Allow me to embarrass myself:
When I can’t sleep at night, I think about food.
I analyze recipes I. scrutinize them. For whatever reason, I find comfort in this soothing mechanism because it tires out my mind.
This isn’t something new; it all stared when my middle son was born. He had severe colic and screamed his head off from 6am- 6pm for six weeks straight. It was mental torture. I thought about food, bread, and chocolate to keep me sane.
And so, this recipe was born in the wee hours of the morning (after the cat woke me up). I let him outside, and then made a pit stop to feed my sourdough starter before returning to bed. I would bake in the morning.
This is sourdough noir. Bread… with dark chocolate.
How to Make Chocolate Sourdough Noir: a Few Tips
To begin, I added cocoa powder to my already existing recipe for country sourdough.
Round #1: Plain
Round #2: Chopped Chocolate Chunks
Round #3: Chocolate Chips, Dried Fruit + Nuts
The Geeky Stuff:
- My sourdough starter is 50/50 whole wheat + bread flour (fed at 100% hydration)
- 1 hour autolyse
- Salt and fillings added after autolyse
- Stretch and fold every 30 minutes for 2 hours during the bulk rise
- Bulk ferment at room temperature (currently 65 F) overnight, about 12-18 hours
- 2nd proof = approximately 45 minutes- 1 hour
- Bake in Dutch oven at 400 F for 20 minutes (covered) + 40 minutes (uncovered)
- Crack open the oven door during the last 10 minutes of baking to harden the crust
For my bread posts, I always like to include this in-depth beginner’s guide to sourdough for your reference.
Tips:
- You will need a heavy bottom pot or Dutch Oven for baking.
- This bread is best if consumed within the first 1-2 days.
- To freeze, wrap in plastic wrap and then in foil. It should last up to 3 months.
- All ingredients are weighed using a digital kitchen scale for best results.
Chocolate Sourdough Noir
- Yield: 1 Loaf
- Category: Sourdough Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
150g bubbly, active starter
350g water, preferably filtered
50g sugar
1 tsp. vanilla extract or 1 vanilla pod, seeds scraped
500g bread flour
50g cocoa powder*
9g fine sea salt
65g chopped walnuts
65g raisins
150g semi sweet chocolate chips
fine ground cornmeal, for dusting
powdered sugar for decoration
* I used Hershey’s Special Dark, a blend of natural and Dutch process cocoas
** You will need a 6 quart Dutch oven for baking
Instructions
- Make the dough: In a large bowl combine the starter, water, sugar and vanilla. Stir with a fork. Sift the bread flour and cocoa powder together and then add to the bowl. Squish everything together with your hands until all of the flour is absorbed. Cover with plastic wrap and let it rest (autolyse) for 1 hour.
- To the dough: Add the salt, walnuts, raisins and chocolate chips. Lift and fold the dough over itself several times and squish with your hands to incorporate. The dough will tear slightly as you fold and the salt will not fully dissolve. Don’t worry- this is normal. Work the dough as best you can until it comes back together into a rough ball.
- Bulk fermentation: Cover your bowl with plastic wrap and a clean kitchen towel. Leave it in a warm spot to rise. Your dough is ready when it no longer looks dense and has increased in volume about 1½- 2x its original size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. *See note below. Optional Step: about 30 minutes into the start of the bulk rise, you can stretch and fold the dough.
- Stretch & fold: To strengthen your dough, do a series of stretch and folds every 30 minutes for the first 2 hours of bulk fermentation. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat until you have come full circle. You will have completed 4 folds. Try to keep the fillings tucked into the dough and not on the outside. This will prevent burning when baked.
- Shape the dough: To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping). Remove the dough from the bowl and place onto the floured section. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf. To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present it will be difficult to shape- brush away any excess). Gather the dough, one side at a time, and fold it into the center. Flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it using quarter turns in a circular motion. You can also pull it towards you to even out its shape. Repeat this process until you are happy with its appearance.
- Second rise: Place the dough into a cloth lined 8-inch bowl, or floured/lined proofing basket. It will need to rise again, about 45 minutes to 1 hour. It is ready when the dough is slightly puffy.
- Preparing the baking vessel: Preheat your oven to 400F. Generously coat the bottom of a Dutch oven(s) with cornmeal to prevent sticking. Carefully invert the dough into the pot. Use your hand to gently guide it in.
- Slash the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Use a bread lame, sharp pairing or serrated knife.
- Bake the bread: Place your bread into the oven (lid on) and bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes. During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with a crisp crust. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205 F.
- Cool: Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing.
- Dust with powdered sugar before serving.
Notes
Because sourdough does not contain commercial yeast, it takes considerably longer to rise. In the summer months, it can take anywhere between 3-4 hours @ 85 F whereas in the winter, about 8-12+ hours @ 65 F. In the winter, I make my dough in the afternoon and leave it to rise overnight at room temperature. In the warmer months, I bulk ferment in the fridge to slow down the rise time.
Keywords: sourdough, sourdough recipes, sourdough bread, chocolate sourdough, sourdough noir, sourdough starter
Rose says
Hi Emilie, in your geeky stuff, you wrote bulk ferment for 3-12 hours before stretch and fold but in your recipe directions, stretch and fold comes first before bulk ferment. Which one is accurate? Do you recommend flour as oppose to rice flour to line the proofing basket for this recipe? Can the score be on the side or scoring on top is better? Thank you so much!
Emilie Raffa says
Hi Rose! In the geeky stuff section is says “Stretch and fold every 30 minutes for 2 hours during the bulk rise.” This means the the S&F technique actually happens during the bulk rise. This is also indicated in the recipe directions below as an optional step. For the flour, you can use either one! When scoring, can you clarify what you mean by on the side? Scoring is typically done on the top, but perhaps I’m missing something :)
Rose says
Hi Emilie, I appreciate your quick response! What I meant about scoring is making a shallow cut at the side of the bread instead of on top so that cut doesn’t show on top. Thank you so much!
Emilie Raffa says
Sure! I don’t see why not!
Monica says
Hello! I am a sourdough newbie, but have made a few respectable loaves 🙂. I prepared the dough for this bread yesterday and then put it in the fridge for the bulk fermentation. In re-reading the instructions, I think I could have left it out overnight as our house is chilly enough. I just took it out of the fridge & it has not risen at all. Should I let it sit for several hours at room temp and let it proof before shaping? Thank you!
Emilie Raffa says
Monica, with sourdough, I do not recommend putting the dough in the fridge for the bulk rise (it won’t rise much, as you’ve experienced). To answer your question: yes, let it sit at room temperature until the dough doubles in size. Enjoy!
Yvonne says
Just as a response to the above question. The first time I made this I did the bulk rise in the refrigerator, but now our house is usually 65 or below at night, and so I leave it out bc under your “Geeky Stuff” in the recipe you said you did the bulk ferment at room temperature about 65. So that’s what I’ve done when I’ve made it a few times in recent weeks. Worked great. I usually plan on about 12 hours.
Yvonne Shorb says
I absolutely love this recipe. I have made it several times…..I used to buy something similar at a local bakery, but now I can make my own! I use dried cherries in it. I decided to make it for gifts this year, and divided it into three loaves….each about a lb. So excited!!
★★★★★
Emilie Raffa says
Yay! Love this! Enjoy, Yvonne :)
Heather says
First time I made this recipe I left it alone, except the raisins, I just can’t, and it was absolutely wonderful. Second time I switched it up a bit and made Mexican Hot Chocolate bread using Mexican hot chocolate mix I made from scratch and swapping pepitas for walnuts. Heaven. It was amazing.
★★★★★
Emilie Raffa says
OMG AMAZING. Love it. Thanks so much for sharing! xx
Ann says
Thank you, Emilie!
★★★★★
Cheryl says
I now make this every weekend- I divide the dough and bake two loaves side by side in my roasting pan. My neighbours are gifted one loaf just so I don’t eat them both! Love it toasted with butter on day 3.
★★★★★
Ann says
I made this without raisins and it’s really good. If I would like a slightly sweeter bread without dried fruits, how much sugar can I add to the dough? Thank you!
Emilie Raffa says
Hi Ann! To be honest, I’m not sure exactly. You can try doubling it to start (although this recipe will never taste sweet like cake). Enjoy!
Supriya says
Hey, i have tried this once and turned out okay by density but yumm. I am baking it again, can I ask for how long do u preheat your oven for this?
★★★★
Brooke Wilhelm says
This looks divine! Wondering about putting dough in the fridge after shaping…
Thanks!
Emilie Raffa says
Sure, you can do the second rise in the fridge. That will work too :)
Brooke Wilhelm says
Thanks for quick reply :) can’t wait to try this!
Emilie Raffa says
No worries! You know, just one more thing: if doing an overnight second rise in the fridge, start the beginning mixing process in the afternoon (say, around 1 or 2) to avoid over proofed dough in the morning. Enjoy!
Brooke Wilhelm says
I cannot describe my joy…oh is this good!!
Thank u!!
★★★★★
Guest says
Is this best eaten warm or room temperature?
Emilie Raffa says
Hi there! Either way is fine :)
Anna says
Hi! I’m making this bread this weekend and I CANNOT WAIT. It seems like this is a pretty stiff dough. After shaping, does it absolutely need to be proofed in a basket or could it hold its shape just on the counter?
Emilie Raffa says
Great question! If you find that the dough is stiff, you can definitely do a freeform second rise. However, to be on the safe side (and to prevent spreading) you can line an 8-inch bowl with a floured cloth if you don’t have a proofing basket. Enjoy!
Karla says
I baked this as part of my weekend sourdough baking ritual. I LOVED EACH PIECE OF THIS. Not too sweet but sweet enough and this dough, MY GOOOOOD. My faith was restored 💖. I tagged you on IG when my loaf got out of the oven
Emilie Raffa says
OMG yay! Glad you liked it! What is your IG handle?
paul jones says
sugar free version? how about raw cacao nibs?
Emilie Raffa says
Haven’t tried it, but I don’t see why not! ;)
Joy``` says
Hi Emilie, I’m new to SD baking as well as your website. I’m still learning and I was hoping to be able to bake this bread as I love chocolate! Just 1 question…the dutch oven I have is only 5 quart. Do you think 1 entire loaf can still fit inside or do I have to divide the dough into 2? Thank you!
Emilie Raffa says
Absolutely! A 5 qt will definitely work. No need to split into (2x) loaves :)