Chocolate Sourdough Bread

This Double Chocolate Sourdough Bread is made with simple ingredients and packed with rich chocolate flavor!

5 from 1 vote

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Course: Bread, Breads

Cuisine: American

Prep Time: 30

Cook Time: 45

Proofing time: 20

Total Time: 21 15

Servings: slices

Calories: 196kcal

Author: Dorothy Bigelow

Ingredients

▢ 100 g active sourdough starter about ½ cup stirred down
▢ 350 g water warmed to 90-100ºF (32-37ºC)
▢ 100 g sugar about ½ cup
▢ 50 g cocoa powder about ½ cup
▢ 1 teaspoon vanilla
▢ 10 g salt about 1 ½ teaspoons
▢ 450 g all-purpose flour about 3 ¾ cups
▢ 1 cup chocolate chips 150-170g
▢ 4-6 ice cubes optional; for baking

Instructions

Cook Mode

Mix the Dough

In a large mixing bowl, whisk together the warm water and active sourdough starter until dissolved.
Stir in the sugar and cocoa powder until nearly smooth, then add the vanilla and salt.
Add the flour all at once and mix with a spatula or dough whisk until no dry bits remain. The dough will look thick and slightly sticky.
Cover and let rest for 1 hour (this is known as autolyse).

Add Chocolate Chips & Stretch and Fold

After the dough has rested for 1 hour, sprinkle the chocolate chips over the dough.
Using slightly wet hands, perform one round of stretch and folds*: this is done by grabbing one edge, stretching it upwards, and then folding it over on itself; rotate the bowl using quarter turns and repeat until all sides are folded and the chocolate chips are incorporated.
Cover and rest for 30 minutes.
Repeat this process 4-5 times, every 30 minutes, to build structure.

Bulk Fermentation

After the final fold, cover the bowl and let it rise in a warm spot for 6-8 hours, or until nearly doubled in size and slightly domed.

Shape the Dough

Turn the dough onto a lightly floured surface. Gently press into a rough rectangle, releasing any large bubbles. Roll it up tightly into a ball, tucking in the edges as you go.
Transfer the shaped boule, seam-side up, to a well-floured banneton (or a mixing bowl lined with a floured kitchen towel).

Cold Ferment

Cover and refrigerate (cold proof) for 8-12 hours. This is a best practice for flavor development, oven spring, and easier scoring.

Prepare to Bake

Remove dough from the fridge and let it come to room temperature (about 1 hour).
Meanwhile, place your Dutch oven (with lid) on the lower oven rack and set the oven to 450ºF (230ºC) and allow it to preheat for 20 minutes, until hot.

Score and Bake

Turn the dough out onto parchment or a silicone mat, seam side down. Score a ½” deep slit across the top or side.
Carefully transfer to the preheated Dutch oven. Place 4-6 ice cubes around the edges or in the bottom of the Dutch oven, cover, and bake for 25 minutes at 450ºF (230ºC).
Remove the lid of the Dutch oven, reduce the heat to 375 degrees F (190 degrees C), and bake for an additional 20 minutes until the crust is set and the internal temperature reaches about 200 degrees F (93 degrees C).
Transfer to a wire rack and cool completely (about 2 hours) before slicing. The cooling time helps the crumb set and prevents gumminess.

Notes

Adapted from my Dutch oven sourdough bread recipe.

Chocolate espresso bread: Add 2 teaspoons of instant espresso powder along with the flour and cocoa powder.

Can I use less sugar? We tested this recipe with less sugar, but it was important to use the full 100 grams of sugar to counteract the bitterness of the cocoa powder. We don’t recommend reducing the sugar further, but if you want a lower-sugar bread, you can make my sourdough chocolate chip bread. It’s an unsweetened boule with added chocolate chips, rather than the chocolate dough base that this recipe uses.

*Stretch and folds: If you have not performed stretch-and-folds before, this is done by dividing the bowl like a clock. Start at 12:00 (the top of the bowl), and use your hand to pull up a section of the dough as far as it will stretch without breaking, then fold it over into the middle. Repeat this for intervals of the “clock”. Depending on the type of dough, you may be able to do this at 12:00, 2:00, 4:00, 6:00, 8:00, and 10:00. If the dough is very thick or stiff, you might only be able to do 12:00, 3:00, 6:00, and 9:00. This should be repeated every 30 minutes unless otherwise stated in the recipe. The dough will become stretchier with each series of stretch and folds.

Storage: Allow the loaf to cool completely before storing. Any warmth will create condensation (moisture), which leads to premature spoilage. Store the loaf in a folded paper bag or wrapped in plastic for up to 2 days.

For longer storage: Wrap in foil and place in a zip-top bag; freeze for up to 3 months. Individual slices can be frozen if you prefer. Thaw at room temperature and reheat in a 300ºF (150ºC) oven until warmed through.

Baker’s Schedule:

Sourdough starter: Be sure to use sourdough starter that has been fed recently and has reached its peak (or near its peak). In a moderate ambient temperature, I like to do this the night before. If your home is VERY warm, try feeding the sourdough at a 2:1 ratio (double the amount of flour). If your home is very cool, you may want to feed 16-24 hours in advance of needing the starter.

9:45 AM: Begin making the dough.
10:00 AM: Begin the autolyse (1 hour rest)
11:00 AM: Stretch and fold session 1.
11:30 AM: Stretch and fold session 2.
12:00 PM: Stretch and fold session 3.
12:30 PM: Stretch and fold final session (4).
1 PM: Complete the bulk fermentation at room temperature.
7-9:00 PM: Shape the loaf and place it in the fridge to cold ferment.

The next day:

6- 9 AM: Remove the bread from the oven and allow to warm at room temperature for 1 hour. Preheat the Dutch oven.
7-10 AM: Place the boule in the Dutch oven and bake as directed in the recipe. Cool for 2 hours before slicing for the best results.

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