DOUBLE CHOCOLATE CHIP SOURDOUGH BREAD

Double chocolate chip sourdough bread is a decadent and rich treat that combines the tangy flavor of sourdough with the indulgent taste of chocolate. This unique bread is made by incorporating cocoa powder and chocolate chips into the sourdough dough, resulting in a deep, complex flavor profile that is both sweet and slightly tangy.

The process of making double chocolate sourdough bread involves fermenting the sourdough starter with the addition of cocoa powder and chocolate chips, allowing the flavors to develop and meld together over time. The result is a loaf of bread that is moist, tender, and bursting with chocolatey goodness.

When baked, the double chocolate sourdough bread develops a dark, rich crust that gives way to a soft and chewy crumb speckled with pockets of melted chocolate. This bread is perfect for breakfast, as a snack, or even as a dessert when served with a dollop of whipped cream or a drizzle of chocolate sauce.

INGREDIENTS

500g bread flour

360-370g water (room temperature)

100g sourdough starter

10g salt

50g cocoa powder

50g brown sugar

120g chocolate chips

DIRECTIONS

1.  In a large mixing bowl, combine sourdough starter, bread flour, and water. Start mix until it forms a shaggy dough. Add salt and mix well for 5-10 minutes.

2. Cover dough with a wet bowl and let rest for 30 minutes.

3. Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart. (During the first round of stretch and fold you will add your chocolate chips)

4. Let the dough rest in a warm place for 4-12 hours or until it has risen about 50% in size. (this can change depending on temperature of dough)

5. Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly.

6. Place dough into a banneton basket and let rest 8 hours or overnight in the fridge.

7. The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion.

8. Bake for 30 minutes covered. Remove lid lower temp to 400 degrees F and bake for another 15-20 minutes. (get to know your oven. You may not need to lower the temperature)

9. Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy!!

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