Light and airy black sesame loaf bread made using the Poolish method. This loaf of…
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Sink your teeth into this soft chocolate sourdough discard loaf bread, loaded with chocolate chips! A straightforward and easy way to use up sourdough discard.
After I tried making the black sesame Poolish loaf bread a few months ago, I got interested in the Poolish method that I spent some time to read up on it. Turns out it led me to find out more about sourdough starter and bread making.
However, it was not all smooth sailing on my sourdough journey! After countless times of failing sourdough starter (flour + water method, as well as the fruit yeast water method), I thought I was ready to throw in the towel. That’s because it took up a lot of energy, time and money (for the ingredients, lol).
Just as I was ready to give up, I came across some articles on using commercial natural dry yeast to cultivate sourdough starter. This method is quite popular in Taiwan and Hong Kong, while this may be a “cheater” way for cultivating starters, I thought why not give it a last try. I was so glad that I did!
I got the Japanese natural dry yeast from Meidiya supermarket, and it was really very easy to get the starter going. The yeast is also very strong and the starter doubled/tripled very quickly! After many times of not able to double the starter in the given time, I was really excited when I tried to make this loaf of chocolate bread using the discard.
Sourdough discard is part of the original starter, which you will have left over after a new feed. Instead of throwing it away, we can repurpose the discard by using it in recipes.
The amount of discard can vary from person to person. Most of the time we keep only a small amount of starter at any one time, so you may need to accumulate a few times of the discard for this recipe, depending on how much starter you keep.
While some may keep discard for up to a week, personally I use discard that I keep for up to 2-3 days only.
What Ingredients Do I Need For This Chocolate Sourdough Discard Loaf?
- Starter Discard: You can use accumulated discard or simply active starter. It can be used straight from the fridge and does not need to double/triple in room temperature before using. Do note that the older the discard, the more likely it will impart a tangy taste to the loaf.
- Bread Flour: I usually use Prima unbleached bread flour for bread making. You can use any type of high protein flour you prefer.
- Wholemeal Flour: I use finely ground wholemeal flour here. You can also substitute this amount with bread flour if you do not have wholemeal flour.
- Unsweetened Cocoa Powder: For a pure, rich chocolate loaf bread, I would recommend Valrhona cocoa powder. It can be quite expensive to be used in bread making, so another brand – Van Houten – is a good substitute for its good taste too.
- Whole Milk: You can use either fresh or UHT full cream milk.
- Caster Sugar: Use caster sugar for baking use, as it will be finer and easier to dissolve in dough.
- Unsalted Butter
- Chocolate Chips: Do not skip the chocolate chips as the bread is not sweet. The chocolate chips add some richness and sweetness to the dough.
How Does This Loaf Bread Taste Like?
I do enjoy having a slice of this bread for breakfast in the morning! It is denser than usual sandwich loaf. It fills my tummy up pretty well and I particularly enjoy the melty chocolate chips in the bread. Though the texture is slightly on the dense side, I find this loaf bread soft enough to last for a few days.
Is It Difficult To Make This Chocolate Sourdough Discard Loaf Bread?
Nope! It’s quite easy, just like making regular loaf bread! If you are using bread machine to knead the dough like me, you will need to mix the discard/starter with half portion of the milk, to “loosen” it up. I also added extra kneading time as we need to knead the dough until window pane stage. You can add the discard directly with the other ingredients if you are using stand mixer.
We will be mixing all ingredients (except butter and chocolate chips) together until they come together, for about 5 mins. Then, we will add the butter and continue kneading the dough till it reaches window pane stage. Lastly, we will add the chocolate chips. It is important to use all liquid ingredients cold, so that we can try to keep the dough at about 23C – 24C for optimal proofing.