Baking bread at home has grown into a rewarding hobby for many, but if you’re ready to take your bread-making to the next level, chocolate sourdough bread is a decadent treat that blends the tangy flavors of sourdough with the richness of chocolate. This bread is perfect for breakfast, a mid-day snack, or even dessert. In this guide, you’ll learn how to bake this indulgent bread with step-by-step instructions, common pitfalls to avoid, and tips to elevate your sourdough game. Whether you’re a beginner or an experienced baker, this recipe will introduce you to new techniques and flavors.
What Makes Chocolate Sourdough Bread Special?
At first glance, sourdough and chocolate might seem like an unusual combination, but it’s a match made in heaven. Sourdough is known for its complex flavor, which develops through natural fermentation. The tanginess of the sourdough balances the sweetness of chocolate, creating a loaf that is not overly sweet but still rich and indulgent.
The addition of chocolate transforms regular sourdough into something special. It provides pockets of melted goodness throughout the bread, while the cocoa powder added to the dough deepens the overall chocolate flavor. The result is a bread that is chewy on the inside, with a crisp, caramelized crust on the outside.
This bread is also endlessly versatile—you can add inclusions like dried fruits, nuts, or even spices like cinnamon to customize it to your liking. You’ll find that the flavors of the bread develop even further the day after baking, making it a fantastic option for sharing or enjoying over a few days.
Ingredients for Chocolate Sourdough Bread
Here’s what you’ll need for this recipe:
Dry Ingredients:
- Flour: A combination of all-purpose and bread flour works best. The all-purpose flour provides structure, while the bread flour helps develop the gluten necessary for a good rise.
- Cocoa Powder: High-quality unsweetened cocoa powder is essential. It infuses the dough with a deep chocolate flavor that complements the sourdough tang.
- Salt: To balance the flavors and enhance the taste of both the bread and the chocolate.
Wet Ingredients:
- Water: Hydrates the dough and is crucial for gluten development. The amount may vary based on the humidity of your environment.
- Sourdough Starter: An active, bubbly starter is the heart of this recipe. It provides the natural leavening and tangy flavor characteristic of sourdough.
- Chocolate Chips or Chunks: You can use dark, semi-sweet, or even milk chocolate, depending on your preference. For a richer loaf, dark chocolate is recommended, but semi-sweet offers a good balance between sweet and bitter.
Optional Add-ins:
- Dried Fruits: Raisins, cranberries, or dried cherries can add a burst of sweetness and texture.
- Nuts: Walnuts, pecans, or hazelnuts work well with the chocolate, offering a bit of crunch.
Essential Tools:
- Dutch Oven: This is the best way to bake sourdough at home, trapping steam to create that perfect crispy crust. If you’re still unsure about the best Dutch oven to use, check out this guide on choosing the right Dutch oven.
- Banneton: A banneton helps the dough hold its shape during the final rise. You can use a bowl lined with a floured towel as an alternative.
- Lame or Sharp Knife: For scoring the dough before baking, which helps control the rise and allows steam to escape.
Preparing the Sourdough Starter
A good sourdough starter is essential for making sourdough bread, and it plays a significant role in chocolate sourdough as well. A starter is a mixture of flour and water that ferments over time, capturing wild yeast and beneficial bacteria from the environment. This natural leavening agent gives sourdough bread its signature tangy flavor and chewy texture.
If you don’t already have a starter, you’ll need to prepare one several days in advance. Feed your starter regularly with equal parts flour and water to ensure it’s active and bubbly. An active starter should double in size within 4-12 hours after feeding, depending on the temperature and environment.
For this recipe, you need your starter to be in its most active state, which is why it’s important to feed it 4-12 hours before starting the bread dough.
Mixing and Fermenting the Dough
1. Mixing the Dough
- In a large bowl, combine 250g of all-purpose flour, 100g of bread flour, 50g of cocoa powder, and 10g of salt. Stir the dry ingredients together to distribute the cocoa evenly.
- In another bowl, mix 335g of water with 100g of sourdough starter. Stir to combine, then gradually add this mixture to the dry ingredients, mixing until a sticky dough forms.
- Allow the dough to rest (autolyse) for 30 minutes. This rest period helps the flour fully hydrate and makes the dough easier to work with.
2. Stretch and Fold
- After the autolyse, perform your first set of stretch and folds. Wet your hands to prevent sticking, then stretch one corner of the dough and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold process until all four corners have been folded.
- Let the dough rest for 30 minutes, then repeat the stretch and fold technique. You’ll want to do about 4-6 sets of stretch and folds over the course of 2 hours.
- During the first stretch and fold, gently add the chocolate chips or chunks. This ensures they are evenly distributed without melting into the dough.
3. Bulk Fermentation
- After completing the stretch and fold cycles, cover the dough and let it rest for the bulk fermentation. This process typically takes 4-6 hours at room temperature, but you can also place the dough in the fridge overnight for a slower fermentation that will develop more complex flavors.
- The dough is ready when it has doubled in size and is bubbly on the surface.
Shaping the Dough
After bulk fermentation, it’s time to shape the dough. This step is crucial for creating the structure that will help the dough rise properly during baking.
1. Pre-shape
- Turn the dough onto a lightly floured surface. Handle it gently to avoid deflating the air bubbles that have formed during fermentation. Lightly shape the dough into a round by folding the edges toward the center.
2. Final Shape
- After a 20-minute rest, it’s time for the final shaping. Gently flatten the dough into a rectangle, fold the top third down to the center, and then fold the bottom third up, like folding a letter. Turn the dough 90 degrees and repeat. This process creates surface tension, which helps the dough maintain its shape during baking.
- Once shaped, place the dough seam-side up into a well-floured banneton or a bowl lined with a floured kitchen towel.
3. Cold Proof
- Cover the dough and refrigerate it for 12-15 hours. This cold fermentation helps the flavors develop and gives the bread a better texture. If you’re short on time, you can proof the dough at room temperature for 1-2 hours, but the flavor won’t be as complex.
Baking the Chocolate Sourdough Bread
1. Preheat Your Oven
- About 45 minutes before you’re ready to bake, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up. The Dutch oven creates a steamy environment that helps the bread rise and develop a crisp crust.
2. Scoring the Dough
- Once the oven is preheated, carefully remove the dough from the fridge. Turn it out onto a sheet of parchment paper. Using a sharp knife or bread lame, score the top of the dough. This step allows the bread to expand properly during baking and creates the beautiful design on the crust.
3. Baking
- Place the dough, still on the parchment paper, into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for another 10-15 minutes, or until the crust is a deep brown and the internal temperature reaches 210°F (99°C).
- Remove the bread from the Dutch oven and let it cool on a wire rack. This cooling period is important because it allows the interior of the bread to set and prevents the crumb from becoming gummy.
Troubleshooting Chocolate Sourdough Bread
Dense or Heavy Bread
If your loaf is turning out denser than expected, the most common culprit is under-proofing. When the dough doesn’t ferment long enough, it doesn’t develop the necessary gas bubbles that give the bread its airy structure. To avoid this, always make sure your dough has at least doubled in size during the bulk fermentation phase. You can also try extending the cold proofing time in the refrigerator for a slower rise that will help build a lighter texture.
Another possible cause is an inactive sourdough starter. If your starter isn’t bubbly and active, it won’t provide the lift your bread needs. Make sure your starter has doubled in size after feeding before using it in the recipe. If it’s sluggish, consider feeding it with more regularity or adjusting the hydration.
Finally, overhandling the dough during shaping can deflate the air bubbles you worked so hard to create. Be gentle with the dough after bulk fermentation to preserve the structure.
Burnt Chocolate
Burning chocolate chips is a common problem when making chocolate sourdough bread, especially when they are exposed on the surface during baking. To prevent this, make sure the chocolate chips are well incorporated into the dough during the stretch and fold process. When shaping the dough, tuck any exposed chocolate chunks inside the loaf. If you notice that the chocolate on the top of your loaf is burning, you can cover the bread with aluminum foil during the last 10-15 minutes of baking.
Overly Sour Bread
If your chocolate sourdough has an overpowering tang, it’s likely due to over-proofing. Sourdough’s flavor intensifies the longer it ferments, so be mindful of your proofing times. You can reduce the fermentation time during bulk proofing or opt for a shorter cold fermentation in the fridge.
Additionally, controlling the temperature can help manage the sourness. Proofing in a cooler environment slows down fermentation and reduces the tangy flavor, while warmer temperatures speed up the process and increase the sourness.
Serving Ideas for Chocolate Sourdough Bread
Once your loaf is perfectly baked and cooled, it’s time to enjoy it. This bread is incredibly versatile and can be enjoyed in several ways:
Breakfast:
- Toast a slice and spread it with salted butter for a deliciously simple breakfast. The slight saltiness of the butter pairs beautifully with the richness of the chocolate.
- For a more indulgent option, add a drizzle of honey or maple syrup. The sweet and tangy combination will give your morning a special touch.
Dessert:
- Serve toasted chocolate sourdough with a scoop of vanilla ice cream for a sophisticated dessert. The warm, crunchy bread contrasts beautifully with the cold, creamy ice cream.
- If you’re feeling adventurous, pair the bread with a dark chocolate spread for a decadent, double-chocolate treat.
Snack:
- A quick and easy snack idea is to toast a slice of chocolate sourdough and top it with tahini and a sprinkle of sea salt. The bitterness of the tahini complements the chocolate in the bread, creating a savory-sweet combination that’s hard to resist.
Chocolate sourdough bread also pairs well with various cheeses, such as brie or cream cheese. The creaminess of the cheese provides a smooth contrast to the rich chocolate and tangy sourdough.
Frequently Asked Questions (FAQs)
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter bread. However, keep in mind that milk chocolate is much sweeter and creamier than dark or semi-sweet chocolate, which may result in a more dessert-like loaf. For a balanced flavor, most bakers recommend using dark chocolate【9†source】.
What happens if I overproof my dough?
Overproofing occurs when the dough ferments for too long. The dough may become overly soft and collapse, leading to a dense or flat loaf. To avoid this, monitor the dough during bulk fermentation and make sure it doesn’t rise too much during the proofing stage. If you notice the dough is rising too quickly, move it to a cooler area or place it in the refrigerator to slow down fermentation【9†source】.
How do I know when the bread is done baking?
You can tell the bread is finished baking when the crust is a deep golden brown and the internal temperature reaches 210°F (99°C). Another way to check is by tapping the bottom of the loaf—if it sounds hollow, it’s done. Allow the bread to cool completely before slicing to ensure the crumb has fully set.
Final Thoughts on Chocolate Sourdough Bread
Baking chocolate sourdough bread at home is a rewarding experience that brings together the best of traditional sourdough baking with the indulgence of chocolate. The process may take time, but the result is worth every minute spent feeding your starter, stretching the dough, and waiting for it to rise.
The key to mastering this recipe is patience—taking the time to let your dough ferment properly, being gentle during the shaping process, and allowing the bread to cool completely before slicing. Each step plays an important role in creating a loaf that is both beautiful and delicious.
Once you’ve mastered the basic recipe, don’t hesitate to experiment with different types of chocolate, add-ins like dried fruit or nuts, or even spices such as cinnamon. Chocolate sourdough bread is highly customizable, so feel free to make it your own.
Whether you enjoy it plain, toasted with butter, or served as part of a dessert, chocolate sourdough bread is a versatile loaf that will surely impress your family and friends. Plus, its combination of tangy sourdough and rich chocolate makes it a truly unique treat that’s perfect for any occasion.
For more baking tips and guidance on creating the perfect sourdough starter, you can explore helpful resources like King Arthur Baking and Crave the Good. Happy baking!