This Double Chocolate Sourdough Bread is perfect for you if you have a serious sweet tooth and a deep appreciation for anything chocolate-flavored.
But make no mistake: the taste of this chocolate loaf is rich and deep, so quite a few levels up from merely slathering some chocolate spread on your slice of sourdough bread!
– cocoa powder – water – sourdough starter – all-purpose flour – salt
In a large mixing bowl, whisk cocoa powder with warm water until smooth. Add brown sugar and salt. Let it reach room temperature before adding in the starter.
Stir in your sourdough starter, ensuring it’s active and bubbly for the best fermentation process. Gradually add in all-purpose flour and bring your dough together.
In the first two hours of the bulk ferment, do 3 sets of stretch and folds every 20 – 40 minutes.
To shape your dough, put it on a work surface, stretch it into a large rectangle, and sprinkle chocolate chips all over the dough.
Then fold either side onto the center third and add some more chocolate chip, fold the other third and add the rest of the chocolate chips on top, and finally roll up before transferring to a banneton basket, lined with a lightly floured kitchen towel.