Chocolate sourdough bread is a delicious variation of traditional sourdough bread, combining the tanginess of sourdough with rich chocolate flavor. This bread offers contrasting tastes, with the slight tang of fermentation complemented by the bittersweet notes of cocoa powder.
Chocolate sourdough bread is a standout choice for those seeking bread that marries the distinctive tang of sourdough with delightful chocolate.
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Why you will love this recipe?
- This chocolate sourdough bread recipe combines the tanginess of sourdough with the rich and bittersweet flavors of chocolate, creating a unique and exciting taste experience.
- This sourdough chocolate bread recipe has a balance between the sweetness of chocolate and the tanginess characteristic of sourdough bread. This delicious and unique sourdough bread flavor is a must-try.
Ingredients
Sourdough starter: Use an active, bubbly sourdough starter for this bread.
Bread flour: I use bread flour to make this bread; however, you can choose any flour – for example, a combination of plain flour and whole wheat flour.
Cocoa powder: I used cocoa powder (which can be substituted with an equal amount of cacao powder).
Chocolate chips: I use semisweet chocolate chips in this sourdough bread. You can replace it with dark or milk chocolate chips. I have roughly chopped them before using them; however, this is optional.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Soak the raisins and dried fruit in enough water for 10-15 minutes in a small bowl. In a large bowl, combine the active starter with water until it is fully incorporated. Add the dry ingredients - flour and cocoa powder. Mix well, making sure there are no dry bits of flour. Let the bread dough rest for 30 minutes (images 1 and 2).
Step 2: Drain the water from raisins and berries. Add them to the dough along with salt, sugar, almonds, and chocolate chips. Mix well, making sure they are incorporated well. Let the dough rest for 30 minutes (images 3 and 4).
Step 3: Once the dough has rested, gently pull the dough to perform stretch and fold. Gently stretch the edge of the dough and fold it back to the center of the dough (images 5 and 6).
Step 4: Continue to stretch and fold the dough, turning the side of the bowl in a circular motion until it develops gluten and builds strength and structure (images 7 and 8).
Step 5: Let the dough sit for bulk fermentation (image 9). The time taken depends highly on the ambient temperature of your kitchen, so go by the feel of the dough rather than the time. The dough rise is almost doubled after bulk fermentation (image 10).
Step 6: Flip the dough onto a lightly floured work surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now, hold the dough gently and tuck it to form a log (image 11). Carefully place the dough seam side up on the banneton. Cover the dough loosely with a damp towel or plastic bag. Place it in the refrigerator overnight for cold fermentation (image 12).
Step 7: The next morning, set the oven temperature to 450 F (230 C) and preheat the oven along with the Dutch oven. Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet. Score the dough using a blade or sharp knife (image 13).
Step 12: Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid. Place it back in the oven and bake for 20 minutes. Take the lid off the Dutch oven and bake for another 15 minutes (images 14 and 15).
Step 13: Cool the sourdough chocolate bread completely on a cooling rack before slicing (image 16).
Expert Tips
Ensure that your sourdough starter is active and bubbly before using it in this recipe. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water.
I have used semisweet chocolate chips in this recipe. You can use milk or dark chocolate chips or chunks. You can also add grated chocolate to the dough, which will create pockets of chocolatey goodness throughout the bread. However, keep in mind that too much chocolate can interfere with the rise of the bread.
To prevent the raisins and berries from drying out and becoming tough during baking, soak them in filtered water. You can also soak them in some juice if you would like to add more flavor to the chocolate bread.
Handle the dough carefully while stretching and folding, given that the raisins and berries may make it slightly tricky to handle.
How to serve chocolate sourdough bread?
Enjoy it fresh: One of the simplest and most delightful ways to serve sourdough chocolate bread is to enjoy it fresh out of the oven. Allow the bread to cool slightly, but still serve it warm. Spread a generous layer of butter on a slice of chocolate bread to enhance its richness.
Hot Beverages: Pairing chocolate sourdough bread with a warm beverage is hands down my favorite. Serve it with a cup of cardamom hot chocolate, coffee, or even masala chai for a delightful treat. The kids will love it with this creamy pink hot chocolate.
Recipe FAQs
Both Dutch-process cocoa powder and regular cocoa powder can be used in this recipe. Dutch-process cocoa powder has a milder flavor and darker color. Regular cocoa powder is more acidic and has a stronger flavor. Choose based on your personal preference and the desired flavor profile.
Yes, you can adjust the sweetness to suit your taste preferences. If you prefer sweeter bread, increase the amount of sugar to 100 grams, and if you prefer less sweet bread, reduce the amount of sugar to 50 grams. Remember to strike a balance between the sourdough tang and the chocolate sweetness.
While traditional methods involving hand mixing along with stretch and fold are commonly used for sourdough bread, you can adapt the recipe to use a bread machine or stand mixer with a dough hook attachment. Adjust the mixing and kneading times accordingly, following the instructions for the specific equipment.
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Recipe card
Chocolate Sourdough Bread
Equipment
- Bread lame or razor blade to score the dough
Ingredients
- 100 grams sourdough starter active
- 500 grams bread flour
- 375 grams filter water
- 50 grams cocoa powder
- 1 teaspoon vanilla extract
- 75 grams sugar (use 100 grams for sweeter bread and 50 grams for mildly sweet bread)
- 75 grams almonds chopped
- 75 grams raisins
- 50 grams dried berries
- 50 grams semisweet chocolate chips
- 10 grams salt
- Rice flour to dust the banneton
Instructions
Make the initial dough:
- Soak the raisins and dried berries in enough water for 10-15 minutes.
- Combine the active sourdough starter with water until it is fully incorporated.
- Slowly add the flour and cocoa powder. Mix well making sure there are no dry bits of flour. Let it rest for 30 minutes.
- Drain the water from raisins and berries. Add them to the dough along with salt, sugar, almonds, and chocolate chips. Mix well, making sure they are incorporated well.
Bulk Fermentation:
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust a round or oval banneton well with rice flour.
- Flip the dough onto a lightly floured surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation.
Bake the chocolate sourdough bread:
- The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
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