Print

Chocolate Sourdough Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

This rich and flavorful Chocolate Sourdough Bread combines the tangy complexity of traditional sourdough with the deep, indulgent taste of cocoa. Perfect for breakfast or as a sweet snack, this loaf features a tender crumb with a subtle chocolate twist, made with natural fermentation and simple ingredients.

Ingredients

Wet Ingredients

  • 80 g sourdough starter (ripe and bubbly)
  • 280 g water
  • 1 tbsp butter, melted
  • 1 tsp vanilla extract

Dry Ingredients

  • 400 g bread flour
  • 35 g cocoa powder
  • 55 g sugar
  • 5 g salt

Instructions

  1. Preparing the starter: Begin by feeding your sourdough starter so it becomes ripe and bubbly, ensuring it will be active and ready for fermentation when you start the dough.
  2. Mix the wet ingredients: In a large bowl, combine the ripe sourdough starter with sugar, melted butter, vanilla extract, and water. Stir thoroughly to incorporate all ingredients evenly and set aside.
  3. Mix the dry ingredients: In another large bowl, whisk together bread flour, cocoa powder, and salt to evenly distribute all dry components.
  4. Make the dough: Add the dry ingredients gradually to the wet mixture. Using the back of a wooden ladle or spatula, mix thoroughly until all flour is incorporated and a sticky, wet dough ball forms.
  5. Autolyse: Let the dough rest for about one hour. Cover the bowl with a kitchen towel or plastic wrap to retain moisture. This resting phase helps improve dough extensibility and flavor.
  6. Stretching and folding: With slightly wet hands, stretch the dough outward gently until it extends easily without resistance, then fold it back over itself. Rotate the bowl 45 degrees and repeat. Perform 4-6 stretches and folds per session and repeat this process 4 times at 40-minute intervals. This develops gluten strength and structure.
  7. Bulk fermentation and cold rise: After the last stretch and fold, the dough will be smoother and increased in volume. Place it in the refrigerator to cold rise overnight to slow fermentation and enhance flavor. Alternatively, let it rise at room temperature until about 1.5 times its original volume, then refrigerate for 1-2 hours to firm up for shaping.
  8. Shaping: On a flour-dusted surface, gently flatten the dough into a rectangle. Roll it tightly into a log shape, then place it seam-side down in a greased 9×5 inch loaf pan.
  9. Second rise (proofing): Allow the dough to rise at room temperature until it doubles and the surface rises about an inch above the rim of the pan. This is the indicator it is ready for baking.
  10. Baking: Preheat your oven to 375°F (190°C) toward the end of proofing. Bake the bread for 35 to 40 minutes until the crust is firm and the loaf sounds hollow when tapped.
  11. Cooling: Let the bread cool in the pan for 15 minutes before removing it. Transfer to a wire rack and cool completely to set the crumb before slicing.

Notes

  • Using a ripe, bubbly sourdough starter is crucial for the bread to rise properly and develop flavor.
  • Stretch and fold technique is important to strengthen gluten without kneading.
  • Cold fermentation overnight enhances the flavor and texture of the bread.
  • Be sure to cool the bread completely to avoid a gummy texture when sliced.
  • You can adjust sugar quantity to your preferred sweetness level.
  • Ensure the loaf pan is well greased to prevent sticking.

Find it online: https://bitezly.com/chocolate-sourdough-bread-recipe/