Description
Indulge in the rich, decadent flavors of this Double Chocolate Sourdough Bread Recipe. Discover a delicious twist on a classic favorite!
Ingredients
Scale
- 350 g warm water (1⅓ cups + 1 tbsp)
- 475 g bread flour (3¾ cups)
- 50 g brown sugar (¼ cup)
- 50 g cocoa powder (⅓ cup + 1 tbsp)
- 125 g active sourdough starter (½ cup)
- 11 g salt (2 tsp)
- 170 g chocolate chips (1 cup)
Instructions
- Step 1: You will need an active bubbly starter for this recipe. Feed your starter and allow it to rise at room temperature for 4-6 hours. The actual time may vary depending on different factors like the temperature of your kitchen, the strength of your starter, and the ratios you feed your starter. I like to feed my starter a ratio of 1:1:
- Step 2: Use a kitchen scale for the most accurate measurement. Add 125 g (½ cup) active sourdough starter, 350 g (1⅓ cup + 1 tbsp) warm water, 50 g (¼ cup) brown sugar, and 50 g (⅓ cup + 1 tbsp) cocoa powder to a large bowl and stir to incorporate all of the ingredients. Next, mix in 2 tsp salt and 475 g (3¾ cups) bread flour.
- Step 3: Know that the dough will be stiff. I started to mix the dough with my dough whisk like usual but found that kneading by hand was the best way to mix in the bread flour completely.
- Step 4: Let the dough rest for 30 minutes to let the flour properly hydrate and for the dough to relax after being worked.
- Step 5: Next, do a series of stretch and folds. Grab the edge of the bread dough firmly and lift it straight up to stretch it, then fold and press it into the center of the dough. Rotate the bowl a quarter turn and do another stretch and fold. Continue to stretch and fold 4-5 times or until the dough becomes too stiff to lift and fold. Let rest for 30 minutes. This completes one set of stretch and folds. Let the dough rest for 30 minutes before performing the next set of stretch and folds.
- Step 6: Before the last set of stretch and folds, add 170 g (1 cup) chocolate chips to the dough. Do your best to keep the chips within the dough and not on the top. Do a total of 4 sets of stretch and folds over the two hours. The dough will become smoother and more elastic with each set of folds.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg