If you’ve ever dreamed of combining the rich, comforting flavors of chocolate with the tangy, rustic charm of homemade sourdough, then you are in for a treat. This Double Chocolate Sourdough Bread Recipe is an absolute game-changer, marrying the deep cocoa notes and melty pockets of chocolate chips within a soft yet hearty sourdough loaf that’s as beautiful as it is delicious. Perfect for breakfast, dessert, or an indulgent snack, this bread will quickly become a beloved staple in your kitchen. Trust me, once you try it, you’ll keep coming back for more!
Ingredients You’ll Need
Every great recipe starts with simple, high-quality ingredients that each bring something special to the table. For this Double Chocolate Sourdough Bread Recipe, the mix of basic pantry staples and rich cocoa creates a luscious dough that’s both complex and approachable.
- Warm water, 350 g: Helps activate the sourdough starter and hydrate the flour for perfect dough consistency.
- Bread flour, 475 g: Provides the strong gluten network necessary for that classic sourdough chew and structure.
- Brown sugar, 50 g: Adds a subtle sweetness and encourages fermentation.
- Cocoa powder, 50 g: Provides the deep chocolate flavor and a gorgeous dark crumb throughout the loaf.
- Active sourdough starter, 125 g: Powers the natural fermentation, giving this bread its signature tang and rise.
- Salt, 11 g: Balances sweetness and strengthens the dough’s gluten.
- Chocolate chips, 170 g: Melty bits of chocolate that create joyful bursts of flavor in every bite.
How to Make Double Chocolate Sourdough Bread Recipe
Step 1: Preparing Your Dough
Starting with an active, bubbly sourdough starter is crucial for this recipe. Feed your starter about 4 to 6 hours before you begin, keeping in mind that warmer kitchens or a stronger starter might reduce this time. Mixing the starter together with warm water, brown sugar, and cocoa powder forms a rich base. Adding bread flour and salt gradually ensures a stiff dough that’s best kneaded by hand for full incorporation. After a short rest, this dough is ready for some gentle stretching and folding which develops the gluten without toughening it.
Step 2: Performing Stretch and Folds
The stretch and fold technique is your secret weapon to achieving an elastic, airy dough. By lifting and folding the dough in sets, you strengthen its structure while keeping it light. Here, you’ll fold in chocolate chips just before completing your last set, distributing those melty pockets evenly. This process is done in intervals with resting time between, letting the dough relax and bloom into something magical.
Step 3: Bulk Fermentation
Once your dough is nice and smooth, cover it and let it ferment at room temperature for 8 to 12 hours until it gently doubles in size. This slow rise is where sourdough develops its signature tang and open crumb. It’s a great moment to pause and anticipate the decadent bread you’re about to enjoy.
Step 4: Shaping the Dough
The next morning, lightly flour your workspace and gently shape the dough using an envelope fold to create surface tension. If you have a banneton basket, it’s the perfect vessel to hold your dough’s shape during the final rise. If not, no worries – parchment paper and a bowl will do just fine. This shaping step helps your loaf keep a beautiful round form and bake evenly.
Step 5: Final Proof and Baking
Allow the dough to rise again for about an hour at room temperature, or refrigerate it for a longer cold proof. When you’re ready to bake, preheat your Dutch oven thoroughly for a consistent crust. Scoring the dough with a sharp blade lets it bloom beautifully while baking. Bake covered for 40 minutes to lock in moisture, then remove the lid for an extra 10 minutes to develop a rich, crisp crust. Use a thermometer to check for a perfect internal temperature and allow it to cool fully before slicing to reveal that beautiful chocolate-streaked crumb.
How to Serve Double Chocolate Sourdough Bread Recipe
Garnishes
To elevate your Double Chocolate Sourdough Bread Recipe, a simple dusting of powdered sugar or a drizzle of melted chocolate can add extra flair and sweetness. For a contrasting texture, sprinkle chopped nuts like toasted hazelnuts or walnuts on top of slices for crunchy bites that complement the soft bread.
Side Dishes
This bread pairs wonderfully with fresh fruit salads or a bowl of vanilla ice cream for dessert. If breakfast is more your style, spread a hefty layer of almond butter or ricotta cheese with honey to balance the rich chocolate flavors beautifully.
Creative Ways to Present
Why not serve this bread as part of a decadent brunch spread? Cut into thick slices and toast lightly, then top with whipped cream and fresh berries. You can also turn it into mouthwatering French toast, soaking slices in a cinnamon-spiked custard before frying to golden perfection.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Double Chocolate Sourdough Bread Recipe tightly in plastic wrap or place it in an airtight container to keep it fresh for up to three days at room temperature. Storing it this way preserves the moist crumb and prevents the crust from becoming too hard.
Freezing
This bread freezes beautifully if you want to enjoy it later. Slice beforehand and wrap each piece with parchment and foil or place slices in freezer bags. It can stay fresh in the freezer for up to three months without losing its decadent chocolate flavor or texture.
Reheating
To revive its just-baked glory, toast slices directly from the freezer or warm the whole loaf wrapped in foil in a 350°F oven for about 10-15 minutes. This breathes fresh life into the crust while perfectly melting the chocolate chips inside.
FAQs
Can I use a different type of flour in this recipe?
While bread flour is best for developing the chewy texture and structure in this Double Chocolate Sourdough Bread Recipe, you can experiment with all-purpose flour. Just keep in mind it may result in a softer, less elastic crumb.
What if I don’t have a sourdough starter?
A robust active sourdough starter is integral to this recipe’s flavor and rise. If you don’t have one, consider making your own starter ahead of time or use a commercial yeast-based chocolate bread recipe for a quicker alternative.
Can I substitute chocolate chips with chunks or cocoa nibs?
Absolutely! Chocolate chunks or cacao nibs add unique textures and intense bursts of chocolate flavor. Just keep chunk size appropriate to ensure they incorporate well without tearing the dough.
How do I know when my sourdough starter is active enough?
Look for a bubbly, risen starter that doubles in volume within 4 to 6 hours after feeding. It should have a pleasant, slightly tangy aroma. This signals it’s ready to give your bread a strong rise and flavor.
Why is the dough stiff and not sticky?
The addition of cocoa powder and the relatively low hydration in this recipe create a firmer dough. While it may feel stiff compared to regular sourdough, this helps support the chocolate chips and contributes to the bread’s signature texture.
Final Thoughts
Baking this Double Chocolate Sourdough Bread Recipe is an incredibly rewarding adventure that results in a loaf bursting with flavor and texture. Its sweet and tangy complexity, along with the melty chocolate chips, never fail to impress. Whether you’re sharing it with family or savoring a slice solo, it’s a guaranteed crowd-pleaser that feels like a warm hug from your oven. Don’t hesitate to give it a try—you’re about to discover your new favorite way to enjoy sourdough with a chocolate twist!
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Double Chocolate Sourdough Bread Recipe
- Total Time: 20 hours 15 minutes
- Yield: 12 servings (1 loaf) 1x
- Diet: Vegetarian
Description
This Double Chocolate Sourdough Bread recipe combines the rich flavor of cocoa and sweet chocolate chips with the tangy depth of a perfectly fermented sourdough. It features an extended fermentation and stretch-and-fold method creating a chewy, moist loaf with a crackly crust and pockets of melted chocolate throughout. Ideal for a chocolate lover looking for an artisanal homemade bread that balances sour and sweet notes.
Ingredients
Wet Ingredients
- 350 g warm water (1⅓ cups + 1 tbsp)
- 125 g active sourdough starter (½ cup)
Dry Ingredients
- 475 g bread flour (3¾ cups)
- 50 g brown sugar (¼ cup)
- 50 g cocoa powder (⅓ cup + 1 tbsp)
- 11 g salt (2 tsp)
Add-ins
- 170 g chocolate chips (1 cup)
Instructions
- Prepare Starter: Ensure you have an active bubbly sourdough starter. Feed your starter and allow it to rise at room temperature for 4-6 hours until bubbly and active.
- Mix Ingredients: Using a kitchen scale, combine 125 g active starter, 350 g warm water, 50 g brown sugar, and 50 g cocoa powder in a large bowl. Stir until incorporated, then add 11 g salt and 475 g bread flour. Mix thoroughly.
- Knead Dough: The dough will be stiff. Begin mixing with a dough whisk but switch to kneading by hand to fully incorporate the flour into a stiff dough.
- Rest Dough: Let the dough rest for 30 minutes to hydrate the flour and relax.
- Stretch and Fold Set 1: Perform 4-5 stretch and folds by grabbing the dough edge, stretching it upwards, folding into the center, and rotating the bowl quarter turn. Rest the dough for 30 minutes.
- Add Chocolate Chips: Before the next stretch and fold, add 170 g chocolate chips trying to keep them inside the dough. Continue with stretch and folds in sets over 2 hours, allowing 30 minutes rest between sets.
- Bulk Fermentation: Cover the dough and ferment at room temperature for 8-12 hours until doubled in size with a smooth surface.
- Shape the Dough: Lightly flour your surface. Scrape dough out and use the envelope fold method: fold bottom half up to center, then top half down, then each side to center. Turn dough seam side down, drag and tuck under to create tension.
- Proof: Place shaped dough in a banneton with seam side up or on parchment paper in a bowl. Cover and either proof at room temperature for 1 hour or cold proof in refrigerator for 6-8 hours.
- Preheat Oven and Dutch Oven: Preheat oven to 400°F (205°C) and place Dutch oven inside to heat for 45 minutes.
- Score Loaf: Lightly dust dough surface with flour and score the top with a bread lame or sharp knife to allow expansion during baking.
- Bake Bread: Using parchment paper, transfer dough to heated Dutch oven, cover with lid, and bake for 40 minutes. Remove lid and bake an additional 10 minutes to brown crust.
- Cool the Bread: Remove loaf from oven and cool completely on a wire rack. Verify doneness with an internal temperature of 200°F (95°C) for perfect crumb.
Notes
- Use a kitchen scale for accurate measurements, especially for flour and starter.
- Ensure your sourdough starter is well active and bubbly before using.
- The dough is quite stiff; kneading by hand helps fully develop the gluten and incorporate chocolate chips.
- Multiple stretch and fold sets improve gluten structure and dough elasticity.
- Cold proofing enhances flavor and makes the dough easier to handle.
- Use a Dutch oven preheated thoroughly to simulate steam baking, producing a crispy crust.
- Wait until fully cooled before slicing to avoid gummy texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: French-inspired Sourdough
