Chocolate Sourdough Bread with Chocolate Chips

Dark Chocolate Sourdough Bread with Dark Chocolate Chips and/or Peanut Butter Chips.
Learn how to make Dark Chocolate Sourdough Bread. Use the standard sourdough bread recipe that you already know and turn it into something completely different without doing anything difficult or complicated. This Sourdough is not sour, it is pleasantly sweet without being sugary. It has a soft chewy crumb with a balanced chocolate flavor; and bursts of chocolate-y goodness from the chocolate chips.
Here is the recipe for a 500g batch of dough. Remember 500g is the total flour weight not the total dough weight. Use the percentages to scale the dough into a double batch or to shrink it down. Just apply the percentages to the size batch of dough you want to make. E.g. if you want to do a double batch at 800g, just do the math (multiply the percentages against 800). The method is also included below, but for all of the details, refer to the video.
Superfine sugar is just sugar that has been ground finely. Granulated sugar will also work, but the superfine incorporates more easily.
500g Recipe
350g Bread Flour (70%)
100g All-purpose Flour (20%)
50g Whole Wheat Flour (10%)
350g Water (70%)
100g Starter (20%)
15g Coconut Oil (3%)
20g Cocoa Powder (4%)
10g Salt (2%)
75g SuperFine Sugar (15%)
110g Chocolate Chips or Peanut Butter Chips (22%)
This is what a 400g batch would look like.
280g Bread Flour (70%)
80g All-purpose Flour (20%)
40g Whole Wheat Flour (10%)
280g Water (70%)
80g Starter (20%)
12g Coconut Oil (3%)
16g Cocoa Powder (4%)
8g Salt (2%)
60g SuperFine Sugar (15%)
80g Chocolate or Peanut Butter Chips (22%)
METHOD (for a 500g batch of dough)
1.Combine and allow to autolyse (a.k.a. rest and hydrate) for 30 minutes.
350g Bread Flour (70%)
100g All-purpose Flour (20%)
50g Whole Wheat Flour (10%)
350g Water (70%)
100g Starter (20%)
3. Measure Coconut oil and Cocoa Powder into a small metal bowl.
15g Coconut Oil (3%)
20g Cocoa Powder (4%)
Melt the cocoa and coconut oil together in a double boiler. You really don’t need much heat to make this happen. Mix all of the lumps out with a spatula until it is smooth. Make sure it is not hot when you add it to the dough. It should be no warmer than body temp.
2. Add the melted Coconut Oil/Cocoa Powder to the Autolyse along with.
10g Salt (2%)
75g SuperFine Sugar (15%)
4. We will call this the 1st “Stretch & Fold”. Mix all of the ingredients into a shaggy dough. If you choose to do this by hand it will take some work to get the dough to be a smooth chocolatey color. It is ok if there are some streaks of non-chocolate dough, they should get worked out with the other "Stretch & Folds". A Kitchenaid mixer makes this process way easier. If using a mixer, mix on low speed. Every couple of minutes scrape down the sides and the dough hook. Mix until it is a smooth chocolatey color like in the video.
5. 45 minutes later 2nd Stretch/Fold.
6. 30-45 minutes later 3r Stretch/Fold
7. 30-45 minutes later 4th Stretch/Fold
8. Bulk fermentation 4-6 hours. The dough should double in volume.
9. Shape into a round or oval. At this point add the 110g of chocolate chips or peanut butter chips during the shaping process. Place into a lined banneton and refrigerate for 8-48 hours.
10. Score as you like and bake in a preheated dutch oven at 450 for 45 minutes. Uncover, and bake until desired color.
11. Cool on a cooling rack for a minimum of 2 hours, but 3 hours is better.
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