Sourdough Chocolate Chili Bread

5 from 1 vote

Sourdough Chocolate Chili Bread

This sourdough chocolate chili bread pairs rich dark chocolate with a touch of heat in a crusty, artisan-style loaf. Naturally fermented and full of bold flavor.

Prep Time45

Cook Time45

proof time12

Total Time13 30

Course: Bread, Sourdough

Cuisine: American

Servings:

Calories: 330kcal

Author: Joy Kincaid

Equipment

Ingredients

Levain:

17 grams active sourdough starter
67 grams water
67 grams all-purpose flour

Dough:

400 grams water room temperature
500 grams all-purpose flour
100 grams whole wheat flour for added depth of flavor
10 grams salt
100 grams dark chocolate chopped into small pieces or roughly grated
1-2 teaspoons chili flakes adjust based on spice preference
20 grams honey or maple syrup optional, for a hint of sweetness
25 grams olive oil optional, for a slightly softer texture

Instructions

Prepare the Levain (Sourdough Starter): The night before you plan to bake, mix the 17g sourdough starter, 67g water, and 67g flour in a bowl. Stir until fully combined, then cover and let it sit at room temperature for 8-12 hours or overnight.
Mix the Dough: In a stand mixer bowl or large mixing bowl, combine the 400g water and the levain. Stir to dissolve the levain into the water.
Add the 500g all-purpose flour, 100g whole wheat flour, and 10g salt. Mix until the dough comes together (about 2-3 minutes in the stand mixer, or you can use a bench scraper or your hands to mix).
Once combined, add the 100g chopped dark chocolate, 1-2 teaspoons of chili flakes, and the optional honey or maple syrup. Mix until the chocolate and chili are evenly distributed throughout the dough. (2-3 minutes)
Autolyse: Let the dough rest, covered, for 30 minutes. This is called the autolyse phase, which helps the flour absorb the water and improves the dough’s texture.
Knead the Dough: After the autolyse, knead the dough for 5-10 minutes, either by hand or using a stand mixer. The dough should be smooth and elastic but slightly sticky. Add olive oil during this process if you want a softer crumb.
Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size. Perform 3-4 rounds of stretch and folds every 30 minutes for the first 2 hours.
Shape the Dough: Once the dough has risen, gently turn it out onto a floured surface. Pre-shape the dough into a round or oval by folding the edges into the center and letting it rest for 20 minutes.
After resting, shape the dough into a tight boule or batard, depending on your preferred loaf shape.
Final Proofing: For same day bake: place the shaped dough into a well-floured banneton (proofing basket) or on a parchment-lined baking sheet. Cover it with a cloth and let it rise for 1-2 hours, or until it has puffed up and holds its shape.
For additional depth of flavor, or for sake of time, cover the shaped dough in its proofing basket, and refrigerate it overnight or until you have time to bake it, waiting no more than 3-4 days.
Preheat the Oven: When you’re ready to bake, preheat your oven to 450°F (245°C). Place your Dutch oven in the oven to preheat as well.
Bake: Once the dough has finished proofing, carefully transfer it to a preheated Dutch oven. For extra steam, slip 2-3 ice cubes between the parchment and the Dutch oven and cover it with the lid. Bake for 20 minutes, then remove the lid and bake for another 25-30 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
Cool: Let the loaf cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

Notes

How to Store: Best eaten within 2-3 days. Store in a bread box, bread bag, or wrap in a towel to maintain the crust.

Tips:

Chocolate: Use high-quality dark chocolate (70% cocoa or higher) for the best flavor. You can also experiment with adding a small amount of cocoa powder to the dough for a more intense chocolate flavor.
Chili: Adjust the chili flakes based on your heat preference. You can use a milder chili for just a hint of heat, or a spicier variety like cayenne if you want more kick.
Sweetness: The optional honey or maple syrup adds a subtle sweetness that balances the heat of the chili and the bitterness of the chocolate. You can leave it out for a more savory loaf.
Bake Without a Dutch Oven: If you don't have a Dutch oven, this recipe can be baked on a pizza stone or baking sheet with a tray of hot water in the oven for steam.

Nutrition