Sourdough Chocolate Loaf

The tanginess of sourdough and the flavor chocolate is a combination that you can only enjoy in the form of this Chocolate Sourdough Loaf! It is super simple to put together, the hardest part is waiting for the bread to rise. This is perfect for the beginner sourdough baker wanting to expand their skills just a bit!

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❤️ Why You’ll Love Sourdough Chocolate Loaf

Sourdough bread is easier to digest for many people and contains beneficial gut bacteria due to the fermentation process! Which makes this loaf not only incredible delicious, but also includes some health benefits 😉

🍲 Ingredients

Sourdough Starter – Bubbly, active, previously fed sourdough starter.

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Flour – I use Kirklands unbleached all-purpose flour for my recipes, but you can use whatever you have on hand as long as it is unbleached.

Brewed coffee – Or espresso for more flavor!

Cocoa Powder – I find that cocoa powder alone makes the loaf a little bitter, but sweetened balances the flavors out.

Water – Filtered water is always best.

Salt – good quality salt.

Optional inclusions: Cream cheese, chocolate chips, peanut butter chips, or dried cherries!

👩‍🍳 How to Make Chocolate Sourdough Loaf

In the afternoon, when it is active and bubbly, assemble your dough.

Dough Assembly

In a large mixing bowl, whisk together your bubbly starter, water, honey, and coffee until your starter has completely dissolved.
Add your flour, cocoa powder, and salt and mix until a shaggy dough forms.
Cover and let rest for 45 minutes.
After resting, perform your first set of stretch and folds by pulling one side of the dough up and towards them middle, rotating your bowl each time until a semi smooth dough forms.
Cover and let rest for 30 minutes – 1 hour.
After resting, perform 2 – 4 more stretch and folds every 30 minutes.
After your final stretch and fold, cover with a damp tea towel or bowl cover and leave on the counter overnight for the bulk fermentation.

The next morning

Turn your dough over onto a lightly floured work surface and shape into whatever shape will fit your banneton (batard or boule). I personally like making a chocolate loaf into a round shape but do what fits your tools!
OPTIONAL: If you are adding inclusions like chocolate chips or cream cheese, add them during the shaping process.
Place seam side up into your banneton and stitch the middle by pinching the dough together in the middle to create more tension.
Cover and place in the fridge for at least two hours, or up to 3 days.
When you’re ready to bake, preheat a Dutch oven at 450 degrees for at least 20 minutes.
Turn your dough onto a piece of parchment paper and score the top with a sharp bread lame.
Carefully transfer your dough into your hot Dutch oven
Replace the lid and bake covered for 25 minutes.
Remove the lid and bake for an additional 20 – 23 minutes until the top is crispy!
Let cool completely before slicing and serving, enjoy!

🪄 Tips and Tricks

Time and Temperature: The fermentation time can vary based on your environment. Cooler environments will slow down the fermentation, so adjust accordingly.
Active Starter: Ensure your sourdough starter is bubbly and active. Feed it 4-8 hours before you plan to start baking.
Sweetener: Depending on your recipe, you can use various sweeteners like brown sugar, granulated sugar, or honey. Adjust the amount based on your sweetness preference
Choosing Cocoa: Use high-quality cocoa powder for the best flavor if you are using unsweetened. Dutch-processed cocoa gives a rich taste and darker color.
Dense Loaf: If your loaf turns out too dense, make sure your starter was active and that you allowed enough time for fermentation.

🗒 Variations

Sourdough is so versatile when it comes to flavors! You can do a loaf like this with cocoa powder, or you can add ingredients during the folding or shaping process. Either way it’s fun to experiment with! Here is my base recipe, along with some of your favorites,

🗒 Substitutions

Flour Varieties: Try mixing different flours—like whole wheat or spelt—with all-purpose flour for varied flavor and texture.
Add-ins: Experiment with chocolate chips, chopped nuts, or spices (like cinnamon) to enhance flavor.
Milk/Alternate Liquid: Use milk, buttermilk, or a dairy alternative to enhance moisture and flavor.
Sweetener: Depending on your recipe, you can use various sweeteners like brown sugar, granulated sugar, or honey. Adjust the amount based on your sweetness preference.
Choose Cocoa: I like to use sweetened cocoa powder in this recipe because cocoa alone can be very bitter. But if you want to use unsweetened, add your sweetener of choice.

🗒 Serve with

Spreads: Pair with a variety of spreads like nut butters, cream cheese or the classic butter and honey!
Fruits: Fresh fruits are a great complement like banana or strawberries. Or if you want a nostalgic flavor, add cherries!

👝 How to Store Leftovers

Store your leftover chocolate bread in an airtight container on the counter for 3 – 4 days. If you want it to last longer, slice and place in a Ziplock bag to store in the freezer for up to 3 months.

🤔 Common Questions

My dough seems to dry?

Cocoa powder will dry out a loaf more than regular flour. Add for water to your hands while doing stretch and folds and it would smooth out!

Why is my dough dense?

If your loaf turns out too dense, ensure your starter was active and that you allowed enough time for fermentation

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Chocolate Sourdough Loaf

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Prep Time:2 30

Cook Time:48

Fermenting time:10

Total Time:13 18

Equipment

Ingredients

75 grams bubbly, active sourdough starter
100 grams brewed coffee
300 grams water
50 grams honey
450 grams all purpose flour
50 grams sweetened cocoa powder
8 grams salt

Optional Inclusions

1 cup milk chocolate chips
1 cup peanut butter chocolate chips
8 oz cream cheese dollops