This Chocolate Sourdough Discard Bread is a delicious twist on the classic. It combines rich chocolate flavors with tangy sourdough, making every bite special!
Whipping this up with leftover sourdough starter feels like a win-win! I love to spread a little butter on warm slices, and my family can’t resist reaching for seconds! 🍞💖
Key Ingredients & Substitutions
Sourdough Discard: This recipe calls for unfed sourdough starter, which provides flavor and moisture. If you don’t have any, you can use all-purpose flour mixed with a little water and a dash of vinegar as a substitute.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate taste. You can swap it for Dutch-process cocoa if you prefer a smoother flavor, but avoid sweetened cocoa for this recipe.
Chocolate Chips: I love adding semi-sweet chocolate chips, but you can opt for dark chocolate or even white chocolate if that suits your taste. Just keep in mind it will change your flavor profile!
Brown Sugar or Honey: While brown sugar adds a lovely molasses flavor, honey is a great alternative for a touch of sweetness. Adjust the quantity based on your sweetness preference.
What’s the Best Way to Knead Bread Dough?
Kneading is crucial for developing gluten and giving your bread the right texture. Here’s how to do it smoothly:
- Lightly flour your surface. Take your dough and push it out with the palm of your hand.
- Fold the dough over itself, then turn it 90 degrees and push again. Repeat this for about 8-10 minutes.
- If the dough gets sticky, sprinkle a bit of flour on top, but avoid adding too much to keep the dough airy.
You’ll know it’s ready when it feels smooth and elastic, bouncing back when you poke it with your finger.
How Do You Shape the Dough Properly?
Shaping helps achieve that nice round loaf. Follow these simple steps for best results:
- After the first rise, gently punch down the dough to release air.
- Shape it into a round by tucking the edges toward the center, then flip it over so the seam is on the bottom.
- Gently roll it in your hands to create tension on the outer surface.
A well-shaped dough helps in even rising and baking!
Chocolate Sourdough Discard Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 3/4 cup lukewarm water (adjust as needed)
- 2 tablespoons brown sugar or honey
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (plus extra for topping)
- Optional: 1 tablespoon olive oil or melted butter
How Much Time Will You Need?
This delightful Chocolate Sourdough Discard Bread requires about 15 minutes of active prep time. Then, factor in around 3-4 hours for rising and about 40 minutes for baking. So, in total, you’ll be looking at approximately 4-5 hours from start to finish, but much of that is hands-off time while the dough rises!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the sourdough discard, lukewarm water, brown sugar (or honey), and vanilla extract. Stir everything together until it blends smoothly, okay?
2. Whisking Dry Ingredients:
In another bowl, whisk together the flour, cocoa powder, instant yeast, and salt. This helps to evenly distribute the dry ingredients.
3. Forming the Dough:
Gradually add the dry mixture to the wet mixture. Stir until a rough dough starts to form. Don’t worry if it’s a little messy; that’s part of the fun!
4. Kneading the Dough:
Lightly flour your countertop and transfer the dough to it. Knead for about 8-10 minutes until it becomes smooth and elastic. If the dough sticks, sprinkle a bit more flour as needed!
5. Adding Chocolate Chips:
During the last few minutes of kneading, mix in those chocolate chips until they’re evenly distributed—yum!
6. First Rise:
Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover with a damp cloth or plastic wrap. Let it rise at room temperature for 3-4 hours or until it nearly doubles in size.
7. Shaping the Loaf:
Once the dough is ready, gently punch it down to release the air. Shape it into a round loaf and place it onto a parchment-lined baking sheet or into a floured proofing basket (banneton).
8. Second Rise:
Cover it again and let it rise for another 1-2 hours until it feels puffy—good things come to those who wait!
9. Preheat the Oven:
About 30 minutes before you plan to bake, preheat your oven to 450°F (230°C). If you have a Dutch oven or baking stone, place it inside to heat up.
10. Preparing for Baking:
Right before baking, sprinkle extra chocolate chips on top, and if you like, lightly dust it with flour to create a nice cracked surface.
11. Scoring the Bread:
Using a sharp knife or razor blade, score the top of the loaf. This allows it to expand while baking and creates a lovely pattern!
12. Baking:
Carefully place the loaf into the preheated Dutch oven or onto the hot baking stone. Cover and bake for 20 minutes. This step creates a lovely crust.
13. Uncovering and Finishing:
Take off the lid (if using a Dutch oven) and bake for another 15-20 minutes, until the crust is nicely browned and firm to the touch.
14. Cooling:
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. This helps the texture set perfectly!
Now, slice and enjoy your fantastic, rich, chocolatey sourdough discard bread with a pat of butter or just on its own! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour! However, consider using a mix of whole wheat and all-purpose flour for the best texture. Start with half and adjust as needed, as whole wheat flour absorbs more moisture.
What Should I Do If My Dough Is Too Sticky?
If your dough feels overly sticky while kneading, just sprinkle a bit more flour, one tablespoon at a time, until it reaches a workable consistency. Be careful not to overdo it, as too much flour can make the bread dense!
Can I Use Sweetened Cocoa Powder?
It’s best to stick to unsweetened cocoa powder for this recipe. Sweetened cocoa can throw off the balance of flavors, making the bread too sweet. Unsweetened cocoa gives the perfect chocolatey flavor without the extra sugar!
How Long Can I Store Leftover Bread?
Your Chocolate Sourdough Discard Bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic and freeze it for up to 3 months. Thaw in the fridge overnight before enjoying!
