This mini chocolate sourdough bread loaf is perfect for a variety of occasions and settings. Its unique combination of rich chocolate flavor and the tangy notes of sourdough creates a delightful contrast that tantalizes the taste buds.
The loaf is not only visually appealing with its deep, dark crust and soft, tender crumb, but it also offers a wonderful aroma that fills the kitchen as it bakes. Ideal for breakfast, it can be enjoyed warm with a pat of butter, or sliced and toasted for a delightful afternoon snack. Additionally, this mini loaf is an excellent choice for sharing with friends and family during gatherings, as it can easily be sliced into portions for everyone to enjoy. The balance of sweetness from the chocolate and the slight acidity from the sourdough starter makes it a versatile treat that can satisfy both dessert cravings and bread lovers alike. Whether served alongside a cup of coffee or as a comforting dessert after dinner, this mini chocolate sourdough bread loaf is sure to impress and delight everyone who has the pleasure of tasting it.
INGREDIENTS
225g bread flour
190-200g water (room temperature)
50g sourdough starter
5g salt
25g brown sugar
50g chocolate chips
DIRECTIONS
 In a large mixing bowl, combine sourdough starter and water. Mix well. Next add bread flour, cocoa powder, sugar, and salt. Start mixing until it forms a shaggy dough about 5-7 minutes.
Cover dough with a wet bowl and let rest for 30 minutes.
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)
Let the dough rest in a warm place for 4-12. (this will depending on temperature of dough)
 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.
Place dough into a banneton basket and let rest 8 hours or overnight in the fridge.
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.
Bake for 30 minutes covered. Remove lid and bake for another 15-20 minutes. (get to know your oven. You may not need to lower the temperature)
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy!!
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