This Triple chocolate sourdough bread is one of the chocolate lover’s dreams ! Yes, this bread has cocoa powder, bitter chocolate, and semi sweet chocolate chips.
This loaf is enjoyed at its best for breakfast or as a snack, toast with butter or enjoy with cream cheese.
How to create Triple chocolate sourdough Bread
To create a triple chocolate bread, you'll want to incorporate three types of chocolate into your bread dough: cocoa powder, chocolate chips, and chunks of chocolate. Here's how you can do it:
- Cocoa Powder: Cocoa powder adds intense chocolate flavor to the bread dough. You can incorporate cocoa powder into the dry ingredients when mixing the dough.
- Chocolate Chips: Chocolate chips provide pockets of melty chocolate throughout the bread. You can add chocolate chips to the dough during the final stages of mixing.
- Chocolate Chunks: Chocolate chunks add extra richness and texture to the bread. You can fold chocolate chunks into the dough during shaping, ensuring they are evenly distributed.
Here's a basic recipe to incorporate triple chocolate into your sourdough bread .
This recipe was inspired by my Mexican chocolate sourdough bread on this site.
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How to make this triple chocolate sourdough bread?
You need the following ingredients to make this.
- Sourdough starter: I used 100% sourdough starter with ratio ( 1: 1)
- Artisan bread flour: You can use any bread flour.
- Spelt flour: Spelt flour has a mild flavor and adds nutty and slightly sweetness to dough.
- Rye flour: I used dark rye flour; you can use light rye flour too.
- Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combo.
- Cocoa powder: I used Hershey’s cocoa powder. You can use Hershey’s dark cocoa powder too.
- Bitter chocolate: Use your favorite bitter chocolate.
- Semisweet chocolate chips: You can use white chocolate chips or bittersweet chocolate chips.
- Brown sugar: Adds hints of sweetness to the sourdough bread.
- Salt: Adds flavor as well as controls the fermentation.
- Water: 75% hydration is used in this recipe.
See recipe card for quantities.
Instructions
In a large bowl add bread flour, spelt flour, rye flour and cocoa powder.
In another add brown sugar and water and mix well and set aside.
Mix this brown sugar with water to flour and coca mix and set aside for 30 minutes.
Bread flour, spelt flour, rye flour
Water + brown sugar
Sourdough Starter
Cocoa powder
Water-brown sugar mixture mixed with flours
After incorporating sourdough starter
Laminated dough with bitter chocolate and semi -sweet chocolate chips
Chocolate bread dough ready for scoring
Scored the chocolate sourdough dough ready for baking
Then add sourdough starter to the dough and mix well . Then after 30 minutes add salt and combine everything once again with a little more water.
Set the dough aside for bulk fermentation for another 3 hours and stretch and fold the dough at 1-hour intervals.
After 3 hours laminate the dough and incorporate bittersweet chocolate chunks and semi-sweet chocolate chips.
Shape the dough and set aside for overnight proof.
Next morning score the dough and bake it in a pre-heated oven.
Enjoy.
Substitutions
You can substitute the bread flour with whole wheat flour, but it make dense sourodugh bread. Keep in mind that chocolate and cocoa powder can make dense bread even without whole wheat flour alone.
You can substistute bitter chocolate with your favorite chocolate if you don't like bitter chocolate.
Variations to this triple chocolate sourdough Bread ?
You can add white chocolate chips instead of bitter chocolate.
Adding vanilla beans will be good compared to vanilla extract.
Spices like cinnamon go well with chocolate.
Equipment
First and formost equipment you need to make sourdough bread is a kitchen scale, sourdough whisk, pyrex glass bowl. If you have Brod & Taylor Folding Proofer in hand that will be wonderful.
Storage
You can store this bread at room temperature for 3-4 days. For long term storage freeze them individually as slice.
Thaw and reheat the sourdough bread in the oven or toaster and enjoy with warm butter or sweetened cream cheese.
Bakers %
% | |
Artisan bread flour | 79.16 |
Splet flour | 10.41 |
Rye flour | 10.41 |
Cocoa powder | 8.33 |
Semi Sweet Chocolate chips | 18.75 |
Salt | 2.3 |
Water | 82.29 |
Sourdough Starter | 24 |
Bitter sweet chocolate | 8.3 |
Timeline For making Mexican Chocolate Sourdough Bread
6.30 PM: Mix the flour (bread flour, rye flour and spelt flour and cocoa powder ) with water+ brown sugar mix.
7.00 PM: Mix the starter.
7.30 PM: Mix the salt.
8.30 PM: Stretch and fold the dough.
9.30 PM: Do a second stretch and fold the dough.
10. 00 PM: Laminate the dough. Then incorporate bittersweet chocolate chunks and semi-sweet chocolate chips into the dough.
11.00 PM: Then shape dough and refrigerator overnight.
Next morning
7. 00 AM: Score and bake the bread.
Top tip
Maximum amount of chocolate altogther to make triple chocolate sourdough bread is about 170g not more than that. I have added 190g chocolate end getting so dense sourdough bread.
FAQ
Can I make this chocolate sourdough bread with just cocoa powder alone, yes you can make it.
How can I make this chocoalte sourdough bread more healthier? You can make this chocolate sourdough bread with whole grains.
Related
Looking for more chocolate sourodugh bread recipes like this? Try these:
These are my new favorite dishes
Triple Chocolate Sourdough Bread
Equipment
Ingredients
- 2 ¾ cup 380 g Bread flour
- ¼ cup /50g Spelt flour
- ¼ cup cup/ 50g Rye flour
- 1 ½ cup + 1 tbsp/395 g Water
- 2 teaspoon / 11 g Salt
- ½ cup / 40g cocoa powder
- ½ cup + 1 teaspoon / 115 g Sourdough starter
- 2 tablespoon / 30g Brown sugar
- ½ cup / 90g semi-sweet chocolate chips
- 1.4 ounce / 40g Bitter-sweet chocolate
Instructions
- Autolyse the dough
- In add bowl of 380g water and brown sugar and mix well and set aside.
- In another bowl mix all the flour along with cocoa powder and set aside.
- Then add brown sugar water and mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
- Add Starter into the dough.
- After autolyse with flour incorporate the sourdough starter into the dough
- Then after 30 minutes add salt. Mix well and cover the dough again and set aside.
- Stretch and fold.
- Then stretch and fold the dough every 1 hour for 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.. This time you can keep it in proofer if you want.
- Laminate the dough.
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough onto a thin sheet and fold them into a letter fold. Then add semi-sweet chocolate chips and bitter sweet chocolate chunks.
- Shaping the dough
- After one hour , transfer the dough to a lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- Cold proof
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
- Score and Bake
- When you are ready to bake preheat oven to 475°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 450°F and cook for 15 minutes.After 15 minutes reduce the temperature to 425 F and bake for another 15 min. then remove the top of the Dutch oven and rotate the pan. Continue to 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 crackling crust after switching off the oven keep oven door ajar and keep the bread inside.once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Liz says
Your sourdough recipes are always a hit! My family loved this chocolate-laden bread!
Vera says
What a wonderful way to make bread! My kids are going to enjoy this for sure! Thank you fo this recipe.
Nicole says
This sourdough was so delicious!! The perfect amount of chocolate.
nancy says
never knew that chocolate and sourdough could mix. that's wonderful!
Ashley says
This bread was so delicious and sooo chocolately. It also made some delicious French toast!
Criss says
This worked exactly as written, thanks!
Audrey says
This was a great way to switch things up with my sourdough baking. It is great to make for the holiday season too!
Liz says
This made such a gorgeous, delicious loaf!! It was perfect for breakfast with some butter and jam.
Ca says
This looks awesome.
I would like to make this for 6 ladies on my team for Christmas, but smaller. Do you think I could get three smaller boules from this recipe? How do you think I would change the baking time?
Criss says
I just made the triple chocolate sourdough bread, and it was amazing! The chocolate flavor is intense, and the texture is perfect. Can’t wait to make it again!
Nicole Kendrick says
Thank you for sharing this recipe
Liz says
Such a tasty sourdough loaf!!! My family loved it smeared with cool, creamy butter.
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This worked exactly as written, thanks!
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Tina says
This chocolate sourdough bread was so good! Definitely going to make it again.
Juyali Nortman says
I was so intrigued by the addition of Chocolate. This bread turned out so good, with just the right amount of sweetness. It's so comforting! I will definitely make it again!
Tiffany says
This bread is delicious! My kids love it for breakfast!
Sonja says
Sourdough Chocolate bread! Fantastic idea. Now I can have chocolate for breakfast and innocently claim it's just bread. Healthy sourdough bread for that matter. I replaced part of the flour with rye and it came out amazing.
Gloria says
I love sourdough bread. Chocolate bread is always a hit. I would love a slice of this toasted and slathered with peanut butter for breakfast. A lovely bakery quality loaf for sure.
Nicole says
This is delicious and a new fun way to make sourdough! Thank you!
Elizabeth says
So good! Love making variations of sourdough bread and this is exceptional!
Rob says
I cannot wait to make this! Sourdough and chocolate are two of my favorite things, and they pair so well together. Thank you for including a timeline to make it. That is very helpful.
Gloria says
Sourdough bread is so good. I have never tried a chocolate version. Looks beautiful, and I bet it tastes fantastic. Perfect for Easter.
Debra says
Oh my! A delicious merge of two of my favorite things....I'll forever love this chocolate sourdough!
Stephanie says
Such a delightful recipe for chocolate sourdough. The detailed instructions and video make this a breeze to create - especially for novice bakers.