Double Chocolate Maple Sourdough

By Austin Purinton | February 15, 2025 | Recipes,Treats

Ingredients

350 g warm water
475 g bread flour
50 g maple sugar
50 g cocoa powder
100 g active sourdough starter
10 g salt
1 cup chocolate chips

Use a kitchen scale for the most accuracy in the recipe. Add the active sourdough starter, warm water, maple sugar, and cocoa powder to a large bowl, stirring to incorporate all of the ingredients. Next, add the salt and bread flour in the same bowl. Once flour and salt are added, kneed the dough by hand, making sure to get any clumps of flour broken up. Let the dough rest so that the flour can properly hydrate and that the dough can relax after being worked. After 30 minutes, do a series of stretch and folds. Grab the edge of the bread dough firmly and lift it straight up to stretch it, then fold and press into the center of the dough. Rotate the bowl a quarter turn and do another stretch and fold. Continue to do 4-5 times or until the dough becomes too stiff to lift and fold. Let rest for 30 minutes and repeat. Before the last set of stretch and folds, add the chocolate chips to the dough. Do your best to keep the chips within the dough and not on the top. You will do a total of 4 sets of stretch and folds over the two hours. The dough will become smoother and more elastic with each set of folds. After the last set of stretch and folds, cover the bowl and allow it to ferment in a warm spot on the counter at room temperature for 1-2 hours. After the ferment, add flour it a countertop and shape the dough. Once shaped, place in a banneton and put it in the fridge for an hour. Set your oven to 500 degrees and place your dutch oven in to heat up. Once set put the shaped sourdough in the hot dutch oven with ice cubes and the lid on top for 20 minutes. Remove the lid and cook at 400 degrees for 15 minutes.