Dive into the decadent world of chocolate sourdough, where rich cocoa meets tangy, chewy bread in a perfect union of flavors!
Looking to jazz up your sourdough game with a chocolate twist? You’ve just stumbled upon the golden ticket! This isn’t your grandmother’s sourdough—this is rich, decadent, and irresistibly chocolatey. Get ready for a wild ride through a loaf that marries the tang of sourdough with the luscious allure of chocolate. Clear steps, simple ingredients, and a touch of fun are all baked in, so buckle up and let’s get doughy!
Inside
Chocolate Sourdough Delight
![chocolate sourdough delight](https://joechocolates.com/wp-content/uploads/2024/07/chocolate-sourdough-delight.jpg)
If regular sourdough feels like a distant cousin, let’s make this chocolate sourdough your new best friend. It’s moist, tangy, and rich in chocolatey goodness, making your taste buds dance the cha-cha. You’ll wonder where this bread has been all your life.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Rest Time: 12-16 hours
- Cuisine: Fusion
- Cooking Method: Baking
Ingredients
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1 cup water
- 1 tsp salt
- 1/2 cup chocolate chips
Cooking Instructions
- In a large mixing bowl, combine the sourdough starter, flour, cocoa powder, sugar, and water. Mix until there are no dry bits of flour.
- Add salt and knead the dough for about 10 minutes until it’s smooth and elastic. It’s like a stretchy yoga pose for the dough!
- Fold in the chocolate chips. Make sure they’re evenly distributed, nobody likes a chipless bite!
- Cover the bowl with a damp cloth and let it rest at room temperature for 12-16 hours. The dough should double in size and bubbles will appear, like a magic trick.
- Preheat your oven to 450°F (230°C). Place a Dutch oven or a heavy oven-safe pot with a lid in the oven as it heats.
- Carefully transfer the dough onto a lightly floured surface and shape it into a round loaf. Use those sculpting skills!
- Place the shaped dough on parchment paper. Using a sharp knife, score the top with a few deep slashes. Artistic flair welcome.
- Remove the preheated Dutch oven from the oven. Carefully lift the parchment with the dough and place it inside the Dutch oven.
- Cover and bake for 30 minutes. Then remove the lid and bake for an additional 10 minutes until the crust is beautifully browned.
- Remove from oven and let it cool on a wire rack. Resist the urge to dig in immediately. It’s worth the wait!
Suggestions
- For a nuttier twist, toss in some chopped hazelnuts or walnuts along with the chocolate chips.
- Garnish with a dusting of powdered sugar before serving for that extra ‘wow’ factor.
- If you don’t have a Dutch oven, use a heavy baking sheet and cover your dough with a heatproof bowl.
- Feeling adventurous? Add a pinch of cayenne pepper to the dough for a surprising kick.