Double Chocolate Orange Sourdough Discard Loaf
Double Chocolate Orange Sourdough Discard Loaf

Double Chocolate Orange Sourdough Discard Loaf

All the tasty tang of sourdough without all the hassle, this loaf is a mix-and-leave recipe that can be made from start to finish in under 3 hours. A delicious chocolatey crust and tender crumb is elevated with orange zest, which can also be swapped for lemon!

Use a chocolate sourdough discard, or regular.

Baked delights Round
PREP TIME2 Hours Proofing
COOK TIME45-50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME2 ½ - 3 Hours

INGREDIENTS:

  • 450g all-purpose flour
  • 100 grams sourdough discard, chocolate or regular
  • 360 grams water
  • 40 grams sugar
  • 30 grams cocoa powder
  • 100 grams chocolate chips
  • 10 grams salt
  • 8 grams yeast
  • Zest of one large orange

METHOD:

  1. In a large bowl, combine the flour, sugar, cocoa, chocolate chips, sourdough discard, yeast and orange zest. Pour over the water and mix into a shaggy dough using a dough whisk. Knead a few times with your hands to bring it together into a ball.
  2. Cover and leave to rise for approx. 2 hours until doubled in size.
  3. Preheat the oven to 420°F with your Krustic Dutch Oven inside 45 minutes before you are ready to bake your loaf.
  4. Tip the dough onto the Silicone Transfer Mat or parchment paper. Gently tuck the edges under to form a tight ball. Dust lightly with flour and score a cross shape on top.
  5. Place into the preheated Dutch oven and bake with the lid on for 30 minutes. Remove the lid then bake a further 12-18 minutes depending on how crunchy you like your crust.
  6. Cool at least one hour before slicing.
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GALLERY:

NOTES:

  • You don’t need to give this bread an overnight ferment (but you absolutely can!), it's one you can bake straight away after rising. Great for when you need a loaf made from start to finish in one day.
  • This recipe uses sourdough discard and commercial yeast. Discard adds flavor; yeast does the rising for a same-day bake. If you’d rather use active starter, you can, just plan for a longer ferment and a tangier loaf. Replace the yeast with 150g of ACTIVE sourdough starter (fed and bubbly).
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