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.
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.
