Double Chocolate Cookie Swirl Sourdough Loaf

Rich chocolate sourdough bread swirled with tender sourdough cookie dough and mini chocolate chips. Deep flavor from long fermentation in every slice.

Course: Bread, Dessert

Cuisine: American

Keyword: chocolate sourdough bread, chocolate sourdough loaf, cookie swirl sourdough, double chocolate sourdough, sourdough chocolate bread, sourdough discard chocolate bread

Servings: 14 slices

Calories: 285kcal

Author: Noelle Reed

Equipment

Digital Kitchen Scale
Large mixing bowl
Small jar or bowl for levain
Parchment paper
Large proofing basket or bowl lined with floured cloth
10 x 5 inch loaf pan (USA pan or similar)
Second loaf pan (used as lid) or a foil top
Instant read thermometer
Wire cooling rack
Rolling Pin

Ingredients

Sweet Levain

50 g sourdough starter 1/4 cup
50 g all-purpose flour scant 1/2 cup
50 g water 3 tablespoons plus 1 teaspoon
10 g granulated sugar 2 teaspoons

Bloomed Chocolate

125 g freshly brewed coffee 1/2 cup plus 1 tablespoon
50 g cocoa powder 1/2 cup

Sourdough Cookie Swirl

90 g softened butter room temperature 6 tablespoons
90 g brown sugar packed 7 tablespoons
30 g powdered sugar 3 tablespoons plus 1 teaspoon
135 g sourdough starter/discard 1/2 cup plus 1 tablespoon
8 g vanilla extract 2 teaspoons
240 g all-purpose flour 2 cups
24 g cornstarch 3 tablespoons
2 g salt 1/2 teaspoon
2 g baking soda 1/2 teaspoon
140 g mini chocolate chips 3/4 cup plus 2 tablespoons

Dough

175 g bloomed chocolate full amount from above
160 g sweet levain full amount from above
250 g water 1 cup plus 1 tablespoon
50 g granulated sugar 1/4 cup
490 g bread flour 3 cups plus 7 tablespoons
10 g salt 1 and 3/4 teaspoons
8 g vanilla extract 1 and 3/4 teaspoons
70 g chocolate chips optional scant 1/2 cup

Instructions

Prepare Sweet Levain

Mix sourdough starter, flour, water, and sugar together in a jar until fully combined.
Cover loosely and rest at room temperature for 12 hours until doubled in size.

Prepare Cookie Swirl

In a bowl, cream together softened butter, brown sugar, and powdered sugar until combined.
Mix in sourdough starter and vanilla extract until well incorporated.
In a separate bowl, whisk together flour, cornstarch, salt, and baking soda.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in mini chocolate chips.
The mixture should be thick but spreadable, similar to very thick frosting.
If too thick, add milk one teaspoon at a time. If too thin, add flour one tablespoon at a time.
Wrap tightly in plastic wrap and refrigerate overnight for at least 12 hours.

Bloom the Chocolate

Whisk freshly brewed hot coffee and cocoa powder together until smooth.
Cover and let bloom for 1 hour before using.

Mix the Dough

In a large mixing bowl, combine sweet levain, bloomed chocolate, water, sugar, and bread flour.
Mix until just combined and let rest for 30 minutes.
Add Salt and Vanilla
Add salt and vanilla extract to the rested dough.
Mix thoroughly until fully incorporated.
Let rest for another 30 minutes.
Add Optional Chocolate Chips
Fold chocolate chips evenly throughout the dough.
Let rest for 30 minutes.
Bulk Fermentation
Perform stretch and folds every 30 minutes for 2 hours total (4 sets).
After the final set of folds, let the dough rest at room temperature for 6 to 8 hours until it has increased in size by about 50 percent.
Look for visible bubbles on the surface, a jiggly dough when the bowl is shaken, and a soft pillowy feel. Checking for these signs is more important than watching the clock.
Shape with Cookie Swirl
After bulk fermentation is complete, gently stretch the dough out on a lightly floured surface into a rectangle approximately 10 by 16 inches.
Divide the cookie swirl filling in half.
Place the first half between two pieces of parchment paper and roll it out into a rough rectangle about 10 inches long and 5 to 6 inches wide.
Lay the first cookie swirl layer in the center of the dough rectangle.
Fold each side of the dough up into the middle, fully covering the first cookie swirl layer.
Roll the second half of cookie swirl between the same parchment paper into a rectangle about 10 inches long and 5 inches wide.
Lay the second cookie swirl layer on top of the folded dough.
Gently roll the entire dough from one short edge to the other, creating a tight spiral with cookie swirl running throughout.
Place the shaped loaf seam side up in a large proofing basket or floured bowl lined with cloth.
Cover and refrigerate overnight for 12 to 16 hours.

Bake

Preheat oven to 450 degrees F (230 degrees C).
Remove the proofing container from the refrigerator.
Place a piece of parchment paper over the top of the proofing container.
With one hand on the parchment and one hand supporting the bottom, flip the loaf onto the parchment.
Place the loaf inside the baking pan.
Cover with the second loaf pan as a lid.
Bake covered for 9 minutes.
Remove the lid and score the bread. Replace the lid.
Bake an additional 40 minutes covered.
Remove the lid and bake a final 10 to 15 minutes until the internal temperature reaches 190-200 degrees F.
Cool completely on a wire rack for at least 2 hours before slicing.

Notes

Hydration and Dough Feel: This is an enriched dough and will feel stickier than a standard sourdough loaf. Use wet hands during handling and resist the urge to add extra flour. Additional flour will make the final bread dense.

Coffee Substitution: Warm water or decaf coffee can be used in place of regular coffee for the bloomed chocolate. The bloom process works the same way and you will still get a deeply chocolatey result.

Cookie Swirl Consistency: Start with 24g of cornstarch. If your mixture seems too wet after combining, this is normal variation due to starter hydration. The mixture should be thick enough to roll between parchment without sticking. If too soft, refrigerate for 15 to 20 minutes before rolling.

Can I Use Discard for the Cookie Swirl? Yes. Unfed sourdough discard works perfectly in the cookie swirl. It adds flavor and the right amount of hydration without requiring an active starter.

Baking Vessel: This recipe uses a 10 x 5 inch loaf pan with a second pan as a lid to create steam. A Dutch oven also works. If using a regular loaf pan, cover tightly with a foil tent for the first portion of baking. If you have a smaller baking pan, you will need to adjust the bake time accordingly.

Storage: Store at room temperature in an airtight container or bread bag for 3 to 4 days. To freeze, slice the entire loaf and freeze individual slices in a freezer-safe bag for up to 3 months. Toast from frozen for best results.