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chocolate sourdough bread recipe
- Total Time: 1200 minutes
- Yield: 1 large loaf (8 servings) 1x
- Diet: Vegetarian
Description
A decadent chocolate sourdough bread featuring a rich salted caramel swirl, perfect for a special breakfast or snack, combining the complexity of sourdough with chocolate indulgence.
Ingredients
- 100 g active sourdough starter
- 350 g bread flour
- 50 g unsweetened cocoa powder
- 280 g filtered water
- 60 g granulated sugar
- 10 g fine sea salt
- 120 g dark chocolate chips (60-70% cacao)
- 100 g granulated sugar (for caramel)
- 50 g unsalted butter, cubed
- 60 ml heavy cream
- 5 g flaky sea salt, divided
- 2.5 ml vanilla extract (alcohol-free)
Instructions
- Autolyse Dough: In a large bowl, combine the bread flour, cocoa powder, 280g water, and granulated sugar. Mix until no dry spots remain and cover. Let it autolyse (rest) for 30 minutes to hydrate the flour and start gluten development.
- Add Starter and Salt: Add the active sourdough starter and fine sea salt to the dough. Mix and knead thoroughly for 5-10 minutes until well combined. Allow the dough to rest for 30 minutes before proceeding.
- Perform Stretch and Folds: Perform a series of stretch and folds (4-5 sets, 30 minutes apart) over 2-3 hours. During the second set of folds, gently fold in the dark chocolate chips, trying to distribute them evenly without overworking the dough.
- Bulk Fermentation: Cover the dough and let it bulk ferment at room temperature (22-24°C / 72-75°F) for 4-6 hours. The dough should increase in volume by about 30-50%.
- Prepare Salted Caramel Swirl: In a medium saucepan over medium heat, melt the 100g granulated sugar until it turns a deep amber color, stirring occasionally. Carefully add the cubed butter and whisk until fully incorporated. Slowly pour in the heavy cream while whisking constantly. Remove from heat, stir in 3g (0.5 tsp) of the flaky sea salt and the vanilla extract. Let the caramel cool completely to a thick, spreadable consistency.
- Shape and Add Swirl: Gently transfer the dough to a lightly floured surface. Stretch or roll it into a large rectangle. Spread about two-thirds of the cooled salted caramel evenly over the surface, leaving a small border free on one of the longer sides for sealing.
- Roll and Final Shape: Starting from the longer side without caramel, tightly roll the dough into a log. Pinch the seam closed to seal the caramel inside and prevent leaking during baking. Gently shape the log into a round boule or an elongated batard.
- Cold Proof: Place the shaped dough seam-side up in a floured proofing basket (banneton). Cover with a kitchen towel or plastic wrap and refrigerate for 12-18 hours for a cold proof.
- Bake in a Dutch Oven: Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes. Carefully invert the dough into the hot Dutch oven and score the top. Bake covered for 25 minutes to trap steam.
- Finish Baking and Cool: Remove the lid and reduce the oven temperature to 220°C (425°F). Continue baking for another 20-25 minutes, or until the internal temperature reaches 96-98°C (205-208°F). Cool completely for at least 2-3 hours on a wire rack before slicing.
Notes
Use high-quality bread flour for better gluten structure. The dough will feel sticky due to the cocoa powder. Adjust fermentation timing based on kitchen temperature. Cool the salted caramel completely before spreading and cool the baked loaf completely for at least 2-3 hours before slicing to set the crumb structure and caramel swirl.
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 410 calories
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg