This Chocolate Sourdough Discard Bread is a fun twist on regular bread! It’s made with sourdough starter scraps and is packed with delicious chocolatey goodness.
Who can resist a slice of warm bread with chocolate? I love enjoying it with a cup of coffee—it’s like having dessert for breakfast! 🍫☕
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe takes advantage of leftover starter. If you don’t have any, you can make a simple sponge using 1 cup of water mixed with 1 cup of flour and let it sit for a few hours to ferment slightly.
All-Purpose Flour: While I recommend all-purpose flour for its versatility, you could use whole wheat flour for a heartier bread. Just keep in mind that it might alter the texture a bit.
Cocoa Powder: Unsweetened cocoa powder gives the bread its rich chocolate flavor. If you’re looking for a sweeter bread, you can use Dutch-processed cocoa for a milder taste, but adjust sugar levels accordingly.
Chocolate Chips: Semi-sweet chocolate chips are a great choice, but feel free to swap in dark chocolate or even milk chocolate based on your preference. You could replace them with nuts or dried fruit for a twist!
Instant Yeast: This is optional, but it does help to give your bread a better rise. If you’d rather not use yeast, just allow for a longer fermentation time, as the sourdough starter will do the work!
How Do I Get the Best Rise with My Sourdough Bread?
Getting a great rise is key, especially with a bread that uses sourdough discard. Here are some tips:
- Ensure your sourdough starter is active, even if it’s unfed. It should have some bubbles and a slight sour smell.
- Warmth is crucial! Let your dough rise in a warm spot; this could be near the oven or in a turned-off microwave with a bowl of hot water.
- If you choose to use instant yeast, it gives that extra lift and helps ensure the dough rises well.
- Don’t rush the rising time. Allowing 3-4 hours for the first rise gives a stronger flavor, and the second rise also helps with texture.
With these tips, your Chocolate Sourdough Discard Bread will be tasty, fluffy, and ready to enjoy!
How to Make Chocolate Sourdough Discard Bread
Ingredients You’ll Need:
- For the Dough:
- 1 cup (240 g) sourdough starter discard (unfed)
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1/3 cup (30 g) unsweetened cocoa powder
- 1/2 tsp salt
- 2 tbsp sugar (optional, for slight sweetness)
- 1/2 tsp instant yeast (optional, helps rise but not necessary)
- 3/4 cup (180 ml) warm water (adjust as needed)
- 1/2 cup (90 g) semi-sweet chocolate chips or chopped chocolate
- 1 tbsp olive oil or melted butter (optional, for softness)
How Much Time Will You Need?
This recipe will take about 4-5 hours total – including 15-20 minutes for prep, and around 3-4 hours for the first rise. After that, it requires a second rise of about 1-2 hours before baking. But trust me, the delicious chocolate aroma makes it worth the wait!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the sourdough starter discard, all-purpose flour, cocoa powder, salt, sugar (if using), and instant yeast (if using). Give everything a good stir to mix it all evenly.
2. Forming the Dough:
Slowly add the warm water and olive oil or melted butter into the bowl, stirring until a sticky dough forms. Don’t worry if it’s a bit messy—that’s how it’s supposed to be!
3. Adding the Chocolate:
Now, sprinkle in the chocolate chips or chopped chocolate, folding them into the dough so they’re evenly distributed. Yummy chocolate awaits in every bite!
4. Kneading the Dough:
Transfer the sticky dough onto a floured surface. Knead it gently for about 8-10 minutes until it feels smooth and elastic. If it’s too sticky, sprinkle a little more flour as needed.
5. First Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm place for 3-4 hours, or until it doubles in size. This may take a bit longer since you’re using discard.
6. Shaping the Loaf:
Once risen, gently punch down the dough to deflate it. Shape the dough into a round loaf and place it on a piece of parchment paper or a floured banneton.
7. Second Rise:
Cover the shaped dough again and let it rise for another 1-2 hours until it looks puffy and ready for baking.
8. Prepping to Bake:
While the dough is rising, preheat your oven to 450°F (230°C) with a Dutch oven or a heavy oven-safe pot inside to heat up as well.
9. Baking the Bread:
When ready, carefully place the dough inside the hot Dutch oven. Score the top with a sharp knife to allow the steam to escape, then cover with the lid.
10. Cooking Time:
Bake the bread covered for 20 minutes. Then remove the lid and continue baking for another 20-25 minutes until the crust is firm and beautifully cracked.
11. Cooling:
Once baked, take the bread out of the oven and allow it to cool completely on a wire rack before slicing. The wait will be so worth it!
This Chocolate Sourdough Discard Bread has a delightful chocolate flavor paired with a chewy crust and tender inside. It’s a wonderful treat for any time of day. Enjoy it fresh or toasted with butter or your favorite spread!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter instead of discard! Just remember it will affect the fermentation time. Using active starter may lead to a quicker rise, so keep an eye on the dough!
How to Store Leftover Bread?
Leftover Chocolate Sourdough Discard Bread can be stored at room temperature in an airtight container for up to 3 days. You can also freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer bag!
What Can I Substitute for Cocoa Powder?
If you prefer, you can substitute the cocoa powder with carob powder for a different flavor profile. Keep in mind that this may slightly change the color and taste of the bread, but it’s a fun alternative!
Can I Mix in Other Add-ins?
Absolutely! Feel free to fold in nuts, dried fruits, or even flavor extracts like vanilla or peppermint for a tasty twist. Just be mindful of the balance between liquid and dry ingredients if you add a lot of extras!
