Cocoa Swirl Sourdough Loaf
Cocoa Swirl Sourdough Loaf

Cocoa Swirl Sourdough Loaf

A gently marbled sourdough loaf with ribbons of rich cocoa flavor running through. Lightly sweet and deeply aromatic, this chocolate swirl sourdough is perfect toasted with butter, honey, or chocolate spread, baked in your Krustic Dutch Oven.

Baked delights Round
PREP TIME40-50 minutes (hands-on)
COOK TIME50-55 minutes
SERVES10-12 thick slices, one large loaf
TOTAL TIME18-24 hours (including bulk fermentation and cold proof)

INGREDIENTS:

  • 100g active sourdough starter (fed within 12 hours and bubbly)
  • 350g water
  • 450g bread flour
  • 50g rye flour
  • 10g salt
  • 10g sugar
  • 50g hot cocoa powder (or hot chocolate powder)

METHOD:

  1. Mix the sourdough starter and water together until milky. Add flour, sugar and salt and mix with a dough whisk or hands to form a rough dough ball.
  2. Over the next 2-3 hours, perform 3-4 sets of stretch-and-folds, leaving at least 30 minutes between sets. For each set: pick up one side of the dough and fold onto the opposite side. Rotate the bowl 90° and repeat for all four sides. Cover the bowl with plastic wrap and bulk ferment at room temperature until nearly doubled in size, domed on top, and aerated.
  3. Tip the dough out onto a clean surface lightly misted with water and use wet hands to stretch it out into a large, thin rectangle. Sprinkle ⅓ of the powdered cocoa over the surface, then fold the sides in. Sprinkle another ⅓ of the cocoa over the dough, then roll up into a log. Sprinkle remaining cocoa, then roll up into a tight ball.
  4. Place smooth side down in a floured banneton and cover. Refrigerate overnight.
  5. When ready to bake, preheat your Krustic Dutch oven in the oven at 450°F for 40 minutes. Remove the dough and flip it onto the Silicone Transfer Mat. Score and add it to the Dutch oven.
  6. Bake covered for 25 minutes, remove lid then bake a further 25-30 minutes until the crust is blistered and golden.
  7. Cool and slice.
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GALLERY:

NOTES:

  • For a darker, less sweet loaf, use unsweetened Dutch-process cocoa powder instead of hot chocolate powder.
  • Add 50g dark chocolate chips during lamination for pockets of melted chocolate.
  • This loaf pairs beautifully with butter, mascarpone, honey, or chocolate spread.
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