Ingredients:
Sourdough starter – 100g *See below for how to make your own sourdough starter
Lukewarm water – 200g
Cacao – 40g
Sugar – 25g
Strong white bread flour – 300g
Salt – 6g
Chilli Chocolate – 70g
Preparations:
In a large bowl, combine:
100g sourdough starter
200g lukewarm water
Stir until the starter is mostly dissolved.
Add:
300g strong white bread flour
40g cacao
25g sugar
Mix until a rough dough forms.
Gently fold in 70g of your favourite chilli chocolate (chunks or chips)
Sprinkle in 6g salt and mix well until fully incorporated.
Knead the dough for about 8–10 minutes
Place into a floured proofing basket or bowl.
Cover the bowl and let the dough rise at room temperature for 3–5 hours, or until it has increased in size (about 50–75%).
Turn the dough onto a lightly floured surface.
Shape it into a round (boule) or oval.
Baking:
Preheat your oven to 240°C with the Dutch oven inside.
Carefully transfer the dough into the hot Dutch oven.
Score the top with a sharp blade.
Cover and bake for 20 minutes.
Remove the lid and bake for another 20 minutes until the crust is dark and crisp.
Let the bread cool completely on a rack before slicing (at least 1 hour).
How to make a sourdough starter
What you need
Flour (whole wheat or rye works best to start), Water (preferably filtered or dechlorinated)
A clean jar (glass is ideal), spoon or spatula
Day 1
Mix:
50g flour
50g water
Stir until smooth (thick batter consistency).
Cover loosely (not airtight).
Leave at room temperature (around 20–24°C).
Day 2
Repeat
Day 3
Now it might start smelling slightly sour and show bubbles. Discard about half of the mixture.
Feed with:
50g flour
50g water
Days 4–6
Repeat this daily:
Discard half
Feed with 50g flour + 50g water
Signs it’s progressing:
More bubbles
Noticeable rise after feeding
Pleasant tangy smell (like yogurt or fruit)
Day 7
Your starter is ready if:
- It doubles in size within 4–6 hours after feeding
- It’s bubbly and airy
- Smells pleasantly sour (not rotten)
