When chunks of chocolate are added to delicious sourdough bread, something truly magical happens. On top of smelling amazing, this bread is almost like a giant chocolate croissant, and is perfect for a special breakfast, brunch, or snack (especially lightly toasted and smeared with butter or Nutella and served warm).

Step 1: You'll Need. . .

  • 1/2 cup fed/prepared sourdough starter (you can make your own or if you're too timid for that, you can purchase some, or if you're lucky (and have awesome friends) you can get some from one of your pals)
  • 3/4 cups water (lukewarm)
  • 1 teaspoon yeast
  • 1/2 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 2 1/2 cups all-purpose flour
  • 1/3 cup semi-sweet chocolate (cut into large chunks)
  • About a teaspoon of vegetable oil to grease your pan
  • Large mixing bowl
  • Measuring cups and spoons
  • Clean towel to cover bowl
  • Sheet pan (or baking stone or bread pan, if you're into that kind of thing)
  • Spray bottle filled with water
  • Serrated bread knife or other sharp knife
How stiff should this dough be? Mine was very stiff and the bread didn't get any oven spring. However, it disappeared anyway!
It should be a fairly stiff/firm dough, but should still be pliable. Did you allow it to rise? That would help ensure it isn't too dense.
It rose some but when I scored the top, it deflated and didn't bounce back in the oven. It wasn't extremely dense though, just not as airy as I'd hoped. <br>The dough was about the consistency of pie crust dough and pretty dry.
<p>It's hard to know what might have happened, but it sounds like perhaps the measurements of wet and dry ingredients were off a little, or the yeast may have gotten too hot or too cold. </p>
looks yummy and, hopefully, easy enough for a beginner
I made this last weekend, pretty tasty, even though I'm not a huge chocolate person. I'm not sure if I did something wrong, but the sourdough wasn't as sour as I was expecting. That didn't stop us from gobbling it up though!
Glad you enjoyed it!<br><br>I've found that the sourness depends mostly on how sour the starter is, and though I haven't tried it, I've read that feeding a starter with rye flour can help increase its sourness.<br><br>Hope that helps some!
I've found feeding it reduces the sour. I don't know if this is an aerobic/anaerobic thing, or just acids being spread out over new flour; but if you don't feed it for a couple of days on the countertop, or maybe 10 days in the fridge it should be sharp unto stanky.<br>
Thanks, I'll give that a try next time!
Bread/yeast baking is my nemesis... but DANG, this Bread looks SO YUMMY!<br><br>Best of Luck to you!!!!
Thanks so much! My fingers are crossed for you in all your bread/yeast related endeavors!
just when I thought sourdough couldn't get any better!
Yay! You should give it a shot!

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