Chocolate Chip Cocoa Sourdough Bread with Marshmallow Surprise

This soft, sweet chocolate chip cocoa sourdough bread hides gooey marshmallow surprises in every bite. Perfect for dessert or a special breakfast!

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I wanted to have fun with sourdough and make an easy, smore's-like version. So I asked ChatGPT:

Here's a sourdough recipe:

<providing link instead of the whole text, although ChatGPT got a text version: https://www.aikitchen.blog/post/chocolate-chip-cocoa-sourdough-bread >

I made some changes. I added cocoa powder together with flour, removed one tea spoon of salt, added 3 teaspoons of powdered sugar. I will also add 1/4 cup chocolate chips I want to make soft sweet cocoa chocolate chip bread. Soft crust. Should I avoid kneading and folding? I used white flour, no added gluten.

It provided some tips and adjustments:

For a soft, sweet cocoa chocolate chip bread with a soft crust, the traditional stretch-and-fold method isn't necessary. This process develops gluten strength, which is more suited for chewy, artisan-style breads rather than soft, enriched loaves. Here's how you can adjust your method:

Adjusted Process for Sweet Cocoa Bread

1. Mix Ingredients: After combining the sourdough starter, water, flour, cocoa powder, salt (reduced), and powdered sugar, mix until fully incorporated. Add the chocolate chips last and mix gently to distribute.

2. Skip Stretch and Fold: Instead of stretch and fold, knead the dough briefly (around 5–8 minutes) to develop a smooth consistency. This method is gentler and prevents over-strengthening the gluten, which helps create a softer texture.

3. Bulk Fermentation: Allow the dough to rise in a warm spot until it doubles in size (4–6 hours, depending on the temperature). Since this is an enriched dough, the fermentation may take slightly longer than a basic sourdough.

4. Shape and Second Rise: After the first rise, shape the dough into your desired loaf or roll shape. Place it in a greased or parchment-lined loaf pan for a softer crust. Let it rise again until noticeably puffy (1–2 hours).

5. Bake at a Lower Temperature: To maintain a soft crust, bake at 375°F (190°C) rather than the higher temperature recommended for traditional sourdough. Tent with foil after the first 20 minutes if browning too quickly. Bake for 30–35 minutes or until the internal temperature reaches 190°F (88°C).

6. Cool Slightly: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Key Tips:

• Hydration: Cocoa powder absorbs more liquid than flour, so monitor your dough's texture. If it's too dry, add a tablespoon or two of water.

• Chocolate Chips: Adding them during the mix phase helps distribute them evenly without disrupting the dough later.

• Soft Crust: Using a loaf pan and covering the bread for the first 15–20 minutes of baking with foil or a lid will trap steam, ensuring a soft crust.

This method should yield a soft, fluffy cocoa chocolate chip bread with a tender crust and a mild sweetness.

I wanted overnight fermentation:

Bulk fermentation over night in fridge ok? It's 7 pm now

It adjusted:

Yes, overnight bulk fermentation in the fridge is perfectly fine and can enhance the flavor of your cocoa chocolate chip bread. The cold environment slows down the fermentation, allowing the dough to develop more complex flavors without overproofing. Here's how to adjust your process:

1. Bulk Fermentation in the Fridge: After mixing and kneading, cover the bowl with plastic wrap or a damp cloth to prevent it from drying out. Place it in the refrigerator overnight (8–12 hours).

2. Next Morning:

   • Check the dough: It should have risen significantly but may not double completely due to the cold. If it looks underproofed, let it sit at room temperature for 1–2 hours before shaping.

   • Shape the dough and proceed with the second rise.

3. Second Rise: Once shaped, let the dough proof in a warm spot until it becomes noticeably puffy (1–2 hours).

4. Bake as Usual: Follow the adjusted baking instructions for a soft crust, starting at 375°F (190°C).

This method fits your timing well and works beautifully for enriched doughs like this one.

Then I decided to be creative:

Can I add marshmallows?

It encouraged me:

You can absolutely add marshmallows to your cocoa chocolate chip bread for extra sweetness and a gooey texture! However, there are a few things to keep in mind to ensure they work well in your bread:

How to Add Marshmallows

1. Type of Marshmallows:Mini marshmallows are ideal because they distribute more evenly throughout the dough.

2. When to Add:Add marshmallows after the first mix and knead them in gently. If the dough is very sticky, you can fold them in during shaping instead.

3. Quantity:Start with about 1/2 to 3/4 cup of mini marshmallows to avoid overwhelming the dough or creating too many sticky pockets.

4. Placement in the Dough:Ensure the marshmallows are mostly inside the dough. Exposed marshmallows may melt and caramelize during baking, which can cause sticking.

Baking Tips with Marshmallows

• Bake in a Pan: A loaf pan helps contain the melted marshmallows and prevents the bread from spreading too much.

• Tent with Foil: If the marshmallows near the surface begin to brown too quickly, tent the loaf with foil during baking.

• Cool Before Slicing: Let the bread cool completely before slicing to allow any melted marshmallows to set.

Adding marshmallows will give your bread a fun, dessert-like twist!

And here's the final recipe:

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Servings: 12 slices

Calories per Serving: 180

Total Time: 12–14 hours (includes overnight fermentation)

Chocolate Chip Cocoa Sourdough Bread with Marshmallow Surprise

Ingredients

• 1 cup (240g) active sourdough starter

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

• 4 cups (500g) white flour (no added gluten)

• 1/3 cup (30g) cocoa powder

• 1 teaspoon (6g) salt

• 3 teaspoons (12g) powdered sugar

• 1/4 cup (60g) chocolate chips

• 1/2 cup (30g) mini marshmallows

Instructions

1. Mix DoughIn a large bowl, mix the sourdough starter and water until the starter dissolves. Add flour, cocoa powder, salt, and powdered sugar. Combine into a rough dough. Knead for 5–8 minutes until smooth.

Gently fold in the chocolate chips and marshmallows.

2. Bulk FermentationCover the dough and refrigerate overnight (8–12 hours).

3. Shape the DoughThe next day, bring the dough to room temperature if needed. Shape into a loaf and place it in a greased loaf pan.

4. Second RiseCover and let rise in a warm spot for 1–2 hours, or until puffy but not doubled.

5. BakePreheat the oven to 375°F (190°C). Bake for 30–35 minutes, tenting with foil after 20 minutes to avoid over-browning.

6. CoolCool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Nutritional Information

Per Serving (1 slice):

• Calories: 180

• Carbohydrates: 34g

• Protein: 5g

• Fat: 1g

• Fiber: 2g

• Sodium: 220mg

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Ingredients

Mix Dough

Mix Dough

Mix Dough

Mix Dough

Mix Dough

Mix Dough

Gently fold in the chocolate chips and marshmallows.

Mix Dough

Bulk Fermentation

Shape the Dough

Second Rise

Bake

Bake

Cover with foil

Cool

Enjoy