Chocolate Chip Sourdough Bread
Learn to bake irresistible chocolate chip sourdough bread! Discover tips, recipes, and techniques for a tangy, sweet loaf perfect for any occasion.
Ingredients
- 100 g active sourdough starter
- 400 g bread flour
- 40 g cocoa powder
- 260 g water
- 10 g salt
- 100 g dark or semisweet chocolate chips
Instructions
- Prepare the Starter:Ensure your sourdough starter is active by feeding it 4-6 hours before starting the dough. It should double in size and be bubbly.
- Mix the Dough:In a large bowl, combine bread flour, cocoa powder (if using), water, and the active starter. Mix well until a shaggy dough forms. Cover and let it rest for 30 minutes.
- Add Salt and Chocolate Chips:Sprinkle salt over the dough and knead it in. Then gently fold in the chocolate chips until evenly distributed.
- Bulk Fermentation & Stretch and Folds:Cover the dough and let it ferment for 4-6 hours at room temperature. Perform 3-4 sets of stretch and folds every 30-45 minutes to strengthen the dough.
- Shape the Dough:Once bulk fermentation is complete, shape the dough into a round loaf. Place it in a proofing basket or a bowl lined with a floured towel.
- Final Proof:Let the dough proof at room temperature for 1-2 hours, or refrigerate it overnight for 8-12 hours for a slower, more flavorful rise.
- Preheat and Bake:Preheat your oven to 450°F (230°C) with a Dutch oven inside. When ready to bake, score the dough with a sharp knife or a lame. Carefully place the dough in the hot Dutch oven, cover with the lid, and bake for 20 minutes.
- Finish Baking:Remove the lid and continue baking for another 20 minutes until the crust is deep brown and crisp. Let it cool completely on a wire rack before slicing.