This Chocolate Sourdough Discard Bread is a tasty way to use up your sourdough starter. It’s moist, slightly tangy, and has a rich chocolate flavor that makes it a treat!
Trust me, it’s hard to resist this sweet twist on classic bread. I love having a slice with butter for breakfast — you’ll want to keep it all to yourself! 🍫
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe, providing flavor and leavening. Avoid removing fed starter; always use unfed discard. If you don’t have sourdough starter, use 1 cup of yogurt mixed with 1 tablespoon of vinegar as a substitute.
All-Purpose Flour: The main structure for your bread. I stick with all-purpose because it gives a soft texture. For a healthier twist, try whole wheat flour. Just expect a denser bread and may need a bit more water!
Cocoa Powder: Unsweetened cocoa powder adds a rich chocolate flavor. I prefer Dutch-process cocoa for a darker and smoother taste. If you’re out of cocoa, carob powder can be a good alternative for a similar flavor profile.
Chocolate Chunks or Chips: I love dark chocolate for its depth. You can use semi-sweet or milk chocolate if you prefer. For a fruity touch, try adding some chocolate-covered dried fruit or nuts!
Instant Yeast: This step is optional, as the sourdough starter will help the bread rise. I sometimes skip it for a more sour flavor. If using, just note it will rise more quickly!
How Do You Achieve a Soft and Elastic Dough?
One of the essential steps for this bread is kneading the dough to develop gluten. This gives the bread its chewy texture. Here’s how to do it effectively:
- Start by mixing all the ingredients until they form a rough dough.
- Flour your surface and place the dough on it, using your hands to knead it for about 8-10 minutes. If using a mixer, knead with a dough hook for 6-8 minutes.
- To knead by hand, fold the dough in half, push it down with the heel of your hand, then turn it 90 degrees and repeat.
- The dough should feel smooth and elastic when done. If it’s too sticky, don’t hesitate to sprinkle a little more flour as you work with it!
How to Make Chocolate Sourdough Discard Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed starter)
- 3 cups all-purpose flour
- 2 tbsp cocoa powder (unsweetened)
- 1 1/2 tsp salt
- 1 tbsp brown sugar or honey
- 1 1/4 cups warm water (about 80°F / 27°C)
- 1 tsp instant yeast (optional, for extra rise)
- 1 cup dark chocolate chunks or chips
- 1 tbsp olive oil or melted butter (optional, for richer dough)
- Additional flour for dusting
How Much Time Will You Need?
Getting this delicious bread ready takes about 15-20 minutes for preparation. After that, you’ll need around 3-4 hours for rising and proofing. When it’s all done, the baking will take about 35-40 minutes. So, total time is around 4-4.5 hours with some active work and plenty of waiting time!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Grab a large mixing bowl and whisk together the flour, cocoa powder, salt, and brown sugar. Make sure everything is well combined for a nice mix of flavors and textures!
2. Combining the Wet Ingredients:
In another bowl, combine the sourdough discard, warm water, and olive oil (or melted butter if you’re using it). Stir until it’s mostly smooth. It’s okay if there are a few lumps; just make sure it’s well blended!
3. Forming the Dough:
Add the wet mixture to the dry ingredients and mix it with a wooden spoon or a dough hook until you see a rough dough forming. This means you’re on the right track!
4. Kneading the Dough:
On a lightly floured surface, knead the dough for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook for about 6-8 minutes instead. Make sure it’s got a nice stretch to it!
5. Adding Chocolate Chunks:
Gently fold in the chocolate chunks so they’re well mixed into the dough. You want chocolate in every bite, right?
6. First Rise:
Put your dough into a clean bowl, cover it with a damp cloth or plastic wrap, then let it rise in a warm place for 2-3 hours, or until it’s doubled in size. If you added yeast, it should rise a little faster!
7. Shaping the Dough:
Once it’s done rising, gently deflate the dough and shape it into a round boule (round loaf) or an oval loaf. Play around with the shape a bit!
8. Second Proofing:
Place the shaped dough onto a parchment-lined baking sheet or into a floured proofing basket. Cover it again and let it puff up for another 1-2 hours.
9. Preheating the Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside to heat up nicely. This helps create a beautiful crust!
10. Preparing for Baking:
When your dough is puffed up, you can dust the surface with flour. If you like, score the top lightly with a sharp knife to help it expand while baking.
11. Baking the Bread:
Carefully transfer the dough to the hot Dutch oven or baking stone. Cover it with a lid (or a metal bowl to trap steam) and bake for 20 minutes.
12. Finishing Off the Baking:
After 20 minutes, remove the lid and continue baking for another 15-20 minutes until the crust is deep brown and crisp. Your kitchen will smell amazing!
13. Cooling the Loaf:
Let the bread cool completely on a wire rack before slicing. This allows the chocolate chunks to set a bit, resulting in a great texture when you cut into it.
Enjoy your aromatic and rich Chocolate Sourdough Discard Bread!
Can I Use a Fed Sourdough Starter Instead of Discard?
While this recipe calls for unfed sourdough starter discard, you can use fed starter if you don’t have discard on hand. Just reduce the amount of water slightly, as fed starter is more liquid than discard.
Can I Substitute Cocoa Powder?
If you’re out of unsweetened cocoa powder, you can use Dutch-process cocoa for a richer flavor. Alternatively, carob powder can work as a substitute, though it will have a different taste profile.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just make sure to thaw it at room temperature when you’re ready to enjoy it again!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising as expected, check the temperature of your environment. A warm area is ideal for rising. If it’s too cold, consider moving it to a slightly warmer spot or placing it in an oven with the light on to provide gentle warmth.
