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Triple Chocolate Sourdough Bread

Published: February 17, 2024 ·Through Swathi. This post may contain affiliate links ·

This Triple Chocolate Sourdough Bread is one of every chocolate lover’s dreams! Yes, this bread contains cocoa powder, bitter chocolate, and semi-sweet chocolate chips.

This bread is best enjoyed for breakfast or as a snack, on toast with butter or with cream cheese.

This is how you make triple chocolate sourdough bread

To make triple chocolate bread, you need to incorporate three types of chocolate into your bread dough: cocoa powder, chocolate chips, and chocolate chunks. Here’s how you can do it:

  1. Cocoa powder: Cocoa powder adds an intense chocolate flavor to the bread dough. When mixing the dough, you can add cocoa powder to the dry ingredients.
  2. Chocolate pieces: Chocolate chips provide chunks of melting chocolate throughout the bread. During the final stage of mixing, you can add chocolate chips to the dough.
  3. Chocolate pieces: Chocolate chips add extra richness and texture to the bread. You can fold chocolate chips into the dough while shaping so that they are evenly distributed.

Here is a basic recipe for using triple chocolate in your sourdough bread.

This recipe was inspired by my Mexican Chocolate Sourdough Bread on this site. Jump to:

How do you make this triple chocolate sourdough bread?

To make this you will need the following ingredients.

  • Sourdough starter: I used 100% sourdough starter with ratio (1:1)
  • Artisan bread flour: You can use any bread flour.
  • Spelled flour: Spelled flour has a mild taste and gives a nutty and slightly sweet touch to the dough.
  • Rye flour: I used dark rye flour; you can also use light rye flour.
  • Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combination.
  • Cocoa powder: I used Hershey’s cocoa powder. You can also use Hershey’s dark cocoa powder.
  • Bitter chocolate: Use your favorite dark chocolate.
  • Semi-sweet chocolate chips: You can use white chocolate chips or bittersweet chocolate chips.
  • Brown sugar: Adds a touch of sweetness to the sourdough bread.
  • Salty: Adds flavor and controls fermentation.
  • Water: This recipe uses 75% hydration.

See the recipe card for quantities.

Instructions

In a large bowl, add bread flour, spelled flour, rye flour, and cocoa powder.

In another add brown sugar and water, mix well, and set aside.

Mix this brown sugar with water to form a mixture of flour and cocoa and set aside for 30 minutes.

Bread flour, spelled flour, rye flour

Water + brown sugar

Sourdough starter

Cocoa powder

Water brown sugar mixture mixed with flour

After processing sourdough starter

Laminated dough with bitter chocolate and semi-sweet chocolate pieces

Chocolate bread dough ready to score

The chocolate sourdough dough is scored, ready for baking

Then add the sourdough starter to the dough and mix well. After 30 minutes, add salt and mix everything again with a little more water.

Set the dough aside for another 3 hours for bulk fermentation, stretching and folding the dough every 1 hour.

After 3 hours, laminate the dough and incorporate the bittersweet chocolate chips and the semisweet chocolate chips.

Shape the dough and let it rise overnight.

The next morning, score the dough and bake it in a preheated oven.

To enjoy.

Replacements

You can replace the bread flour with whole wheat flour, but then you will get sturdy sourdough bread. Keep in mind that chocolate and cocoa powder can make a dense loaf even without whole wheat flour.

You can replace bitter chocolate with your favorite chocolate if you don’t like bitter chocolate.

Variations on this triple chocolate sourdough bread?

You can add white chocolate chips instead of bitter chocolate.

Adding vanilla beans is good compared to vanilla extract.

Spices such as cinnamon go well with chocolate.

Equipment

The first and most important equipment you need to make sourdough bread is a kitchen scale, a sourdough whisk, and a Pyrex glass bowl. If you get your hands on Brod & Taylor Folding Proofer, it will be great.

Storage

You can store this bread at room temperature for 3-4 days. For long-term storage, you can freeze them individually as slices.

Defrost the sourdough bread, reheat it in the oven or toaster, and enjoy it with warm butter or sweetened cream cheese.

Bakers %

 %
Artisan bread flour79.16
Split flour10.41
rye flour10.41
Cocoa powder8.33
Semisweet chocolate chips18.75
Salty2.3
Water82.29
Sourdough starter24
Bittersweet chocolate8.3

Percentages are calculated based on a total flour amount of 480 g as 100%

Timeline for making Mexican chocolate sourdough bread

6:30 PM: Mix the flour (bread flour, rye flour spelled flour, and cocoa powder) with water + brown sugar mix.

19:00: Mix the starter.

7:30 PM: Mix the salt.

8:30 PM: Stretch and fold the dough.

9:30 PM: Do a second rack and fold the dough.

10 p.m.: Laminate the dough. Then add bittersweet chocolate chips and semisweet chocolate chips to the dough.

11:00 PM: Then shape the dough and refrigerate overnight.

Next morning

7:00 am: Cut the bread and bake it.

Top Tip

The maximum amount of total chocolate to make triple chocolate sourdough bread is about 170 grams, no more than that. I added 190 g of chocolate to get a thick sourdough bread.

FAQ

Question 1

Can I make this chocolate sourdough bread using just cocoa powder, yes you can.

question 2

How can I make this chocolate sourdough bread healthier? You can make this chocolate sourdough bread with whole grains.

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Triple chocolate sourdough bread

This Triple Chocolate Sourdough Bread is one of every chocolate lover’s dreams! Yes, this bread contains cocoa powder, bitter chocolate, and semi-sweet chocolate chips. This bread is best enjoyed for breakfast, as a snack, on toast with butter, or with cream cheese.

Preparation time5 o’clock o’clock 30 minutes min

Cooking time45 minutes min

8 o’clock o’clock

Total time14 o’clock o’clock 15 minutes min

Class: Breakfast, brunch

Kitchen: American

Keywords: #sourdough bread, Chocolate recipes, Triple sourdough bread

Portions: 12 pieces

Calories: 206kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 2 ¾ cup 380 g bread flour
  • ¼ cup /50 g spelled flour
  • ¼ cup cup/ 50 g Rye flour
  • 1 ½ cup + 1 tablespoon/395 g water
  • 2 teaspoon / 11 g Salt
  • ½ cup / 40 g cocoa powder
  • ½ cup + 1 teaspoon / 115 g Sourdough starter
  • 2 tablespoon / 30 g brown sugar
  • ½ cup / 90 g semi-sweet chocolate chips
  • 1.4 us / 40g Bittersweet chocolate

Instructions

  • Autolyze the dough
  • Add a bowl of 380g water and brown sugar, mix well, and set aside.
  • In another bowl, mix all the flour with cocoa powder and set aside.
  • Then add the brown sugar water and mix by hand until there are no dry bits left. Knead for 1-2 minutes until everything is well mixed. Cover and let rest for 30 minutes to an hour.
  • Add a starter to the dough.
  • After autolysis with flour, incorporate the sourdough starter into the dough
  • Add salt after 30 minutes. Mix well, cover the dough again, and set it aside.
  • Stretch and fold.
  • Then stretch and fold the dough every hour for 2 hours. This means grabbing the bottom of the dough and stretching it over the rest of the dough. Do a few of these turns each time you handle the dough? This time you can keep it in the proofer if you want.
  • Laminate the dough.
  • An hour after the final stretching and folding, laminate the dough. This means spreading the dough on a thin sheet and folding it into a letter fold. Then add semisweet chocolate chips and bittersweet chocolate chips.
  • Forming the dough
  • After an hour, transfer the dough to a lightly floured workspace and shape it into a round boule. Fold the third of the dough closest to you inward, then stretch the dough out to the sides. Fold the right side and then the left side to the center.
    Fold the top of the dough inward and wrap the bottom part of the dough over it. If you want, you can make a preform, set it aside for 15 minutes, and then make a final shape.
  • Work this into a round shape and place the seam side up in a proofing basket that is well-lined with flour.
  • Cold resistant
  • After transferring it to Banneton, let the dough rise in the refrigerator overnight. You can store this cold retard for up to 14 hours.
  • Scoring and baking
  • When ready to bake, preheat oven to 475°F.
  • Remove the dough from the proofing basket, score it transfer it to the Dutch oven, close the lid, immediately replace the top, and return it to the oven.
  • Reduce heat to 450°F and cook for 15 minutes. After 15 minutes, reduce the temperature to 425°F and bake for another 15 minutes. then remove the top of the frying pan and rotate the pan.
    Bake the bread for another 10-15 minutes, until the crust is deeply caramelized. The internal dough temperature should register 205-210 F
  • If you want a crispy crust after turning off the oven, keep the oven door ajar and store the bread inside. Once the bread comes out of the oven, let it cool completely on the rack, cut it into slices, and enjoy with some butter.

Power supply

Calories: 206kcal | Carbohydrates: 35G | Egg white: 6G | Fat: 6G | Saturated fat: 3G | Polyunsaturated fat: 0.4G | Monounsaturated fat: 2G | Trans fat: 0.01G | Cholesterol: 0.5mg | Sodium: 393mg | Potassium: 164mg | Fiber: 4G | Sugar: 5G | Vitamin A: 4IU | Calcium: 20mg | Iron: 2mg

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