolate sourdough bread at home is like unleashing a little bit of magic in your kitchen. The aroma alone is enough to turn any gloomy day into a celebration! It’s not just about mixing flour and water; it’s about creating an experience. I remember the first time I tried it; my starter was acting up something fierce, but the result? Oh my, a crusty, chocolatey masterpiece that vanished within hours. Get ready to impress yourself and anyone lucky enough to snag a slice!
This chocolate sourdough recipe isn't just another bread; it's a sensory explosion. The tangy, slightly sour notes of sourdough play beautifully with the rich, dark cocoa, creating a flavor profile that’s both complex and comforting. Picture this: a thick slice, toasted just right, slathered with a bit of salted butter. Heaven, right? I know, I’m drooling too! It’s perfect for breakfast, pairs exceptionally well with cheese, or makes an incredible base for chocolate avocado toast. Yes, you heard that right!
Now, before you start thinking this is some overly complicated, professional baker-only recipe, let me assure you it's totally doable. Sure, sourdough has its quirks, but that's part of the fun! I promise, with a little patience (and maybe a few floury mishaps along the way), you'll be pulling out a gorgeous loaf of chocolate sourdough that even your toughest critic will adore. Let's embark on this journey, shall we? You'll thank me later. I once had a friend, totally new to baking, nail this recipe on her first try. What does this mean for you? It means you can do it too!
Required Equipments
- Stand Mixer
- Large Mixing Bowl
- Dough Scraper
- Proofing Basket (Boudin)
- Dutch Oven
- Parchment Paper
Sourdough Indulgence: Chocolate Sourdough: Frequently Asked Questions
Sourdough Indulgence: Chocolate Sourdough
Indulge in the rich flavors of homemade Chocolate Sourdough Bread. This recipe combines the tang of sourdough with the decadence of cocoa, creating a unique and irresistible treat.
⏳ Yield & Time
Yield: 1 Loaf servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Starter (Evening Before): In a small bowl, mix 50g of active sourdough starter with 50g of bread flour and 50g of warm water (around 85°F). Stir until well combined. Cover and let it rest at room temperature for 4-6 hours, or until doubled and bubbly. This levain is your flavor base, so ensure it's vigorous!
- Autolyse (Morning): In a large mixing bowl, combine 350g of bread flour and 250g of warm water (around 90°F). Mix until just combined – no dry flour should remain. Cover and let it rest for 30 minutes to 1 hour. This process hydrates the flour, leading to a better crumb structure later.
- Mix the Dough: Add the levain to the autolysed dough. Mix with your hands or a dough scraper until evenly distributed. In a separate bowl, whisk together 100g of Dutch-processed cocoa powder, 50g of sugar, and 10g of salt. Incorporate this mixture into the dough. It will be stiff and a bit challenging, but persist! If using a stand mixer, mix on low speed for about 5-7 minutes.
- Bulk Fermentation: Transfer the dough to a lightly oiled bowl. Cover and let it ferment at room temperature for 4-6 hours, performing stretch and folds every 30-45 minutes for the first 2 hours. This develops the dough's strength and structure. Look for a slight increase in volume and some air pockets.
- Shape the Dough: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. Be careful not to deflate the dough too much. Place the shaped loaf in a well-floured proofing basket (boudin).
- Cold Proof: Cover the basket with plastic wrap or a reusable bag and refrigerate for 12-18 hours. This slow, cold fermentation develops complex flavors.
- Preheat the Oven: Preheat your Dutch oven in the oven at 450°F (232°C) for at least 30 minutes. The hotter the better!
- Score and Bake: Carefully remove the preheated Dutch oven from the oven. Place a piece of parchment paper inside. Gently invert the loaf from the proofing basket onto the parchment paper. Score the top of the loaf with a sharp knife or lame. This controls the expansion during baking.
- Bake Covered: Cover the Dutch oven and bake for 20 minutes.
- Bake Uncovered: Remove the lid and bake for another 25-30 minutes, or until the crust is deep brown and the internal temperature reaches 205-210°F (96-99°C).
- Cool Completely: Transfer the chocolate sourdough to a wire rack and let it cool completely before slicing. This is crucial for preventing a gummy texture.
📝 Notes
- For a richer flavor, add chocolate chips or chunks to the dough before shaping.
- Adjust baking time based on your oven. The bread is done when the internal temperature reaches 205-210°F (96-99°C).
- Don't skip the cooling step! It's essential for the bread's texture.
🍎 Nutrition
Calories: 320 kcal
Protein: 10g
Fat: 5g
Carbohydrates: 60g
Fiber: 4g
Calcium: 50mg
