Print

Cocoa Nib Sourdough Bread

Close-up of a thick slice of cocoa nib sourdough bread showing the airy crumb studded with dark cocoa nibs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make an artisanal cocoa nib sourdough bread featuring a complex, non-sweet chocolate profile and a unique crumb structure, perfect for a sophisticated brunch.

Ingredients

Scale
  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 10g fine sea salt
  • 30g unsweetened cocoa nibs

Instructions

  1. Mix the active starter and warm water in a large bowl.
  2. In a separate bowl, whisk together the bread flour and sea salt. Add this mixture to the wet ingredients and mix until just combined into a shaggy dough.
  3. Cover the bowl and let it rest for 30 minutes (autolyse).
  4. Perform the first set of stretch and folds. Gently stretch the dough up and fold it over itself. Repeat four times, turning the bowl a quarter turn after each fold.
  5. Repeat the stretch and folds every 30 minutes for the next 2 hours (total of 4 sets).
  6. After the final set of folds, gently incorporate the unsweetened cocoa nibs evenly throughout the dough.
  7. Place the dough in a lightly oiled bowl, cover, and allow it to bulk ferment at room temperature until it has increased in volume by about 30-50% (this may take 3 to 5 hours depending on your kitchen temperature).
  8. Gently shape the dough into a round loaf. Place it seam-side up in a floured banneton basket.
  9. Cold proof the dough in the refrigerator for 12 to 18 hours.
  10. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  11. Carefully remove the hot Dutch oven. Turn the dough out onto parchment paper. Score the top surface of the bread as desired for bread art.
  12. Carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 20 minutes.
  13. Remove the lid, reduce the oven temperature to 450°F (232°C), and continue baking for another 20 to 25 minutes until the crust is dark brown.
  14. Cool the chocolate sourdough completely on a wire rack before slicing.

Notes

  • For a darker color, you can substitute 10g of the bread flour with dark rye flour.
  • Ensure your cocoa nibs are raw or lightly roasted for the best flavor contrast in this unique sourdough.
  • Use a high-quality bread flour for the best oven spring in your artisanal bread.

Nutrition

Find it online: https://dishicious.com/cocoa-nib-sourdough-brunch-loaves/