Chocolate Sourdough Bread

This Chocolate Discard Sourdough Bread is more than just a delightful treat; it’s a cherished heirloom passed down through generations.

I inherited this gem from my mom, who, in turn, received it as a precious gift from her own mother. As the cocoa-infused aroma fills my kitchen, I can’t help but marvel at the countless times this dough has risen, and the shared moments it has witnessed.

It’s a recipe that transcends generations, a flavorful journey that started with my grandmother’s loving hands and continues with mine.

This bread embodies the warmth of family traditions, the tang of sourdough discard, and the richness of dark chocolate—truly a legacy of flavor and love. Join me in recreating a piece of my family’s history and infusing your home with the magic of Chocolate Discard Sourdough Bread. Let’s bake memories together!

Questions I often get for this recipe:

Q: Can I use active sourdough starter instead of discard?

A: Absolutely! If you have an active sourdough starter, feel free to use it in place of the discard. Adjust the flour and water in the levain accordingly.

Q: Can I use milk chocolate instead of dark chocolate?

A: Yes, you can use milk chocolate if you prefer a milder chocolate flavor. Experiment with different chocolate varieties to find your perfect balance.

Q: Can I skip the honey or maple syrup?

A: While the honey or maple syrup adds a touch of sweetness, you can omit it if you prefer a less sweet bread. The choice is yours!

Q: How long can I leave the levain to ferment?

A: The levain can ferment for 8-12 hours or overnight. It’s ready when it has doubled in size and is bubbly.

Q: Can I add nuts or dried fruits to the dough?

A: Absolutely! Feel free to customize the recipe by adding nuts, dried fruits, or even a swirl of cinnamon for extra flavor and texture.

Q: What’s the purpose of the honey or maple syrup in the dough?

A: The honey or maple syrup not only adds sweetness but also enhances the overall flavor profile of the bread. It complements the cocoa and sourdough notes.

Q: Can I bake this in a regular loaf pan instead of a Dutch oven?

A: Yes, you can bake the bread in a regular loaf pan. Adjust the baking time accordingly, and make sure to preheat the pan.

Q: How do I know when the bread is done baking?

A: The bread is done when it has a deep, rich color, and tapping on the bottom produces a hollow sound. Use a thermometer for precision; the internal temperature should be around 200°F (93°C).

Q: Can I freeze the Chocolate Discard Sourdough Bread?

A: Yes, you can freeze the bread for later enjoyment. Ensure it’s well-wrapped to maintain freshness. Thaw at room temperature when ready to serve.

What you need to make the bread:

Levain:

100g sourdough discard

100g all-purpose flour

100g water

Dough:

400g bread flour

50g cocoa powder

275g water

10g salt

75g honey or maple syrup

100g dark chocolate, chopped (or chocolate chunks)

How to make chocolate sourdough:

Prepare the Levain:

In a bowl, mix the sourdough discard, flour, and water. Cover and let it sit at room temperature for 8-12 hours or overnight.

Mix the Dough:

In a large mixing bowl, combine the bread flour, cocoa powder, water, salt, and honey or maple syrup. Mix until just combined.

Incorporate the Levain:

Add the prepared levain to the dough mixture and mix well. Allow it to rest for 30 minutes.

Fold in Chopped Chocolate:

After 30 minutes, fold in the chopped dark chocolate to the dough. Perform a series of folds to incorporate the chocolate evenly. Let it rest for another 30 minutes.

Bulk Fermentation:

Perform a series of folds every 30 minutes for the first 2 hours. After that, let the dough bulk ferment at room temperature for 4-6 hours or until it has increased in volume.

Shape the Dough:

Transfer the dough to a floured surface and shape it into a round loaf. Place it into a well-floured proofing basket or bowl, seam side down.

Final Rise:

Allow the dough to rise for an additional 2-3 hours or until it passes the poke test.

Preheat and Bake:

Preheat your oven to 450°F (232°C). Transfer the dough to a preheated Dutch oven and score the top. Bake covered for 20 minutes, then uncover and bake for an additional 20-25 minutes or until the bread has a deep, rich color and a hollow sound when tapped on the bottom.

Cool:

Allow the chocolate discard sourdough bread to cool on a wire rack before slicing.

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