Double Chocolate Sourdough Loaf

665 mins
Serves 1
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Directions

  1. 1Whisk together 1 cup of active sourdough starter with 1 cup of water.
  2. 2Whisk together 1 cup of active sourdough starter with 1 cup of water.
  3. 3Whisk together 1 cup of active sourdough starter with 1 cup of water.
  4. 4Add a quarter cup of brown sugar, a third cup of regular sugar, and a quarter cup of cocoa powder, then mix.
  5. 5Add a quarter cup of brown sugar, a third cup of regular sugar, and a quarter cup of cocoa powder, then mix.
  6. 6Add a quarter cup of brown sugar, a third cup of regular sugar, and a quarter cup of cocoa powder, then mix.
  7. 7Gradually add three and a half cups of bread flour and two teaspoons of salt on top of the flour.
  8. 8Gradually add three and a half cups of bread flour and two teaspoons of salt on top of the flour.
  9. 9Gradually add three and a half cups of bread flour and two teaspoons of salt on top of the flour.
  10. 10Mix the dough and then start kneading, adding about a quarter cup of water as needed until you get a moist, shaggy consistency.
  11. 11Mix the dough and then start kneading, adding about a quarter cup of water as needed until you get a moist, shaggy consistency.
  12. 12Mix the dough and then start kneading, adding about a quarter cup of water as needed until you get a moist, shaggy consistency.
  13. 13Leave the kneaded dough uncovered on the counter for about 20 minutes.
  14. 14Leave the kneaded dough uncovered on the counter for about 20 minutes.
  15. 15Leave the kneaded dough uncovered on the counter for about 20 minutes.
  16. 16Perform one stretch and fold for about 50 seconds.
  17. 17Perform one stretch and fold for about 50 seconds.
  18. 18Perform one stretch and fold for about 50 seconds.
  19. 19Cover the dough and let it set on the counter for about five and a half to six hours until doubled and not sticky.
  20. 20Cover the dough and let it set on the counter for about five and a half to six hours until doubled and not sticky.
  21. 21Cover the dough and let it set on the counter for about five and a half to six hours until doubled and not sticky.
  22. 22Flour your working surface and the dough lightly to prevent stickiness.
  23. 23Flour your working surface and the dough lightly to prevent stickiness.
  24. 24Flour your working surface and the dough lightly to prevent stickiness.
  25. 25Laminate the dough and sprinkle about three-quarter cup of chocolate chips onto the loaf, folding it over and adding more chips in layers.
  26. 26Laminate the dough and sprinkle about three-quarter cup of chocolate chips onto the loaf, folding it over and adding more chips in layers.
  27. 27Laminate the dough and sprinkle about three-quarter cup of chocolate chips onto the loaf, folding it over and adding more chips in layers.
  28. 28Roll up the dough, shape it, cinch the bottom, and place it into a banneton.
  29. 29Roll up the dough, shape it, cinch the bottom, and place it into a banneton.
  30. 30Roll up the dough, shape it, cinch the bottom, and place it into a banneton.
  31. 31Refrigerate the dough for about 10 hours.
  32. 32Refrigerate the dough for about 10 hours.
  33. 33Refrigerate the dough for about 10 hours.
  34. 34Preheat your oven to 450°F.
  35. 35Preheat your oven to 450°F.
  36. 36Preheat your oven to 450°F.
  37. 37Take 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.
  38. 38Take 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.
  39. 39Take 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.
  40. 40Bake in the preheated oven with the lid on for 30 minutes.
  41. 41Bake in the preheated oven with the lid on for 30 minutes.
  42. 42Bake in the preheated oven with the lid on for 30 minutes.
  43. 43Remove the lid and bake for another 25 minutes.
  44. 44Remove the lid and bake for another 25 minutes.
  45. 45Remove the lid and bake for another 25 minutes.
  46. 46Let the loaf cool for about two and a half hours, ideally four hours, before slicing.
  47. 47Let the loaf cool for about two and a half hours, ideally four hours, before slicing.
  48. 48Let the loaf cool for about two and a half hours, ideally four hours, before slicing.

Ingredients

  • 1 cup active sourdough starter
  • 1 cup active sourdough starter
  • 1 cup active sourdough starter
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.33 cup regular sugar
  • 0.33 cup regular sugar
  • 0.33 cup regular sugar
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 3.5 cups bread flour
  • 3.5 cups bread flour
  • 3.5 cups bread flour
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 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.