Description
This chocolate chip sourdough bread combines the tangy flavor of sourdough with the indulgence of chocolate chips, creating a perfect balance of flavors. With a chewy, slightly tangy crumb and a crisp crust, this bread is a sweet twist on the traditional sourdough loaf.
Ingredients
125g active sourdough starter
325g warm water
500g bread flour
10g salt
1–2 cups chocolate chips
Instructions
- Feed the Starter: Feed your sourdough starter 4–8 hours in advance, or until it doubles in size. Ensure it’s bubbly and active for the best results. You can perform the “float test” to check its readiness: drop a spoonful of starter in water; if it floats, it’s ready.
- Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until fully dissolved and a milky consistency is achieved.
- Add Flour and Salt: Stir in the flour and salt until no flour pockets remain, creating a sticky, shaggy dough. Use a dough whisk initially, then use your hands to fully incorporate the ingredients.
- Rest the Dough: Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour. This allows the flour to absorb water and results in a smoother dough.
- Stretch and Fold: Perform 3-4 sets of stretch and folds every 30 minutes. Wet your hands slightly to prevent sticking. Stretch one side of the dough upwards, fold it over the center, rotate the bowl, and repeat on each side.
- Bulk Fermentation: After the last set of stretch and folds, cover the dough and leave it to ferment at room temperature until it rises and bubbles form. This can take anywhere from 3 to 12 hours, depending on room temperature and starter strength.
- Shaping the Dough: Once fermented, transfer the dough to a lightly floured surface. Gently press it into a rectangle and sprinkle chocolate chips evenly across the surface. Fold one side of the dough into the middle, then fold the opposite side over it. Continue adding chocolate chips as you fold the dough.
- Form the Loaf: Gently roll the dough into a ball, creating surface tension on the top with gentle push-and-pull motions.
- Final Proofing: Place the dough seam-side up in a floured banneton basket or a towel-lined bowl. Cover and let it rest at room temperature for 30 minutes to an hour. Then, refrigerate for 4–24 hours. Longer refrigeration will lead to a more pronounced sour flavor.
- Preheat the Oven: Preheat the oven to 450°F (230°C), placing a Dutch oven inside to heat for at least 15 minutes.
- Score the Dough: Once ready, flip the dough onto parchment paper, seam-side down. Dust the top with flour (rice flour yields the best results). Score the dough with a sharp knife or scoring tool to allow gases to escape.
- Bake: Carefully transfer the dough into the preheated Dutch oven (on parchment paper). Bake covered for 30 minutes, then uncover and bake for another 15 minutes until the crust is golden brown. To avoid over-browning the bottom, place a cookie sheet on the rack below the Dutch oven.
- Cool the Loaf: Let the bread cool on a wire rack for at least 1 hour before slicing. Cutting too soon may result in a gummy texture. Enjoy the beautiful loaf with your loved ones!
Notes
Nutty version: Add chopped nuts, such as walnuts or pecans, along with the chocolate chips for a crunchy contrast.
Dried fruit: For a slightly tangy twist, fold in dried fruits like cranberries or raisins with the chocolate chips.
Flavored dough: Add a teaspoon of cinnamon or vanilla extract for an extra flavor boost in the dough.
Double chocolate: If you love chocolate, consider adding cocoa powder to the dough for an even richer flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
