Chocolate Sourdough

A deep, rich chocolate sourdough bread that uses active sourdough starter for leavening, resulting in a complex flavor and chewy texture, baked in a Dutch oven. Yields one loaf.

Course Bread, Dessert

Cuisine American

Keyword Bread, Brownie, Chocolate, Sourdough

Prep Time 18

Cook Time 45

Total Time 18

Servings Servings

Calories 164kcal

Equipment

Large Mixing Bowl
Dutch Oven
Banneton
Baking Sheet (Optional)

Ingredients

1/2 cup active bubbly starter
1/2 cup flour (100g) all-purpose
2 1/4 cups warm filtered water (450g)
3 cups bread flour (450g)
2/3 cup fresh milled whole ground kamut berries (100g)
1/2 cup Dutch-processed cocoa (52g, organic is preferred)
1/2 cup organic pure cane sugar (100g)
2 tsp coarse French or Himalayan salt (12g)
1 1/2 cups semi-sweet or milk chocolate chips (260g - combo if desired)

Get Recipe Ingredients

Instructions

In a large bowl, mix the active starter and warm water until milky. Add flours, cocoa, and sugar; mix until incorporated (2-3 mins). Cover with a damp towel and rest (fermentalyse) for 30 mins.
Remove the towel. Add salt with 1-2 tbsp water to dissolve it and mix into the dough until thoroughly incorporated. Chocolate chips can be added at this stage or during shaping.
Perform 8 stretch and folds (lifting and folding the dough over itself at 12, 3, 6, and 9 o'clock, twice). Cover and rest for 30 mins.
Repeat the 8 stretch and folds. Cover and rest for an additional 30 minutes. Perform a final set of stretch and folds (optional: use coil folds for tension).
Cover with a damp towel and let rise on the counter until the dough has almost doubled (2-4 hours in summer, 4-6 hours in winter).
Remove dough and gently flatten into a rectangle. Add chocolate chips (if not added earlier). Fold one side to the middle, then the other side to the middle. Roll the dough up from bottom to top. Perform the push-and-pull method (approx. 10x) until the ball is puffy and jiggly. Cover and rest for 20 mins.
Final shaping: Flip the dough, fold the side furthest from you into the middle, fold the side closest to you towards the middle, pinch the ends, and pinch everything together. Place 'good side' down in a lightly floured banneton. Cover and cold ferment in the fridge overnight (8-10 hours), or up to 72 hours.
Preheat oven to 475°F (246°C) and place the Dutch oven inside to preheat. Optionally, add a baking sheet to the bottom rack to prevent a burnt bottom. Wait 10-15 mins after full preheat.
Remove dough from the fridge and flip it onto brown parchment paper. Cover with flour or cocoa, score deeply, and transfer to the preheated Dutch oven. Bake for 25 minutes with the lid on.
Remove the lid, reduce oven temperature to 450°F (232°C), and bake for an additional 15-20 minutes until the loaf is done. (For older electric ovens, increase temps by 15-25 degrees).
Remove the loaf, place on a cooling rack for at least 1-2 hours before slicing and enjoying.

Notes

Tip: To save this sweet loaf from a burnt bottom, place a baking sheet on the bottom rack of the oven.

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