Matcha Chocolate Chip Sourdough Bread

9 minute read

Spring arrived ahead of schedule here in Minnesota, and I am so excited to share this vibrant, gorgeous green matcha sourdough just in time for St. Patrick’s Day or your Easter festivities. I love experimenting with sourdough and this loaf stands out as one of my personal favorites: it boasts tangy sourdough bread infused with the delicate earthiness of matcha, elevated further by the bittersweet notes of dark chocolate chips. With each bite, you’ll experience a tantalizingly crispy crust, a tender and airy crumb, and a decadent flavor that will leave you craving more.

 

 

Matcha Sourdough with Chocolate chips

Why Sourdough is So Good for You!

Have you ever wondered why sourdough is considered a healthier bread? There are several reasons why sourdough is a great choice when looking for a tasty and nutrient dense bread. Sourdough bread is rich in fiber, minerals such as calcium, magnesium, and potassium, vitamins B1 (thiamine), B3 (niacin), B5 (riboflavin) and B9 (folate).

Sourdough bread can be easier to digest for those with gluten sensitivities. I do NOT recommend eating sourdough bread if you have celiacs disease or any type of severe sensitivity to gluten without checking with your physician first. One of the reasons sourdough can be more digestible for those with gluten sensitivities is due to the long fermentation process that sourdough bread undergoes. This allows for the wild yeast and bacteria present from your starter to break down proteins and carbohydrates (fructans) found in the flour [1].

Sourdough bread can be helpful for individuals working to maintain more stable blood sugar levels as it has a lower glycemic index, which supports healthier blood sugar regulation by reducing the potential for a severe blood glucose spike due to its slower absorption. This is thought to occur due to the fermentation process and how the carbohydrates are broken down and changed [2].

Matcha chocolate chip sourdough bread

Why Organic Unbleached Flour vs. Conventional Flour

If you do a lot of home baking like do it’s important to choose your ingredients wisely, let’s unpack why I only buy and use organic unbleached flours when I bake.

Why Organic? Organic flour is milled from grains that have been grown without the use of synthetic fertilizers and pesticides. By using organic flour in your baked goods, you are also increasing the nutrition found in the foods you create. Organic grains have higher levels of zinc, magnesium and protein than their conventional counterparts [3].

Why Unbleached? Bleached flour is refined, and that is enough reason to cut it out of your diet! During the processing of refined foods such as flours, sugars and oils, the key and essential nutrients get stripped away, yielding a product that is nutritionally void. Chemicals you say? Why yes! Bleached flours are full of chemicals, such as potassium bromide which has been shown to be a carcinogen linked to kidney and thyroid cancer [4].

Making Sourdough is super simple and only uses 4 ingredients: your starter, flour, water and salt.  That’s it, but the results are amazing: soft chewy bread with a satisfying crispy crust full of tangy flavor and all the benefits of the fermentation process.

Health Benefits of Matcha

There are many possible health benefits to including matcha into your weekly or daily routine! Matcha comes from the tea plant Camellia sinensis and is mostly grown in Japan. A few weeks before harvesting, the tea plants are covered with bamboo shades that help to increase chlorophyll, giving matcha that gorgeous green color and increasing the amino acid profile as well. Once ready, the matcha tea leaves are hand harvested, de-stemmed and de-veined before being ground into a fine powder ready for you to enjoy a glowing cup of whole leaf tea [5].

Whether you want to enjoy a cup of matcha, sip it in a delicious latte or bake this matcha sourdough, there are different grades of matcha to choose from depending on the flavor profile you’re looking for and how you want to enjoy it.

Ceremonial Grade: These tea leaves are picked in the first harvest and are considered the highest quality of matcha. Ceremonial grade matcha is is used in traditional Japanese tea ceremonies [6], and is what I prefer to drink as a tea.

Premium Grade: These tea leaves are picked during the first and second harvest and will usually have a bolder and deeper flavor compared to the ceremonial grade matcha. It is a great choice for your daily matcha and matcha lattes.

Culinary Grade: These tea leaves are typically a little older and are usually picked during the second, third or fourth harvest. The flavor of this matcha is the boldest and most bitter when compared to the ceremonial or premium grade matchas making it perfect for all your culinary adventures, like this matcha sourdough bread [7]!

Benefits of Matcha

  • High in Antioxidants: Catechins (EGCG) known for it’s anti-cancer and anti-inflammatory properties [8].
  • Supports Heart Health: Epigallocatechin-3-gallate (EGCG) “was found to exhibit a wide range of therapeutic properties including anti-atherosclerosis, anti-cardiac hypertrophy, anti-myocardial infarction, anti-diabetes, anti-inflammatory and antioxidant” [Eng QY, et al.].
  • Supports Cognitive Function [9]
  • Supports overall health and may reduce the risk of disease [10].

Crusty Matcha Sourdough Bread Recipe

What You’ll need to make Matcha Chocolate Chip Sourdough

Dutch Oven
Parchment Paper
Mixing Bowl
Bench Scraper
Digital Scale
Spatula
Bread Lame or Sharp Knife
Spray Bottle
Banneton
Measuring Spoons
Mesh Strainer
Prep Bowl

Matcha Chocolate Chip Sourdough Bread Ingredients

Serves 16-20

50g Starter*
375g Cool Filtered Water
410g + 100g Unbleached Bread Flour
12g Culinary Grade Matcha Powder
10g Fine Salt
1 cup Dark Chocolate Chips (opt)

How to Make Matcha Chocolate Chip Sourdough

  1. *Discard and feed the starter about 10-12 hours before making the bread. I like to use the starter at the peak once it has doubled, you can still use it as it is beginning to fall, but once it is 1-2 hours after peak, wait until it has been re-feed to start the process.
  2. Measure out the Matcha powder into a small prep bowl, set aside.
  3. Add the starter, water and 410g of flour to a large bowl. Sift in the matcha powder by transferring it to the mesh strainer and gently pressing it through with a spatula. Mix everything together with a spatula until a shaggy dough forms. Cover and let rest for 4-hours at room temperature, then transfer to the refrigerator overnight.
How to Make Matcha Sourdough Bread

Shaggy Dough

Matcha Sourdough with chocolate chips

After resting overnight

4. The next day, add the remaining flour and salt and knead the dough. It will take about 5-minutes, but the dough will take in all the flour, just keep kneading. Cover and let rest at room temperature for 1-hour.

5. After 1-hour, add the chocolate chips if desired and start the folding process, four sets of folds every 30-minutes. Fold each side (4 sides) towards the center/opposite side of the dough, repeat until all four sets have been completed. Cover in-between folds.

Matcha bread with chocolate chips

After 4 sets of folds

6. Cover and allow to bulk ferment for 2-12 hours until the dough has doubled in size. Timing of this step depends on environmental factors and each loaf will take a different amount of time.

Pro Tip: Take a marker and indicate on the outside of your bowl the size of the dough before bulk fermentation to have a nice indicator of when it has doubled.

Beautiful green Matcha Sourdough Bread

After bulk ferment

7. Once the dough had doubled in size, turn it out onto a clean counter (you can lightly dust with a pinch of flour if you want.) Gently, using a bench scraper, pull the dough inward to form a ball and begin shaping the dough into a ball. (Do this by tucking the dough under as you spin the dough in a clock wise motion to strengthen it. Continue until the dough is shaped, about 15-30 times and gently pop any bubbles that form near the surface).

8. Transfer dough to your floured (rice or regular flour) banneton, or towel lined colander and cover or wrap in a large plastic bag. Set in the fridge overnight up to 72-hours for the cold fermentation.

9. Preheat oven to 450 degrees with the Dutch oven inside.

10. Tear off a large piece of parchment and turn the dough over onto it. Score the dough: typically a large score along the side or you can do a cross over the top. Trim the parchment so you have handles at the end but so that it’s not so large to fit in the Dutch oven.

11. Transfer to the Dutch oven and spray with water 6-10 times (optional for that mouthwatering crispy crust). Cover and bake for 27-30 minutes covered, and then 6-10 minutes uncovered.

12. Remove and discard the parchment paper, cool completely on a wire rack.

13. Slice and serve!

Matcha sourdough Bread Recipe

Matcha Sourdough with Chocolate chips

Matcha Chocolate Chip Sourdough Bread

Tangy sourdough bread infused with the delicate earthiness of matcha, elevated further by the bittersweet notes of dark chocolate chips.
Prep Time 2 days
Cook Time 35 minutes
Course Bread
Servings 16
Calories 158 kcal

Ingredients
  

Instructions
 

  • *Discard and feed the starter about 10-12 hours before making the bread. I like to use the starter at the peak once it has doubled, you can still use it as it is beginning to fall, but once it is 1-2 hours after peak, wait until it has been re-feed to start the process.
  • Measure out the Matcha powder into a small prep bowl, set aside.
  • Add the starter, water and 410g of flour to a large bowl. Sift in the matcha powder by transferring it to the mesh strainer and gently pressing it through with a spatula. Mix everything together with a spatula until a shaggy dough forms. Cover and let rest for 4-hours at room temperature, then transfer to the refrigerator overnight.
  • The next day, add the remaining flour and salt and knead the dough. It will take about 5-minutes, but the dough will take in all the flour, just keep kneading. Cover and let rest at room temperature for 1-hour.
  • After 1-hour, add the chocolate chips if desired and start the folding process, four sets of folds every 30-minutes. Fold each side (4 sides) towards the center/opposite side of the dough, repeat until all four sets have been completed. Cover in-between folds.
  • Cover and allow to bulk ferment for 2-12 hours until the dough has doubled in size. Timing of this step depends on environmental factors and each loaf will take a different amount of time.
  • Pro Tip: Take a marker and indicate on the outside of your bowl the size of the dough before bulk fermentation to have a nice indicator of when it has doubled.
  • Once the dough had doubled in size, turn it out onto a clean counter (you can lightly dust with a pinch of flour if you want.) Gently, using a bench scraper, pull the dough inward to form a ball and begin shaping the dough into a ball. (Do this by tucking the dough under as you spin the dough in a clock wise motion to strengthen it. Continue until the dough is shaped, about 15-30 times and gently pop any bubbles that form near the surface.)
  • Transfer dough to your floured (rice or regular flour) banneton, or towel lined colander and cover or wrap in a large plastic bag. Set in the fridge overnight up to 72-hours for the cold fermentation.
  • Preheat oven to 450 degrees with the Dutch oven inside.
  • Tear off a large piece of parchment and turn the dough over onto it. Score the dough: typically a large score along the side or you can do a cross over the top. Trim the parchment so you have handles at the end but so that it’s not so large to fit in the Dutch oven.
  • Transfer to the Dutch oven and spray with water 6-10 times (optional for that mouthwatering crispy crust). Cover and bake for 27-30 minutes covered, and then 6-10 minutes uncovered.

Nutrition

.wprm-nutrition-label-layout .wprmp-nutrition-label-block-line {background-color: #333333;} .wprm-nutrition-label-layout .wprmp-nutrition-label-block-nutrient {border-top-color: #333333;}
Nutrition Facts
Matcha Chocolate Chip Sourdough Bread
Amount per Serving
Calories
158
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
0.1
mg
0
%
Sodium
 
256
mg
11
%
Potassium
 
97
mg
3
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
4
g
8
%
Vitamin A
 
39
IU
1
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cheddar Jalapeño Sourdough Bread, Chocolate Chip Sourdough Bread, Matcha Bread, Matcha Chocolate Chip Sourdough, Matcha Sourdough, Sourdough with Matcha
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Matcha Chocolate Chip Sourdough Bread, Almond Milk & Cookies

FAQs

Q: What is the shortest amount of time you would recommend doing the cold fermentation?
A: With this loaf, I recommend cold fermenting at least overnight, up to 72-hours. Experiment and find the fermentation period that produces bread that you love!

Q: Can I use semi-sweet chocolate chips in place of the dark chocolate chips?
A: Yes, you can use any kind you like. I just love the bittersweet and rich flavor from dark chocolate.

Q: How can I get my sourdough to bulk ferment faster?
A: The method I use when my house is cold or if I get a loaf of sourdough started later on in the day is to place the sourdough in a covered dish into the oven with the light on for about 30-minutes. This will warm the oven up slightly and help to speed up the bulk fermentation without going too fast. Just be sure to turn the light off after 30-minutes or it may get too warm, and check on the sourdough frequently so that it does not overproof.

Q: What if I don’t have a bread lame to slice the dough?
A: You can use a really sharp knife, and it doesn’t have to be perfect, the more rustic looking the better in my opinion!

Q: What is the best way to store fresh sourdough bread?
A: After the first day, I always pre-slice my sourdough and store it in the freezer to keep it fresh. If you are eating it fairly quickly, you can store it in a paper bag on the counter to prevent too much moisture build up.

Q: How will I know when the bulk fermentation is done?
A: You want to keep an eye on your dough during this time as environmental factors will alter the timing of the bulk fermentation. On warmer days it will go faster than on cooler days. In general, I have found that at 72 degrees my bulk fermentation takes around 4-8 hours, at 68 degrees it can take up to 12-18 hours. Keep an eye on it and use a marker to mark the outside of your container so you know when it has doubled.

Q: Do I need to use a hungry or fed starter for this recipe?
A: I prefer to use an active starter that has been fed and it at it’s peak. I would not recommend using the starter straight out of the fridge as it will not be as strong as an active starter that has been fed for a few days before.

Q: How many days do I need to feed the starter at room temperature after having been in the refrigerator before I can make sourdough bread?
A: It really depends on your starter and how long it has been in the fridge. Ideally, discard and feed every 24 hours until you see that the starter is doubling in size at about the 10-12 hour point, then you know it’s strong and ready.

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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

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