Chocolate Chip Sourdough Bread with Crunchy Crust
Chocolate chip sourdough bread is a loaf that feels like a morning bakery treat, but you made it yourself. The dough’s gentle tang plays off the rich, melted chocolate chips tucked into every slice.
I reach for this recipe when I want something hands-off that still impresses. The Dutch oven does the heavy lifting, giving you a crackly, deep-brown crust and a soft, open crumb.
Why This Sourdough Works
The overnight ferment doesn’t just build structure, it develops a mellow tang that balances the sweetness of the chocolate. You don’t get an overly sweet bread, just a grown-up take where the dark chocolate stands out.
And because this is a naturally leavened loaf, the texture stays tender for days. A quick toast brings back the crunch and makes the chocolate go all silky.
Ingredients
- 500 g bread flour: the higher protein gives the bread its chewy structure and open holes.
- 350 g lukewarm water: about 90°F (32°C), just warm enough to encourage fermentation.
- 100 g active sourdough starter (100% hydration): fed and bubbly, doubled in size.
- 10 g fine sea salt: enhances both the chocolate and the sourdough tang.
- 15 g granulated sugar: a small amount to soften the crumb and round out the acidity (optional).
- 150 g semi-sweet chocolate chips: use mini chips or chopped dark chocolate for even distribution.
Variations / Substitutions
- Darker chocolate: swap in 70% bittersweet chips for a less sweet, more intense chocolate hit.
- No sugar option: omit the sugar completely if you prefer a strictly savory sourdough, but the chocolate will taste more acidic.
- Whole wheat twist: replace up to 100 g of the bread flour with whole wheat flour for a nuttier loaf, no other changes needed.
Crunchy Chocolate Granola Recipe makes a great breakfast to go with this bread.
How to Make Chocolate Chip Sourdough Bread with Crunchy Crust
Step 1: Mix the Dough
In a large bowl, whisk together the 500 g bread flour and 10 g salt. In a separate container, combine the 350 g lukewarm water, 100 g active starter, and 15 g sugar (if using), stirring until the starter dissolves. Pour the wet mixture into the flour and mix with a dough whisk or your hand until no dry flour remains and you have a shaggy, sticky dough. Fold in the 150 g chocolate chips until they’re evenly distributed.
The dough will look rough and a little wet, that’s exactly what you want. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes to hydrate the flour before the first fold.
Step 2: Fold the Dough
Over the next 2 hours, perform 3 sets of stretch and folds, spaced 30 minutes apart. For each set, grab one side of the dough, pull it up and fold it over the center, then rotate the bowl and repeat 3 more times. After the third fold, the dough should feel smoother and more cohesive.
Cover the bowl again and let the dough bulk ferment at room temperature (around 72°F/22°C) until nearly doubled in size and the surface shows a few bubbles. This could take anywhere from 4 to 7 hours depending on your starter and kitchen temperature. The dough will jiggle slightly when you shake the bowl.
Step 3: Shape the Loaf
Lightly flour your work surface and turn out the dough. Gently preshape it into a round, then let it rest uncovered for 20 minutes. Dust a banneton or a mixing bowl lined with a floured tea towel generously with rice flour (or all-purpose flour). Shape the dough into a tight boule by folding the edges into the center and rolling it seam-side down.
Place the shaped loaf seam-side up into the prepared banneton. Pinch the bottom seam closed if needed. Cover with a towel and let it proof at room temperature for 1 to 2 hours, until puffy and a finger pressed gently into the dough leaves an indentation that springs back slowly. Then transfer the banneton to the refrigerator for an overnight cold proof (8 to 12 hours), which builds tang and sets the shape.
Step 4: Score and Bake the Bread
About an hour before you bake, place a Dutch oven (and its lid) on the middle rack of your oven and preheat to 500°F (260°C). When the oven is fully heated, remove the banneton from the fridge, place a sheet of parchment paper over it, and invert the loaf onto the paper. Slash the top with a sharp lame or razor blade in a cross or a few deep cuts to allow steam to escape.
Carefully lift the parchment to lower the dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes at 500°F. Then reduce the oven temperature to 450°F (230°C), remove the lid, and bake for another 25 to 30 minutes, until the crust is a deep mahogany brown and the loaf sounds hollow when tapped on the bottom. The chocolate chips on top might look a little dark, that’s fine.
Step 5: Slice and Serve the Loaf
Transfer the baked bread to a wire rack and let it cool completely, at least 1 hour. Cutting into it too soon will steam the crumb and make it gummy. Once it’s cool, set the loaf on a cutting board and slice with a serrated knife.
The inside will be open and tender, with glossy pockets of chocolate scattered throughout. Serve slices warm (a quick toast does the trick) with a smear of salted butter, and you’ll get that crisp crust and melty chocolate in every bite.
A Few Notes Before You Start
- Use a kitchen scale instead of cup measures if you can. Sourdough is precise, and even a small difference in flour or water changes the dough.
- If your kitchen is cold, bulk fermentation will take longer. Look for the dough to double in size, not a clock.
- Chilling the dough overnight makes scoring cleanly much easier, so don’t skip that cold proof.
- Don’t be shy with the score, a deep slash (about ½ inch) lets the bread spring properly in the oven.
Storing Leftover Chocolate Chip Sourdough
- Room temperature: Keep the loaf cut-side down on a wooden board or in a bread bag for up to 3 days. The crust will soften, but a quick toast restores it.
- Reheating: To recrisp the whole loaf, spritz it with water and warm in a 350°F (175°C) oven for 8 to 10 minutes.
- Freezing: Slice any leftover bread and freeze the slices in a zip-top bag. They toast right from frozen and taste nearly fresh.
What To Serve With Chocolate Chip Sourdough
It’s fantastic toasted with salted butter that melts into the nooks. For breakfast, a schmear of cream cheese and a drizzle of honey turns it into a treat. On the side with a hot mug of coffee, the chocolate gets extra melty.
Frequently Asked Questions
Can I use sourdough discard for this recipe?
No, you need a active, bubbly starter at its peak. Discard won’t give the dough enough rise, and you’ll end up with a dense loaf.
My chocolate chips sank to the bottom. What went wrong?
The dough was likely overproofed or too wet. Next time, chill the chocolate chips for 15 minutes before folding them in, and handle the dough gently after adding them.
Can I double the recipe to make two loaves?
Yes, double all the ingredients and after the first set of folds, divide the dough in half. Shape and bake each loaf separately, or stagger the bakes if you only have one Dutch oven.
Why did my crust not get dark and crunchy?
A too-cool oven or not enough preheat can cause a pale crust. Make sure your Dutch oven preheats for the full hour at 500°F, and keep the lid on for the full covered bake time.
Chocolate Chip Sourdough Bread with Crunchy Crust Recipe
Ingredients
Method
- Whisk flour and salt in a large bowl. Mix water, starter, and sugar separately, then combine with flour until a shaggy dough forms. Fold in chocolate chips and rest 30 minutes.
- Perform 3 sets of stretch and folds over 2 hours, then bulk ferment at room temperature until doubled.
- Preshape the dough, rest, then shape into a tight boule and place seam-side up in a floured banneton. Proof at room temp for 1-2 hours, then cold proof overnight.
- Preheat Dutch oven to 500°F for 1 hour. Turn dough onto parchment, score deeply, and bake covered for 20 minutes. Reduce heat to 450°F, uncover, and bake 25-30 minutes until deeply browned.
- Cool the loaf completely on a wire rack, at least 1 hour. Slice with a serrated knife and serve toasted with butter.
Notes
