Reminiscent 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
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. MAKE THE DOUGH
- 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. ADD THE FILLINGS
- 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. BULK RISE
- 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). SHAPE
- 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. SECOND RISE
- Cover the dough and let rest until puffy but not fully risen, about 30 minutes to 1 hour, depending on temperature.
- Preheat your oven to 500°F (260°C). Cut a sheet of parchment paper to fit the size of your baking pot. SCORE
- 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. BAKE
- 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.
- Once completely cool, store in a plastic bag at room temperature for up to 1 day.