Chocolate Sourdough Bread

Chocolate + Sourdough. Need (or knead...) I say more? This Chocolate Sourdough Bread is a loaf you will want to make over and over again. It's similar to my Basic Sourdough Bread Recipe with a sweet twist.

I love it for breakfast, lunch, dinner, or even dessert (drizzled with honey!).

Chocolate Sourdough Bread

original recipe: Farmhouse on Boone

Ingredients

• 475 grams bread flour

• 10 grams sea salt

• 50 grams brown sugar

• 50 grams cocoa powder

• 100 grams mature starter active and bubbly

• 335 grams water

• 125 grams chocolate chips, or more if desired

Instructions

1. In a large bowl, add the sourdough starter and water. Mix well. weigh out dry ingredients (except salt). Mix well.

2. Add the dry ingredients, and using your hands, mix the dough for about 3-5 minutes, or until the dough comes together (don't over-mix!).

3. Cover with a towel or plastic wrap and let the dough rest for 30 minutes.

4. Add in chocolate chips and begin to stretch and fold by taking a piece of the dough and grabbing it firmly, lift it about 4 inches and fold toward the center. Turn the bowl about a quarter turn and do this again until you make your way around the entire ball of dough.

5. Every 30 minutes, do this stretch and fold technique again - try to do at least 3 sets.

6. Cover and allow the dough to bulk-ferment until it has doubled. The timing will vary depending on a lot of factors like the temperature of your home.

7. Shape. Spin dough and pull it toward you multiple times until a ball forms.

8. Leave the dough out for 15-20 minutes for its bench rest - uncovered so a skin can develop on its surface.

9. Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides.

10. Place the dough into a floured banneton or bowl lined with a tea towel, seam side up and place in the fridge for a cold proof 12-15 hours (optional).

11. When ready to bake, preheat dutch oven to 425 degrees for 20 minutes.

12. After the dutch oven has preheated, remove dough from the fridge.

13. Dust dough with flour on top. Optional.

14. Score the dough.

15. Bake for 20 minutes with the lid on.

16. Remove the lid and bake for another 20-30 minutes.

17. Allow to cool completely before slicing.

Ooey, gooey, chocolately goodness. You. Are. Welcome.