{"id":117949,"date":"2025-03-07T14:32:55","date_gmt":"2025-03-07T14:32:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/chocolate-sourdough-bread-milk-and-pop\/"},"modified":"2025-03-07T14:32:55","modified_gmt":"2025-03-07T14:32:55","slug":"chocolate-sourdough-bread-milk-and-pop","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=117949","title":{"rendered":"Chocolate Sourdough Bread \u2013 Milk and Pop"},"content":{"rendered":"


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This double Chocolate Sourdough Bread<\/strong> is slightly sweet, soft on the inside, and crusty on the outside \u2014 a bread you\u2019ll want to make over and over. This full sourdough recipe requires no kneading<\/em>, with the dough coming together in less than 5 minutes.<\/p>\n

The recipe provides ingredients in both cups and metric<\/strong>\u2014just switch to your preferred measurement method in the recipe card! You can also choose to use chocolate chips or chunks of your favorite chocolate bar.<\/p>\n

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Looking for recipes to use your chocolate sourdough discard? Try these extra-soft double chocolate sourdough muffins<\/a>! My famous chocolate sourdough cake<\/a> is another great choice that will make your kitchen smell like a bakery!<\/p>\n

Ingredients<\/h2>\n
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Active Sourdough Starter:<\/strong> Use an active sourdough starter<\/a> for this recipe. This is my favorite recipe for using a chocolate sourdough starter<\/a>!<\/p>\n

Cocoa:<\/strong> Use 100% cocoa for this recipe. You can use raw, natural, or Dutch-processed cocoa\u2014the latter gives recipes a deep black chocolate color.<\/p>\n

Brown Sugar:<\/strong> I like to use brown sugar for this recipe, as it contains molasses, making the flavors even richer. You can substitute it with white sugar if that\u2019s what you have.<\/p>\n

Bread Flour:<\/strong> Use bread flour when making this loaf. Using all-purpose flour might result in a wetter dough and could affect the rise (the bread won\u2019t have enough structure to support the add-ins).<\/p>\n

Crushed Almonds:<\/strong> I use 70 to 80 grams of whole almonds and pulse them 3 to 4 times in a food processor. Sliced almonds also work.<\/p>\n

Chocolate:<\/strong> I prefer to use chunks of my favorite dark chocolate (72%), but you can use your favorite chocolate chips or bar. The crumb is just slightly sweet, so if you\u2019re looking for a sweeter bread, using milk chocolate or even white chocolate, if you\u2019re a fan, is a great option to increase the sweetness.<\/p>\n<\/div>\n<\/div>\n

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How to make the dough<\/h2>\n
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Step 01.<\/strong> I like to start by blooming the cocoa with hot water. Mix both ingredients, whisking until the cocoa powder absorbs all the water. Let it rest for 2 to 3 minutes so it can cool down\u2014don\u2019t mix hot ingredients into the dough, as high heat kills the yeast!<\/p>\n

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Step 02. <\/strong>In a large bowl, add the cocoa mixture and the remaining water, whisking until combined. Then, add the active sourdough starter, sugar, bread flour, and salt, mixing until a shaggy dough forms. Leave it to rest, covered, for 1 hour. This resting time is important to hydrate the flour, making it easier to stretch and fold.<\/p>\n

Use 100% cocoa\/cacao powder.<\/strong> Unlike hot cocoa mixtures, pure cocoa absorbs up to 100% of its weight in water. If you use hot cocoa powder (which contains sugar and other additives), the dough will be too wet, and the recipe won\u2019t work properly.<\/p>\n

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Step 03. <\/strong>After resting, start with the first set of stretches and folds. Perform 4 sets of 4 stretches and folds, with 45 minutes to 1 hour between each set. Rotate the bowl about 90 degrees after each fold. Always cover the bowl well at the end to prevent the dough from developing a skin. If your kitchen is too dry, a damp towel might not retain enough moisture.<\/p>\n

You can add the chocolate chunks and crushed almonds while performing the stretches and folds. I prefer to laminate the dough and add these ingredients<\/strong>, as they can cut through the gluten structure. Additionally, laminating helps distribute the chocolate more evenly, reducing the chance of burnt chocolate at the bottom of the dough during baking.<\/p>\n<\/div>\n<\/div>\n

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About Bulk Fermentation<\/h2>\n

At a temperature of 21\u201323\u00b0C\/70\u201373\u00b0F, the bulk fermentation of this dough takes about 9 to 11 hours, and the dough should rise no more than 85%. If you\u2019re baking during the summer or in a hot kitchen (26\u201327\u00b0C\/79\u201381\u00b0F or higher), bulk fermentation will probably be done in less than 6 hours, with the dough not rising more than 70% of its total size.<\/p>\n

If you want to leave the dough fermenting overnight and your kitchen temperature ranges between 19\u201322\u00b0C (66\u201372\u00b0F), you might want to use half the amount of active sourdough starter to avoid over-proofing.<\/p>\n

Does chocolate sourdough take longer to bulk ferment?<\/strong> Yes, both cocoa and sugar in this loaf are known to slow fermentation down. Even though this dough has higher hydration than a regular sourdough loaf, bulk fermentation takes me slightly longer. Don\u2019t shape and cold ferment the dough until it has risen at least 50%, or you might get an underproofed loaf.<\/p>\n

Signs that bulk fermentation is done<\/strong>:<\/p>\n