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Chocolate Sourdough Bread with Chocolate Chips Recipe

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4 from 10 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://cheftinaskitchen.com/chocolate-sourdough-bread-with-chocolate-chips-recipe/