This Double Chocolate Sourdough Bread is a treat for chocolate lovers! It combines rich cocoa powder and chocolate chips with tangy sourdough for a unique flavor.
It’s the perfect mix of soft and chocolaty, and makes amazing toast or a sweet snack. I can’t resist enjoying a slice fresh out of the oven—just watch out for the crumbs! 😋
Key Ingredients & Substitutions
Sourdough Starter: A healthy, active starter is key to rising. If you don’t have one, you can use store-bought sourdough bread as a substitute but the flavor won’t be the same. Remember to feed your starter regularly to keep it active!
Cocoa Powder: Unsweetened cocoa powder is commonly used, but you can use Dutch-processed cocoa for a smoother flavor. If you’re looking for a healthier option, raw cacao powder can add unique flavor while being a bit healthier.
Sugar: I like a little sweetness in my bread, so I stick with granulated sugar. You can substitute it with brown sugar for a deeper flavor, or coconut sugar for a healthier twist. Adjust to your taste preferences!
Chocolate Chips: Dark or semi-sweet chocolate works best, but you could use milk chocolate or even white chocolate for a different flavor. Just keep in mind that milk chocolate will add extra sweetness.
What’s the Best Way to Shape and Proof My Bread?
Shaping and proofing is crucial for getting the perfect loaf. After the first rise, gently turn the dough out onto a floured surface. Be careful not to deflate it too much, as you want to keep those air pockets for a light texture.
- Shape the dough by gently pulling the sides towards the center to create tension on the surface.
- Flip it over and use your hands to form it into a round or oval loaf, tucking the edges underneath.
- Now for proofing: place your loaf in a proofing basket or on a floured surface, cover it with a kitchen towel, and let it rise until it’s puffy. This usually takes 1-2 hours.
Don’t rush this step! The longer it proofs, the better the flavor and texture.
How to Make Double Chocolate Sourdough Bread
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) active sourdough starter
- 1 1/2 cups (360ml) water, room temperature
- 3 cups (360g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 1/4 cup (50g) sugar
- 1 1/2 teaspoons salt
- 1 1/2 cups (240g) chocolate chips or chunks (dark or semi-sweet)
For Topping (Optional):
- Additional chocolate chunks, for topping
How Much Time Will You Need?
This delicious Double Chocolate Sourdough Bread takes about 10 minutes to prepare, plus a total of 5-8 hours for rising time. Including the baking time of approximately 45-55 minutes, you’ll be enjoying this sweet treat in no time!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large mixing bowl, take your active sourdough starter and mix it with the room temperature water. Stir everything together until well combined. This will be the base of your bread.
2. Preparing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, sugar, and salt. This mixture will give your bread a lovely chocolate flavor and texture!
3. Combining the Mixtures:
Now, gradually add the dry ingredients to the wet mixture. Stir everything together until you have a shaggy dough that looks a bit messy; that’s perfect!
4. Adding Chocolate Chips:
Fold in the chocolate chips gently with a spatula or your hands until they’re evenly distributed throughout the dough.
5. First Rise:
Cover your bowl with a damp cloth and let the dough rest at room temperature for about 4-6 hours. You’ll know it’s ready when it has doubled in size!
6. Shaping the Loaf:
Once your dough has risen nicely, turn it out onto a floured surface. Shape it gently into a round or oval loaf, taking care not to deflate it too much.
7. Second Rise:
Place the shaped loaf into a proofing basket or onto a baking sheet lined with parchment paper. Cover it with a kitchen towel and let it rise for another 1-2 hours.
8. Preheating the Oven:
While your loaf is rising, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it inside the oven to heat up as well.
9. Baking the Bread:
Once your oven is hot, carefully remove the Dutch oven (if you’re using one). Place your loaf inside. For a decorative touch, score the top of the loaf with a sharp knife.
10. Bake to Perfection:
Cover the Dutch oven with the lid and bake for 30 minutes. After that, remove the lid and bake for an additional 15-25 minutes. Keep an eye on it until the crust is a nice dark brown and the loaf sounds hollow when tapped.
11. Cooling Time:
Once your bread is baked to perfection, take it out of the oven and let it cool on a wire rack. Patience is key—wait until it cools a bit before slicing into it!
Enjoy your delicious homemade Double Chocolate Sourdough Bread as a sweet breakfast treat or a comforting snack!
Can I Use a Different Type of Flour?
Absolutely! You can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor and extra nutrition. Just keep in mind that it may slightly change the texture and hydration of the dough, so you might need to adjust the water accordingly.
What Should I Do if My Dough Doesn’t Rise?
If your dough doesn’t rise well, it could be due to the sourdough starter being inactive. Make sure your starter is bubbly and has doubled in size before using it. If your kitchen is cold, you can place the covered dough in a warmer spot or use the oven with just the light on to create a warmer environment.
Can I Add Other Ingredients to the Dough?
Definitely! Feel free to mix in nuts, dried fruits, or spices to customize your bread. Just remember that other ingredients might change the bread’s moisture balance, so add a little at a time and see how the dough feels!
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a sealed plastic bag. You can toast or reheat slices directly from the freezer for a quick treat!
