Double Chocolate Sourdough Bread Loaf
This Double Chocolate Sourdough Bread Loaf is inspired by those VIRAL Olympic Village Chocolate Muffins, except imagine crisp edges, chewy interior, and chocolate chunks throughout for a delicious breakfast toast!
PREP:
30
MINS
HOURS
COOK:
40
MINS
HOURS
TOTAL:
70
Ingredients
Servings: 8-10
- 450 grams Bread Flour, or All Purpose Flour
- 50 grams Cocoa Powder
- 50 grams Granulated Cane Sugar
- 350 grams Water
- 150 grams Active Sourdough Starter
- 1 Vanilla Pod, seeds scraped, or 2 tsp. Vanilla Extract
- 10 grams Fine Sea Salt
- 150 grams Chopped Chocolate, about 1/2 cup
- (Optional) Chocolate Ganache, for topping
Instructions
- DAY 1: In a large bowl, combine the active sourdough starter, water, and vanilla. Mix well with your fingers or a spatula.
- Add the flour, cocoa powder, and sugar. Mix with your hands until all flour is absorbed. Cover and let rest 30 minutes.
- Evenly sprinkle the salt and chopped chocolate over the dough.
- Stretch and Fold Process: Scoop from the bottom one side of the dough and gently stretch it up as high as it will go without breaking. Fold it over into the center. Rotate the bowl 45 degrees and repeat the same process. Repeat this 4 times, as if you’re stretching and folding 4 corners of the dough. This is the stretch and fold process.
- Cover with a warm cloth or saran wrap to rest until doubled in volume, which can vary from 5 - 10 hours, depending on the temperature in your kitchen. The warmer, the less time it will take.
- In the first 2 hours of rising, repeat the stretch and fold process every 30 minutes for a total of 4 times.
- Transfer the dough from the bowl to a clean surface. Gently stretch out the dough into a rectangle. Don’t press down on it – we want those air bubbles!
- Forming the Bread Loaf: Fold the bottom third of the dough over the middle portion, then the top third over that, as if folding a piece of paper 3-ways. Then, roll up the dough tightly.
- Transfer the dough non-seam side down into a floured breadbasket. Place in the fridge overnight, or at least 4-6 hours.
- DAY 2: Preheat oven to 450F.
- Scoring the Bread: Dump the bread loaf upside down onto a piece of parchment paper. Use a sharp knife or bread scorer to score the bread.
- Baking the Bread: Place the bread and parchment into a dutch oven with lid covering. Bake for 20 minutes covered. Remove the lid, reduce heat to 400F, then bake an additional 20-25 minutes, until crisp and deep golden on top.
- Let the bread cool at least 30 minutes to 1 hour before slicing to enjoy!
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