Freshly Milled Double Chocolate Sourdough Bread

Loaf of fresh milled double chocolate sourdough bread on cutting board

Freshly Milled Double Chocolate Sourdough Bread

A delicious and decadent double chocolate sourdough bread that is perfectly sweet with a bit of tang from the sourdough starter. It's the perfect bread for breakfast or as a snack!

Course Side Dish

Cuisine American

Keyword Chocolate, Chocolate bread, Chocolate Sourdough Bread, Easy Sourdough Recipe, fresh milled, fresh milled flour, Sourdough Bread, Sourdough Starter, whole grain flour, Whole Grains

Prep Time 1

Cook Time 35

Servings slices

Calories 223.1kcal

Author Mary Rose

Equipment

Dutch Oven
Proofing basket

Ingredients

450 grams Fresh milled flour measure out 450 grams of wheat berries *see notes below for substitutions*
50 grams Cocoa powder
100 grams Sourdough starter
375 grams Water
20 grams Honey
11 grams Salt
Chocolate chips optional

Instructions

First, mill your wheat berries on a fine setting of your grain mill.
In a large bowl add the water, honey, and sourdough starter.
Mix well with a dough whisk or wooden spoon until milky.
Add the flour, salt, and cocoa powder.
Mix until combined and no dry flour remains.
Cover with plastic wrap or a damp tea towel and let dough rest for 30 minutes to an hour.
After resting, start doing stretch and folds.
To do a stretch and fold, lift a corner of the dough and fold it into the center of the dough. Turn the bowl a quarter turn and repeat all the way around the bowl.
This is one set of stretch and folds.
Cover and let rest for 15-30 minutes.
Come back and do another set of stretch and folds.
On the last set of stretch and fold, add the chocolate chips and fold in with the dough until combined.
Aim to do 4-6 sets of stretch and folds every 15-30 minutes.
After the last set of stretch and folds, cover and let rise on the counter or in a warm place for 4-6 hours or until the dough is noticeably puffy and airy with bubbles on the surface. The dough will be domed in the bowl, as well.
Turn the dough onto a lightly floured work surface.
Prepare a banneton basket by lining with a tea towel that has been generously floured.
Take a corner of the dough and fold it onto the center of the dough.
Work all the way around the dough much like a set of stretch and folds.
Turn the dough over and drag it against the counter top to build surface tension.
Place the dough in the proofing basket seam side up.
Pinch the seam closed.
Cover and put straight in the fridge for the night.
The next day, place a Dutch oven in the oven and preheat to 450 degrees F.
Once preheated, take the dough out of the fridge and turn over onto a piece of parchment paper.
Slash the top with a razor blade or a sharp knife.
Take the Dutch oven out to of the oven and remove the lid.
Carefully lift the parchment paper and lower into the very hot Dutch oven.
Replace the lid and put in the preheated oven.
Bake for 20 minutes.
Remove the lid and bake for an additional 15 minutes.
Cool on a wire rack completely before slicing.

Notes

Store in an airtight container or plastic bag on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.

You can use all purpose flour for this recipe as well if you don't have access to fresh milled flour.

Nutrition