Chocolate Sourdough Bread
A deep chocolate sourdough bread, two loaves, adapted to a gluten-free starter and flour.
Prep1 hr
Cook36 min
Chill / rest15 hr
DifficultyHard
Makes24 slices (2 loaves)
Credit: Original recipe by healthyhomesteader. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
slices (2 loaves)
Our clean version
Ingredients
- 560 g water
- 250 g active gluten-free sourdough starter (brown rice)
- 760 g Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 100 g organic Dutch-process cocoa powder
- 90 g organic cane sugar
- 20 g sea salt
- Optional: organic chocolate chips (corn-free, cane sugar)
- 30 g psyllium husk powder (for gluten-free structure)
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Method
- Mix the water and starter, add the flour, cocoa, and sugar, and let it rest for 30 minutes.
- Work in the salt and knead for 3-5 minutes. Rest 1 hour, then do 4 stretch-and-folds, repeating 1-2 more times every 30 minutes.
- Let the dough bulk ferment in the fridge overnight.
- Divide it in two, scatter on chocolate chips if you are using them, shape into proofing baskets, and chill for 1-3 hours.
- Bake in a preheated Dutch oven, covered at 450°F for 20 minutes, then uncovered at 425°F for 15-16 minutes.
What we changed and why
- Stir the psyllium into the water first and let it gel for 5 minutes before you add the starter.
- Gluten-free dough gains less from stretch and folds than wheat dough does, and gentle shaping with wet hands works best.
- Wheat starter contains gluten. A brown rice starter is the gluten-free equivalent, though this one still needs a test bake.
- Swapped for Bob's Red Mill Gluten Free 1-to-1 Baking Flour, our everyday blend. It is made from rice, sorghum, potato, and tapioca with no corn ingredients. It does contain xanthan gum, which is often grown on corn sugar, so strict corn avoiders should check with their own tolerance.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Some chips use corn-derived dextrose or vanillin, so read the label.
- Added for gluten-free structure.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
- 560 g water
- 250 g active starter
- 760 g all-purpose flour
- 100 g Dutch-process cocoa
- 90 g sugar
- 20 g sea salt
- Optional: chocolate chips
Method
- Mix water and starter, add flour, cocoa, and sugar, rest 30 minutes.
- Work in the salt, knead 3-5 minutes, rest 1 hour, then do 4 stretch-and-folds, repeating 1-2 more times every 30 minutes.
- Bulk ferment in the fridge overnight.
- Divide in two, sprinkle with chocolate chips if using, shape into proofing baskets, and chill 1-3 hours.
- Bake in a preheated Dutch oven: cover at 450°F for 20 minutes, then uncover at 425°F for 15-16 minutes.
Notes from our recipe log: Contains wheat. Deep chocolate sourdough, great toasted.
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Estimated nutrition
Per serving (1 of 24 slices (2 loaves)), for our clean version. This is an estimate, not lab tested.
| Calories | 157 |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Fat | 1.1 g |
Based on: 12 slices per loaf, without the chocolate chips.
Gear we use
- Dutch oven (our pick coming soon)
- Proofing baskets (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour: Bob's Red Mill Cassava Flour (use about 3/4 the amount); Bob's Red Mill Almond Flour plus 1 tbsp Bob's Red Mill Tapioca Flour per cup, for cakes and quick breads
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Chocolate: Carob chips (caffeine-free); Sugar-free chocolate sweetened with monk fruit
