Double Chocolate Sourdough
- 30m Prep Time
- 45m Cook Time
- 45m Ready In
A rich, dark chocolate sourdough bread studded with bittersweet chocolate chips. The tangy sourdough complements the deep cocoa flavor for a decadent loaf.
Ingredients
- 2/3 lbs white sourdough starter
- 7/16 lbs white bread flour
- 5/14 lbs water
- 1 5/12 oz cocoa powder
- 8/15 oz honey
- 3/14 oz fine/table salt
- 3 8/15 oz dark/bittersweet chocolate chips
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 86.9 mg
- Iron: 14.4 mg
- Magnesium: 252 mg
- Phosphorus: 488 mg
- Potassium: 817 mg
- Zinc: 4.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2/3 lbs white sourdough starter
- 7/16 lbs white bread flour
- 5/14 lbs water
- 1 5/12 oz cocoa powder
- 8/15 oz honey
- 3/14 oz fine/table salt
- 3 8/15 oz dark/bittersweet chocolate chips
Let's Cook
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Step 1.
In a large bowl, combine 300g white sourdough starter, 200g white bread flour, and 160g water. Mix thoroughly until no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 12 hours (typically overnight).
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Step 2.
After the 12-hour rest, add 40g cocoa powder, 15g honey, and 6g salt to the dough. Mix well until fully incorporated. Cover and let the dough rest for 10 minutes.
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Step 3.
Knead the dough for 10–15 seconds (just a few folds and presses), then cover and let it rest for 10–15 minutes. Repeat this knead-and-rest cycle 3–4 times, until the dough becomes smooth, stretchy, and silky.
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Step 4.
Add 100g dark chocolate chips to the dough and work them in by folding and pressing until evenly distributed. Cover the dough and let it prove (rise) for 1 hour. After 30 minutes, give the dough a fold: gently stretch one side up and fold it over the center, repeat on all four sides, then flip the dough over.
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Step 5.
Dust a proving basket (banneton) generously with flour. Shape the dough into a round or oval loaf and place it seam-side up in the basket. Cover and let it prove at room temperature for 1–2 hours, until doubled in size and the dough does not spring back when pressed gently with a finger.
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Step 6.
Place a baking stone or inverted baking sheet in the oven and preheat to 250°C (230°C fan)/480°F/gas 9+ (or as high as your oven goes). Once the dough is proved, carefully tip it out onto a well-floured peel (or a piece of parchment paper). Slash the top with a sharp knife or lame in a decorative pattern. Slide the dough onto the hot baking stone. Immediately reduce the oven temperature to 200°C (180°C fan)/400°F/gas 6. Bake for 35–45 minutes, turning the loaf around after 15 minutes for even browning. If the top browns too quickly, cover it loosely with a sheet of kitchen foil. The loaf is done when it sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.