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Chocolate Sourdough Discard Loaf Bread


  • Author: Cherie
  • Prep Time: 45 Mins
  • Rest Time: 5 Hours
  • Cook Time: 30 Mins
  • Total Time: 6 hours 15 minutes
  • Yield: One Loaf Bread

Description

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. 


Ingredients

Units Scale
  • 200g Starter Discard / Active Starter, Cold From Fridge
  • 130g Whole Milk, Cold*
  • 200g Bread Flour
  • 50g Fine Whole Wheat Flour*
  • 25g Unsweetened Cocoa Powder
  • 3g Salt
  • 40g Caster Sugar
  • 35g Unsalted Butter, Cubed
  • 70g Chocolate Chips

Instructions

Prep Work:

  1. In a mixing bowl, mix together discard and 60g of milk with a silicon spatula. There may be pcs of discard that is hard to dissolve into the milk – and that will be okay.

Bread Dough:

  1. Add in mixture from Step (1) into bread machine’s pan and add these ingredients in sequence: remaining milk, bread flour, whole wheat flour, cocoa powder, salt, sugar. If you are using a stand mixer, simply skip Step (1) and just add the ingredients in sequence.
  2. Start dough kneading mode on bread machine. Let the ingredients come together roughly, kneading for about 5 mins.
  3. Add cubed butter and continue to knead till window pane stage. Add chocolate chips and knead to distribute well.
  4. Cover with cling wrap or clean cloth to proof for about 2 – 3 hours. The dough should double in size.
  5. When proofing ends, punch down dough and divide into 2 portions. Roll into a ball and bench rest for 15 mins.
  6. Roll 1 portion of dough out into a rectangular shape. Roll up the dough on the long side. You should get a long, sausage shape dough. Pinch slightly to seal edges. Place into loaf tin.
  7. Repeat for remaining portion of dough.
  8. Cover the top of loaf tin with cling wrap or clean cloth. Proof for 2.5 – 4 hours, until the dough reaches about 80% of loaf tin height.
  9. Just before proofing ends, preheat oven to 180C. Bake in preheated oven (2nd lowest rack) at 180C for 30 – 32 mins.
  10. Once baked, remove bread from loaf tin and cool completely on cooling rack. Slice only when loaf has totally cooled.

Notes

You can substitute same amount of bread flour for whole wheat flour.

I am using a higher hydration ratio at 1:1.2, so if you are using 1:1, reserve about 10g of milk. Add in only when the dough looks / feels dry.

Recipe adapted with thanks from She Bakes Sourdough.

  • Method: Bake

Keywords: Chocolate Sourdough Discard Loaf Bread