Chocolate Sourdough Bread Recipe

Chocolate sourdough bread in platter lined with parchment paper

5 from 7 votes

Chocolate Sourdough Bread Recipe

Light and airy with a ton of rich chocolate flavor, this Chocolate Sourdough Bread is a decadent twist on sourdough bread. Loaded with dried cherries, almonds and chocolate chips, this indulgent bread will be the perfect centerpiece for any dinner party.

Prep Time30

Cook Time45

Course: desserts

Cuisine: American

Servings: slices

Calories: 125kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

240 grams bread flour
60 grams rye flour sub. whole wheat
30 grams cocoa powder
113 grams sourdough starter mature and active
35 grams espresso shot or strong brewed coffee cooled
219 grams water
6 grams Kosher salt Morton's salt
28 grams molasses sub. honey or brown sugar

Inclusions

85 grams dried cherries
56 grams Port wine substitute bourbon or water
50 grams chocolate chips
50 grams almonds chopped

Metric - US Customary

Instructions

Make the dough: Combine the bread flour, rye flour, cocoa powder, sourdough starter, espresso, water, salt and molasses in a large bowl. Stir with a wooden spoon until no dry bits of flour or cocoa powder remain. Gather the dough up into a ball and transfer it to a clean, lightly-oil bowl or platter. Cover the container with plastic wrap and let it rest at room temperature (72 to 78 F) for 30 minutes.
240 grams bread flour, 60 grams rye flour, 30 grams cocoa powder, 113 grams sourdough starter, 35 grams espresso shot or strong brewed coffee, 219 grams water, 6 grams Kosher salt, 28 grams molasses
Soak the dried cherries: Combine the Port Wine and dried cherries in a small bowl. Cover with plastic wrap and set aside.
85 grams dried cherries, 56 grams Port wine
Strengthen the dough: Perform a coil fold by using your fingertips to lift the center of the dough until the sides release from the container. Tuck the ends under the dough. Cover the container with plastic wrap and set aside for another 30 minutes.
Complete 2 to 3 more sets of coil folds at 30 minute intervals until the dough looks completely smooth. Do your best not to tear the dough.
Bulk rise: After the last fold, allow the dough to rest untouched in a warm spot for one to 2 hours. Let the dough rise until it has visibly increased in volume, but hasn’t doubled in size, and looks bubbly and feels like it's full of air.
Add the inclusions and preshape: Turn the dough out on a lightly floured work surface. Gently flatten the dough out into a rough rectangle. Add the inclusions in the center of the dough, fold the sides towards the center, like you’re folding a letter. Fold the top and the bottom sides towards the center over each other and flip the dough over. Lightly round the dough, trying your best not to tear the dough. Cover with a kitchen towel and let dough rest for 30 minutes.
50 grams chocolate chips, 50 grams almonds
Shape: Shape your dough into a batard or a boule. Place it in your proofing basket, cover with a shower cap or a plastic bag.
Cold proof: Place the dough in the refrigerator and let it proof overnight.
Prep: Preheat the oven to 500 F with a Dutch oven inside.
Score the dough: Take your dough out of the refrigerator, unwrap the proofing basket and gently turn the dough out on a piece of parchment paper. Using a lame or a sharp paring knife, cut a large but shallow gash on the dough, about ¼ to ½-inch deep.
Score the dough: Take your dough out of the refrigerator, unwrap the proofing basket and gently turn the dough out on a piece of parchment paper. Using a lame or a sharp paring knife, cut a large but shallow gash on the dough, about ¼ to ½-inch deep.
Bake: Place the dough inside the Dutch Oven. Turn the temperature down to 475 F and bake the dough covered for 30 minutes. Continue baking with the pot uncovered at 425 F for 10 to 15 minutes or until the center of the loaf registers at 200 F.
Cool: Let the bread cool for at least 2 hours and let the crumb set before slicing.
Store: Store bread in a zip top bag for up to 5 days.

Notes

When in doubt, use weight over volume measures.

Make sure your espresso or coffee has cooled completely before adding it to your dough or it may kill the yeast.

Soak dried fruit to prevent it from soaking up and stealing water from your dough.

Substitute Brandy, Bourbon or any other dark liquor for Port Wine.

For the best results, invest in high-quality cocoa powder and chocolate chips.

If you can’t pull an espresso shot, use strong brewed coffee or substitute Earl Gray or black tea.

Substitute raisins or cranberries for dried cherries.

Drain and do your best to dry the cherries before adding them to your dough, too much liquid could weaken the gluten structure of your dough. Discard the soaking liquid.

Cocoa powder has a tendency to inhibit gluten development. It’s important to be very gentle with your dough to maintain the gluten bonds that your dough builds during the bread making process.

Nutrition