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Loaf of sourdough bread with chocolate.

Sourdough Bread with Chocolate

Kate Schat
Add your favourite chocolate in and on top of a loaf of hearty sourdough. It's the perfect treat or pick me up!
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Prep Time 22 hours
Cook Time 45 minutes
Total Time 22 hours 45 minutes
Course Bread
Cuisine American
Servings 24 servings
Calories 173 kcal

Ingredients
  

Levain:

  • 30 grams all-purpose flour or bread flour
  • 30 grams freshly milled whole wheat flour
  • 60 grams water
  • 30 grams active sourdough starter

Dough:

  • 820 grams all-purpose flour or bread flour
  • 66 grams freshly milled whole wheat flour
  • 75 grams cacao powder or cocoa powder
  • 750 grams water
  • 18 grams salt
  • 150 grams levain from above, OR active sourdough culture
  • ½ cup milk chocolate chips
  • 150 grams chocolate bar chopped

Instructions
 

  • If Making Levain: Mill wheat berries, and mix levain ingredients in a small container, leaving for 5 hours at 25°C/77°F (so a warm room).
  • Mix 820 grams bread flour, 66 grams whole wheat flour, cocoa powder, and 650 grams of water, mixing with hands until no dry bit are left. Cover for 2 hours (time it for the last 2 hours of levain, if using) with plastic or damp tea towel.
  • When levain is ready, or after dough has autolysed, add salt, chocolate chips, and levain or sourdough starter. Add remaining water (about 100 g) but slowly as it may not all be needed.
  • Mix all ingredients together by hand, pinching and folding, until well incorporated. Cover.
  • During bulk fermentation (4 hours) give the dough 6 sets of stretch and folds, the first 3 in 15 minute intervals and the last 3 in 30 minute intervals.
  • Lightly flour your working surface and pour out the dough. Cut dough in half with knife.
  • Shape each half into a rough round shape and leave for half an hour uncovered.
  • Shape dough into round or oval shape an put into floured proofing baskets.
  • Cover with large plastic bags, seal and refrigerate overnight.
  • In the morning take out your loaves and set oven to 450°F.
  • Line loaf pans with parchment paper and carefully transfer dough over into pans. Chop chocolate bar and gently press into the tops of the loaves.
  • Bake loaves for 45-50 minutes until loafs are a golden hue. You can also check for an internal temperature of at least 190°F.
  • Cool on rack for 30 minutes.

Notes

  • A levain is the traditional way of making sourdough. You can either make that up ahead of time, OR simply proceed with strong and healthy starter in the dough.
  • The dough is quite forgiving - you can use pretty much any mix of flours and have a great loaf! I think the tangy sourdough is a great way to add whole grains in your diet because the flavours all blend together.
  • Use any type of chocolate you like.

Nutrition

Calories: 173kcalCarbohydrates: 34gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 294mgPotassium: 78mgFiber: 2gSugar: 3gVitamin A: 27IUVitamin C: 0.1mgCalcium: 14mgIron: 2mg
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