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Chocolate Sourdough Bread

A unique and decadent blend of rich chocolate and tangy sourdough, this bread is an experience that satisfies cravings while providing delightful flavors and textures.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 16 hours
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: Baking
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Dough
  • 500 g bread flour or whole wheat for added fiber
  • 100 g cocoa powder rich for deeper flavor; carob powder can be used for caffeine-free
  • 350 g water adjust for dough consistency
  • 150 g active sourdough starter
  • 100 g sugar coconut sugar is a healthier alternative
  • 10 g salt enhances flavor
  • 100 g dark chocolate chunks or milk chocolate for a sweeter taste

Method
 

Preparation
  1. In a large bowl, mix the bread flour, cocoa powder, sugar, and salt together.
  2. In a separate bowl, combine the active sourdough starter with water, stirring until well blended.
  3. Gradually incorporate the wet ingredients into the dry mix until there are no dry patches.
Initial Fermentation
  1. Cover the bowl with a damp cloth. Leave it to rise at room temperature for approximately 6–8 hours until the dough has doubled in size and bubbles appear.
Shape the Dough
  1. Turn the dough out onto a lightly floured surface. Use your hands to gently stretch and shape it into a round or oval loaf.
  2. If desired, fold in dark chocolate chunks for extra delight.
Proofing
  1. Place the shaped dough into a banneton lined with flour. Let it proof for another 1–2 hours, or until it slightly holds its shape when gently poked.
Preheat the Oven
  1. While the dough is proofing, preheat your oven to 230°C (450°F), adding a baking stone or Dutch oven inside to create steam while baking.
Bake
  1. Once preheated, carefully transfer the dough onto the hot stone or in the Dutch oven.
  2. Bake for about 30–35 minutes, or until the external crust is deep brown and the internal temperature reads around 95°C (203°F).

Notes

For a fruity twist, consider adding a handful of dried cherries or raspberries into the dough. If looking to lower sugar content, replace sugar with ripe mashed bananas for added moisture.