Chocolate Sourdough Bread Recipe
CHOCOLATE SOURDOUGH BREAD RECIPE:
I have been baking this loaf for years! It is always a hit with both adults and kids. The tartness of the sourdough goes beautifully with chocolate flavor. Feel free to use whatever chocolate chips you like. I usually do a combination of milk and dark chocolate. I learned this recipe from Emilie Raffa, the author of Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading back in 2017. This book is great for sourdough beginners.
Ingredients:
AP King Arthur - 960 grams
Cocoa Powder - 40 grams (I love cocoa powder with 22/24% cocoa butter from Callebaut).
Starter - 200 grams
Salt - 18 grams
Water - 750 grams
Milk Chocolate Chips - 400 grams
Process:
In a large mixing bowl mix all the ingredients except for chocolate chips. Let the down rest for 15 minutes. Do a series of stretch and folds every 15 minutes for an hour to continue to build strength. Fold in chocolate chip at the 1 hour mark. You can also mix everything in a stand or spiral mixer. The dough will bulk ferment anywhere from 4 to 6 hours depending on room temperature. Once the dough has increased by 30 to 50 percent you are ready to divide and shape the dough. Place the shaped loafs into prepared banettones and move to the fridge to finish rising overnight. Bake at 500F covered for the first 20 minutes and the rest uncovered. If you have any questions let me know in the comments.
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