I add chopped cherries and walnuts to this chocolate sourdough bread for some sweetness and nuttiness. This is great to eat as is or to make chocolate bread pudding.
About the Recipe
I have had my sourdough starter since 2011. I have used to make some amazing bakes over the years. Like this ancient grains sourdough bread or this chocolate sourdough bread. In my early days with with the starter, I was hesitant to try a no yeast sourdough bread recipe. Because I was very comfortable using yeast and wild yeast seemed a little intimidating. Over the years, I have learnt to tame it and have tried quite a few homemade sourdough recipes. So, if you are a beginner sourdough baker and have had some mishaps, don’t worry, just keep trying. It is not really rocket science. All you need is time, patience and a little technique - you will be making amazing bread in no time. This chocolate sourdough bread is one recipe that I have made many times over the years. I first made it a month after my daughter was born in 2012. At the time, I added instant yeast to make sure that the bread turned out good. But since then, I have transitioned to making this no yeast sourdough chocolate bread. I also weigh my ingredients now instead of using the measuring cups. This bread turns out chewy with a deep chocolaty flavor and a mild sourdough tang. The key is to strengthen the dough with folding and the cold bulk fermentation. This recipe needs some pre-planning since the dough needs overnight bulk fermentation.* Once the bread is baked, it fills the whole house room with chocolatey aroma. Enjoy a slice as is or with butter and jam.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. As with any no knead sourdough bread, this recipe also needs very few ingredients:
Sourdough Starter - you need an active starter, so make sure to feed your starter the night before. Flour - I use a combination of whole wheat and bread flour. You can make it entirely with either of the flours, but I like using a combination of both.Unsweetened cocoa powder - you the best quality cocoa powder you can find.
Water - most sourdough recipes recommend using filtered water, so that is what I use to feed the starter and for the recipe. Also I warm the water until lukewarm before using.Granulated SugarSaltAdd-ins - optional but highly recommended. You can add any combination of dried fruit and nuts to this bread. Just make sure to chop the nuts and if the dried fruit is too dry, then soak them before adding to the dough.You also need either a cast iron combo cooker or a Dutch oven to bake the bread.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make this no-knead chocolate sourdough bread. Make sure to watch the video for a more detailed visual of how to make this recipe. Start with an active sourdough starter, so make sure to feed it the night before you plan to make the bread. Starter should be bubbly and not receded in the bowl.
Making the Dough
Make the levain: Mix sourdough starter, flour, water in a medium size bowl. Cover with plastic wrap or kitchen towel and rest in a warm area for 4 hours. Autolyze: One hour before the levain is ready, mix together bread flour, whole-wheat flour, cocoa powder, sugar and water in a large bowl. Mix just until the dough comes together. Cover with plastic wrap or kitchen towel and let it rest in a warm area for 1 hour. Make the Chocolate Sourdough bread dough: Add the levain to the dough in the bowl and mix together using wet fingers to combine them together. Cover and rest 30 minutes in a warm area. Add salted water and mix it into the dough. The dough will be sticky, so slap and fold for 2~4 minutes or until the dough starts to aerate. Cover and rest for 30 minutes in a warm area. Add the add-ins: Lightly flour a work surface and transfer the dough. Gently pat it out into a rectangle. Sprinkle the cherries or raisins evenly on top. Fold it like an an envelope. Now, turn the 90° and pat it out into a rough 2"x8" rectangle. Sprinkle with the chopped nuts and fold into an envelope (just as before). Round the dough into a ball and transfer it into the bowl. Cover and set aside in a warm area for 30 minutes
Folding and Shaping
Folding: To stretch and fold, hold the corner that is opposite to you and stretch it over the dough. Turn the bowl 90° and repeat the stretch and fold. Repeat this until you are done with all 4 corners. Cover and set aside for 30 minutes. Perform total 4 sets of stretch and folds spaced out by 30 minutes. Make sure to place the dough back in the warm area after each fold. Form a taut ball. Place a kitchen towel in a bowl and very generously sprinkle with rice flour. Transfer the boule into the boule seam up. Cover with the overhang of kitchen towel and plastic wrap. Set aside for 1 hour at room temperature. Place the bowl in the fridge overnight and for up to 24 hours.
Baking Bread
Place a cast iron combo cooker or a Dutch oven with lid on the middle rack of the oven. Preheat the oven to 450°F for at least 30~40 minutes. Remove the bowl of dough from the fridge and generously sprinkle flour on the top. Remove the hot pan from the oven and carefully place the dusted loaf into the pan with the seam side down. Score the top with a sharp knife or blade. Place the lid on top and bake for 15 minutes. Remove the lid and lower the oven temperature to 400°F and bake for another 25~30 minutes, or until the loaf is deep brown and registers 205~210°F. Carefully remove the baked bread onto a wire rack and cool completely for at least 1 hour before slicing.
Expert Tips
Here are some tips to help you make the best sourdough chocolate loaf:
I highly recommend that you weigh your ingredients for this recipe. Make sure to use bread flour and not all purpose flour because it has higher protein and works well in this no knead recipe.You can make this sourdough chocolate bread with bread flour. Use any good quality cocoa powder. I have made this recipe with regular unsweetened cocoa and even with dutch processed cocoa. Anything would work.If the dried fruit are too dry, then soak them in warm water for at least 1 hour before using them.Warm spot in the house is where the temperature is between 70~80°F, usually the laundry room or over the radiator or near a window.Make sure to preheat the cast iron pan or Dutch oven in the oven to ensure that you the bread forms the lovely crust.Please note that the oven temperature needs to be reduced after the first 15 minutes of baking and the lid comes off too at this point.You can leave the dough for bulk fermentation for up to 24 hours but not more than that.Sample Schedule: 8am: Mix Levain11am: Autolyse dough12pm: Mix dough and levain12:30pm: Mix in salt1:00pm: Laminate1:30pm: Fold #12:00pm: Fold #22:30pm: Fold #33:00pm: Fold #4, rest for 1 hour4:00pm: shape dough and place in fridge overnightNext Morning: Preheat oven as per the recipe and bake!!
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Here are some delicious bakes using sourdough discard: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
