Chocolate sourdough is a fun and delicious way to eat sourdough!! This recipe is not overly sweet so adding the mini chocolate chips adds just the right amount of sweetness without being overpowering.
Chocolate Sourdough
- 275 g water
- 125 active leaven (I use a stiff leaven – 55 g water, 55 g flour, 15 starter)
- 375 flour
- 50 g cocoa
- 50 g sugar
- 12 g salt
Mix the water, leaven, flour, cocoa, and sugar. It
Let rest for 30 minutes.
Add salt and do your first stretch and fold.
Cover and let sit for 4-6 hours, doing stretch and fold or coil folds every 45 minutes until the dough has the desired structure – I do this until I can successfully do the window pane test.
Cover and let rest until double.
Divide dough into two, add any inclusion you would like (we love mini chocolate chips!) and shape into desired shape and place in the banneton.
Let rest, covered for 1-2 hours, then place in the refrigerator for up to 18 hours.
When ready to bake, preheat oven to 450 degrees.
Remove bread from refrigerator, score and place into dutch oven.
Bake covered for 20 minutes, uncovered for an additional 15.
Cool and enjoy!!
