Chocolate Sourdough Loaf

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I love sourdough.  And even though I make it regularly at home, I bought some the other day.  Because it was chocolate sourdough.  I was curious, though skeptic at first until I tried it.  And after I found how good it was, I had to make some myself.  This is just slightly adapted from the Extra tangy sourdough loaf recipe.  I make it without sugar, but the cocoa powder will give it a little bit of bitterness so if that bothers you I would add some sugar.  I leave one loaf for eating right away, the other I slice and freeze for french toast.  I suspect it would make amazing bread pudding as well…. or anything.. 🙂

CHOCOLATE SOURDOUGH LOAF

1 cup “fed” sourdough starter
1 1/2 cups warm water
1/4 cup sugar, optional
1/2 cup cocoa powder
2 1/4 tsp salt
5 cups flour
1 cup chocolate chips ( I used semi sweet)

In a large bowl, mix the starter, water, sugar, cocoa powder and 3 cups of the flour together vigorously.  Cover with plastic wrap and let it rest at room temp for 4 hours.
Refrigerate overnight, or about 12 hours.
Add the salt and remaining 2 cups flour and knead to make a smooth dough.  Fold in the chocolate chips.
Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn’t double in size usually).
Form the dough into 2 oval loaves and place on a large baking sheet.  Cover loosely with plastic wrap and let rise 2-3 hours.
Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown.  Cool on a rack.

Chocolate Sourdough Loaf

Ingredients

  • 1 cup “fed” sourdough starter
  • 1 1/2 cups warm water
  • 1/4 cup sugar, optional
  • 1/2 cup cocoa powder
  • 2 1/4 tsp salt
  • 5 cups flour
  • 1 cup chocolate chips ( I used semi sweet)

Instructions

  • In a large bowl, mix the starter, water, sugar, cocoa powder and 3 cups of the flour together vigorously. Cover with plastic wrap and let it rest at room temp for 4 hours.
  • Refrigerate overnight, or about 12 hours.
  • Add the salt and remaining 2 cups flour and knead to make a smooth dough. Fold in the chocolate chips.
  • Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn’t double in size usually).
  • Form the dough into 2 oval loaves and place on a large baking sheet. Cover loosely with plastic wrap and let rise 2-3 hours.
  • Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown. Cool on a rack.
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