Chocolate Brownie Sourdough Bread

When I saw chocolate, I was instantly in love.  Chocolate makes EVERYTHING better!  Even this chocolate brownie sourdough bread!  It takes a little extra TLC for this one, but it’s well worth it in the end, even for the beginner of sourdough makers.  If I can do it, so can you!

Ingredients:

• 2 1/2 cups organic all purpose flour
• 2 TBS organic whole wheat flour
• 1 1/4 cup water
• 2 TBS cocao powder
• 1/3 cup active sourdough starter
• 2 cups Lily’s chocolate chips
• 2 TBS organic maple syrup
• 1 1/2 tsp himalayan salt

Directions:

1. Mix water, active starter, and maple syrup in a medium sized bowl.
2. Add flour, cocoa powder, and 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 did a total of 4 stretch and folds for my loaf, each 30 min apart.
4. Fully proof your dough.  I let it sit overnight.  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 fridge for a cold proof.  I let it sit in there for 1 hour.
6. When you are ready to bake, pre-heat the oven to 500 degrees 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 degrees F for 23 minutes with the lid on.  Then, remove the lid, lower the heat to 450 degrees F, and bake for another 18 minutes.
9. Enjoy!