Double Dark Chocolate & Strawberry Sourdough 🍫🍓🥖

Ingredients

• 100 g Active Sourdough Starter (fed and bubbly)
• 425 g Water (warmed to about 85°F (29°C))
• 9 g Salt (fine sea salt)
• 100 g Cane Sugar
• 5 g Vanilla Bean Paste (about 1 teaspoon; can use vanilla extract)
• 50 g Dutch‑Processed Black Cocoa Powder (King Arthur brand preferred; extra for dusting)
• 500 g Bread Flour (high‑protein bread flour)
• 125 g Dark Chocolate Chips (70% cacao or higher; divided for fold rounds)
• 25 g Freeze‑Dried Strawberries (do not crush; adds bright strawberry notes)
• 10 g Additional Dutch Cocoa Powder (for dusting the loaf before baking)

Instructions

1. Combine Starter and Liquids

   Add 100 g active sourdough starter and 425 g warm water (≈85°F) to a large mixing bowl and stir until roughly combined.

   Time: PT10M

2. Add Flavorings and Cocoa

   Stir in 9 g salt, 100 g cane sugar, 5 g vanilla bean paste (or extract), and 50 g Dutch‑processed black cocoa powder until evenly distributed.

   Time: PT5M

3. Incorporate Bread Flour

   Add 500 g bread flour and mix with a Danish dough whisk until all flour is fully hydrated and no dry spots remain.

   Time: PT5M

4. Initial Bulk Rest

   Cover the bowl with a damp kitchen towel and let the dough rest on the counter for 1 hour.

   Time: PT1H

5. First Stretch & Fold

   Reach into the bowl, pull the dough up and over itself, rotate the bowl 90°, and repeat on all four sides. This is round 1 of stretch‑and‑fold.

   Time: PT5M

6. Rest Between Folds

   Cover again with the damp towel and let rest for 30 minutes.

   Time: PT30M

7. Second Stretch & Fold with Inclusions

   Sprinkle half of the dark chocolate chips (≈60 g) and half of the freeze‑dried strawberries (≈12.5 g) onto the dough, then perform a stretch‑and‑fold as before.

   Time: PT5M

8. Rest Between Folds

   Cover and rest for another 30 minutes.

   Time: PT30M

9. Third Stretch & Fold with Remaining Inclusions

   Add the remaining chocolate chips and freeze‑dried strawberries, then repeat the stretch‑and‑fold technique.

   Time: PT5M

10. Rest Between Folds

    Cover and rest for a final 30 minutes.

    Time: PT30M

11. Fourth Stretch & Fold

    Perform one more stretch‑and‑fold without adding anything else to evenly distribute the inclusions.

    Time: PT5M

12. Bulk Fermentation

    Let the dough rest on the counter for at least 2 hours, or until it shows surface bubbles, a smooth shiny appearance, and a domed top.

    Time: PT2H

13. Bench Rest

    Turn the dough out onto a lightly floured surface, gently shape into a rough rectangle, let rest for 30 minutes covered with a towel.

    Time: PT30M

14. Final Shaping and Dusting

    Flip the dough smooth‑side down, fold the top to the center, fold each side toward the center, fold the bottom up, then tighten into a smooth ball. Dust the surface with extra cocoa powder and place seam‑side up in a well‑floured banneton.

    Time: PT5M

15. Cold Proof

    Cover the banneton with a reusable bowl cover or plastic bag and refrigerate overnight (6–18 hours).

    Time: PT6H

16. Preheat Oven and Dutch Oven

    Place a Dutch oven inside the oven and preheat to 450°F for 1 hour.

    Time: PT1H

    Temperature: 450°F

17. Transfer and Score

    Remove the dough from the fridge, turn it onto a parchment sheet, make decorative expansion scores, then place the parchment with the loaf into the hot Dutch oven. Add a few ice cubes (or spray water) to create steam.

    Time: PT5M

18. Bake Covered

    Bake with the lid on for 30 minutes at 450°F.

    Time: PT30M

    Temperature: 450°F

19. Bake Uncovered

    Remove the lid, lower the oven temperature to 400°F, and bake for an additional 20 minutes until the crust is deep brown and the loaf sounds hollow when tapped.

    Time: PT20M

    Temperature: 400°F

20. Cool

    Transfer the loaf to a wire rack and let cool completely before slicing.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g