Chocolate Sourdough Bread

There is something so delightful about chocolate sourdough bread. Its rich, dark crust encases a tender, moist crumb studded with chocolate chunks.

Begin by feeding your starter so it's nice and bubbly and doubled in size when you need it.

When the starter is ready, bloom the cocoa by mixing it with boiling water.

Add in cooled water, sugar, vanilla, salt, flour and the risen starter.

Stretch and fold the dough over the next 2 hours to give it strength.

After this, let the dough rise in a warm spot, ideally around 77°F/25°C, until it nearly doubles in size, around 3-4 hours.

Stretch the dough out and add the chocolate chips on half.

Fold it over and add more chips.

Work the dough into a ball, encasing all the chocolate.

Gently move your hands in a circular motion, allowing the dough to rotate between them. Apply slight downward pressure to help shape the dough into a smooth, tight ball.

Place into a floured and lined basket and refrigerate for at least 8 hours.

Preheat an oven and Dutch oven. Tip in the dough and score it.

Bake covered for 20 minutes, then uncovered to brown the crust.

Let it cool to room temperature before slicing.

See the link for the full recipe!