Double Chocolate Sourdough Bread

There’s something truly magical about the aroma of freshly baked bread wafting through a warm kitchen. The earthy notes of sourdough meld perfectly with the rich decadence of chocolate, creating a comforting treat that evokes the essence of home. Perfect for breakfast, a mid-afternoon snack, or even as a delightful dessert, this Double Chocolate Sourdough Bread is sure to lift your spirits.

What Makes This Special

This Double Chocolate Sourdough Bread is a delightful blend of flavors and textures, bringing joy with every slice. The depth of chocolate combined with the tangy notes from the sourdough creates a perfect balance that chocolate lovers will adore. Here are just a few reasons to love this scrumptious bread:

• Rich, chocolatey flavor that satisfies any sweet tooth.
• The unique sourdough tang enhances the overall taste experience.
• Perfectly tender crumb with a crust that’s both chewy and crisp.
• Great versatility as it can be enjoyed on its own or with spreads.

Gather These Ingredients

To create this luscious bread, it’s essential to gather your ingredients ahead of time. Each plays an important role in achieving that rich flavor and hearty texture. Here’s what you’ll need to whip up this delightful Double Chocolate Sourdough Bread:

• 350 g warm water (1⅓ cups + 1 tbsp)
• 475 g bread flour (3¾ cups)
• 50 g brown sugar (¼ cup)
• 50 g cocoa powder (⅓ cup + 1 tbsp)
• 125 g active sourdough starter (½ cup)
• 11 g salt (2 tsp)
• 170 g chocolate chips (1 cup)

These ingredients work together harmoniously to create a bread that deserves a special spot in your recipe repertoire.

If you love baking with sourdough discard, our Tasty Sourdough Discard Brownies are another rich, fudgy chocolate treat that uses your starter in the most delicious way possible.

How to Cook Double Chocolate Sourdough Bread

Making Double Chocolate Sourdough Bread is a nurturing process that rewards you with delightful flavors and aromas. Follow these steps to create your own loaf, and get ready to be amazed by the results.

1. Feed your active sourdough starter and let it rise for 4-6 hours until bubbly and active.
2. In a large bowl, mix the active sourdough starter, warm water, brown sugar, and cocoa powder until well combined.
3. Add the salt and bread flour to the mixture, stirring until everything is just combined.
4. Knead the dough by hand for about 5-7 minutes, ensuring that the flour is fully incorporated and the dough is smooth.
5. Allow the dough to rest for 30 minutes to relax the gluten.
6. Perform a series of stretch and folds for the dough, rotating the bowl after each fold, completing this process 4-5 times.
7. Gently fold in the chocolate chips just before the last set of stretch and folds.
8. Cover the dough and let it bulk ferment for 8-12 hours until it has doubled in size.
9. Lightly flour your work surface and shape the dough using the envelope fold method.
10. Place the shaped dough into a banneton or on parchment paper, seam side up or down, depending on your preferences.
11. Cover the dough and let it rise for 1 hour at room temperature or cold proof it for 6-8 hours in the refrigerator for enhanced flavor.
12. Preheat your Dutch oven to 400°F (205°C) for 45 minutes.
13. Score the top of the loaf gently with a sharp knife and carefully lift it into the preheated Dutch oven.
14. Bake for 40 minutes with the lid on, then remove the lid and bake for an additional 10 minutes until nicely browned.
15. Check the internal temperature; the bread should read 200°F (95°C) when done.
16. Allow it to cool completely before slicing to enjoy the perfect texture.

Prep ~ 30 minutes, Cook ~ 50 minutes, Total ~ 12-16 hours (including rising time), Servings ~ 10, Kcal ~ 210 (estimated).

Plan Ahead

If you want to enjoy this delicious bread without the last-minute rush, you can prepare several components in advance. For instance, you can feed your sourdough starter ahead of time and let it sit until bubbly. You may also mix your dry ingredients ahead of time, ensuring you have everything ready to go. Once baked, let the bread cool completely before wrapping it well and storing it at room temperature.

Storing and Reheating

To keep your Double Chocolate Sourdough Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you don’t plan to enjoy it within that timeframe, slice the bread and freeze individual pieces in a zip-top bag for up to 3 months. When you’re ready to enjoy a slice, simply reheat it in the oven or toaster for a few minutes until warmed through and a little crispy on the edges.

Perfect Pairings

Serving this rich Double Chocolate Sourdough Bread opens up a world of delicious options. Here are some delightful ideas to enhance your experience:

• Spread with peanut butter or almond butter for a nutty twist.
• Serve alongside a scoop of vanilla ice cream for a decadent dessert.
• Enjoy with a dollop of whipped cream for an indulgent breakfast treat.
• Pair with fresh strawberries or raspberries for a burst of fruitiness.

Make It Your Own

There are many ways to customize this Double Chocolate Sourdough Bread for a unique spin. Here are a few ideas:

• Swap semi-sweet chocolate chips for dark or milk chocolate for different flavor profiles.
• Add a pinch of cinnamon to the dough for a warm, spiced undertone.
• Incorporate nuts, such as walnuts or pecans, for added crunch.
• Try adding a swirl of nutella or a layer of fruit preserves inside for a fun surprise.
• Experiment with different types of sourdough starters to see how flavors vary.

Still in a sourdough baking mood? Our Sourdough Discard Strawberry Bread with Pink Strawberry Glaze is bright, fruity, and just as rewarding to pull out of the oven on a cozy weekend morning.

Pro Tips for Best Results

Here are a few tips to help you achieve the best results with your Double Chocolate Sourdough Bread:

• Keep an eye on the dough during the bulk fermentation. It should double in size but may take longer on cooler days.
• Use a sharp knife or bread lame for scoring to ensure clean cuts that allow for even rising.
• For even baking, make sure your Dutch oven is fully preheated before adding the dough.
• Monitor the internal temperature closely; removing the bread at exactly 200°F (95°C) will yield the best texture.

Your Questions Answered

• Can I use regular flour instead of bread flour?
• While bread flour gives the best texture and structure, you can use all-purpose flour. However, be mindful that the result may be a bit less chewy.
• How do I know if my sourdough starter is active?
• Your sourdough starter should be bubbly and have doubled in size after feeding. It should have a pleasant, slightly tangy aroma.
• Can I bake this bread without a Dutch oven?
• While a Dutch oven helps retain heat and steam for the perfect crust, you can bake it on a baking sheet or in a regular bread pan. Just make sure to add some water in a separate dish for steam.
• Is it possible to make this bread gluten-free?
• Substituting gluten-free flour can be tricky, but with the right gluten-free bread blend and additional ingredients, you can experiment to make a gluten-free version.
• What’s the best way to serve leftover bread?
• Leftover bread can be toasted or turned into decadent French toast, making it a fantastic breakfast option.

Final Thoughts

This Double Chocolate Sourdough Bread is a delightful blend of flavors that is truly a treat for the senses. Its rich, earthy, and chocolatey essence paired with a tangy sourdough twist is perfect for any occasion. Whether enjoyed warm with butter or toasted with a spread, it’s an inviting addition to your homemade bread repertoire. So, don’t wait — embrace the comforting warmth of your kitchen and make this exceptional bread soon!

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