Double Dark Brownie Sourdough Bread

There is something so unique and special about a sweet sourdough loaf. This specific recipe creates a beautiful sweet treat that intersects a brownie and a classic sourdough loaf.

The ingredients are simple, and the final product isn't overly sweet. BUT, this dessert bread is the perfect way to curb that sweet tooth. I've also loved using this bread for special breakfasts like french toast. An absolute must try!

This specific recipe follows the sourdough method I teach in my eBook (which can be purchased here on my website). Because of that, the method explained here will be very basic, assuming that you already understand the basic method of creating a sourdough loaf. You can use this ingredient breakdown in your own sourdough method, or you can purchase my eBook to learn more about how I prepare a sourdough loaf.

Ingredients:

These measurements are in grams for the most consistent outcome. Relying on a scale instead of measuring cups will be a game-changer in your baking journey!

380g all-purpose flour

20g whole wheat flour

300g water

80g active sourdough starter

25g cocoa powder

25g pure maple syrup

100g chocolate chips

8g salt

YIELDS: 1 loaf (930g before baking)

Method:

1. Mix water, active starter, and maple syrup in a medium sized bowl.

2. Add flour, cocoa powder, salt. Mix thoroughly by hand until all ingredients are well combined. Scrape down sides of the bowl and cover.

3. Proceed with stretch and folds or coil folds, adding the chocolate chips during the 1st fold. I do a total of 5 stretch and folds for my loaves, each 30 minutes apart.

4. Fully proof your dough. I ferment my dough based on dough temperature. This is the method I teach in detail in my eBook! SPECIAL NOTE: Cocoa can slow fermentation down, and I find that this recipe needs to ferment a little longer than a classic loaf. Look for physical signs of fully proofed dough!

5. Pre-shape your dough and allow for a 15 minute bench rest. Do a final shaping on your dough and place into the fridge for a cold proof.

6. When you are ready to bake, pre-heat the oven to 500°F with the dutch oven inside.

7. Once the oven is pre-heated, score your loaf on a piece of parchment paper and place into the dutch oven.

8. Bake at 500°F with the lid on. Then, remove the lid, lower the heat to 450°F, and bake for another 18 minutes.

ENJOY!