Chocolate Chip Cocoa Sourdough Bread

Experience the rich, chocolatey delight of this Chocolate Chip Cocoa Sourdough Bread—a perfect fusion of tangy sourdough and sweet decadence. With hints of cocoa and pockets of melty chocolate chips in every bite, this rustic loaf brings an exciting twist to traditional sourdough. Its crispy crust and soft, flavorful interior make it perfect for breakfast, dessert, or a sweet snack anytime!

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Recipe

Servings: 12 slices

Calories per serving: 180

Total Time: 18-24 hours (including fermentation)

Prep Time: 20 minutes active, plus stretch and folds

Cook Time: 40 minutes

Chocolate Chip Cocoa Sourdough Bread

Ingredients:

• 1 cup (240g) active sourdough starter

• 1 1/2 cups (360ml) water, room temperature

• 4 cups (500g) bread flour (or all-purpose flour + 3 tsp gluten)

• 1 teaspoon (6g) salt

• 2 tablespoons (10g) cocoa powder

• 3/4 cup (130g) chocolate chips

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the sourdough starter and water. Stir in the flour and 1 teaspoon of salt until well mixed. Let the dough rest, covered, for 30 minutes (autolyse).

2. First Stretch and Fold + Cocoa: After resting, perform the first stretch and fold. Gently pull one edge of the dough and fold it over itself, repeating on all four sides. Add the cocoa powder during this process by sprinkling it evenly over the dough before completing the folds. Let the dough rest for 30 minutes.

3. Continue Stretch and Fold: Repeat the stretch and fold process 2 more times, with 30-minute intervals between each.

4. Last Stretch and Fold + Chocolate Chips: On the final stretch and fold, add the chocolate chips by gently pressing them into the dough as you fold. Ensure they're evenly distributed.

5. Overnight Fermentation: Shape the dough into a round loaf and place it in a well-floured proofing basket. Cover the basket and refrigerate the dough for 12-18 hours (overnight).

6. Preheat Oven: Preheat your oven to 465-475°F (240°C) with a cast iron Dutch oven inside. Heat the pot for at least 30 minutes.

7. Score the Dough (Optional):If desired, before transferring the dough into the Dutch oven, gently score the top of the loaf with a sharp blade or lame in a pattern of your choice. This will allow the bread to expand more easily in the oven.

8. Bake the Bread: Carefully transfer the dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 20 minutes, or until the crust is a deep brown and the internal temperature reaches 205-210°F (96-99°C).

9. Cool and Serve: Transfer the bread to a wire rack and allow it to cool completely before slicing.

Nutritional Information (per serving):

• Calories: 180

• Carbohydrates: 33g

• Protein: 5g

• Fat: 4g

• Fiber: 2g

• Sugar: 7g

• Sodium: 160mg

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Ingredients

Combine the starter and water

Stir well

Mix flour and salt

Mix well

Combine starter mix and flour

Knead to rough dough

Cover for 30 minutes

After Autolyse

Add cocoa powder

First stretch and fold

Stretch & fold to incorporate

Set aside for 30 minutes

2nd stretch and fold

Stretch and fold well

Set aside for 30 minutes

3rd stretch and fold

3rd stretch and fold

Cover and set aside for 30 min

4th stretch and fold

Add chocolate chips

Knead well

Cover and set aside for 30 min

Set aside for 30 mins

Line a proofing basket

Flour well

Gently transfer to basket

Cover well

Set in the fridge overnight

Remove cover

Gently transfer to parchment

Transfer preheated Dutch Oven

Score

Score

Bake 475F 20 mins

Uncover bake 20 mins

Bake 20 mins

Remove from oven

Let cool down

Let cool down

Let cool down

Enjoy

Enjoy

Enjoy

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Prompt

My kids are already hooked on sourdough bread and have become total bread snobs, and they were begging me to try to add chocolate. How could I refuse? I made one loaf and it was insanely good, so I asked ChatGPT to formalize the recipe for me:

I have a recipe that I need you to adjust. It is for a sourdough bread loaf and the ingredients are 1 cup (240g) active sourdough starter 1 1/2 cups (360ml) water, room temperature 4 cups (500g) bread flour or all-purpose flour with 3 tsp bread gluten or however you call it 2 teaspoons (12g) salt I need it to be with 2 tbsp cocoa powder, 3/4 cup chocolate chips and only one tsp salt. the cocoa should added on the first stretch and fold and the chips on the last. This is with overnight fermentation in the refrigerator, after the first rise and stretches, already in the rising basket. The oven temp should be between 465-475 (depending on the oven) and the bread should be baked in a cast iron Dutch oven, 20 minutes with lid and 20 without. Please write the recipe in proper recipe format. Call it Chocolate Chip Cocoa Sourdough Bread. Start with number of servings, calories per serving and total prep and cook time, then recipe title, then recipe itself, then nutritional values.

Enjoy!

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