Chocolate Walnut Sourdough Bread

Perfect balance of chocolate sweetness and crunchy walnuts

This chocolate walnut sourdough combines the earthy tang of slow-fermented bread with some chocolate sweetness and the toasty crunch of walnuts. It’s a bread that feels special enough for a snack, but hearty enough to enjoy with butter, cheese, or alongside your morning coffee.

This loaf was baked using my Double Pan Method, but you can use a Dutch oven or open bake if you prefer.

Here is proof my family loved this bread so much! my son, Jack, even brought a couple slices as a snack to watch his little brother perform in his 5th grade musical.

Equipment Needed

• Mixer (use code Maria to get $20 off and free shipping) if mixing in bulk, or you can mix by hand

• 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 g (1 ½ teaspoons) sourdough starter at peak

  • You can buy some of mine here

• 42 g (3 tbsp) filtered water, room temperature

• 42 g (1/4 cup + 1 tsp) bread flour

Ingredients For The Dough

• 328 g (1 1/3 cups + 2 tbsp) filtered water (69.5%)

• 90 g (6 tbsp) active sourdough starter at peak (19.1%)

• 472 g (3 3/4 cups + 2 tbsp) bread flour (100%)

• 9 g (1 1/2 tsp) sea salt (1.9%)

Ingredients For The Inclusion

• 100 g (1 cup) Walnuts

• 100g (1/2 cup) Chocolate chips

Instructions

Mix starter, water, flour and salt. Rest 30 min.
Do a round of stretch and folds. Rest 30 min.
Add the walnuts and chocolate chips while performing a round of coil folds.
Rest for 30 min. Perform 2 more rounds of coil folds every 30 minutes.
Finish bulk ferment.
Pre-shape, rest 30 min, final shape into loaf pan.
Counter proof or cold proof.
Preheat oven to 500°F, score, bake 30 min covered + 10–15 min uncovered until golden.
Cool 3–4 hrs before slicing.

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