Description
A delightful twist on traditional sourdough, blending tangy sourdough with rich cocoa and chocolate chips, perfect for breakfast or dessert.
Ingredients
- 40 grams cocoa powder
- 500 grams white bread flour
- 8 grams salt
- 50 grams sourdough starter (fed and bubbly)
- 375 grams water
- 50 grams brown sugar
- 120 grams chocolate chips
Instructions
- Feed your sourdough starter 4-8 hours before making the recipe.
- Weigh out the flour, cocoa powder, and salt using a scale.
- Whisk the flour, cocoa powder, and salt together very well.
- Create a well in the mixture and add the sourdough starter, water, and brown sugar.
- Mix the dough with a spatula and shape it into a ball with your hands.
- Let the dough rest for one hour.
- Add in the chocolate chips and perform three sets of stretch and fold on the dough, spaced thirty minutes apart.
- Cover the dough with a wet tea towel or saran wrap and let it ferment overnight until it doubles in size (8-12 hours).
- In the morning, perform one more set of stretching and folding and shape it into a loaf.
- Place the dough in a banneton or lightly floured bowl and refrigerate for at least 3 hours.
- Line a Dutch oven with parchment paper, place the sourdough into it, and cover with the lid.
- Put the Dutch oven in a cold oven and set the temperature to 450°F. Bake for 45 minutes, remove the lid, and check on the bread.
- Bake for an additional 5-10 minutes as needed.
- Once done, remove from the Dutch oven and let cool for 3 hours.
Notes
Store in a paper bag at room temperature for a couple of days, or wrap in plastic wrap and freeze for longer storage.
- Prep Time: 480 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baking