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Chocolate Sourdough Sandwich Loaf

Updated: Aug 2, 2021

As always, I love getting the right fundamentals when doing things, subsequently introducing more complex tasks for myself as it goes. The same goes for baking, once you get the hang of the basic element, things will get easier.

Here, my chocolate bread loaf was evolved from the basic loaf I posted earlier, it might sound simple. The proportion of ingredients and hydration is the key.


  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk or Non-dairy Milk 120g

  • Cocoa Powder 30g

  • Sugar 30g

  • Sea Salt 3g

  • Unsalted Butter 30g

  • Dark Chocolate Chips 60g


  • In a stand mixer, add active levain/sourdough discard, bread flour, cocoa powder, sugar, salt, milk into the mixing bowl except for butter and chocolate chips. Knead until combined, approx. 3-5 minutes

  • Add butter, knead until windowpane, add chocolate chips to mix well, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes

  • Cover with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)

  • Punch down the dough to deflate the air, divide accordingly, roll into a ball, and bench rest for 15 minutes

  • Shape and proof until it reaches 85% of the tin (11cm x 19.5cm x 10.5cm), approx. 3-4 hours (at room temp, 28-30°C)

  • Preheat oven at 180°C for 15 minutes

  • Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)

  • Remove from tin and cool for at least 3 hours before slicing


  • Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

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