These triple chocolate mini loaves are a delicious, sweet treat that are fermented with sourdough starter, full of flavor, and perfect for gifting. This can also be made into two regular sized loaves and overall, such a delicious and versatile recipe you have to try!

โค๏ธ Bakers Schedule

9 am: Feed your sourdough starter.

7 pm: assemble your dough

7:45 pm: first stretch and fold

8:30 pm: add your chocolate chips, second stretch and fold

9:15 pm: third stretch and fold

10 pm: fourth and last stretch and fold (OPTIONAL). Cover and leave on the counter overnight to bulk ferment

8am: Turn your dough over onto a clean workspace, separate into 6 equal pieces and place into your banneton seam side up. Let rest for 20 minutes.

8:30am: Place the bannetons on a baking sheet, cover and place in the fridge for at least two hours.

11 am: Turn dough onto a parchment lined baking sheet and score.

Bake at 450 with steam for 18 minutes. Remove the steam and bake for an additional 20 minutes. Let cool and enjoy!

๐Ÿฒ Ingredients

Sourdough Starter – bubbly, active sourdough starter that has been previously fed and now being used at it’s peak.

Water – Filtered water

Flour – I use organic, unbleached all-purpose flour from Kirkland’s, but you can use what you have on hand as long as it is unbleached.

Cocoa Powder – Unsweetened cocoa powder.

Coffee – I add leftover brewed coffee from the morning!

Honey – for extra sweetness

Salt – Whatever salt you have on hand will work

Chocolate chips – To make this a “triple chocolate” loaf, I like to use a combination of milk + white chocolate chips, but if you like one more than the other than you can adjust accordingly!

๐Ÿ‘ฉโ€๐Ÿณ How to Make Triple Chocolate Mini Loaves

  • In the morning, feed your sourdough starter.
  • In the afternoon when your starter is bubbly and has doubled in size, assembly your dough!

Dough Assembly

  • In a large mixing bowl with a food scale, add in your sourdough starter, honey, water, and brewed coffee. Mix until the starter has dissolved.
  • Next, add in your flour, salt, and cocoa powder. Mix until everything is combined and a shaggy dough forms. Cover and let rest for 45 minutes.
  • After resting, add in your chocolate chips directly into the bowl on top of the dough. Pull one side of the dough up and towards the middle, rotating the bowl each time until a semi – smooth dough forms and your chocolate chips are being dispersed.
  • Cover and let rest for another 45 minutes.
  • Perform 2 – 4 more stretch and folds every 45 minutes to 1 hour apart.
  • After your last stretch and fold, cover the dough with a damp tea towel or bowl cover and let rest on the counter overnight.

In the morning

  • The next morning, your dough should have doubled in size.
  • Turn your dough over onto a lightly floured work surface and use your bench scraper to divide into 6 equal sized pieces. (about 300 grams each if you are using a scale)
  • Shape each piece into a round ball and place seam side up into your mini bannetons. Cover and let rest for 20 minutes.
  • After resting stitch the dough towards the middle to create tension.
  • Place each mini banneton onto a baking sheet, cover with a tea towl and place in the fridge for at least 2 hours or up to 3 days.

๐Ÿช„ Tips and Tricks

  • This recipe makes 6 mini loaves, or it can be made into two regular sized loaves depending on how you want to serve it!ย 
  • I prefer to add the chocolate chips in during the stretch and folds so they are evenly dispersed through the dough, but if you wanted to make add them during shaping you can absolutely do that as well.ย 
  • If you are using sweetened cocoa powder, you can cut the chocolate chip quantity in half so it is not overly sweet. Or leave out the honey in the recipe.ย 

๐Ÿ—’ Variations

Mini loaves are a fun and simple way to make bread for friends and family without a lot of extra work or ingredients!


๐Ÿ—’ Substitutions

  • All-purpose flour: Substitute with whole wheat flour or a gluten-free flour blend (note that gluten-free flours may require modifications in liquid amounts).
  • Bread flour: Substitute with all-purpose flour, but the texture may be less chewy.
  • Granulated sugar: Substitute with coconut sugar, brown sugar, or maple syrup instead of honey
  • Chocolate chips: instead of chocolate chips, try peanut butter chips instead for a chocolate – peanut butter flavor!


๐Ÿ—’ Best served with

  • Dessert table items
  • Smear of butter or cream cheese
  • Valentines day treats

๐Ÿ‘ How to Store Leftovers

Store your leftover bread in a brown paper bag or bread box on the counter for 3-4 days. Or you can freeze the loaves in a Ziplock bag for up to 3 months!

๐Ÿค” Common Questions

What if I don’t have mini bannetons?

No worries! You can either make two large loaves in regular sized bannetons, or use mini soup bowls lined with tea towels as bannetons.

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Triple Chocolate Mini Loaves

Print recipe
These triple chocolate mini loaves are a delicious, sweet treat that are fermented with sourdough starter, full of flavor, and perfect for gifting. This can also be made into two regular sized loaves and overall, such a delicious and versatile recipe you have to try!
Prep Time:2 hours
Cook Time:34 minutes
Resting time:10 hours
Total Time:12 hours 34 minutes

Ingredients

  • 150 grams bubbly, sourdough starter
  • 700 grams filtered water
  • 25 grams honey
  • 100 grams coffee
  • 925 grams all purpose flour
  • 75 grams unsweetened cocoa powder
  • 18 grams salt
  • 1 cup milk chocolate chips
  • ยฝ cup white chocolate chips

Instructions

  • In the morning, feed your sourdough starter.
  • In the afternoon when your starter is bubbly and has doubled in size, assembly your dough!

Dough Assembly

  • In a large mixing bowl with a food scale, add in your sourdough starter, honey, water, and brewed coffee. Mix until the starter has dissolved.
  • Next, add in your flour, salt, and cocoa powder. Mix until everything is combined and a shaggy dough forms. Cover and let rest for 45 minutes.
  • After resting, add in your chocolate chips directly into the bowl on top of the dough. Pull one side of the dough up and towards the middle, rotating the bowl each time until a semi – smooth dough forms and your chocolate chips are being dispersed.
  • Cover and let rest for another 45 minutes.
  • Perform 2 – 4 more stretch and folds every 45 minutes to 1 hour apart.
  • After your last stretch and fold, cover the dough with a damp tea towel or bowl cover and let rest on the counter overnight.

In the morning

  • The next morning, your dough should have doubled in size.
  • Turn your dough over onto a lightly floured work surface and use your bench scraper to divide into 6 equal sized pieces. (about 300 grams each if you are using a scale)
  • Shape each piece into a round ball and place seam side up into your mini bannetons. Cover and let rest for 20 minutes.
  • After resting stitch the dough towards the middle to create tension.
  • Place each mini banneton onto a baking sheet, cover with a tea towl and place in the fridge for at least 2 hours or up to 3 days.

Baking

  • When you are ready to bake, turn each mini dough bowl over onto a parchment lined baking sheet. Score the tops with a bread lame just as you would a normal loaf.
  • Place a shallow dish on the bottom rack and preheat your oven to 450 degrees.
  • Place your bread on the top rack and pour boiling water into the shallow dish and close the door immediately to trap the steam.
  • Bake for 18 minutes with the steam. After 18 minutes, remove the steam and bake for an additional 18 – 20 minutes until the tops of the bread are crispy and cooked.
  • Let cool completely before slicing and serving!

Notes

This recipe makes 6 mini loaves, or it can be made into two regular sized loaves depending on how you want to serve it!ย 
I prefer to add the chocolate chips in during the stretch and folds so they are evenly dispersed through the dough, but if you wanted to make add them during shaping you can absolutely do that as well.ย 
If you are using sweetened cocoa powder, you can cut the chocolate chip quantity in half so it is not overly sweet. Or leave out the honey in the recipe.ย 

Nutrition

Calories: 833kcal | Carbohydrates: 156g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 1188mg | Potassium: 494mg | Fiber: 9g | Sugar: 30g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 9mg
Course: Dessert, Snack
Cuisine: American
Keyword: Artisan, Chocolate loaf, Mini loaf, Triple chocolate
Servings: 6
Calories: 833kcal

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