Dutch Chocolate Double Chocolate Chip Sourdough Loaf Recipe

This Dutch Chocolate Double Chocolate Chip Sourdough Bread is absolutely delicious! It reminds me of a sourdough brownie, but something that you can get away with for breakfast! Speaking of breakfast, it was wonderful with my cup of coffee!! I just played off of my original No-Knead loaf and added in the fun extras!

Ingredients:

1. 1 cup Active sourdough starter

2. 1 1/2 cups Filtered lukewarm water

3. 3 1/2 cups All Purpose flour (I prefer King Arthur for this particular recipe)

4. 2 teaspoons Himalayan or Sea Salt

5. 1/2 cup Dutch processed cocoa powder

6. 1/4 cup organic sugar

7. 1/3 cup milk chocolate chips

8. Additional 1/3 cup milk chocolate chips to add before baking (you may not need entire 1/3 cup)

Equipment:

1. Large mixing bowl

2. Kitchen scale (if preferred)

3. Clean kitchen or tea towel

4. Proofing basket or a bowl lined with a cloth

5. Parchment paper

6. 3 qt. Dutch oven  (I prefer Dutch Oven) or a baking stone with a steam pan

7. Razor blade or a Scoring Knife

Step 1: Refresh Your Sourdough Starter. If your starter has been in the refrigerator, take it out and feed it with equal parts flour and water. Allow it to sit at room temperature until it becomes active and bubbly. I always do this step the morning or night before I will be baking. This step should take place 4-12 hours before using as an "active" starter. For example, If I plan to make bread at night.... I will feed that morning to make sure my starter is nice and active!

Step 2: Combine the active sourdough starter and lukewarm water. Stir until the starter is dissolved. The water will look "milky" at this point. Next add the all purpose flour and salt. At this point, I also add in my Dutch cocoa powder, organic sugar and chocolate chips. Mix until a shaggy dough forms. Form into ball and cover with a damp tea towel (I always make sure I wet my tea towel with warm water and wring out well) for about 30 minutes. This will give your dough time to rest.

Step 3: After 30 minutes, uncover your dough and perform a few sets of stretch and folds. (leave the dough in the bowl while doing this.... you may want to wet your hands so that no dough sticks.) Re-wet your tea towel and re-cover for approximately 8 hours. (Depending on the temperature of your home, this may take up to 12 hours).

Step 4: Once your bulk fermentation has taken place, turn dough out onto floured surface. Once dough is on floured surface (put into a rectangle shape) and add extra chocolate chips. After sprinkling chocolate chips onto dough, you will shape your dough into ball and place into a bowl lined with a cloth and covered with a dry tea towel sprinkled with flour (this is your proofing basket). This final proofing will take 1-2 hours or until it has visibly expanded and passes the "poke test" (when you gently poke the dough, it should slowly spring back).

Step 5: Preheat the oven to 450°F (230°C) with a Dutch oven inside.

Step 6: Carefully transfer onto a piece of parchment paper. Use a razor blade or a sharp knife to score the top of the dough in your desired pattern.

Step 7: Now we Bake the Bread..... Transfer the parchment paper with the dough into the

preheated Dutch oven. Cover with the lid for the first 33 minutes. After 33 minutes uncover and cook for 12-17 minutes or until done. (The magic time for my chocolate loaves is 33 minutes covered and 17 minutes uncovered... but every oven cooks differently! So watch after 12 minutes uncovered)

Step 8: Remove from oven and let cool completely.

Step 9: Cool and Enjoy!!! Allow the bread to cool completely on a wire rack before slicing with your bread bow. Once cooled, enjoy your chocolate loaf plain, with butter, peanut butter or icing! The options are endless! Enjoy... This loaf is enjoyed by everyone here on the Hill!