Chocolate Sourdough Bread – Rich, Tangy & Naturally Sweet
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.
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.