If you adore the marriage of tangy sourdough and rich chocolate, you are going to absolutely love this Chocolate Sourdough Bread with Chocolate Chips Recipe. This unique loaf brings together the deep flavors of cocoa powder and the satisfying crunch of chocolate chips, all wrapped up in a delightfully chewy sourdough crumb. It’s a beautiful blend of robustness and sweetness that feels like a warm hug from your oven. Whether you’re a seasoned bread baker or a curious kitchen adventurer, this bread promises to become a standout favorite that’s perfect for breakfast, snacking, or even dessert.
Ingredients You’ll Need
Getting the ingredients right is the magic behind every spectacular loaf. These simple, carefully chosen elements work together to deliver the perfect balance of flavor, texture, and that irresistible chocolatey aroma.
- Sourdough starter (150 grams): This natural leavening brings depth, tang, and that chewy sourdough texture.
- Granulated sugar (65 grams): Adds sweetness and helps with crust color.
- Brown sugar (55 grams): Introduces a delightful molasses undertone and moisture.
- Cocoa powder (30 grams): The heart of the chocolate flavor, providing richness without overpowering.
- Salt (10 grams): Enhances all the flavors and balances the sweetness.
- Bread flour (500 grams): High protein flour ensures wonderful structure and chewiness.
- Water (350 grams): Hydrates the flour for gluten development and fermentation.
- Chocolate chips or Heath bits (1 cup, optional): Adds melt-in-your-mouth pockets of joy throughout the loaf.
How to Make Chocolate Sourdough Bread with Chocolate Chips Recipe
Step 1: Mix the Dough Ingredients
Start by combining all the main dough ingredients except the chocolate chips in a large bowl. Stir everything until the mixture is uniform, making sure the cocoa powder is fully incorporated for that beautiful, dark dough. After combining, cover the bowl and let it rest in a warm spot (78-80ºF) for 30 minutes to kick off the fermentation process. This rest period is where the magic of sourdough begins, allowing the wild yeast to work.
Step 2: Perform Stretch and Folds
After 30 minutes, it’s time for your first set of stretch and folds. Wet your hand slightly and reach beneath the dough to gently pull it upward before folding it over the top. Repeat this 4–6 times around the bowl. This technique strengthens the dough’s gluten structure without heavy kneading. Cover the dough again and rest for another 30 minutes. Now add your chocolate chips for that tempting extra layer of chocolaty goodness, followed by a second round of stretch and folds. Repeat the rest and fold sequence two more times to build strength and distribute those chocolate chips evenly.
Step 3: Bulk Fermentation
Cover your dough once more and let it ferment for about 4 hours in total, or a bit longer if your kitchen is cooler. Watch closely for signs that your dough has developed sufficiently: it should have risen about 50%, pull away slightly from the bowl’s sides, and develop bubbles beneath the surface. This stage builds flavor complexity while allowing the bread to develop its signature sourdough texture.
Step 4: Shape the Dough
Gently turn the dough out onto a clean surface. Using a bench scraper and wet hands, tuck the dough underneath itself, forming a cohesive ball. Let it rest for 30 minutes to relax and develop tension, which helps it keep its shape.
Step 5: Final Shaping and Proofing
After the rest, flip the dough over and pull the edges toward the center to create an even tighter ball with a smooth, taut surface. Place the dough seam-side down into a proofing basket, cover it well, and pop it into the fridge for 8-12 hours. This slow, cold ferment not only enhances flavor but also makes the dough easier to work with when baking.
Step 6: Bake to Perfection
When you’re ready, preheat your Dutch oven to 450ºF to get it piping hot. Remove the dough from the fridge, flip it onto a piece of parchment paper, and score the top with a sharp knife or bread lame. Transfer the dough into the Dutch oven, cover, and bake for 30 minutes. Then, remove the lid and bake for an additional 5 minutes to develop a gorgeous crust. A hollow sound when tapping the bottom and an internal temperature of 205ºF mean your bread has baked to perfection. Let it cool completely before slicing.
How to Serve Chocolate Sourdough Bread with Chocolate Chips Recipe
Garnishes
Serving this loaf with a pat of creamy butter or a drizzle of honey elevates its flavor beautifully. For an extravagant twist, add a sprinkle of sea salt or a dusting of powdered sugar right before serving to enhance the chocolate nuances.
Side Dishes
This bread pairs wonderfully with fresh fruit, like ripe strawberries or a tangy orange slice, balancing out the sweetness. A cup of rich coffee or velvety hot chocolate alongside makes breakfast or afternoon snack time feel like a special celebration.
Creative Ways to Present
For gatherings, slice the loaf thickly and toast the slices lightly, then spread with mascarpone and top with fresh berries for an elegant treat. You could also transform it into a decadent French toast or make delightful mini bread puddings that highlight the chocolaty sourdough flavors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Sourdough Bread with Chocolate Chips wrapped tightly in a clean tea towel or stored in a bread box at room temperature, so it stays fresh for 2-3 days. This protects the crust while preserving the tender crumb inside.
Freezing
For longer storage, slice the loaf and freeze individual slices in a resealable freezer bag. This way, you can pull out exactly what you need and toast it straight from frozen, maintaining that freshly baked taste and texture.
Reheating
To bring your bread back to life, toast slices or warm the whole loaf wrapped in foil in a 350ºF oven for about 10 minutes. This restores the crunch of the crust and revives the warm, chocolatey aroma that makes this bread irresistible.
FAQs
Can I use milk instead of water in this Chocolate Sourdough Bread with Chocolate Chips Recipe?
Milk can add richness and softness, but it will also affect the fermentation since it contains fats and sugars. Using water keeps the traditional sourdough tang and texture intact. If you want to experiment, try replacing part of the water with milk and see how it changes the crumb.
What if I don’t have a Dutch oven? Can I still bake this bread?
Absolutely! You can bake the bread on a preheated baking stone or heavy baking sheet. To mimic the steam from a Dutch oven, place a pan of hot water in the oven during the first 20 minutes of baking to create humidity, which helps develop a crispy crust.
My dough didn’t rise much during bulk fermentation; what should I do?
Temperature plays a big role in fermentation speed. If your kitchen is cool, bulk fermentation will take longer. Try to keep your dough in the warmest spot possible, and be patient—look for the signs of readiness rather than timing alone to know when to move on.
Can I substitute chocolate chips for chopped chocolate or other mix-ins?
Definitely! Chopped dark, milk, or even white chocolate work wonderfully. You can also add nuts or caramel bits for texture and flavor variation. Just remember to fold them in gently during the stretch and fold stages.
How long does this Chocolate Sourdough Bread with Chocolate Chips Recipe stay fresh?
Freshly baked, it’s best enjoyed within 2-3 days at room temperature. Beyond that, the bread can become stale, but freezing slices will extend its deliciousness for up to a month.
Final Thoughts
Baking your own Chocolate Sourdough Bread with Chocolate Chips Recipe offers the best of both worlds: the soulful tang of sourdough with the indulgent pleasure of chocolate. It’s a loaf that invites you to slow down, savor, and share moments with loved ones. Once you try it, I’m sure this will become a recipe you’ll revisit time and again, filling your kitchen with warmth and smiles.
PrintChocolate Sourdough Bread with Chocolate Chips Recipe
This rich and flavorful Chocolate Sourdough Bread combines the tangy depth of sourdough with the indulgent taste of cocoa and chocolate chips. With a perfect crust and tender crumb, this artisan bread is ideal for breakfast, snacks, or desserts, offering a homemade twist to classic chocolate bread.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours (including fermentation and resting times, excluding refrigeration overnight)
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 150 grams sourdough starter (⅔ cup)
- 65 grams granulated sugar (⅓ cup)
- 55 grams brown sugar (¼ cup)
- 30 grams cocoa powder (¼ cup + 2 tablespoons)
- 10 grams salt (1 ½ teaspoons)
- 500 grams bread flour (3 ½ cups)
- 350 grams water (1 ½ cups)
Optional Mix-ins
- 1 cup chocolate chips or Heath® bits
Instructions
- Mix Dough Ingredients: In a large bowl, combine the sourdough starter, granulated sugar, brown sugar, cocoa powder, salt, bread flour, and water until completely blended. Cover the bowl and begin the bulk fermentation at 78-80ºF, letting the dough rest for 30 minutes.
- Perform Stretch and Folds: After the initial 30-minute rest, wet your hand and reach under the dough to pull it up and fold it over itself. Rotate the bowl and repeat 4-6 times until the dough resists stretching. Cover and let it rest another 30 minutes. After this, add the optional chocolate chips or Heath® bits. Perform a second set of stretch and folds, cover, and rest for 30 more minutes. Repeat with a third set of folds, adding a fourth if the dough feels weak.
- Continue Bulk Fermentation: Cover the dough and allow it to ferment for a total of about 4 hours or longer if cooler. Signs it’s ready include the dough rising about 50%, pulling away from bowl sides, forming a dome, and visible bubbles along the sides.
- Pre-shape the Dough: Transfer the dough onto a clean counter and use a bench scraper with wet hands to tuck the dough under itself forming a ball. Let it rest uncovered for 30 minutes.
- Final Shaping: After resting, flip the dough over. Pull the sides toward the center, then flip so the seam is on the bottom. Shape the dough into a taut ball by rotating it using cupped hands. Place the dough seam-side down into a basket and cover. Refrigerate for 8-12 hours.
- Bake the Bread: Preheat a Dutch oven to 450ºF. Remove the dough from the refrigerator and carefully flip it onto parchment paper. Score the dough with a bread lame or sharp knife. Place the dough into the preheated Dutch oven with the lid on. Bake for 30 minutes covered, then remove the lid and bake an additional 5 minutes. Check doneness by tapping the bottom; it should sound hollow and register about 205ºF internally. If needed, bake a few more minutes with the lid on. Cool completely before slicing.
Notes
- Maintaining dough temperature around 78-80ºF during bulk fermentation is crucial for proper fermentation.
- Use a wet hand for stretch and folds to prevent sticking.
- Adding chocolate chips or Heath® bits is optional but enhances the chocolate flavor and texture.
- Resting the shaped dough in the refrigerator overnight helps develop flavor and improve crumb structure.
- Preheating the Dutch oven ensures a good oven spring and crust formation.
- Allow the bread to cool fully before slicing to maintain crumb integrity.
