Rich Chocolate Sourdough Bread
Chocolate sourdough bread is the loaf you bake when plain sourdough starts to feel routine.
It’s deeply cocoa-scented, lightly sweet, and dotted with dark chocolate chips that stay soft even after the bread cools. The crumb is tender but still has that chewy sourdough spring, and the crust is dark and slightly crackly.
Why This Loaf Stays in My Rotation
The chocolate doesn’t bully the sourdough; it makes it richer without turning it into cake. A slice toasted with butter tastes like a bakery treat that took way less effort than it looks.
I love that one batch of dough gives me breakfast toast all week, and the chocolate chips mean I can skip the jam. It also makes incredible French toast. The cocoa adds a mellow bitterness that balances the maple syrup.
Ingredients
- 100g active sourdough starter (100% hydration): fed and bubbly, about 8 to 12 hours after feeding
- 400g bread flour: all-purpose works but the loaf will be less lofty
- 30g unsweetened cocoa powder: Dutch-process or natural, whichever you have
- 60g light brown sugar: gives a soft crumb and hints of caramel
- 8g fine sea salt
- 320g warm water
- 30g unsalted butter, melted and slightly cooled: vegetable oil works for a dairy-free loaf
- 1 tsp vanilla extract
- 100g dark chocolate chips: or chopped dark chocolate, which melts into puddles
Variations / Substitutions
- Dried cherry and almond: swap half the chocolate chips for dried tart cherries and add ½ tsp almond extract.
- Maple syrup sweetener: use 50g maple syrup instead of brown sugar, reduce water by 20g to keep hydration in check.
- Dairy-free: use neutral oil such as avocado and dairy-free chocolate chips.
- Extra dark and not sweet: skip the sugar and use 70% chocolate; the loaf turns out almost savory.
Spicy Chocolate Chili Pepper Cookies are a sweet treat to enjoy alongside this bread.
How to Make Chocolate Sourdough Bread
Step 1: Mix the Dough
In a large bowl, whisk together the 400g bread flour, 30g cocoa powder, 60g brown sugar, and 8g salt until the cocoa is evenly dispersed. Add the 320g warm water and 100g active starter. Mix with a dough whisk or your hand until no dry bits remain. Cover and let the dough rest for 30 minutes. This autolyse gives the flour time to soak up the water and makes the dough much easier to handle later.
The dough will look like dark brown clay, and it’ll feel a little stiffer than a plain sourdough at first because cocoa absorbs extra liquid. Don’t add more water yet; it will soften as it rests.
This step is all about giving the flour a head start. The rest period relaxes the gluten you haven’t developed yet, which means fewer stretch-and-folds and a more open crumb.
Step 2: Work in the Butter and Chocolate Chips
After the dough has rested, pour the 30g melted butter and 1 tsp vanilla over the surface. Pinch and fold the dough with a wet hand until the butter is completely mixed in, about 2 minutes. Scatter the 100g chocolate chips over the top and fold a few more times to distribute them. Cover and let the dough rest for 30 minutes at room temperature.
The dough will be sticky and the chips like to fall out. Keep a small bowl of water nearby to keep your hands damp, and use a bench scraper to tuck stray pieces back in.
Over the next 1½ hours, perform three sets of stretch-and-folds every 30 minutes. To do a set, grab an edge, stretch it upward, and fold it over the center. Rotate the bowl and repeat three more times. After the third set, cover the bowl and let the dough bulk rise until it’s doubled in volume and jiggly, about 2 to 3 more hours depending on the warmth of your kitchen.
Step 3: Shape the Loaf
Tip the doubled dough onto a lightly floured work surface. Using a bench scraper, shape it into a tight round or batard, pulling the dough toward you to create tension on the surface. Let it rest uncovered for 20 minutes so the gluten relaxes.
The dough should feel plush and hold its shape with a slight wobble. If it spreads into a flat disc, give it a letter-fold and let it rest another 10 minutes.
After the bench rest, flip the dough over, do one final shaping, and place it seam-side up in a floured banneton or a bowl lined with a floured tea towel. Cover with a damp towel and refrigerate for 8 to 12 hours. The cold proof deepens the chocolate flavor and makes the dough easier to score.
Step 4: Bake the Loaf
About 30 minutes before you plan to bake, set a Dutch oven with its lid on the middle rack and preheat the oven to 450°F (230°C). A fully heated pot is the secret to a tall, crackly loaf.
Remove the dough from the fridge, uncover it, and turn it out onto a sheet of parchment paper. Dust the top with a little cocoa powder or flour and use a lame or sharp serrated knife to score a deep slash across the surface. If the blade catches on chocolate chips, snip the dough with kitchen shears instead.
Lift the dough by the parchment corners and lower it into the hot Dutch oven. Cover with the lid and bake for 25 minutes. Then remove the lid and continue baking until the loaf is deeply browned and sounds hollow when tapped, another 20 to 25 minutes. For extra reassurance, an instant-read thermometer poked into the center should read 205°F (96°C).
Step 5: Cool and Slice
Carefully lift the bread out of the Dutch oven using the parchment paper and transfer it to a wire rack. Let it cool for at least 1 hour before slicing. Cutting into a hot loaf will make the crumb gummy.
As it cools you’ll hear faint crackling sounds, the crust setting up as it shrinks just a little. The cocoa fragrance will fill the kitchen.
Once cool, slice with a serrated bread knife. The chocolate chips stay soft, and the bread is fantastic as is or toasted with a pat of salted butter. For a dessert twist, try it with a smear of mascarpone and a few raspberries.
Tips for Tall Chocolate Sourdough
- An active, bubbly starter is non-negotiable. If your starter is sluggish, the dough won’t rise. Feed it twice before baking to get it really vigorous.
- A cold kitchen extends bulk fermentation. In winter, I let the dough sit in an oven with just the light on, which hovers around 75°F (24°C).
- Scoring a dough dotted with chocolate chips can be tricky. If the blade drags, chill the shaped loaf in the freezer for 20 minutes before scoring. The firmer surface cuts cleanly.
Bake times by method:
| Method | Temperature | Time |
|---|---|---|
| Dutch oven (covered then uncovered) | 450°F (230°C) | 25 mins covered + 20 mins uncovered |
| Open bake with steam pan | 425°F (220°C) | 40-45 mins |
| Loaf pan | 375°F (190°C) | 40-45 mins |
Keeping Chocolate Sourdough Fresh
- Room temperature: keep the loaf cut-side down on a wooden board or in a paper bag for up to 3 days. The crust will soften, but a quick toast brings it back.
- Freezer: slice the bread and freeze the slices in a zip-top bag for up to 2 months. Toast straight from frozen.
- Reheating: day-old slices come alive in a 350°F oven for 5 minutes or in a skillet with a little butter.
What Goes Well With Chocolate Sourdough
A thick swipe of salted butter is all it needs, but it’s also great with a smear of cream cheese and a drizzle of honey. For a more dessert-like moment, toast a slice and top it with ricotta, a sprinkle of cinnamon, and fresh berries.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose works, but the loaf will be slightly less tall and have a tighter crumb. If that’s what you have, go for it.
Do I have to add chocolate chips?
Not at all. The bread still bakes into a mild cocoa sourdough that is beautiful on a cheese board or with jam. The chips just add little pockets of melted chocolate, which kids love.
Why did my loaf spread out instead of rising up?
This usually means the dough was over-proofed or the starter wasn’t strong enough. Make sure your starter passes the float test, and watch the dough, not the clock, during bulk fermentation.
Can I make this without the sugar?
Yes, you can omit the brown sugar. The chocolate chips will carry the sweetness, but the bread will taste more rustic. I’d stick with at least a tablespoon if you plan to toast it with butter, because a bit of sugar helps the crust caramelize.
Chocolate Sourdough Bread Recipe
Ingredients
Method
- In a large bowl, whisk flour, cocoa, sugar, and salt. Add water and starter, mix until no dry bits remain, and rest 30 minutes.
- Pinch in melted butter, vanilla, and chocolate chips. Cover and rest 30 minutes, then perform 3 sets of stretch-and-folds every 30 minutes. Let rise until doubled, about 2–3 hours more.
- Shape into a tight round or batard, bench rest 20 minutes, then place seam-side up in a floured banneton. Refrigerate 8–12 hours.
- Preheat a Dutch oven at 450°F (230°C) for 30 minutes. Turn dough onto parchment, score, and bake covered 25 minutes, then uncovered 20–25 minutes until internal temp reaches 205°F (96°C).
- Cool on a wire rack at least 1 hour before slicing. Serve toasted with butter.
Notes
