# Double Chocolate Sourdough Loaf

A sweet double chocolate sourdough loaf that tastes like a brownie and bread co-mingled together.

- Total time: 665 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- banneton
- Dutch 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.

## Source

- Original video: https://www.facebook.com/share/v/1GoVZa4GvZ/
- Recipe page: https://www.cliprecipe.com/recipe/b615e9d3-2fa5-4dc4-8f64-ab26904872e7
- Extracted: 2026-04-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt