Indulge in the delightful world of chocolate sourdough bread with a recipe that transforms a classic loaf into a decadent treat. This chocolate sourdough noir features a rich blend of cocoa powder, semi-sweet chocolate chips, and milk chocolate chunks, ensuring every bite bursts with chocolate flavor. Begin with an active sourdough starter and follow the sourdough chocolate bread recipe to master the art of sourdough baking.
Start by performing an autolyse with bread flour and water, then mix in the rich chocolate ingredients. After a bulk fermentation phase, carefully stretch and fold the dough. Let it rest for 30 minutes before you shape the dough into a sourdough boule. As you prepare to bake, line your dutch oven with parchment paper and remove the lid during the final bake time to achieve the perfect crust.
For a truly decadent experience, consider adding raisins for a surprising twist. The internal temperature should reach 200°F for that ideal chewy texture. Enjoy this double chocolate sourdough bread that rivals even the most luscious chocolate cake, making it a perfect indulgence for any occasion. Whether it’s a breakfast treat or a sumptuous dessert, chocolate sourdough bread will leave everyone craving more.
What is Chocolate Sourdough Noir?
Chocolate Sourdough Noir is an innovative chocolate sourdough bread recipe that combines the classic sourdough recipe with rich flavors. Using an active sourdough starter to make this loaf, bakers incorporate cocoa powder affecting this chocolate and dark chocolate chips for an incredible chocolate experience.
To make chocolate sourdough bread, mix the bread dough at room temperature, ensuring a chewy sourdough texture. The addition of a chocolate bar elevates the flavor profile, creating a double chocolate sourdough chocolate bread that stands out among sourdough bread recipes. Using a bread lame, score the loaf of sourdough bread before placing it in the bread from the oven for a perfect bake.
Those who love this recipe will appreciate the depth of flavors brought by the types of chocolate used. Making sourdough has never been more rewarding, with this unique take on chocolate sourdough leaving a lasting impression on palates everywhere.
How does it differ from traditional sourdough?
Unlike traditional sourdough, chocolate sourdough is made using chocolate or semi-sweet chocolate, which infuses the bread with a rich chocolate flavor. This unique twist can be achieved by following a good sourdough recipe that incorporates white chocolate and uses bread flour for the perfect texture.
The addition of chocolate affects this chocolate sourdough bread by creating a delightful chocolate goodness that resembles chocolate cake. When you remove the bread from the oven, the top of the dough will have a rich, indulgent crust, perfect for savoring in a chocolate loaf or transforming into bread pudding.
Furthermore, you can experiment with leftover slices by making sourdough pancakes or simply enjoying the flavor of chocolate in every bite. If you’re craving something sweet, this delicious sourdough offers a creative twist on classic bread baking, ensuring a treat that’s both satisfying and unique.
What ingredients make up this unique bread?
To create this unique chocolate sourdough, start with an active bubbly starter and use bread flour to achieve the perfect texture. Following the easy to follow recipe exactly, you’ll find this recipe incorporates chips instead of chocolate to enhance the flavor, making the loaf of bread taste like chocolate cake.
As you bake this bread, the powder affecting this chocolate sourdough helps it rise beautifully. Once done, let it cool on a wire rack before slicing with a bread knife. This classic recipe ensures your bread may become a favorite in your home!
Why is it called “Noir”? What does that signify?
The term “Noir” signifies darkness, much like the rich flavor of the chocolate sourdough that made the chocolate sourdough stand out. To achieve this, bakers cover the dough with a blend of ingredients that enhances its depth.
This unique approach made this bread an indulgent treat, where the balance of flavors is crucial. Additionally, using high-quality bread flour helps create the perfect texture, ensuring a delightful crust.
Finally, the skillful bakers bake the bread to perfection, resulting in a loaf that is both visually striking and deliciously satisfying.
Why Should You Try Baking Chocolate Sourdough Noir?
Baking Chocolate Sourdough Noir offers a unique twist on traditional bread, marrying the rich flavors of chocolate with the tangy notes of sourdough.
This fusion creates a delightful culinary experience, perfect for indulgent breakfasts or as a sweet treat any time of day.
Moreover, the artisan process enhances the bread’s texture, resulting in a crispy crust and a soft, moist interior.
Trying your hand at this recipe could elevate your baking skills and impress your friends and family.
What are the flavor profiles of chocolate and sourdough combined?
Chocolate and sourdough create a unique flavor profile that is both rich and tangy. The deep, sweet notes of chocolate contrast beautifully with the slightly sour fermentation of sourdough, resulting in a complex taste experience.
This combination often enhances the umami quality, delivering a satisfying depth that lingers on the palate. The crusty texture of sourdough complements the smoothness of chocolate, making it a delightful pairing.
How can chocolate sourdough elevate your baking skills?
Chocolate sourdough is a delightful twist on traditional bread that can significantly elevate your baking skills. By combining the rich flavors of chocolate with the tangy notes of sourdough, you learn to balance complex tastes.
This unique recipe challenges you to master fermentation techniques while enhancing your understanding of hydration levels in dough. Each bake offers a chance to experiment and refine your craft.
What occasions are perfect for serving this unique bread?
This unique bread is perfect for family gatherings, where its delightful flavors can enhance shared memories. It also shines at holiday celebrations, adding a special touch to festive meals. Consider serving it at brunches, where its versatility complements both sweet and savory dishes, delighting guests of all ages.
How to Make Chocolate Sourdough Noir at Home
To make Chocolate Sourdough Noir at home, start by preparing a sourdough starter at least a week in advance. Combine your ripe starter with flour, water, cocoa powder, and sugar to create a rich dough. Let it rise, fold in dark chocolate chunks, and shape before the final proofing.
Bake the loaf in a preheated oven, ensuring a steamy environment for a crusty exterior. Monitor the baking time closely for that perfect balance of crispiness and softness. Once cooled, slice and enjoy the delicious blend of tangy sourdough and decadent chocolate flavors!
What tools and ingredients do you need?
To create a delicious dish, you’ll need essential tools like a sharp knife, cutting board, and measuring cups. These will help you prepare and portion your ingredients accurately.
As for ingredients, gather fresh produce, proteins like meat or tofu, and various spices. Quality ingredients elevate the flavor of your meals.
What is the step-by-step process for making the dough?
Begin by combining flour, salt, and any other dry ingredients in a bowl. Next, create a well in the center and add water and yeast. Gradually mix until a rough dough forms.
Then, knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Finally, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for 1-2 hours until it doubles in size.
How do you achieve the perfect crust and crumb texture?
To achieve the perfect crust, ensure your oven is preheated and use a baking stone for even heat distribution. A spritz of water or steam during the first few minutes creates a crispy exterior.
For an ideal crumb texture, focus on proper hydration and kneading. Allowing sufficient fermentation time encourages flavor development and a light, airy structure.
This chocolate sourdough bread recipe ticks all the boxes: soft, chewy, and full of incredible chocolate flavor! It uses an active sourdough starter to naturally leaven the dough, which comes together by hand in under 10 minutes.
| Prep Time: | 10 Minutes |
| Cook Time: | 1 hour |
| Total Time | 1 hour 10 minutes |
Ingredients
- 150g Bubbly, active sourdough starter
- 350g Water, Preferably Filtered
- 50g Sugar (Vanilla Sugar is nice)
- 1 tsp. vanilla extract or 1 vanilla pod, seeds scraped
- 500g Bread Flour
- 50g Cocoa Powder
- 9g Fine Sea Salt
- 65g Chopped Walnuts
- 65g Raisins
- 150g Semi-Sweet Chocolate Chips
- Powdered Sugar For Decoration
* I used Hershey’s Special Dark, a blend of natural and Dutch process cocoas
** You will need a 6-quart Dutch oven for baking
Make Fresh dough
In a large bowl, combine the water, sugar, and vanilla. Shake with a fork. Sift together the flour and cocoa powder and add to the bowl. Squeeze everything together with your hands until all the dough is absorbed. Cover with plastic wrap and let it rest for 1 hour. Note: Use this time to roast the raisins in a spray of vanilla extract for added flavor (optional).
In flour, we will add salt, walnuts, raisins, and chocolate chips. Lift and fold the dough over yourself several times and squish with your hands to add. As you’re connecting The dough will crack a little. Don’t worry – this is normal. Work the dough in the best way until it comes back into a rough ball.
bulk rise
Cover the bowl with plastic wrap and clean kitchen towels. Leave it in a warm place to rise. Your dough is ready at this time. This is when it no longer looks dense and its volume has increased by about 1.1 ⁄ 2-2 times its original size. It can take anywhere from 10 hours @68 F. 5-6 hours @75 F; 3-4 hours @80 F depending on the temperature of your components, the strength of your starter, and the surrounding environment. (* * See note below) Optional step: For about 30 minutes at the beginning of the bulk rise, you can spread and fold the dough.
Stretch and fold: To strengthen your dough, do a series of stretches and folds every 30 minutes for the first 2 hours of bulk fermentation. Just gather a portion of the dough, pull it upwards, and then fold it over yourself. Turn the bowl 1 ⁄ 4 and repeat until you’re in a full circle. You will have completed 4 times. Try to keep the filling in the dough and not on the outside. This will prevent it from burning.
Shape the Dough
To cut and shape the dough, divide your work surface in half; leave one side light dough (for cutting) and the other half clean (for shaping). Remove the dough from the pan and place it on the floor. You don’t have to ‘knead’ the dough; as you connect it and shape it. It will slowly fade away. Cut the dough in half to make 2 loaves, or leave it whole for one loaf. To shape, use a bench scraper to move your dough to the non-dough part (it will be difficult to shape if there is any dough – clean up any excess), collect the dough one at a time, and fold it in the middle. Roll out the dough and place it down the side of the seam.
Using your hands, gently cup the sides of the dough and rotate it using a quarter turn in a circular motion. You can also pull it towards you to equalize its shape. Repeat this process until you are happy with the result.
Second Rise
Place the dough into a cloth-lined 8-inch bowl or floured/lined proofing basket. It will need to rise again, about 30 minutes to 1 hour. It is ready when the dough is slightly puffy, but not double in size.
Towards the end of the second rise preheat your oven to 400 F. Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.
Score Dough
Place the skins on top of the dough and turn the bowl over to release. Using a lame, small, serrated knife or razor blade tip of bread, make four shallow 4-inch long cuts around the dough at 3, 6, 9, and 12 o’clock. Use parchment paper to transfer the dough into a baking dish.
cook the dough
Place the bread in the oven and bake for 20 minutes. Remove the lid, and continue to cook (uncovered) for another 40 minutes. During the last 10 minutes of baking, open the oven door. This allows the moisture to escape. And leaves your bread with a crispy crust. You can also take the internal temperature of your bread twice to check that it is done. For sourdough, it should read about 205 F.
Cool down.
Remove the bread from the oven, and let it cool on a wire rack for at least an hour before cutting. Wash with powdered sugar before serving.
Since sourdough does not contain commercial fermentation, it takes much longer to grow. In the summer months, it can take anywhere between 3-4 hours @85 F. Whereas in winter, about 8-12 + hours @65 F. In the winter, I make my dough in the afternoon and leave it to rise overnight at room temperature. In the warmer months, I ferment in large quantities. Put it in the fridge to reduce the time.