Chocolate Sourdough Bread Recipe

Ingredients

• 250g unbleached all-purpose flour

• 100g freshly ground whole wheat flour

• 125g bread flour (or substitute with more all-purpose flour)

• 10g salt

• 50g brown sugar

• 50g cocoa powder

• 100g mature sourdough starter (active and bubbly)

• 335g water (lukewarm)

• 125g chocolate chips

Instructions

1. Prepare Starter
   Feed your sourdough starter 4-12 hours before mixing your dough. It should be bubbly and active.

2. Mix Dry Ingredients
   In a large bowl, combine the all-purpose flour, whole wheat flour, bread flour, cocoa powder, and brown sugar. Mix well.

3. Combine Starter and Water
   Add the lukewarm water and active sourdough starter to the dry ingredients. Mix until combined. Cover with a damp towel or plastic wrap and let it rest for 30 minutes.

4. Stretch and Fold
   Perform 3 sets of stretch-and-folds at 30-minute intervals:

   • Grab the edge of the dough, pull it up, and fold it over to the center.

   • Rotate the bowl 90°, and repeat 3 more times.

5. Bulk Fermentation
   Cover the bowl and let the dough bulk-ferment at room temperature until doubled in size (this may take several hours depending on your starter and room temperature).

6. Incorporate Chocolate Chips
   After bulk fermentation, gently add the chocolate chips to the dough. Do a final stretch-and-fold to evenly distribute them.

7. Shape the Dough

   • Turn the dough onto a lightly floured surface.

   • Gently shape it by folding the edges to the center.

   • Spin and pull the dough toward you to form a smooth, taut ball.

8. Rest and Develop Skin
   Let the dough rest uncovered for 15-20 minutes to develop a slight skin.

9. Final Shaping
   Fold the dough: bring two sides toward the center, then repeat with the other two sides. Place the dough seam-side up in a floured banneton or a bowl lined with a tea towel.

10. Second Rise

    • Let the dough rise at room temperature for 1 hour, or

    • Cover with plastic wrap and proof in the fridge for 12-15 hours.

11. Preheat and Bake

    • Preheat a Dutch oven to 425°F (220°C) for 1 hour.

    • Remove the dough from the fridge and sprinkle with salt.

    • Optional: Dust the dough with flour and score the top with a razor.

    • Place the dough in the preheated Dutch oven.

12. Bake the Bread

    • Bake for 20 minutes with the lid on.

    • Remove the lid and bake for an additional 30 minutes.

13. Cool Completely
    Let the bread cool fully before slicing to allow the crumb to set.

Enjoy Your Chocolate Sourdough! 🍫🥖✨