Double Dark Chocolate & Strawberry Sourdough
Double Dark Chocolate & Strawberry Sourdough 🍫🍓🥖 is a medium American recipe that serves 8. 250 calories per serving. Recipe by casacalifano on YouTube.
Prep: 11 hrs 35 min | Cook: 1 hr 50 min | Total: 13 hrs 55 min
Cost: $42.09 total, $5.26 per serving
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
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
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
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
Initial Bulk Rest
Cover the bowl with a damp kitchen towel and let the dough rest on the counter for 1 hour.
Time: PT1H
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
Rest Between Folds
Cover again with the damp towel and let rest for 30 minutes.
Time: PT30M
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
Rest Between Folds
Cover and rest for another 30 minutes.
Time: PT30M
Third Stretch & Fold with Remaining Inclusions
Add the remaining chocolate chips and freeze‑dried strawberries, then repeat the stretch‑and‑fold technique.
Time: PT5M
Rest Between Folds
Cover and rest for a final 30 minutes.
Time: PT30M
Fourth Stretch & Fold
Perform one more stretch‑and‑fold without adding anything else to evenly distribute the inclusions.
Time: PT5M
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
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
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
Cold Proof
Cover the banneton with a reusable bowl cover or plastic bag and refrigerate overnight (6–18 hours).
Time: PT6H
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
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
Bake Covered
Bake with the lid on for 30 minutes at 450°F.
Time: PT30M
Temperature: 450°F
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
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
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Soy
Ingredient Substitutions
- Instead of Active Sourdough Starter: Discard starter, Commercial sourdough starter
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Cane Sugar: Granulated sugar
- Instead of Vanilla Bean Paste: Vanilla extract
- Instead of Dutch‑Processed Black Cocoa Powder: Regular unsweetened cocoa powder
- Instead of Bread Flour: All‑purpose flour (may need more water)
- Instead of Dark Chocolate Chips: Milk chocolate chips, Chopped dark chocolate bar
- Instead of Freeze‑Dried Strawberries: Dried strawberry pieces (may affect texture)
Equipment Needed
- Mixing Bowl
- Danish Dough Whisk
- Silicone Spatula
- Kitchen Towel
- Bench Scraper
- Banneton (Proofing Basket)
- Reusable Bowl Cover or Plastic Bag
- Parchment Paper
- Dutch Oven (Cast Iron)
- Oven
- Scoring Blade (Lame)
- Wire Rack
- Kitchen Scale
Critical Steps — Do Not Skip
- Hydrating the dough with cocoa powder and water
- Adding chocolate chips and freeze‑dried strawberries during stretch‑and‑fold rounds
- Cold overnight proof in the refrigerator
- Creating steam with ice cubes when baking
- Scoring the loaf without cutting through chocolate chips
Chef Tips from the Video
- Freeze‑dry strawberries retain flavor without adding water, which is crucial for a high‑hydration sourdough.
- Dust the dough with extra cocoa powder before the final proof to keep the crust dark and rich.
- Ice cubes create a burst of steam right when the lid is sealed, giving the loaf a glossy, crackly crust.
- If you prefer a sweeter loaf, increase the cane sugar by 20 g; the dough will still handle the extra sweetness.
Troubleshooting
Dough became soupy after adding strawberries.
Only use freeze‑dried strawberries; fresh fruit adds too much moisture. If the dough is too wet, add a little extra bread flour (10‑15 g) during the next stretch‑and‑fold.
Loaf did not rise much in the oven.
Ensure the starter was active (bubbly) and that the dough was fully proofed in the fridge. A colder oven or insufficient steam can also limit oven spring.
Chocolate chips sank to the bottom.
Fold the chips in during the second and third stretch‑and‑fold rounds, and avoid over‑mixing after the final addition.
Crust is too pale.
Add a few more ice cubes for extra steam and bake the first 30 minutes with the lid on at 450°F, then finish at 400°F until deep brown.
Storage
Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 5 days.
Freezer: Slice, wrap each piece in foil, then place in a freezer bag; lasts up to 2 months.
Room temperature: Best eaten within 2 days; keep in a bread box.
Make-Ahead Tips
- The dough can be bulk‑fermented at room temperature for up to 4 hours before the cold proof.
- After shaping, you can freeze the loaf in the banneton for up to 1 month; bake directly from frozen, adding 10‑15 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of double dark chocolate and strawberry sourdough loaf in American artisan baking?
Chocolate‑infused sourdough loaves have become a modern twist on traditional American farmhouse breads, celebrating the craft of long fermentation while adding indulgent flavors. The use of freeze‑dried fruit reflects a contemporary desire for intense fruit notes without compromising dough structure.
What are the traditional regional variations of chocolate sourdough bread in the United States?
In the Pacific Northwest, bakers often pair dark chocolate with locally sourced berries, while in the Northeast you’ll find cocoa‑swirled sourdoughs that incorporate coffee or espresso. The strawberry version is a newer variation that highlights the contrast between rich chocolate and bright fruit.
How is a double dark chocolate and strawberry sourdough loaf traditionally served in American cuisine?
It is commonly sliced thick and served toasted with butter, strawberry jam, or peanut butter for a decadent breakfast or snack. It also appears on brunch tables as a sweet‑savory accompaniment to coffee or tea.
What occasions or celebrations is the double dark chocolate and strawberry sourdough loaf traditionally associated with in American culture?
The loaf is popular for holiday brunches, birthday celebrations, and as a special treat for Mother’s Day or Valentine’s Day because of its rich chocolate and strawberry flavor pairing.
What authentic traditional ingredients are used in a double dark chocolate and strawberry sourdough loaf versus acceptable substitutes?
Authentic ingredients include active sourdough starter, high‑protein bread flour, Dutch‑processed cocoa powder, and freeze‑dried strawberries. Acceptable substitutes are all‑purpose flour (with extra water), regular unsweetened cocoa, and dried strawberry pieces, though texture and flavor may differ.
What other American artisan breads pair well with a double dark chocolate and strawberry sourdough loaf?
It pairs nicely with a classic sourdough boule, a rosemary olive oil focaccia, or a nutty whole‑grain rye loaf, offering a balance of savory and sweet on a shared bread board.
What makes the double dark chocolate and strawberry sourdough loaf special or unique in American artisan baking?
The loaf combines the deep, slightly bitter flavor of double‑dark cocoa with bright, concentrated strawberry notes, all within a naturally leavened, high‑hydration dough that yields an open crumb and a glossy, crackly crust.
What are the most common mistakes to avoid when making the double dark chocolate and strawberry sourdough loaf at home?
Common errors include using fresh strawberries (which add excess water), over‑mixing after adding chocolate chips, and under‑proofing the dough before baking. Each mistake can lead to a dense crumb or chips sinking.
Why does this double dark chocolate and strawberry sourdough loaf recipe use freeze‑dried strawberries instead of fresh strawberries?
Freeze‑dried strawberries retain intense flavor without releasing water, preventing the dough from becoming soupy. Fresh strawberries would add moisture that disrupts gluten development and the dough’s structure.
Can I make the double dark chocolate and strawberry sourdough loaf ahead of time and how should I store it?
Yes. After the overnight cold proof, you can freeze the shaped loaf in the banneton for up to one month. Bake from frozen, adding 10‑15 minutes to the bake time, or thaw and bake as usual.
What does the YouTube channel casacalifano specialize in?
The YouTube channel casacalifano specializes in detailed, step‑by‑step artisan bread tutorials, focusing on sourdough techniques, flavor experiments, and high‑quality ingredient recommendations.
How does the YouTube channel casacalifano's approach to American artisan bread differ from other bread‑focused channels?
casacalifano emphasizes precise timing for stretch‑and‑folds, the use of specialty ingredients like freeze‑dried fruit, and thorough explanations of fermentation cues, whereas many other channels provide broader overviews with fewer technical details.
Last updated: August 28, 2026
