Chocolate Brownie Sourdough Bread

Chocolate Brownie Sourdough Bread is a decadent hybrid blending the rich, fudgy taste of chocolate brownies and the chewy, tangy texture of Sourdough bread.

In addition, this unique loaf features a dark, cacao-infused dough, with pockets of gooey chocolate throughout. Furthermore, the Sourdough‘s natural fermentation adds a subtle tanginess that perfectly balances the sweetness of the brownie elements.

Finally, the crust is slightly crisp, satisfyingly contrasting the moist and tender crumb inside. In conclusion, this loaf is perfect for any time of the day and feeds the souls of chocolate lovers and Sourdough enthusiasts alike.

Chocolate Brownie Sourdough Bread Ingredients

• Active Sourdough Starter
• Organic Bread Flour
• Warm Water
• Cacao Powder
• Salt
• Raw Honey
• Lily’s Organic Chocolate Chips

Crafting the Chocolate Brownie Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients except the chocolate chips.
2. Next, turn the mixer on to speed 2 until the dough forms.
3. Then, turn the mixer to speed 4 until the dough pulls away from the sides of the bowl and clings to the dough hook. Turn off the mixer.
4. Next, place the dough into a Banneton or lightly oiled glass or ceramic bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Combine All Ingredients Into a Bosch Universal Mixer

Turn the Mixer to Speed 2 Until Dough Forms; Increase the Speed

Place the Dough Into a Banneton or Oiled Bowl; Let It Rise

Rising, Folding, and Stretching the Chocolate Brownie Sourdough Bread Dough

1. Once the dough has rested for 30 minutes, form it into two balls of dough (one batch = 2 loaves).
2. Next, let the dough rise for another 30 minutes.
3. Then, it’s time to stretch and fold the dough. Gently pull the edges of the dough out and press them into the center of the ball of dough. Reform the dough into a ball.
4. Next, repeat the process above (step #3) with the second ball of dough.
5. Then, place a damp kitchen towel over the tops of the Chocolate Brownie Sourdough Bread dough, and let it rest for another hour.
6. Next, repeat step 3 on the second and third hour.
7. Finally, form the two loaves into a ball and let it rise until it has doubled in size (4-6 hours).

Laminating the Chocolate Brownie Sourdough Bread Dough + The Final Rise

1. First, lightly dust a flat kitchen surface with flour.
2. Next, remove one of the loaves of dough and gently flatten it onto a kitchen surface.
3. Then, sprinkle the chocolate chips on top of the dough.
4. Next, pull in one side of the dough and press it into the center. Repeat with the other side of the dough.
5. Then, gently roll the dough into a ball, place it back into the bowl, cover it with a towel, and let it rest for 30 minutes.
6. Finally, repeat the process (steps 2-5) with the second loaf of dough.

Gently Flatten the Dough Onto a Kitchen Surface

Sprinkle the Chocolate Chips Onto the Sourdough Dough

Roll the Chocolate Brownie Sourdough Bread Dough Into a Ball; Let it Rest

Scoring the Chocolate Brownie Sourdough Bread Dough

1. First, once the dough has risen and rested for at least 30 minutes, preheat a Dutch Oven (or two) to 450 degrees Fahrenheit.
2. Next, rip a sheet of parchment paper and place it onto a flat surface.
3. Then, lightly dust the parchment paper with flour.
4. Next, remove one of the loaves of Chocolate Brownie Sourdough Bread and smooth it into a ball.
5. Then, place the ball of dough onto the lightly floured parchment paper; dust the top of the dough with flour.
6. Next, using a bread lame or a sharp knife, score the loaf with your desired design.
7. Then, repeat steps 2-6 with the second loaf of dough.
8. Finally, wait until the oven and Dutch Oven have fully preheated before inserting the Chocolate Brownie Sourdough Bread dough.

Baking, Cooling, and Serving the Chocolate Brownie Sourdough Bread

1. Once the oven has preheated, remove the Dutch Oven, carefully insert the scored dough on the parchment paper into the preheated Dutch Oven, and place the lid on top.
2. Next, place the Dutch Oven into the preheated oven, and bake, with the lid on, for 25 minutes.
3. Then, remove the lid and lower the oven temperature to 440 degrees Fahrenheit.
4. Next, bake the bread, uncovered, for another 20-22 minutes.
5. Then, remove the baked bread from the oven and place it onto a wire rack to cool.
6. Next, once the loaf has cooled completely, slice it with a Serrated knife.
7. Finally, the bread can be served on a breadboard, cutting board, or plate with butter, homemade jam, cream cheese, etc. Enjoy!

Bake for a Total of 40 to 45 Minutes

Let the Loaf Cool, Be Sliced, and Enjoy!

Storing the Chocolate Brownie Sourdough Bread

If you have leftovers of the bread, you can store it, on the counter, for up to 4-5 days. If you’d like to save the bread for longer, slice the bread and let it cool completely. Then, store it in an airtight bag and the freezer for up to 3 months. Finally, to warm it, toast the slices.

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Chocolate Brownie Sourdough Bread

Yield: 1 Large Loaf or 2 Medium Loaves

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

Chocolate Brownie Sourdough Bread is a decadent hybrid treat combining the rich, fudgy flavor of chocolate brownies with the chewy, tangy texture of Sourdough bread.

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Ingredients

• 1 c. Active Sourdough Starter
• 3 1/2 - 4 c. Organic Bread Flour
• 1 3/4 c. Warm Water
• 3 tbsp. Cacao Powder
• 2 tsp. Salt
• 1 tbsp. Raw Honey
• 2 tbsp. Lily's Organic Chocolate Chips

Instructions

Crafting the Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients except the chocolate chips.
2. Next, turn the mixer on to speed 2 until the dough forms.
3. Then, turn the mixer to speed 4 until the dough pulls away from the sides of the bowl and clings to the dough hook. Turn off the mixer.
4. Next, place the dough into a Banneton or lightly oiled glass or ceramic bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Rising, Stretching, and Folding the Dough

1. Once the dough has rested for 30 minutes, form it into two balls of dough (one batch = 2 loaves).
2. Next, let the dough rise for another 30 minutes.
3. Then, it's time to stretch and fold the dough. Gently pull the edges of the dough out and press them into the center of the ball of dough. Reform the dough into a ball.
4. Next, repeat the process above (step #3) with the second ball of dough.
5. Then, place a damp kitchen towel over the tops of the Chocolate Brownie Sourdough Bread dough, and let it rest for another hour.
6. Next, repeat step 3 on the second and third hour.
7. Finally, form the two loaves into a ball and let it rise until it has doubled in size (4-6 hours).

Laminating the Chocolate Brownie Sourdough Bread and The Final Rise

1. First, lightly dust a flat kitchen surface with flour.
2. Next, remove one of the loaves of dough and gently flatten it onto a kitchen surface.
3. Then, sprinkle the chocolate chips on top of the dough.
4. Next, pull in one side of the dough and press it into the center. Repeat with the other side of the dough.
5. Then, gently roll the dough into a ball, place it back into the bowl, cover it with a towel, and let it rest for 30 minutes.
6. Finally, repeat the process (steps 2-5) with the second loaf of dough.

Scoring the Chocolate Brownie Sourdough Bread Dough

1. First, once the dough has risen and rested for at least 30 minutes, preheat a Dutch Oven (or two) to 450 degrees Fahrenheit.
2. Next, rip a sheet of parchment paper and place it onto a flat surface.
3. Then, lightly dust the parchment paper with flour.
4. Next, remove one of the loaves of Chocolate Brownie Sourdough Bread and smooth it into a ball.
5. Then, place the ball of dough onto the lightly floured parchment paper; dust the top of the dough with flour.
6. Next, using a bread lame or a sharp knife, score the loaf with your desired design.
7. Then, repeat steps 2-6 with the second loaf of dough.
8. Finally, wait until the oven and Dutch Oven have fully preheated before inserting the Chocolate Brownie Sourdough Bread dough.

Baking, Cooling, and Serving the Chocolate Brownie Sourdough Bread

1. Once the oven has preheated, remove the Dutch Oven, carefully insert the scored dough on the parchment paper into the preheated Dutch Oven, and place the lid on top.
2. Next, place the Dutch Oven into the preheated oven, and bake, with the lid on, for 25 minutes.
3. Then, remove the lid and lower the oven temperature to 440 degrees Fahrenheit.
4. Next, bake the bread, uncovered, for another 20-22 minutes.
5. Then, remove the baked bread from the oven and place it onto a wire rack to cool.
6. Next, once the loaf has cooled completely, slice it with a Serrated knife.
7. Finally, the bread can be served on a breadboard, cutting board, or plate with butter, homemade jam, cream cheese, etc. Enjoy!

Notes

Storing the Leftovers

If you have leftovers of the bread, you can store it, on the counter, for up to 4-5 days. If you'd like to save the bread for longer, slice the bread and let it cool completely. Then, store it in an airtight bag and the freezer for up to 3 months. Finally, to warm it, toast the slices.