Description
A delightful blend of tangy sourdough and rich chocolate, perfect for any time of day.
Ingredients
Scale
- 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)
Instructions
- Feed the sourdough starter 4-8 hours prior to making the recipe.
- Use a scale to weigh out the flour, cocoa powder, and salt.
- Whisk the flour, cocoa, and salt very well.
- Create a well in the flour-cocoa mixture, and weigh in the sourdough starter, water, and brown sugar.
- Mix the dough with a spatula, then shape it into a rough ball.
- Let the dough rest for one hour.
- Add in the chocolate chips, and perform three sets of stretch and folds on the dough, spaced thirty minutes apart.
- Cover the dough and allow it to ferment overnight until doubled in size.
- In the morning, perform one more set of stretching and folding, shaping it into a loaf.
- Place the dough in a banneton or floured bowl and set it in the fridge for at least 3 hours.
- 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.
- 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