Description
This chocolate sourdough bread recipe blends the tang of natural fermentation with the rich depth of cocoa and dark chocolate chunks. The result is a rustic yet soft loaf that’s perfect for breakfast, dessert, or anytime comfort.
Ingredients
Active sourdough starter (100% hydration) – 100 g
Bread flour – 350 g
Unsweetened cocoa powder – 30 g
Warm water (80°F/27°C) – 270 g
Brown sugar – 40 g
Sea salt – 8 g
Dark chocolate chunks – 100 g
Olive oil (optional) – 1 tbsp
Instructions
1. Feed your starter until bubbly and active; use 100 g for this chocolate sourdough bread recipe.
2. Mix warm water, sugar, and starter until dissolved.
3. Combine flour, cocoa, and salt, then mix with wet ingredients until shaggy.
4. Cover and rest (autolyse) for 30–45 minutes.
5. Perform stretch and folds every 30 minutes during bulk fermentation (4–6 hours).
6. Add chocolate chunks after the second fold.
7. Shape and refrigerate overnight for cold proof (12–14 hours).
8. Preheat oven to 450°F (232°C) with Dutch oven inside.
9. Score loaf and bake 25 minutes covered, then 15–20 minutes uncovered.
10. Cool at least 1 hour before slicing.
Notes
Use Dutch-processed cocoa for a rich color and smooth flavor.
If your dough feels stiff, add 10–15 g extra water.
Serve with salted butter, mascarpone, or raspberry jam.
Cold proofing enhances both flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread, Dessert
- Method: Baking, Fermentation
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg