Easy Chocolate Sourdough Bread Recipe
This easy chocolate sourdough bread is rich, slightly sweet, and loaded with deep cocoa flavour. The brewed coffee brings out the chocolate without making it taste like dessert. You’ll still love this loaf even if you’re not a coffee fan. The cocoa adds that dark, earthy flavour, and the natural sourdough fermentation also makes it easier on your gut.
Why You’ll Love This Easy Chocolate Sourdough Bread Recipe
I know what you’re thinking… chocolate bread?? I get it, believe me, I thought the same thing! But you have to try this loaf. It’s so different from what you’d expect. It’s naturally fermented and packed with flavour, yet it still feels like real bread, not like cake. The cocoa really adds a nice depth, and the brewed coffee enhances the richness perfectly. Plus, this easy chocolate sourdough bread comes with a slight tang from the sourdough starter that’s just delicious. And let me tell you, it toasts beautifully! It makes the most incredible French toast with this chocolate easy sourdough. Seriously, you’ve got to give it a shot!
What Can I Eat Chocolate Sourdough With?
I’m also obsessed with how it makes the perfect French toast. Sometimes I just spread on some almond butter and sprinkle a little flaky sea salt, and it’s heaven. And if you’re in the mood for something sweet, peanut butter with flaky sea salt is a game-changer. Oh, and I can’t forget Biscoff spread, it’s so good! Cream cheese and jam are another winner, too. And if you want to go all out, just throw some raspberry jam on top. Trust me, this easy chocolate sourdough bread won’t let you down with its easy chocolate sourdough features!
Storing Your Easy Chocolate Sourdough Bread
If you’re planning to eat the loaf within a day or two, you can keep it in the Dutch oven with the lid on or toss it in a bread box on the counter, ensuring this easy sourdough chocolate bread stays fresh.
If you want to save it later, you can freeze it. Either freeze the whole loaf or slice it up and store the pieces in a zip-lock bag. You can grab a slice whenever you want and just toast it straight from the freezer. This makes storing easy chocolate sourdough bread quite convenient!
Chocolate Sourdough Recipe
Ingredients
- 50 g unsweetened cocoa powder
- 100 g brewed coffee or a double shot of espresso topped up with hot water to make 100g
- 125 g active sourdough starter
- 325 g warm filtered water
- 500 g bread flour or unbleached all-purpose flour
- 50 g brown sugar
- 10 g sea salt
Instructions
Feed Your Starter
- Before starting, feed your sourdough starter 4–8 hours in advance so it’s active and bubbly. I typically use a 1:2:2 ratio: 50g starter, 100g flour, and 100g water.
Step 1: Mix the Dough
- In a large bowl, bloom the cocoa powder and brewed coffee together. Let this sit for about 10 minutes to develop flavour. Then add the sourdough starter and warm water, and stir until the starter dissolves.
- Once fully mixed, add the flour, brown sugar, and sea salt. Stir until all the ingredients are incorporated and there are no dry pockets of flour. I like to start with a dough whisk and then use my hands to finish mixing.
- Cover the bowl with a clean towel or plastic wrap and let the dough rest for 1 hour.
Step 2: Stretch and Folds
- After the rest, perform 3–4 sets of stretch and folds every 30 minutes, keeping the bowl covered in between. To stretch and fold, lift one side of the dough, stretch it up gently, and fold it over the center. Repeat from each side of the bowl.
Step 3: Bulk Fermentation
- Once all stretch and folds are done, cover the bowl and let the dough rise at room temperature until it has increased in size and looks bubbly and jiggly. This can take anywhere from 3 to 12 hours depending on the temperature of your home.
Step 4: Shape the Loaf
- Lightly flour your counter and gently tip out the dough. Flatten it into a rectangle (laminating), being careful not to tear it. Fold one third of the dough into the center, then fold the other side over it.
- Roll the dough up from one end to the other, then use a gentle push-and-pull motion to shape it into a tight ball. This builds surface tension for a good rise and structure.
- Place the shaped dough seam-side up in a floured banneton or towel-lined bowl. Cover with a damp towel or plastic wrap and let it sit at room temperature for 30 minutes to 1 hour. Then place it in the fridge for at least 4 hours, or up to 24. A longer cold ferment will give you more sour flavour and better digestibility.
Step 5: Score and Bake
- Preheat your oven to 450°F (230°C) with your Dutch oven inside for 30 minutes.
- Take the dough out of the fridge and gently flip it onto a piece of parchment paper. The seam side should be down. Dust the top lightly with rice flour or all-purpose flour, then score the loaf with a lame or sharp knife. One large slash is essential for oven spring, but you can add decorative scores too.
- Transfer the loaf into the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until the crust is dark and crisp.
- Optional Tip: Place a baking sheet on the oven rack below the Dutch oven to help prevent the bottom from burning.
Step 6: Cool and Slice
- Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing. Cutting too early can make the inside gummy.
Don’t have a sourdough starter? No Problem! Check out my beginner-friendly sourdough starter guide.
Having trouble with your sourdough starter? Here are some ways to troubleshoot to get a super strong sourdough starter!
Need to stock up on sourdough essentials? Check out my sourdough must haves!
The coffee element makes this loaf unreal!! Sweet but balanced ! Amazing!!
Decadent as a breakfast or lovely with an afternoon pick me up with your coffee or tea!
Yum!!
I made my first ever sourdough with your guide and this recipe! It’s really good!!!! Thank you!