Choco Chip Sourdough Bread

A simple chocolate bread enriched with chocolate chips and just a bit of sourdough tang

In this loaf of bread studded with rich chocolate chips, every bite melts into fudgy sweetness with just the slightest sourdough tang. I love to make this one to bring to a friend’s house or when my kids’ friends are coming over. And, as always, it bakes beautifully using my viral Two Pan Method, or you could use a Dutch oven if you have one.

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Equipment Needed

• Mixer (use code Maria to get $20 off and free shipping)

• Scale or cups and tablespoons set

• Large bowl

• Loaf Pans

• Parchment paper

• Food thermometer

• Silicon oven gloves (use code Maria15 to get 15% off)

Ingredients To Feed Your Sourdough Starter

• 7 grams (1 ½ teaspoons) of sourdough starter at peak

  • You can buy some of mine here

• 42 grams (3 tablespoons) of filtered water - room temperature

• 42 grams (⅓ cup) of bread flour

Ingredients For The Dough

• 472 grams (3 ¾ cups + 2 teaspoons) of bread flour (100%)

• 90 grams (⅓ cup) of active sourdough starter - at peak (19%)

• 380 grams (1 ½ cups + 2 tablespoons) of filtered water (81%)

• 10 grams (1 ½ teaspoons) of sea salt (2%)

• 50 grams (½ cup) of Dutch cocoa (11%)

• 50 grams (4 tablespoons) of sugar (11%)

Inclusions

• 100 grams (½ cup + 2 tablespoons) of chocolate chips

Instructions

Mix cocoa + water, then add flour, sugar, and starter. Rest 30 min.
Add salt, then do 3–4 coil folds every 30 min.
Finish bulk ferment.
Pre-shape, rest 30 min, shape into loaf with chocolate chips or Nutella swirl.
Place seam-side down in loaf pan,
Counter proof or cold proof.
Preheat oven to 500°F. Score, bake 30 min covered + 10 min uncovered
Cool 4 hrs before slicing.

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