This Chocolate Sourdough Discard Bread is a sweet twist on classic bread, combining rich chocolate flavors with that lovely sourdough tang. It’s perfect for breakfast or a treat!
Making this bread is like baking a warm hug! I love how the chocolate melts into the dough, creating a delightful surprise with every bite. 🥖❤️
Whenever I make this, my kitchen smells wonderful, and it disappears fast. Slather it with butter or enjoy it plain—either way, it’s a guaranteed smile! 😊
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! If you don’t have any on hand, you can use a mix of whole wheat and all-purpose flour with water to create a similar texture. However, remember that using a sourdough starter adds that unique tangy flavor!
All-Purpose Flour: This is my go-to for great texture. For added flavor and nutrition, you could substitute half with whole wheat flour or bread flour. Just know that it might change the dough’s hydration a bit.
Cocoa Powder: Unsweetened cocoa powder is ideal here. If you’re out, you can use Dutch-processed cocoa for a darker color and smoother flavor. Just keep in mind it may slightly alter the taste.
Chocolate Chunks: I love dark chocolate, but milk chocolate or semi-sweet chocolate would also work nicely. For a healthier option, consider using chocolate chips with stevia or other sugar alternatives.
Instant Yeast: This is optional if you want more rise. If you prefer to skip it, just make sure to give your dough enough time to ferment for flavor and texture!
How Do I Get the Perfect Rise and Texture?
Getting that perfect rise and airy texture can be tricky. Here’s what you need to consider:
- Autolyse: Don’t skip this step! It helps the flour absorb water fully, leading to better gluten development.
- Kneading: Whether you knead by hand or use stretch and folds, aim for a smooth and elastic dough. This is key for structure.
- First Rise: This stage can last 3-4 hours. Make sure your dough doubles in size; that’s when the yeast is doing its magic!
- Proofing: The second proofing should be about 1.5 to 2 hours. It helps with the final texture and crust. A lightly puffed dough is what you want!
- Steam: Creating steam (by covering the pot) is crucial for a crispy crust. Don’t skip this step during baking!
Following these techniques will set you up for beautifully risen, flavorful bread every time. Happy baking! 🍞
How to Make Chocolate Sourdough Discard Bread
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 3 cups (360g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 1/4 tsp salt
- 1 tbsp sugar or honey
- 1 1/4 cups (300ml) lukewarm water
- 1 tsp instant yeast (optional, for more rise)
- 3/4 cup (120g) dark chocolate chunks or chips
- Extra flour for dusting
How Much Time Will You Need?
This delicious Chocolate Sourdough Discard Bread takes about 30 minutes for preparation, plus 3-4 hours for the first rise, 1.5 to 2 hours for the final proof, and about 45 minutes for baking. In total, you’re looking at around 6 hours, but most of it is waiting time—so you can do other things while you wait!
Step-by-Step Instructions:
1. Mixing the Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, salt, and sugar until well combined. This will help distribute the dry ingredients evenly.
2. Creating the Dough
Add the sourdough discard and lukewarm water to the dry ingredients. Mix everything until it comes together into a shaggy dough. If you want a bit more rise, you can add the instant yeast at this point and mix thoroughly.
3. Autolyse
Cover the bowl with a clean cloth or plastic wrap and let it rest for about 30 minutes. This resting period, called autolyse, helps hydrate the flour and develop gluten.
4. Kneading the Dough
After the dough has rested, knead it on a lightly floured surface for about 8-10 minutes, or knead in the bowl if that’s easier for you. The dough should become smooth and elastic. Alternatively, you can do stretch and folds in the bowl every 30 minutes for about 2 hours instead of kneading.
5. Adding Chocolate
Gently fold in the dark chocolate chunks, ensuring they’re evenly distributed throughout the dough.
6. First Rise
Transfer the dough to a lightly oiled bowl, cover it, and let it rise at room temperature until it doubles in size, which should take about 3-4 hours.
7. Shaping the Loaf
Once the dough has risen, gently shape it into a round loaf. Place it seam-side up in a floured banneton basket or a bowl lined with a heavily floured kitchen towel.
8. Final Proof
Cover the dough again and let it proof for another 1.5 to 2 hours until it is nicely puffed up.
9. Preheating the Oven
While the dough is proofing, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 30 minutes. This ensures your bread gets a nice, crispy crust.
10. Baking the Bread
Carefully invert the dough onto a piece of parchment paper. Score the top of the loaf with a sharp knife or lame to help with oven spring. Then, transfer it into the hot Dutch oven or onto the baking stone.
11. Creating Steam
Cover the Dutch oven with a lid (or use an inverted roasting pan) and bake for 20 minutes. This will create steam, helping your bread develop a beautiful crust. After 20 minutes, remove the lid and bake uncovered for another 20-25 minutes until the crust is deep brown and crispy.
12. Cooling
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing into it. This helps maintain texture and flavor.
Enjoy every bite of this rich, chocolatey sourdough bread! It’s perfect for breakfast, dessert, or any time you need a little treat! 🍫🥖
Can I Use a Different Type of Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour or bread flour for more flavor and nutrition. Just keep in mind that this may affect the dough’s hydration, so you might need to adjust the water slightly.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can create a substitute by mixing equal parts of whole wheat flour and water to mimic the texture. However, using a true sourdough starter will give the bread that distinct tangy flavor!
How Should I Store the Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread—just slice it first, then wrap it tightly in plastic wrap and foil. To enjoy, simply thaw at room temperature or pop slices in the toaster!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add nuts, dried fruits, or even a splash of espresso powder for extra flavor. Just make sure to keep the total mix-ins to a similar volume as the chocolate chunks to maintain the bread’s texture.