Easy Chocolate Sourdough Bread

why make this recipe

Easy Chocolate Sourdough Bread combines the tangy flavor of sourdough with rich, chocolatey goodness. It’s perfect for breakfast, a snack, or even dessert. If you love chocolate and want to try baking bread, this recipe will delight your taste buds and impress your friends and family. It’s simple enough for beginners, yet the outcome is absolutely delicious.

how to make Easy Chocolate Sourdough Bread

Ingredients

• 40 grams cocoa powder
• 500 grams white bread flour (or unbleached white flour)
• 8 grams salt
• 50 grams sourdough starter (fed and bubbly)
• 375 grams water
• 50 grams brown sugar
• 120 grams chocolate chips (add more or less to taste)

Directions

1. Feed the sourdough starter 4-8 hours prior to making the recipe.
2. Use a scale to weigh out the flour, cocoa powder, and salt.
3. Whisk the flour, cocoa, and salt very well.
4. Create a well in the flour-cocoa mixture, and weigh in the sourdough starter, water, and brown sugar.
5. Mix the dough with a spatula, then shape it into a rough ball of dough with your hands.
6. Let the dough rest for one hour.
7. Add in the chocolate chips, and then perform three sets of stretch and folds on the dough, spaced thirty minutes apart.
8. Cover the dough with a wet tea towel or plastic wrap and allow it to ferment overnight, until doubled in size. (This can take anywhere from 8-12 hours, depending on the temperature of your home.)
9. In the morning, perform one more set of stretching and folding on the dough, shaping it into a loaf of bread.
10. Place the dough either into a banneton or a lightly floured bowl. Set it in the fridge for at least 3 hours.
11. Add parchment paper to the Dutch oven. Place your sourdough into the Dutch oven and cover with the lid.
12. Place the Dutch oven into a cold oven, then set the temperature to 450 degrees. Bake for 45 minutes, remove the lid, and check on the bread. Bake for an additional 5-10 minutes or as needed.
13. Once the bread is done, remove it from the Dutch oven and cool for 3 hours.

how to serve Easy Chocolate Sourdough Bread

You can serve this bread warm or at room temperature. Slice it thick and enjoy it on its own or spread a little butter or cream cheese on top. It pairs beautifully with coffee, tea, or a glass of milk. You can also toast slices for a crispy treat that’s perfect for breakfast or dessert.

how to store Easy Chocolate Sourdough Bread

To keep your chocolate sourdough fresh, store it in a paper bag at room temperature for 2-3 days. If you want to keep it longer, wrap it tightly in plastic wrap or foil and freeze it. It can last in the freezer for up to a month. Just remember to thaw it at room temperature before enjoying!

tips to make Easy Chocolate Sourdough Bread

1. Ensure your sourdough starter is active and bubbly for the best rise.
2. Adjust the number of chocolate chips to your taste. Feel free to add nuts or dried fruits for extra flavor.
3. Keep an eye on your dough during the overnight fermentation. If your kitchen is warm, it may rise faster.
4. Make sure to use a digital scale for weighing ingredients to get the best results.

variation

You can try adding spices like cinnamon or nutmeg to the dough for a different flavor. Swapping half of the chocolate chips for dried fruits like cherries or cranberries can give a unique twist as well.

FAQs

1. Can I make this bread without a sourdough starter?
Yes, but the flavor and texture will differ. You can use a quick bread recipe or a yeast bread recipe instead.

2. How do I know when the bread is fully baked?
The bread should have a nice golden brown crust. You can tap the bottom; if it sounds hollow, it’s likely done.

3. Can I double the recipe?
Absolutely! Just make sure you have a larger mixing bowl and enough space for the dough to rise. You may need to bake in batches if using a single Dutch oven.

Easy Chocolate Sourdough Bread

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• Author: recipesforcook
• Total Time: 170 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

A delightful blend of tangy sourdough and rich chocolate, perfect for any time of day.

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Ingredients

Scale 1x2x3x

• 40 grams cocoa powder
• 500 grams white bread flour (or unbleached white flour)
• 8 grams salt
• 50 grams sourdough starter (fed and bubbly)
• 375 grams water
• 50 grams brown sugar
• 120 grams chocolate chips (add more or less to taste)

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Instructions

1. Feed the sourdough starter 4-8 hours prior to making the recipe.
2. Use a scale to weigh out the flour, cocoa powder, and salt.
3. Whisk the flour, cocoa, and salt very well.
4. Create a well in the flour-cocoa mixture, and weigh in the sourdough starter, water, and brown sugar.
5. Mix the dough with a spatula, then shape it into a rough ball.
6. Let the dough rest for one hour.
7. Add in the chocolate chips, and perform three sets of stretch and folds on the dough, spaced thirty minutes apart.
8. Cover the dough and allow it to ferment overnight until doubled in size.
9. In the morning, perform one more set of stretching and folding, shaping it into a loaf.
10. Place the dough in a banneton or floured bowl and set it in the fridge for at least 3 hours.
11. Preheat the oven to 450 degrees and bake for 45 minutes covered in a Dutch oven. Remove the lid and bake for an additional 5-10 minutes as needed.
12. Once done, cool the bread for 3 hours.

Notes

For best results, ensure your sourdough starter is active. Adjust the chocolate chips to your preference.

• Prep Time: 120 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 15g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 0mg