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Chocolate Chip Sourdough Bread
13 steps
Prep:21hCook:1h
Crispy exterior and soft interior!
One note is that the bread will be softer/ less crispy depending on how much brown sugar you use. I've noticed that using the least amount of brown sugar (30G) + highest (50G) called for this recipe does not change the taste as much. If your dough is sticky don't worry that is because of the brown sugar.
Conley uses Dutch processed Cocoa powder, but I used Hersheys 100% Cocoa powder!
Updated at: Sun, 17 Dec 2023 14:04:48 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
420
High
Nutrition per serving
Calories3162.3 kcal (158%)
Total Fat46.8 g (67%)
Carbs625.1 g (240%)
Sugars120.6 g (134%)
Protein80.8 g (162%)
Sodium3905.1 mg (195%)
Fiber59.3 g (212%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Blooming Cocoa Powder
Step 1
Add the cocoa powder and warm coffee to a mixing bowl and stir until incorporated and let sit for two minutes
For the dough
Step 2
Add your active sourdough starter and room temperature water to your bloomed cocoa
Step 3
Add your light brown sugar and whisk all that together until fully combined
Step 4
Add your unbleached bread flour, kosher sea salt, and vanilla extract and mix together until completely incorporated
Step 5
When you're done mixing your dough, leave it covered on the counter for an hour
Step 6
Once the hour is up start your series of stretch and folds. Do four rounds of stretch and folds 30 to 60 minutes apart. After your first set of stretch and folds you can add your chocolate chips
Step 7
When you're done with the stretch and folds, leave your dough on the counter covered for about 5 to 6 hours for it's bulk rise. The dough should double in size
Step 8
Dump your dough onto a floured surface for the pre shaping. Do a letter tri-fold on the dough and then roll it over on itself
Step 9
Place your dough seam side up in a well floured proofing basket (I don't have one, so I line the mixing bowl I used with a tea towel and flour it) then cover it with a towel or plastic wrap and put in the fridge for 8-12 hours for its final rise
Baking
Step 10
Pre heat your oven to 450 with your bread oven or dutch oven in there with the lid on for about 30 to 60 minutes
Step 11
Once the oven is preheated, dump out your bread onto a floured parchment paper and flour your bread and score
Step 12
Bake your bread with the lid on for 20 minutes then lower the temperature to 400 and remove your dutch/bread oven lid and bake for 40 minutes
Step 13
Let cool on a wire rack or cutting board for about 1-2 hours then slice and enjoy!
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