Chocolate Sourdough Bread – Rich, Tangy & Naturally Sweet

This chocolate sourdough bread recipe blends the tang of traditional sourdough with the deep rich flavor of cocoa creating a loaf that’s both wholesome and indulgent.

There’s something almost magical about pulling a warm loaf of chocolate sourdough bread out of the oven that deep cocoa aroma the rustic crackle of the crust and the soft tangy crumb that melts into bittersweet perfection with every bite. It’s not your average dessert bread or traditional sourdough it’s a flavor fusion that brings together the best of both worlds the natural tang of fermented dough and the indulgence of rich dark chocolate.

Chocolate sourdough bread has become a rising favorite among home bakers across the US and Europe. Whether you’re a seasoned sourdough enthusiast or just beginning your bread-making journey this loaf offers a creative rewarding twist on a classic. The flavor depth comes from the balance of cocoa powder a touch of espresso and dark chocolate chips folded into a naturally fermented base. The result A loaf that’s subtly sweet perfectly balanced and versatile enough to serve for breakfast brunch or dessert.

What makes this recipe truly special is its complexity yet simplicity in execution. Using your active sourdough starter you can create a loaf that feels bakery level without commercial yeast or added sugar. The slow fermentation brings out natural sweetness while the cocoa lends warmth and color. Slice it warm and pair it with butter almond spread or even sea salt flakes for a bakery worthy moment right at home.

In this guide you’ll learn how to make chocolate sourdough bread step by step from choosing the right cocoa to mastering fermentation times plus creative variations like double chocolate cherry infused or mocha sourdough. Ready to make your kitchen smell like a chocolate dream Let’s dive in.

Chocolate Sourdough Bread – Rich, Tangy & Naturally Sweet

by Chloe Spooner

This chocolate sourdough bread blends the signature tang of traditional sourdough with the deep, rich flavor of real cocoa and melted chocolate chips. The result? A loaf that’s soft, chewy, and naturally sweet — perfect for breakfast, dessert, or a cozy afternoon treat. Whether you’re a sourdough beginner or a seasoned baker, this recipe turns simple pantry ingredients into an artisan masterpiece with minimal effort and maximum flavor.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

12 hours hrs

Total Time 19 hours hrs

Course Bread / Baking / Snack

Cuisine American / European Artisan

Servings 8 people

Calories 245 kcal

Equipment

• 1 Digital Kitchen Scale For accurate flour and starter measurements — precision is key for sourdough.
• 1 Mixing bowl Medium or large; glass or stainless steel works best.
• 1 Bench scraper Helps lift, fold, and shape sticky dough easily.
• 1 Proofing Basket (Banneton) Provides structure and beautiful patterns during the final rise.
• 1 Dutch Oven or Cast-Iron Pot Creates steam for a perfect crust and even baking.
• 1 Parchment paper For clean dough transfers into the hot Dutch oven.
• 1 Lame or Sharp Scoring Blade Used to score the dough before baking — allows for controlled expansion.
• 1 Kitchen Thermometer (optional) To check doneness; bread is ready when internal temp hits 205–210°F (96°C).

Ingredients

  

• 500 g Bread Flour Use unbleached, high-protein flour for the best gluten development.
• 50 g Unsweetened Cocoa Powder Dutch-process cocoa gives a richer color and smoother flavor.
• 100 g Active Sourdough Starter Must be bubbly and fed within the last 4–6 hours for optimal rise.
• 350 g Warm Water Around 90–95°F; helps the starter activate evenly.
• 10 g Sea Salt Fine sea salt or kosher salt both work well.
• 50 g Brown Sugar Adds mild sweetness and enhances the chocolate notes.
• 100 g Dark Chocolate Chips or Chopped Chocolate Use 60–70% cacao for balanced sweetness.
• 1 tsp Pure Vanilla Extract Optional, for a dessert-style aroma.
• 1 tsp Espresso Powder Optional; intensifies the chocolate flavor.
• 30 g Chopped Nuts Optional; hazelnuts, pecans, or almonds for crunch.
• 30 g Dried Cherries or Cranberries Optional; adds a fruity contrast to the rich dough.

Instructions

 

• Feed your sourdough starter about 4–6 hours before baking, until it’s bubbly and active.
• In a large mixing bowl, whisk together bread flour and cocoa powder until evenly combined.
• Add warm water, active starter, and brown sugar. Mix until no dry flour remains. Let rest for 30 minutes (autolyse stage).
• Add salt and mix again using your hands or a dough hook until incorporated. Perform a few stretch and folds over 2–3 hours, letting the dough rest 30 minutes between each set.
• During the final fold, gently mix in chocolate chips, vanilla extract, and any optional add-ins (nuts, dried fruit, espresso powder).
• Cover the bowl and let the dough bulk ferment at room temperature (75°F / 24°C) for 4–6 hours, or until nearly doubled in size.
• Turn the dough out onto a lightly floured surface. Shape into a round loaf using a bench scraper, then transfer to a proofing basket dusted with cocoa or rice flour.
• Cover and cold-proof the dough in the refrigerator overnight (8–12 hours). This deepens flavor and strengthens structure.
• Preheat your oven and Dutch oven to 450°F (230°C) for at least 30 minutes before baking.
• Place the dough (on parchment paper) into the hot Dutch oven. Score the top with a lame for expansion.
• Bake covered for 25 minutes, then uncover and bake an additional 15–20 minutes until the crust is dark brown and crisp. Internal temp should reach 205–210°F (96°C).
• Cool the loaf completely on a wire rack before slicing to prevent a gummy texture.

Notes

Recipe Notes – Chocolate Sourdough Bread

• Flavor Boost Tip: For a deeper, richer flavor, use Dutch-process cocoa and a pinch of espresso powder — it enhances the chocolate without making it taste like coffee.
• Perfect Rise: Always bake with an active, bubbly starter. If your starter is sluggish, feed it twice in the 24 hours before baking.
• Hydration Help: Chocolate doughs can feel drier than plain sourdoughs. If the dough seems stiff, add an extra 10–20 g of warm water during mixing.
• Add-Ins: Feel free to customize with hazelnuts, pecans, cranberries, or orange zest for festive flavor.
• Baking Vessel: A Dutch oven is ideal for even heat and steam, but you can also use a covered loaf pan or baking steel with steam tray.
• Storage: Wrap the cooled loaf in parchment and keep in a bread box for up to 3 days at room temperature. For longer storage, slice and freeze for up to 1 month — just toast before serving.
• Serving Ideas: Enjoy warm slices with salted butter, a drizzle of honey, or fresh strawberries. It also makes decadent French toast or bread pudding.
• Fermentation Tip: Cooler room temps slow fermentation. If your kitchen is below 70°F (21°C), extend bulk rise by 1–2 hours.
• For a Sweeter Loaf: Add 20 g extra brown sugar or a handful of semi-sweet chocolate chunks before shaping.

Keyword chocolate sourdough bread

Ingredients for Chocolate Sourdough Bread

This recipe makes 1 large loaf or 2 medium loaves perfect for sharing or storing. Each ingredient is chosen to enhance that signature tangy sweet balance that makes chocolate sourdough irresistible.

Main Ingredients

• 500g 4 cups bread flour high protein flour gives your loaf a chewy structured crumb.
• 50g ½ cup unsweetened cocoa powder use high quality Dutch processed cocoa for deep flavor and dark color.
• 150g 1 cup active sourdough starter bubbly and fed within the last 6–8 hours.
• 320g 1⅓ cups warm water 90°F/32°C activates the gluten and helps dissolve the starter.
• 60g ¼ cup dark chocolate chips or chunks for melted pockets of chocolate in every slice.
• 8g 1½ tsp fine sea salt balances sweetness and strengthens dough structure.
• 25g 2 tbsp brown sugar or coconut sugar optional enhances depth and sweetness.
• 10g 2 tsp espresso powder optional intensifies chocolate notes and aroma.

Optional Add Ins for flavor twists

• ½ cup dried cherries or cranberries for a fruity contrast.
• ¼ cup chopped walnuts or pecans adds crunch and richness.
• 1 tsp vanilla extract complements cocoa beautifully.

Tip: Always use room temperature ingredients for smoother gluten development.

Suggested Image Alt Text:
Chocolate sourdough bread ingredients laid out flour cocoa powder starter and chocolate chips.

Step by Step Instructions

Step 1: Mix the Dough Autolyse

In a large bowl whisk together flour cocoa powder and espresso powder. In a separate bowl dissolve your active starter into warm water until cloudy. Pour the wet mixture into the dry ingredients and mix until no dry flour remains. Cover with a towel and rest for 30 minutes.
Purpose: This step hydrates the flour and develops gluten naturally.

Step 2: Add Salt and Sugar

After autolyse sprinkle in salt and sugar. Wet your hands and gently pinch and fold the dough until the ingredients are fully incorporated. Rest for 15 minutes.
Tip: Avoid adding salt early it can slow fermentation.

Step 3: Bulk Fermentation Stretch & Fold

Let the dough rest at room temperature 75°F/24°C for 4–5 hours performing stretch and folds every 30 minutes during the first 2 hours.
After the final fold mix in chocolate chips and any optional add ins.
Suggested Alt Text: Folding chocolate chunks into sourdough cocoa dough during bulk fermentation.

Step 4: Shape and Proof

Once the dough has risen by 40–50% transfer it onto a lightly floured surface. Shape into a round boule or oval loaf. Place it seam side up in a floured proofing basket or bowl lined with a towel.
Cover and refrigerate for 12–16 hours cold proof.
Tip: The longer the cold fermentation the deeper the flavor.

Step 5: Preheat and Score

Preheat your oven to 475°F 245°C with a Dutch oven inside for at least 45 minutes.
When ready to bake place parchment over the dough flip it out of the basket and score the top with a razor or lame.

Suggested Alt Text: Scoring a chocolate sourdough loaf before baking.

Step 6: Bake

• Bake covered for 25 minutes, then uncover and bake for 20–25 minutes more.
• The crust should appear dark brown with a slight sheen from the cocoa and melted chocolate.

Internal Temperature: 205°F 96°C
Let cool completely on a wire rack before slicing resist the urge to cut early

Step 7: Serve & Store

• Serve warm with almond butter, orange marmalade or a dusting of powdered sugar.
• Store in an airtight container at room temp for up to 3 days, or slice and freeze for up to 2 months.

Chocolate Sourdough Bread Flavor Variations

One of the best parts of making chocolate sourdough bread is how versatile it can be. Once you’ve mastered the base recipe you can easily experiment with creative combinations to match your mood season or craving. Here are some delicious ideas to try:

1. Double Chocolate Espresso Sourdough

Add an extra ¼ cup of dark chocolate chips and 2 teaspoons of espresso powder for an indulgent coffee kissed loaf. Perfect for brunch or as a mid afternoon pick me up.
Pairs beautifully with cold brew or vanilla latte.

2. Orange Zest & Dark Chocolate

Grate the zest of one large orange into the dough before shaping. The citrus oils cut through the richness of cocoa and add a refreshing aroma.
Tip: Brush the crust with melted butter and sprinkle with raw sugar for a bakery style finish.

3. Cherry Chocolate Sourdough

Fold in ½ cup of dried cherries or fresh pitted ones if in season. Their natural tartness balances the sweetness and makes every bite pop.
Perfect for Valentine’s Day or a romantic breakfast treat.

4. Walnut & Sea Salt Crunch

Add ¼ cup chopped walnuts and sprinkle the top of the loaf with flaky sea salt before baking. The combination of crunch and salt enhances the overall chocolate flavor.
A favorite among European bakers.

5. Mocha Almond Delight

Mix in 1 tablespoon almond butter and a pinch of instant espresso to create a nutty aromatic loaf reminiscent of your favorite mocha latte.
Try serving it warm with vanilla ice cream for dessert.

Suggested Image Alt Text for Variations Section:
Assorted chocolate sourdough bread variations including orange zest cherry and espresso loaves.

Nutrition Facts Per Serving

1 slice based on 12 slices per loaf

Health Note:
Sourdough fermentation not only adds flavor but also makes this bread easier to digest and potentially lower on the glycemic index than regular sweet breads.

Common Chocolate Sourdough Bread Baking Problems

Even the best bakers have off days sourdough can be unpredictable. Here’s how to troubleshoot your chocolate sourdough bread like a pro:

1. My Dough Is Too Dry or Stiff

Cause: Cocoa powder absorbs moisture faster than regular flour.
Fix: Add 1–2 tablespoons of warm water during mixing to keep the dough supple.

2. The Loaf Didn’t Rise Enough

Cause: Inactive starter or over proofing.
Fix: Always use a bubbly recently fed starter and don’t exceed 16 hours in the fridge for proofing.

3. The Crust Is Too Hard

Cause: Overbaking or low humidity during baking.
Fix: Bake covered for the first 25 minutes to trap steam or spritz your loaf with water before baking.

4. My Bread Tastes Bitter

Cause: Too much cocoa or burnt crust.
Fix: Stick to Dutch processed cocoa and check the loaf after 40 minutes of baking.

5. The Chocolate Chips Melted Into the Crumb

Cause: Overmixing or adding chips too early.
Fix: Fold in chocolate pieces after the second stretch & fold not before.

Suggested Image Alt Text:
Troubleshooting chocolate sourdough bread: texture rise and crust tips.

Chocolate Sourdough Bread FAQs

Q1: Can I make this without a Dutch oven?

Absolutely You can bake in a loaf pan or on a baking stone just place a tray of hot water on the lower rack to create steam.

Q2: Can I make this gluten-free?

Yes, but it requires a strong gluten-free starter and a blend of sorghum + oat flour for structure. The texture will be denser but still delicious.

Q3: How long does chocolate sourdough bread stay fresh?

Stored properly it lasts 3–4 days at room temperature or up to 2 months in the freezer. Always wrap tightly to preserve moisture.

Q4: Is this bread sweet enough to serve as dessert?

It’s mildly sweet perfect for breakfast or a snack. For a dessert version drizzle with honey or top with mascarpone and berries.

Q5: Can I use sourdough discard instead of starter?

Yes replace your active starter with 200g discard + ¼ tsp instant yeast for a quicker rise 3–4 hours.

Why You’ll Love This Chocolate Sourdough Bread Recipe

Making chocolate sourdough bread is more than just a baking project it’s a journey of flavor patience and creativity. From the earthy tang of the starter to the velvety notes of cocoa every slice feels like a reward for your time and care.

Whether you’re crafting a simple double chocolate loaf or experimenting with orange zest and sea salt this recipe proves that sourdough can be both wholesome and indulgent.

Now it’s your turn!
Try baking this chocolate sourdough loaf at home and share your results in the comments below.
Tag @QuickMorsels on Instagram or Pinterest using #ChocolateSourdough we love featuring creative bakers from around the world!

Looking for more sourdough inspiration?
Explore these next:

• Sourdough Discard Bread Recipe
• Best Sourdough Bread Flavors to Try at Home
• Easy High Protein Meal Prep Ideas

For expert sourdough tips, check out King Arthur Baking’s guide to sourdough techniques and The Perfect Loaf’s starter maintenance tutorial.