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Double Chocolate Sourdough Bread

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This Double Chocolate Sourdough Bread is a rich, artisan-style loaf combining the tang of sourdough with deep cocoa flavor and chunks of dark chocolate. Perfect for breakfast, dessert, or a luxurious snack.

Ingredients

Scale
  • 500g bread flour
  • 50g unsweetened cocoa powder
  • 10g salt
  • 100g active sourdough starter (100% hydration)
  • 350g water
  • 100g dark chocolate chunks or chips
  • 30g honey (optional, for mild sweetness)

Instructions

  1. In a large bowl, mix bread flour, cocoa powder, and salt.
  2. Add water and sourdough starter. Mix until a shaggy dough forms. Rest for 30 minutes (autolyse).
  3. Add honey if using, and knead or stretch and fold until combined.
  4. Perform 3-4 sets of stretch and folds over the next 2-3 hours, resting 30 minutes between each set. Gently incorporate chocolate chunks during the final fold.
  5. Let the dough bulk ferment at room temperature until doubled in size (4-6 hours depending on room temp).
  6. Shape the dough into a round or oval loaf. Place into a floured proofing basket, cover, and refrigerate overnight (8-12 hours).
  7. Preheat oven to 475°F (245°C) with a Dutch oven inside.
  8. Turn out the dough onto parchment paper, score the top, and transfer into the preheated Dutch oven.
  9. Bake covered for 20 minutes, then uncovered for another 20-25 minutes or until deep brown and crusty.
  10. Cool on a wire rack for at least 1 hour before slicing.

Notes

  • Use good-quality dark chocolate (70% or higher) for the best flavor.
  • You can omit the honey for a more savory loaf or substitute maple syrup.
  • Ensure your sourdough starter is active and bubbly before using.

Nutrition

Find it online: https://ukfinda.com/double-chocolate-sourdough-bread/