Double Chocolate Sourdough Country Bread with Strawberries (Full Recipe Video)

Ingredients

• 1 large egg Large Egg (room temperature, about 50 g)
• 300 g Water (room temperature)
• 450 g Bread Flour (unbleached, high protein)
• 15 g Cocoa Powder (unsweetened)
• 22 g Brown Sugar (light brown, packed)
• 100 g Active Sourdough Starter (100 % hydration, fed and bubbly)
• 7 g Salt (fine sea salt)
• 100 g Semisweet Chocolate Chips (prefer high‑quality chips)
• 30 g Freeze‑Dried Strawberries (crushed lightly before folding in)

Instructions

1. Whisk Egg and Water

   In a large mixing bowl whisk the large egg together with 300 g water until fully combined.

   Time: PT5M

2. Autolyse

   Add 450 g bread flour, 15 g cocoa powder, and 22 g brown sugar to the bowl. Mix until a shaggy dough forms, then cover the bowl and let rest for 2 hours at below 70 °F (21 °C).

   Time: PT2H

   Temperature: 70°F

3. Incorporate Starter and Salt

   Add 100 g active sourdough starter and 7 g salt to the rested dough. Mix thoroughly until the starter and salt are fully integrated.

   Time: PT5M

4. Bulk Rest #1

   Cover the bowl tightly and let the dough rest for 45 minutes.

   Time: PT45M

5. Laminate with Mix‑ins

   Lightly spray the work surface with water. Stretch the dough into a thin rectangle, sprinkle the chocolate chips and crushed freeze‑dried strawberries evenly, fold the dough into thirds, then roll it up into a log. Cover and rest for 45 minutes.

   Time: PT10M

6. Rest After Lamination

   Cover the dough and let it rest for 45 minutes.

   Time: PT45M

7. First Set of Stretch‑and‑Folds

   Perform a series of stretch‑and‑folds: lift one side of the dough, stretch it upward, then fold it over the center. Rotate the bowl and repeat until the dough has been folded 4‑5 times.

   Time: PT5M

8. Rest #2

   Cover and let the dough rest for 45 minutes.

   Time: PT45M

9. Second Set of Stretch‑and‑Folds

   Repeat the stretch‑and‑fold process as in step 7.

   Time: PT5M

10. Rest #3

    Cover and let the dough rest for 45 minutes.

    Time: PT45M

11. Third Set of Stretch‑and‑Folds

    Perform the final stretch‑and‑fold series.

    Time: PT5M

12. Rest #4

    Cover and let the dough rest for 45 minutes.

    Time: PT45M

13. Bulk Fermentation

    Place the dough in a lightly oiled container, cover, and let it ferment at 75 °F (24 °C) until it has doubled in size, about 6 hours 30 minutes.

    Time: PT6H30M

    Temperature: 75°F

14. Shape the Loaf

    Turn the dough onto a lightly rice‑floured surface. Fold the left and right sides into the middle, then fold the top half over, followed by the bottom half. Tuck the edges to form a tight round.

    Time: PT10M

15. Cold Proof

    Place the shaped round into a well‑floured banneton, cover with a plastic bag, and refrigerate overnight (≈12 hours).

    Time: PT12H

    Temperature: 4°F

16. Preheat Oven and Dutch Oven

    Preheat the oven to 450 °F (232 °C) with the Dutch oven inside for at least 15 minutes.

    Time: PT15M

    Temperature: 450°F

17. Transfer and Score

    Carefully turn the cold loaf onto parchment paper, slide it into the hot Dutch oven, and make a shallow ¼‑inch deep slash with a razor blade, keeping the blade parallel to the countertop.

    Time: PT5M

18. Bake Covered (Steam Phase)

    Place the lid on the Dutch oven, spray a little water inside for extra steam, and bake for 25 minutes.

    Time: PT25M

    Temperature: 450°F

19. Optional Second Score and Finish Baking

    If desired, quickly lift the lid and make a second shallow score where the loaf is expanding, spray a bit more water, replace the lid for 5 minutes, then remove the lid and bake uncovered for a further 20 minutes.

    Time: PT20M

    Temperature: 450°F

20. Cool

    Remove the loaf from the Dutch oven, transfer to a cooling rack, and let it rest for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

9 g

Fiber

3 g