Strawberry Dubai Chocolate Sourdough Bread

This Dubai Chocolate Strawberry Sourdough Loaf is the perfect combination of rich chocolate, creamy pistachio, and sweet strawberries! Made with two separate doughs, one chocolate and one pistachio, this loaf is filled with layers of pistachio butter, freeze-dried strawberries, and chocolate chips. The chocolate dough brings a rich cocoa flavor, while the pistachio dough adds a delicious nutty sweetness. Every slice is filled with beautiful swirls and irresistible flavors inspired by the popular Dubai chocolate trend!

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Servings: 1 loaf

Ingredients Recipe

Ingredients

Pistachio Sourdough Dough

250 g bread flour
170 g water
60 g active sourdough starter
25 g pistachio instant pudding mix
30 g pistachio cream
5 g salt

Chocolate Sourdough Dough

250 g bread flour
170 g water divided into 90g and 80g
60 g active sourdough starter
25 g unsweetened cocoa powder
50 g brown sugar
5 g salt

Dubai Chocolate Inclusions

1 oz freeze-dried strawberries approximately 28g
6 oz pistachio butter approximately 170g
1/2 cup chocolate chips

Recipe

Prepare the Chocolate Mixture: In a small bowl, combine 25g of cocoa powder with 90g of water. Stir until the cocoa powder is completely dissolved and forms a smooth chocolate mixture.
Allow the mixture to sit for a few minutes. This process is called blooming the cocoa powder and helps bring out a richer chocolate flavor.
Mix the Two Doughs: For this recipe, you’ll be making two separate doughs, one pistachio and one chocolate. This creates beautiful layers of chocolate and pistachio throughout the loaf.
Pistachio Sourdough Dough: In your first mixing bowl, combine 170g of water, 60g of active sourdough starter, and 30g of pistachio cream. Stir until mostly combined.
Add 250g of bread flour, 25g of pistachio instant pudding mix, and 5g of salt.
Mix until all ingredients are incorporated and a shaggy dough forms.
Chocolate Sourdough Dough: In your second mixing bowl, combine your bloomed cocoa mixture, the remaining 80g of water, and 60g of active sourdough starter.
Add 250g of bread flour, 50g of brown sugar, and 5g of salt.
Mix until everything is incorporated and a shaggy chocolate dough forms.
Cover both bowls and allow the doughs to rest for 1 hour.
Stretch and Folds: After resting, begin your stretch and folds on both doughs.
Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
Cover both bowls and allow the doughs to rest for 30 minutes.
Repeat this process for a total of 4 rounds of stretch and folds, allowing 30 minutes between each round.
Both doughs should become smoother, stronger, and more elastic with each set.
Bulk Fermentation: After completing your stretch and folds, cover both bowls and allow the doughs to bulk ferment at room temperature until they have risen approximately 50–75%, appear puffy and jiggly, and have visible air bubbles.
Fermentation time will vary depending on the temperature of your kitchen and how active your sourdough starter is.
Keep an eye on both doughs, as the different ingredients may cause them to ferment at slightly different rates. Watch how the dough looks and feels rather than relying strictly on the clock.
Prepare the Dubai Chocolate Inclusions: While your doughs are fermenting, prepare your inclusions.
Measure out 1 oz (approximately 28g) of freeze-dried strawberries. If the pieces are large, gently break them into smaller pieces.
Measure out 6 oz (approximately 170g) of pistachio butter and ½ cup of chocolate chips.
If your pistachio butter is too thick to spread, gently warm it until it reaches a smoother consistency.
Set everything aside until you’re ready to laminate.
Lamination: Once bulk fermentation is complete, gently turn both doughs out and carefully stretch each one into a large rectangle, being careful not to tear the dough.
Layer the chocolate dough over the pistachio dough, adjusting them so they are relatively even in size. This will help create beautiful chocolate and pistachio swirls throughout your loaf.
Begin spreading the pistachio butter over the dough, followed by the freeze-dried strawberries and chocolate chips.
As you fold the dough into thirds, continue adding the pistachio butter, freeze-dried strawberries, and chocolate chips between each layer, making sure every fold has a good amount of each inclusion.
Shape and Cold Proof: Gently shape your dough into a round or oval loaf, creating surface tension while keeping the pistachio butter, strawberries, and chocolate chips tucked inside.
Be careful not to overwork your dough during shaping, as you want to keep the chocolate and pistachio layers as distinct as possible.
Place the shaped dough seam-side up into a floured banneton.
Cover and refrigerate overnight until ready to bake. I typically let mine cold proof overnight and bake it the following day.
Bake: For this loaf, a suggested starting point is to preheat your oven to 450 degrees Fahrenheit with your Dutch oven inside for 30 minutes.
Once preheated, remove your sourdough from the refrigerator and carefully transfer it onto parchment paper.
Score the top of your loaf and place it into the hot Dutch oven.
Bake for:
- 40 minutes covered at 450°F (232°C)
- 10 minutes uncovered at 450°F (232°C)
Check your loaf for doneness and add additional baking time as needed. If you notice the top of your loaf getting too dark, put the lid back on and lower the temperature. I also like to cover the top of my loaf with tin foil towards the end to prevent the top from burning. Putting a cookie sheet on the tray underneath your Dutch oven can also help prevent the bottom from burning.
The loaf is fully baked when the internal temperature reaches approximately 200°F (93°C).
Every oven is different, so you may need slightly more or less baking time.
Cool and Enjoy: Once your sourdough has finished baking, carefully remove it from the Dutch oven and transfer it to a cooling rack.
Allow the loaf to cool completely before slicing to give the inside time to set.
Slice and enjoy the delicious combination of rich chocolate sourdough, creamy pistachio butter, sweet strawberries, and melted chocolate chips!

Strawberry Dubai Chocolate Sourdough Bread