This Chocolate Sourdough Discard Bread is a tasty twist on regular bread. It combines the tangy flavor of sourdough with delicious chocolatey goodness. Yum!
Honestly, who doesn’t love chocolate? I like to slice this bread and spread a little butter on top; it makes a great snack any time of day. You won’t be able to resist!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! If you don’t have any on hand, you can start a new batch, or use a store-bought sourdough starter. You can also omit it, but the bread won’t have that unique sour flavor.
All-Purpose Flour: This keeps the bread structure nice. If you prefer whole grain, swap out up to half of it with whole wheat flour for added fiber and flavor. Just remember to adjust the liquids slightly since whole wheat flour absorbs more moisture.
Cocoa Powder: Use unsweetened cocoa powder to give your bread that rich chocolatey taste. Dutch-process cocoa lends a deeper color and smoother flavor if you have it. If you’re out, you can use carob powder, but the flavor will be different.
Dark Chocolate Chunks: These add delicious melty pockets of chocolate. If you want something lighter, swap for semi-sweet chocolate. You could also try white chocolate for a fun twist, just be aware it will taste sweeter!
Sweetener: Sugar or honey is optional here, but it does balance the cocoa bitterness. For a healthier option, consider using maple syrup or agave in the same quantity. Just add a bit more flour to balance the added liquid!
How Do I Knead the Dough Properly?
Kneading is crucial for developing gluten, which gives bread its lovely texture. A good knead can make a big difference, so here’s how to do it:
- Start by sprinkling flour on your work surface to prevent sticking.
- Add the dough and push it down with the heel of your hand, then fold it over itself.
- Turn the dough 90 degrees and repeat the process.
- Keep kneading for about 8-10 minutes until it feels smooth and elastic.
- If using a stand mixer, mix on low with a dough hook until the same texture is reached.
A good test to know if it’s ready is the “windowpane” test: stretch a small piece of dough to see if it creates a thin, translucent sheet without tearing.
How to Make Chocolate Sourdough Discard Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup sourdough starter discard (unfed starter)
- 3 cups all-purpose flour
- 1 cup warm water (about 80°F/27°C)
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 tbsp sugar or honey (optional, for slight sweetness)
- 1 1/2 tsp active dry yeast (optional, to boost rise if discard is not active)
- 1 cup dark chocolate chunks or chips
- Extra flour for dusting
How Much Time Will You Need?
Making this delicious bread will take about 3 to 4 hours in total. You’ll spend about 30 minutes preparing the ingredients and kneading the dough. The first rise will take about 1 to 1.5 hours, a second rise for about 45 minutes to an hour, and then bake it for 40-45 minutes. Don’t forget to allow time for cooling before slicing!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the sourdough discard, warm water, and sugar (if you’re using it). Stir well until everything is combined and looks like a smooth mixture. This will create the base for your bread.
2. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. This will ensure that all the dry ingredients are evenly mixed before combining with the wet ingredients. You’re going for a uniform chocolatey flavor!
3. Forming the Dough:
Gradually add the dry ingredients to the wet mixture, stirring until a rough dough begins to form. If you want your bread to rise better, you can add the yeast at this point, especially if your discard is less active.
4. Kneading the Dough:
Dust your work surface with extra flour and knead the dough for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer, you can also use the dough hook. This helps build the gluten that will give your bread a great texture!
5. Adding Chocolate:
Once kneaded, gently fold in the dark chocolate chunks until they are evenly distributed throughout the dough. This will give you delightful bursts of chocolate in every slice!
6. First Rise:
Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, or until the dough doubles in size. This is where the magic happens!
7. Shaping the Loaf:
After it has risen, gently punch down the dough to release the air. Shape it into a round loaf and place it on a parchment-lined baking sheet or in a floured proofing basket. This is your bread coming to life!
8. Second Rise:
Cover the shaped loaf and let it rise again for about 45 minutes to an hour. This helps develop the flavor and texture further.
9. Preheating the Oven:
While the dough is rising, preheat your oven to 450°F (230°C). If you have a Dutch oven or heavy covered pot, place it in the oven to heat up. This will create a nice steam environment for baking!
10. Baking the Bread:
Once everything is hot and ready, carefully transfer your loaf (on the parchment) into the hot Dutch oven. Score the top with a sharp knife to allow it to expand while baking. Cover it and bake for 20 minutes.
11. Finishing Touches:
After the first 20 minutes, remove the lid and bake for another 20-25 minutes, or until the crust is deeply browned and crisp. The aroma will be heavenly!
12. Cooling and Slicing:
Once baked, remove the bread from the oven and let it cool completely on a wire rack. This step is crucial for the best texture. Wait until it’s fully cool before slicing in to enjoy the rich, chocolate-infused flavors!
Now you’re ready to savor your homemade Chocolate Sourdough Discard Bread. Enjoy every bite!
Can I Use My Sourdough Discard Straight from the Fridge?
Yes, you can! Just make sure to stir it well before using it in the recipe. If your sourdough discard has been sitting for a while, it might be best to let it come to room temperature for optimal mixing.
What If My Dough Is Too Sticky?
If your dough is too sticky, don’t fret! You can sprinkle in a little more flour, a tablespoon at a time, until the dough is manageable. Be careful not to add too much, as it can change the texture of your bread.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can slice it and freeze it. Just wrap the slices in plastic wrap and place them in a freezer bag. Thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Other Ingredients?
Absolutely! Feel free to add chopped nuts, dried fruits, or even spices like cinnamon for a unique twist. Just make sure to balance out any additional dry ingredients with a small adjustment to the flour or liquid quantities to maintain the right dough consistency.
