Caramelized Koji & Chocolate Sourdough Recipe

From Evolve Recipe Contributor: Chef Imrun Texeira

Valentine’s Day is just around the corner, and what better way to express your love than  with a homemade treat that combines the warmth of caramelized koji and the richness of  chocolate in a delightful sourdough bread. This Caramelized Koji & Chocolate Sourdough 

Recipe is not only a labor of love but also a unique and flavorful way to celebrate the day of  romance. Let’s dive into the details of this heavenly creation that will surely make your Valentine’s Day special.


  • 110g active sourdough starter
  • 400g bread flour
  • 100g whole wheat flour
  • 415g water
  • 10g salt
  • 100g cup caramelized koji (made by rice inoculated with koji mold and then caramelized)
  • 40g organic cocoa powder


  • Prepare the Sourdough Starter: Begin by ensuring your sourdough starter is active and bubbly.
  • Mix the Dough: In a large mixing bowl, combine the active sourdough starter, bread flour, whole wheat flour, water, cocoa powder, and salt. Mix until a shaggy dough forms.
  • Incorporate Flavors: Gently fold in the caramelized koji into the dough. Knead until all ingredients are evenly distributed.
  • Bulk Fermentation: Allow the dough to undergo bulk fermentation by covering the bowl with a damp cloth and letting it rest at room temperature for 4-6 hours, or until it has doubled in size. During this time, perform a series of gentle folds every  hour.
  • Shape the Dough: After bulk fermentation, lightly flour your work surface and shape the dough into a round boule. Place it into a well-floured proofing basket, seam side down.
  • Final Rise: Let the dough undergo its final rise by covering it and leaving it to rest for 1-2 hours in the fridge.
  • Preheat and Score: Place your cloche in the oven and preheat your oven to 450°F (230°C). Transfer the dough onto the base of the cloche. Score the top with a sharp knife to allow for controlled expansion during baking, cover and bake.
  • Bake to Perfection: Bake the sourdough in the preheated oven for 30 minutes at 450, then remove lid and bake for 10-15 minutes at 400F or until the crust is golden brown, and the bread sounds hollow when tapped on the bottom.
  • Cool and Enjoy: Allow the bread to cool on a wire rack for at least an hour before slicing. This ensures a perfect texture and flavor development.
  • Serve with Love: Present your Caramelized Koji & Chocolate Sourdough with a touch of love. Pair it with your favorite spreads, fruits, or even a scoop of vanilla ice cream for an extra indulgence.

This Caramelized Koji & Chocolate Sourdough Recipe is a testament to the artistry of bread making, combining the tangy notes of sourdough with the sweet and earthy flavors of  caramelized koji and chocolate. Whether you share it with your significant other or gift it to  a friend, this bread is sure to make Valentine’s Day a memorable and delicious occasion. So,  roll up your sleeves, get your apron on, and let the aroma of love fill your kitchen with this  extraordinary sourdough creation.

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