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Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal KneadingReminiscent of the classic Pain au Chocolate, this sourdough is one of my favorites, hands down. The crumb, studded with rich chocolate chips, boasts a flavor and texture that’s absolutely out of this world. The crust is baked dark and bold to provide extra crunch against the soft interior. Serve warm to experience the full-on decadence of sweet, melted chocolate in all its glory.

About the Dough: Due to the weight of the chocolate chips, this dough may take a bit longer than usual to rise, but be patient—it’s worth it. When ready to score, the surface of the dough will be covered in chocolate chips; choose a scoring pattern that works around the chips to avoid a collision with your blade.

  • Yield: 1 Loaf


  • ¼ cup (50 g) bubbly, active starter
  • 1½ cups plus 1 tbsp (375 g) warm water
  • 4 cups plus 2 tbsp (500 g) bread flour
  • 1½ tsp (9 g) fine sea salt
  • 1 cup (175 g) semi-sweet chocolate chips
How to Make It
  1. A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
  3. In a large bowl, whisk the starter and water together with a fork. Add the flour and salt. Mix to combine, finishing by hand to fully incorporate the flour. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference.
  5. After the dough has rested, add the chocolate chips to the bowl. Gently knead them into the dough to incorporate, about 1 minute. Some of the chocolate chips will pop out as you go, which is okay.
  7. Cover the bowl with a damp towel and let rise at room temperature until double in size. This will take about 8 to 10 hours at 70°F (21°C).
  8. SHAPE
  9. Coax the dough onto a lightly floured work surface. Shape it into a round or oval and let rest for 5 to 10 minutes. Line an 8-inch (20-cm) bowl or 10-inch (24-cm) oval proofing basket with a towel and dust with flour. Cup the dough and gently tighten according to your desired shape. Place into your proofing vessel, seam side up.
  11. Cover the dough and let rest until puffy but not fully risen, about 30 minutes to 1 hour, depending on temperature.
  12. Preheat your oven to 500°F (260°C). Cut a sheet of parchment paper to fit the size of your baking pot.
  13. SCORE
  14. Place the parchment over the dough and invert the proofing vessel to release. Dust the dough with flour and rub it in gently to coat. Choose a scoring pattern from the ideas, or simply make one long cut down the length of the loaf. Use the parchment to transfer the dough into the baking pot.
  15. BAKE
  16. Place the dough onto the center rack, and reduce the heat to 450°F (230°C). Bake for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes. When finished, transfer the loaf to a wire rack and cool, about 1 hour, before slicing.
  17. Once completely cool, store in a plastic bag at room temperature for up to 1 day.

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