Delightful Chocolate Sourdough Bread Recipe

Directions

• Prepare the Starter:
• Mix sourdough starter, whole wheat flour, and water in a bowl.
• Cover and let it ferment for 4-6 hours or until bubbly and active.
• Mix the Dough:
• In a large mixing bowl, combine bread flour, cocoa powder, salt, and sugar.
• In a separate bowl, mix water with active sourdough starter.
• Pour the wet ingredients into the dry ingredients and mix until a rough dough forms.
• Let the dough rest (autolyse) for 30 minutes.
• Knead and Fold:
• Perform a series of stretch and folds every 30 minutes over the next 2 hours (4 sets).
• After the final fold, gently knead in the chocolate chips.
• Bulk Fermentation:
• Cover the bowl and let the dough rise at room temperature for 4-6 hours or until it has doubled in size.
• Shape the Dough:
• Lightly flour your work surface and turn the dough out onto it.
• Shape the dough into a round loaf by folding the edges towards the center and then flipping it seam-side down.
• Place the shaped dough into a proofing basket or bowl lined with a kitchen towel dusted with flour.
• Final Proof:
• Cover and refrigerate the dough for 8-12 hours (overnight).
• Preheat the Oven:
• Place a Dutch oven or baking stone in the oven and preheat to 250°C (475°F) for at least 30 minutes.
• Bake the Bread:
• Carefully transfer the dough onto a piece of parchment paper.
• Score the top of the dough with a sharp knife.
• Using oven mitts, remove the Dutch oven from the oven, place the dough inside (on the parchment paper), and cover with the lid.
• Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20 minutes or until the crust is dark brown.
• Cool the Bread:
• Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.