Ingredients
140 grams active, bubbly sourdough starter (about 3/4 cup)
360 grams water (1.5 cups)
50 grams dark brown sugar (1/2 cup)
35 grams dark cocoa powder (1/3 cup)
1 tablespoon vanilla extract
150 grams whole wheat flour (about 3/4 cup)
350 grams white bread flour (about 2 and 3/4 cups)
1 teaspoon kosher salt
optional add-ins:
2 cups total of your choice of add-ins (chocolate chips, dried fruits, nuts)
Instructions
This is technically a no-knead bread. Instead of kneading you will perform a series of stretch and folds for a couple hours. I like to start this dough in the morning to give it plenty of time to double in size before shaping and chilling overnight.
- Mix sourdough starter and water in large mixing bowl.
- Add brown sugar, vanilla, flours, and cocoa powder.
- Mix well with a wooden spoon or dough whisk until all flour is mixed in.
- Cover and allow to rest for 1-2 hours at room temperature.
- after the resting period, add salt and any other optional add-ins. Mix the dough with your hands until the salt is completely combined.
- Cover and let bulk ferment for 6-8 hours or until doubled in size, performing stretch and folds for the first 2 hours at 30 minute intervals. You can speed this up by placing in a proofing box or in the oven with the light on.
- To perform a stretch and fold: with damp fingertips, grab one corner of the dough and lift it up and over itself to the center of the bowl. Turn the bowl and repeat this on all 4 sides. That is one stretch and fold.
- Once doubled, turn dough out onto work surface and shape into a ball by pulling the edges into the center all the way around the circumference. Flip dough over so the seams are down and pull the dough toward yourself creating tension. Rotate the dough ball and perform this pulling motion all around the dough until you have a nice tight ball.
- lightly oil a large piece of plastic wrap and lay in the banneton oiled side up.
- Place the ball smooth side down into the banneton onto the oiled plastic. The seams should be facing up so you can see them.
- Now you can either let it rise for a couple of hours at room temperature, score, and bake, or you can cover and place in the refrigerator overnight before proceeding. I like the chilling period but I have done it both ways and it always turns out great.
- Either way, preheat oven to 425 degrees F with lidded dutch oven inside.
- When ready to bake, turn dough out onto parchment and score as desired.
- Carefully lift parchment and place loaf into preheated dutch oven. Bake for 25 minutes with lid on. Remove lid and continue baking for 30-40 minutes or until you reach an internal temperature of 205 degrees. I like to tent loosely with foil to prevent the ears from getting burnt.
- Remove from oven and allow to cool completely before slicing if you can resist.
Notes
I tested this with and without the autolyse period and it really does make a difference to delay adding the salt.
You'll notice that some of the photos in this post do not include chocolate chips. I actually prefer it without the chips, but it is delicious both ways.
I prefer to chill my dough overnight in the banneton, then score and bake. You can also just let it rise in the banneton at room temperature for a couple of hours, score and bake. The chilling is optional.
I prefer to leave this dough as-is and not use any flour for dusting or scoring. That is just a matter of looks for me - I like the shiny, dark crust it gets after baking. You can also heavily dust a tea towel with flour, rice flour, or even cocoa powder and use that to line the banneton. This is a matter of personal preference not a right or wrong thing.
- Prep Time: 6-8 hours
- Cook Time: 45 minutes
- Category: sourdough
- Method: baking, sourdough
- Cuisine: American