•Decadent, but not too sweet.
•Double chocolate with cocoa powder and chocolate chunks.
•Coffee and chocolate combo adds an earthy, bittersweet flavor.
Blooming the cocoa powder will let you use less of it by bringing out more chocolate flavor!
Brew a cup of hot coffee and pour over the cocoa powder and sugar.
In a warm location, bulk fermentation will take another 5-6 hours total.
At the end, the dough will double in size, smooth out, and be full of bubbles.
After the first 30 minutes, stretch and fold in the chocolate chunks into the dough.
Repeat a few stretch and folds a couple of more times every 30 minutes.
The next day, score the bread with a sharp blade and bake at 500ºF (260ºC) for 20mins in a Dutch oven with the lid on and at 450ºF (232ºC) with the lid off for 15 minutes.
Cool for at least an hour before slicing.
Serve the chocolate sourdough bread with butter, raspberry jam, cream cheese, or even the best chocolate sourdough french toast!