Chocolate Sourdough Loaf
Serves 8
150 mins prep
48 mins cook
198 mins total
The tanginess of sourdough and the flavor chocolate is a combination that you can only enjoy in the form of this Chocolate Sourdough Loaf! It is super simple to put together, the hardest part is waiting for the bread to rise. This is perfect for the beginner sourdough baker wanting to expand their skills just a bit!
Optional Inclusions
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In the morning, feed your starter.
In the afternoon, when it is active and bubbly, assemble your dough.
Dough Assembly
In a large mixing bowl, whisk together your bubbly starter, water, honey, and coffee until your starter has completely dissolved.
Add your flour, cocoa powder, and salt and mix until a shaggy dough forms.
Cover and let rest for 45 minutes.
After resting, perform your first set of stretch and folds by pulling one side of the dough up and towards them middle, rotating your bowl each time until a semi smooth dough forms.
Cover and let rest for 30 minutes - 1 hour.
After resting, perform 2 - 4 more stretch and folds every 30 minutes.
After your final stretch and fold, cover with a damp tea towel or bowl cover and leave on the counter overnight for the bulk fermentation.
The next morning
Turn your dough over onto a lightly floured work surface and shape into whatever shape will fit your banneton (batard or boule). I personally like making a chocolate loaf into a round shape but do what fits your tools!
OPTIONAL: If you are adding inclusions like chocolate chips or cream cheese, add them during the shaping process.
Place seam side up into your banneton and stitch the middle by pinching the dough together in the middle to create more tension.
Cover and place in the fridge for at least two hours, or up to 3 days.
When you're ready to bake, preheat a Dutch oven at 450 degrees for at least 20 minutes.
Turn your dough onto a piece of parchment paper and score the top with a sharp bread lame.
Carefully transfer your dough into your hot Dutch oven
Replace the lid and bake covered for 25 minutes.
Remove the lid and bake for an additional 20 - 23 minutes until the top is crispy!
Let cool completely before slicing and serving, enjoy!
