Double Chocolate Sourdough Loaf
Directions
- 1Whisk together 1 cup of active sourdough starter with 1 cup of water.
- 2Add a quarter cup of brown sugar, a third cup of regular sugar, and a quarter cup of cocoa powder, then mix.
- 3Gradually add three and a half cups of bread flour and two teaspoons of salt on top of the flour.
- 4Mix the dough and then start kneading, adding about a quarter cup of water as needed until you get a moist, shaggy consistency.
- 5Leave the kneaded dough uncovered on the counter for about 20 minutes.
- 6Perform one stretch and fold for about 50 seconds.
- 7Cover the dough and let it set on the counter for about five and a half to six hours until doubled and not sticky.
- 8Flour your working surface and the dough lightly to prevent stickiness.
- 9Laminate the dough and sprinkle about three-quarter cup of chocolate chips onto the loaf, folding it over and adding more chips in layers.
- 10Roll up the dough, shape it, cinch the bottom, and place it into a banneton.
- 11Refrigerate the dough for about 10 hours.
- 12Preheat your oven to 450°F.
- 13Take the dough out of the fridge, give it a side score, and place it into an enamel on steel Dutch oven with rice at the bottom.
- 14Bake in the preheated oven with the lid on for 30 minutes.
- 15Remove the lid and bake for another 25 minutes.
- 16Let the loaf cool for about two and a half hours, ideally four hours, before slicing.
Ingredients
- 1 cup active sourdough starter
- 1 cup water
- 0.25 cup brown sugar
- 0.33 cup regular sugar
- 0.25 cup cocoa powder
- 3.5 cups bread flour
- 2 tsp salt
- 0.25 cup water
- 0.75 cup chocolate chips
Equipment
bannetonDutch oven
Tips
- Add extra half cup of flour because the sugar makes it higher hydration.
- Add a little bit of water while kneading until you get a moist, shaggy dough consistency.
- Do a side score if baking in a Dutch oven for a perfect rise.
- Put rice at the bottom of the Dutch oven to prevent burning.
- Let the loaf cool for about four hours for the best results.
- Adding sweeteners is important to prevent a bitter chocolate loaf.
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