Double Chocolate Sourdough
Double Chocolate Sourdough
Ingredients
- 30 grams cocoa powder
- 200 grams sourdough starter, active, containing flour, water, and cocoa
- 25 grams brown sugar
- 400 grams bread flour
- 150 grams chocolate chunks or chips, divided
- 10 grams salt
- 250 ml water, warm
Instructions
- 1
In a large mixing bowl, add the 30 grams of cocoa powder.
⏱️ 1 min
- 2
Add the 200 grams of active sourdough starter to the bowl with the cocoa powder. Whisk until the cocoa powder and starter are well combined and smooth.
⏱️ 3 min
- 3
Add the 25 grams of brown sugar, 400 grams of bread flour, and 10 grams of salt to the bowl. Pour in the 250 ml of warm water. Mix all the ingredients with a spatula until a shaggy, cohesive dough forms.
⏱️ 5 min
- 4
Cover the bowl with a clean cloth and let the dough rest for 45 minutes at room temperature.
⏱️ 45 min
- 5
While the dough rests, roughly chop 100 grams of the chocolate into chunks.
⏱️ 5 min
- 6
After 45 minutes, uncover the dough. Add the chopped chocolate chunks to the dough. Perform the "stretch and fold" technique three times, rotating the bowl a quarter turn after each set of folds, to incorporate the chocolate and further develop the dough. Allow the dough to rest for 15 minutes between each set of stretch and folds.
⏱️ 30 min
- 7
Lightly flour your countertop. Gently remove the dough from the bowl and place it onto the floured surface. Scatter the remaining 50 grams of chocolate chunks or chips over the surface of the dough. Gently incorporate them as you begin to shape the dough into a round loaf.
⏱️ 5 min
- 8
Generously flour a banneton. Carefully transfer the shaped dough into the floured banneton, seam-side up.
⏱️ 2 min
- 9
Cover the banneton with plastic wrap and refrigerate for 10-12 hours (overnight) for a slow fermentation.
⏱️ 720 min
- 10
The next day, preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
⏱️ 30 min•🌡️ 230
- 11
Carefully remove the hot Dutch oven from the oven. Gently turn the cold dough out from the banneton directly into the hot Dutch oven. Lightly dust the top of the dough with a little flour, if desired.
⏱️ 1 min
- 12
Using a sharp scoring tool or razor blade, score the top of the dough with your desired pattern.
⏱️ 1 min
- 13
Cover the Dutch oven with its lid and carefully place it back into the preheated oven. Bake for 30 minutes.
⏱️ 30 min•🌡️ 230
- 14
After 30 minutes, remove the lid from the Dutch oven. Reduce the oven temperature to 200°C (400°F) and continue to bake for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 93-99°C (200-210°F).
⏱️ 20 min•🌡️ 200
- 15
Carefully remove the hot sourdough loaf from the Dutch oven and transfer it to a wire rack to cool completely for at least 2-3 hours before slicing. This is crucial for the crumb to set and for the best texture.
⏱️ 180 min
- 16
Once cooled, use a serrated or electric knife to slice the loaf and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate Sourdough
- 30 grams cocoa powder
- 200 grams sourdough starter, active, containing flour, water, and cocoa
- 25 grams brown sugar
- 400 grams bread flour
- 150 grams chocolate chunks or chips, divided
- 10 grams salt
- 250 ml water, warm
Instructions
- 1
In a large mixing bowl, add the 30 grams of cocoa powder.
⏱️ 1 min - 2
Add the 200 grams of active sourdough starter to the bowl with the cocoa powder. Whisk until the cocoa powder and starter are well combined and smooth.
⏱️ 3 min - 3
Add the 25 grams of brown sugar, 400 grams of bread flour, and 10 grams of salt to the bowl. Pour in the 250 ml of warm water. Mix all the ingredients with a spatula until a shaggy, cohesive dough forms.
⏱️ 5 min - 4
Cover the bowl with a clean cloth and let the dough rest for 45 minutes at room temperature.
⏱️ 45 min - 5
While the dough rests, roughly chop 100 grams of the chocolate into chunks.
⏱️ 5 min - 6
After 45 minutes, uncover the dough. Add the chopped chocolate chunks to the dough. Perform the "stretch and fold" technique three times, rotating the bowl a quarter turn after each set of folds, to incorporate the chocolate and further develop the dough. Allow the dough to rest for 15 minutes between each set of stretch and folds.
⏱️ 30 min - 7
Lightly flour your countertop. Gently remove the dough from the bowl and place it onto the floured surface. Scatter the remaining 50 grams of chocolate chunks or chips over the surface of the dough. Gently incorporate them as you begin to shape the dough into a round loaf.
⏱️ 5 min - 8
Generously flour a banneton. Carefully transfer the shaped dough into the floured banneton, seam-side up.
⏱️ 2 min - 9
Cover the banneton with plastic wrap and refrigerate for 10-12 hours (overnight) for a slow fermentation.
⏱️ 720 min - 10
The next day, preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
⏱️ 30 min•🌡️ 230 - 11
Carefully remove the hot Dutch oven from the oven. Gently turn the cold dough out from the banneton directly into the hot Dutch oven. Lightly dust the top of the dough with a little flour, if desired.
⏱️ 1 min - 12
Using a sharp scoring tool or razor blade, score the top of the dough with your desired pattern.
⏱️ 1 min - 13
Cover the Dutch oven with its lid and carefully place it back into the preheated oven. Bake for 30 minutes.
⏱️ 30 min•🌡️ 230 - 14
After 30 minutes, remove the lid from the Dutch oven. Reduce the oven temperature to 200°C (400°F) and continue to bake for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 93-99°C (200-210°F).
⏱️ 20 min•🌡️ 200 - 15
Carefully remove the hot sourdough loaf from the Dutch oven and transfer it to a wire rack to cool completely for at least 2-3 hours before slicing. This is crucial for the crumb to set and for the best texture.
⏱️ 180 min - 16
Once cooled, use a serrated or electric knife to slice the loaf and serve.
⏱️ 2 min