Why you’ll love this
This bread is slightly tangy, lightly sweet, and filled with gooey chocolate bits. Perfect for breakfast or a cozy snack.
🧾 Ingredients
- 500g bread flour
- 350ml water (room temperature)
- 100g active sourdough starter (bubbly and fed)
- 10g salt
- 80–100g chocolate chips or chunks (dark or milk)
👉 Optional:
- 1–2 tbsp sugar or honey (if you want it slightly sweeter)
🥣 Step-by-Step Instructions
1. Mix the dough
In a large bowl:
- Mix flour and water first
- Let it rest for 30 minutes (this helps gluten develop)
Then add:
- Sourdough starter
- Salt
Mix everything until a sticky dough forms.
2. Stretch and fold
Over the next 2–3 hours:
- Do 3–4 sets of stretch and folds (every 30–40 minutes)
👉 On the last fold, gently add the chocolate chips.
3. Bulk fermentation
- Cover and let the dough rise for 4–6 hours at room temperature
- It should look puffy and airy
4. Shape the dough
- Lightly flour your surface
- Shape into a round or oval loaf (like in your picture)
👉 You can divide into two loaves if you want one small and one large.
5. Final proof
- Place in a floured bowl or banneton
- Cover and refrigerate overnight (8–12 hours)
6. Score and bake
Preheat oven to 230°C (450°F) with a Dutch oven inside.
- Turn dough onto parchment paper
- Score the top (that swirl pattern you see 👀)
- Bake covered for 20 minutes
- Then uncover and bake 20–25 more minutes until golden brown
🔥 Pro Tips
- Don’t overmix after adding chocolate — it melts easily
- Use cold dough for better scoring
- Dark chocolate gives a richer flavor
- If chocolate leaks and caramelizes — that’s actually delicious 😄
🧊 Storage
- Keep at room temp for 2 days
- Or freeze slices for later
💬 My little note
That slightly burnt, crispy cheese-like texture in your photo is actually caramelized chocolate + crust — and it’s the best part. Don’t try to “fix” it — aim for it!
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