Hannah‘s Sourdough Double Chocolate Loaf


250 g active sourdough starter

600 g warm water

1000 g bread flour

24 g sea salt

100 g cocoa powder

200 g of warm coffee

100 g brown sugar

2 tsp vanilla extract

1 cup chocolate chips


1. In bowl mix together cocoa powder and coffee.

Let bloom 1 minute then add starter, warm

water, brown sugar and vanilla extract with

bread whisk then add flour, and salt. Mix

together until it makes a shaggy dough.

2. Cover dough and let sit 1 hour.

3. Do 4 sets of stretch and folds every 30 minutes.

Add desired amount of chocolate chips to last S&F.

4. Bulk ferment for 2-3 hours or doubled.

5. Flour surface and let fall out of bowl, half

into two loaves and laminate dough.

6. Shape twice (20 minutes apart)

7. Place in banneton, cover and place in fridge

for atleast 2 hours.

8. Preheat oven to 500 degrees with empty

Dutch oven inside.

9. Bake at 475 for 40 minute lid on, 435 lid off for 10

minutes.

10. Let cool atleast 1 hour before slicing!


Recipe from: Sourdough Mom

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