Chocolate Sourdough Bread Recipe - Double Chocolate Chip - Sourdough Inclusions

🍫 Easy Double Chocolate Chip Sourdough Bread Recipe for Beginners! 🍞

Looking for an easy chocolate sourdough bread recipe? This Double Chocolate Chip Sourdough Bread is the perfect treat for beginner sourdough bakers! In this step-by-step tutorial, I'll show you how to make this delicious chocolate sourdough bread with just a few simple ingredients – no complicated techniques required! This simplified sourdough process is perfect for beginners and will give you a loaf of rich, chocolatey bread with the perfect balance of tangy sourdough flavor and sweet chocolate chips. It's an ideal recipe for breakfast, dessert, or any time of the day when you want something indulgent and special. I love this chocolate sourdough bread toasted with preserves! 

Double Chocolate Sourdough Bread

Ingredients:

85 grams sourdough starter (unfed/hungry OR active) 1/3 c

200 grams room temperature water ¾ c

40 grams brown sugar 3 Tbs packed

7 grams vanilla extract 1 ½ tsp

300 grams all-purpose or bread flour 2 ¼ c

30 grams cocoa powder ¼ c

6 grams salt 1 tsp

90 grams chocolate chips ½ c

Instructions:

Measure ingredients into a bowl using a kitchen scale measuring in grams, zeroing out scale after each addition. Add starter and water, mix, then add brown sugar and vanilla and mix. Add flour, cocoa, and salt. Stir to mix until well combined, this usually takes me about 3 minutes. It will seem too dry at first, but keep mixing! Use your hands to better incorporate the flour into the ball of dough. Cover with plastic wrap and let bulk ferment for 3-12 hours. Add chocolate chips, and shape in bowl by pulling the sides to the middle until you have a nice round ball of dough. Typically, I transfer to a piece of parchment paper at this point and put into a small bowl to help it keep its shape. Cover with plastic wrap again and let rest for 1 hour or put into the refrigerator until ready to bake. If you had it in the refrigerator, you can bake it straight from the fridge. Score your dough, and place into a preheated Dutch oven (I use a 5-quart size) Bake at 450 degrees for 35 minutes. Remove the lid from the Dutch oven, reduce oven temperature to 425 degrees and continue baking for 10 minutes or until internal temperature reaches 405 degrees. Can place a cookie sheet below your Dutch oven to prevent your crust burning on the bottom. Remove loaf from the Dutch oven to cool so the bottom does not burn. Let cool for best texture. Enjoy your delicious loaf of double chocolate sourdough bread! 

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