How To Make Sourdough Double Chocolate Boule

This sourdough double chocolate boule is the perfect snack to make with your starter! It is delicious, filling, and something different from your rosemary garlic sourdough bread.

The sugar content actually isn’t very high in this recipe. The double chocolate boule is not so much a “treat” as it is a quick bite that can curb your need for chocolate.

Holy moly my mouth is watering just thinking about cutting a slice of this warm bread, slathering it in butter, and taking a bite filled with melted chocolate chips in it. If you are a chocolate lover, this is the perfect recipe for you!

Sharing With Everyone!

I am currently pregnant and it is so nice to have a warm, filling snack like this sourdough treat that is easy to grab without feeling guilty and filling! I know that my body and baby are getting good digestible nutrients that can also give me a boost of energy. I feel great about my son also having a slice during snack time. I even wrap up this boule and share it with family when I can’t think of a good present for the adults when it’s their birthday.

Benefits Of Adding Cacao Powder To Your Food

Energy & Mood– Cacao is rich in iron which easily absorbed by the body. This can give the body an energy boost! It is also rich in phenethylamine which can improve moods.

Blood Flow– The flavonoids found in cacao improves blood flow to the heart and brain which lowers the likelihood of blood clots, cardiovascular disease, and keeps blood pressure low.

Digestion– Tons of magnesium and fiber are found in cacao which can help optimize digestion.

Cognitive Function– Cacao has been proven to help people with better memory and attention issues. It can also help those who are sleep deprived.

Reduced Risk of Diabetes– The antioxidants found in cacao interact with insulin in a way that can help prevent diabetes.

Benefits Of Baking With Sourdough Discard

Probiotics– Fully fermented sourdough discard is abundant in probiotics. This promotes a healthy gut biome and digestion.

Fiber– Discard is also rich in fiber which can decrease inflammation, improve digestion, and increase immune function.

Not Wasteful– Instead of actually discarding discard… Why not use it to make something you were going to bake anyways?

With all of that being said, you might as well use discard!

Ingredients For Sourdough Double Chocolate Boule

Water– The water needs to be filtered so that harmful chemicals that could exist from tap water do not kill the yeast.

Flour– Unbleached, whole wheat bread flour.

Sourdough Starter– Established and bubbly starter.

Salt– Redmond real salt or kosher. https://redmond.life/

Brown Sugar– Dark brown is my favorite with this recipe but you could use any kind.

Cacao Powder– Again, any kind works but my favorite is Ghirardelli cacao powder.

Chocolate Chips– Your choice! Semi sweet is delicious with this but if you are a milk chocolate or bittersweet type of person those will also taste divine.

What You’ll Need

• Mixing Bowl
• Whisk
• Towel
• Standard 10″ Banneton Basket (or small to medium bowl for proofing)
• Rice flour (optional)

How To Make Sourdough Double Chocolate Boule

1. In a large mixing bowl combine the water and sourdough starter with a whisk until fully mixed.
2. Then mix the brown sugar and cacao powder into the mixture.
3. Add flour, then salt and mix with your hands until a dough forms (it will be slightly sticky).
4. Set the dough aside and cover the bowl with a damp towel. Let the dough rest for 1 hour.
5. After 1 hour do your first series of stretch and folds. Let rest for 30 minutes.
6. Do stretch and folds. Rest for 30 minutes.
7. Do another set of stretch and folds (by this time I normally do a coil fold since the dough is significantly stronger). Rest for another 30 minutes.
8. Do stretch and folds (or coil fold). Rest for an hour.

Ad-Ins & Proofing

1. Flip the bowl onto the counter and gently coax the dough from the bowl.
2. Flatten the dough into a square shape and dimple the dough with your fingers to let out the air bubbles.
3. When the dough is flattened, it is ready for the chocolate chips.
4. Evenly sprinkle the chocolate chips all over the dough and lightly press them into the dough. Bring one side of the dough into the middle and then the other side. Roll the dough up from there and begin shaping.
5. Shape the dough by pushing the dough up on the counter and then curve it down in the shape of a candy cane to make your dough into a ball. Let rest on the counter for 5 minutes.
6. Place the dough into a banneton basket that is well-floured (rice flour is the best but corn starch or regular flour will work too).Store covered in the fridge over night for 12-24 hours.

Baking

1. Put the Dutch oven into the oven and preheat the oven to 450 degrees.
2. Take your bread out of the fridge and score it.
3. After the oven has preheated and the Dutch oven is good and hot, place the bread into the Dutch oven and put the lid on. Bake at 450 for 20 minutes.
4. Remove the lid and turn the oven to 400 degrees. Bake for another 10-20 minutes.
5. Let the bread cool before slicing.
6. Enjoy a piece with some butter spread over the top!

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