If you have a soft spot for rich, chocolaty bread that marries the tangy depth of sourdough with luscious dark chocolate, then this Double Chocolate Sourdough Bread Recipe is going to become your new baking obsession. Imagine biting into a beautifully crusted loaf that’s tender and slightly chewy on the inside, studded with melty dark and semisweet chocolate pieces that create pockets of sweetness and indulgence in every slice. It’s a treat that feels lavish but actually comes together with simple pantry ingredients and a little patience. Whether it’s for a decadent breakfast, a snack with coffee, or a special dessert, this bread elevates the humble loaf into a dreamy chocolate experience that is utterly unforgettable.
Ingredients You’ll Need
Every ingredient in this Double Chocolate Sourdough Bread Recipe plays a crucial role—from building structure to delivering flavor and texture—so gathering these essentials will set you up for success. The beauty here is how straightforward the list is, yet how perfectly balanced each component works in harmony.
- 3 cups (360g) bread flour: Gives the bread strength and chewy crumb thanks to its higher protein content.
- 1/2 cup (40g) unsweetened cocoa powder: Adds deep chocolate flavor while also darkening the loaf’s color beautifully.
- 1/2 cup (100g) dark chocolate chips: For bursts of bittersweet richness that melt in your mouth.
- 1/2 cup (100g) semisweet chocolate chunks: Brings texture variety and adds sweetness contrast.
- 1/4 cup (50g) granulated sugar: Just enough to balance the cocoa’s bitterness and feed the yeast.
- 1 1/4 teaspoons salt: Enhances flavors and regulates fermentation.
- 1 cup (240g) active sourdough starter (100% hydration): The soul of this bread, providing natural leavening and tangy complexity.
- 1 1/4 cups (300ml) water, room temperature: Hydrates the flour and activates gluten development.
How to Make Double Chocolate Sourdough Bread Recipe
Step 1: Mix and Rest
Start by whisking together your bread flour, cocoa powder, sugar, and salt in a large mixing bowl. These dry ingredients form the backbone of your dough’s flavor and texture. Next, add the active sourdough starter and room temperature water, stirring gently until a shaggy dough forms. This initial mix might feel rough and sticky, but don’t worry—it’s perfect. Letting this dough rest for 30 minutes allows the flour to fully absorb the water, making subsequent folding and gluten development easier.
Step 2: Develop the Dough Texture
After the rest, perform a series of stretch and folds directly in the bowl. Every 30 minutes for two hours, gently stretch one side of the dough and fold it over. This builds the dough’s gluten network and improves its strength, essential for that perfect crumb and rise. Four folds in total will give the dough excellent elasticity without overworking it.
Step 3: Add the Chocolate
Once the dough is nicely aerated from folding, gently fold in the dark chocolate chips and semisweet chunks. Incorporate them carefully to avoid deflating the dough while distributing these little treasures evenly throughout. This step excites the senses because it’s the moment when the chocolate magic truly begins.
Step 4: First Rise
Cover the bowl and leave the dough to rise at room temperature for 4 to 6 hours. During this slow fermentation, the wild yeast from your sourdough starter works its wonders, causing the dough to nearly double in size. You will notice a wonderful aroma develop, and the dough will feel airy and soft to the touch.
Step 5: Shape and Proof
Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf with gentle but confident movements. Transfer it to a well-floured proofing basket or bowl and cover. You have two options here: proof at room temperature for 1 to 2 hours until puffy or refrigerate overnight. The overnight option deepens flavor and fits perfectly into a busy schedule.
Step 6: Bake to Perfection
When you’re ready to bake, preheat your oven to 450°F (232°C) with a Dutch oven inside to create a steamy environment for a crisp crust. Carefully transfer the dough into the hot Dutch oven, score the top to allow expansion, cover, and bake for 20 minutes. Remove the lid and continue baking for another 20 to 25 minutes until the crust is a rich, deep brown and wonderfully crisp. Allow the bread to cool completely on a wire rack before slicing to let the crumb set beautifully.
How to Serve Double Chocolate Sourdough Bread Recipe
Garnishes
A slice of this bread is a little treasure on its own, but if you want to go all out, spread a thin layer of creamy mascarpone or your favorite nut butter on top. A dusting of cocoa powder or a sprinkle of flaky sea salt can highlight the chocolate’s intensity and add a gourmet touch.
Side Dishes
The rich, chocolatey bread pairs beautifully with fresh berries or a dollop of whipped cream for a brunch treat. For a comforting snack, serve it alongside a warm cup of coffee or your favorite black tea to cut through the sweetness and enhance the flavors.
Creative Ways to Present
Impress your guests by slicing this loaf into thick pieces and toasting lightly. Then, top with sliced strawberries and a drizzle of honey for a beautiful, indulgent dessert. Alternatively, use thick slices as the base for a decadent French toast that’s bursting with chocolate flavor in every bite.
Make Ahead and Storage
Storing Leftovers
Your homemade Double Chocolate Sourdough Bread Recipe keeps wonderfully in an airtight container at room temperature for up to three days. Wrapping it in a clean kitchen towel inside a bread box or paper bag helps maintain a crust that’s just crisp enough while keeping the crumb soft.
Freezing
For longer storage, freeze slices or the whole loaf by wrapping tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you want to enjoy it again, thaw overnight in the refrigerator or at room temperature to preserve that fresh-baked texture.
Reheating
To bring back that just-baked warmth and crisp crust, pop slices in a toaster or warm the whole loaf in the oven at 350°F (175°C) for about 10 minutes. This step rejuvenates the bread’s irresistible aroma and makes the chocolate gently melty once more.
FAQs
Can I use regular flour instead of bread flour?
While all-purpose flour can work in a pinch, bread flour’s higher protein content helps develop the strong gluten network needed for a chewy, well-structured loaf. Using bread flour will give you the best results with this recipe.
What if my sourdough starter isn’t very active?
It’s important that your starter is bubbly and at peak activity when you begin. If it isn’t, feed it for a few cycles over a day or two and wait until it doubles in size after feeding before mixing your dough—this ensures good rise and flavor development.
Can I substitute the types of chocolate?
Absolutely! Using a mix of dark and bittersweet chocolate brings a more intense flavor, while milk chocolate will make the bread sweeter and milder. Feel free to experiment with chopped nuts as well for extra crunch.
How long can I keep this bread fresh at room temperature?
Typically, it stays fresh for about three days when stored properly. After that, the crumb may start to dry out, so freezing any leftovers is a great way to extend its shelf life.
Is this bread suitable for vegetarians?
Yes, this Double Chocolate Sourdough Bread Recipe is vegetarian-friendly since it contains no animal-derived ingredients aside from the optional use of butter or spreads for serving.
Final Thoughts
Baking this Double Chocolate Sourdough Bread Recipe brings the joy of comforting homemade treats and the sophistication of artisanal bread baking right to your kitchen. It’s a unique way to enjoy the best of sourdough’s tangy depth combined with rich chocolatey indulgence. Once you try it, this bread is sure to become a favored staple you’ll want to make again and again, sharing smiles slice after slice.
Print
Double Chocolate Sourdough Bread Recipe
- Prep Time: 30 minutes (plus 6-8 hours fermentation/proofing)
- Cook Time: 45 minutes
- Total Time: 7 to 9 hours
- Yield: 1 loaf (8 to 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Double Chocolate Sourdough Bread combines the rich flavors of cocoa and dark chocolate chips in a tender, tangy sourdough loaf. Featuring a perfect blend of bittersweet and semisweet chocolate, this bread is an indulgent twist on traditional sourdough, ideal for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 3 cups (360g) bread flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 cup (50g) granulated sugar
- 1 1/4 teaspoons salt
Wet Ingredients
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/4 cups (300ml) water, room temperature
Mix-ins
- 1/2 cup (100g) dark chocolate chips
- 1/2 cup (100g) semisweet chocolate chunks
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour, cocoa powder, sugar, and salt to evenly distribute the ingredients and remove any lumps.
- Add Starter and Water: Add the active sourdough starter and room temperature water to the dry mixture. Stir until a shaggy dough forms with no dry flour visible.
- Autolyse (Rest): Cover the dough and let it rest for 30 minutes to hydrate the flour and begin gluten development.
- Perform Stretch and Folds: Over 2 hours, perform a series of four stretch and fold sets every 30 minutes by pulling and folding the dough over itself to build strength and structure.
- Incorporate Chocolate: After the final fold, gently fold the dark chocolate chips and semisweet chocolate chunks into the dough, ensuring even distribution without deflating the dough.
- First Proof: Cover the bowl and let the dough ferment at room temperature for 4 to 6 hours, until it nearly doubles in size and looks bubbly and airy.
- Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a round or oval loaf by folding it gently to create surface tension.
- Proof in Basket: Place the shaped dough into a well-floured proofing basket or bowl, cover, and refrigerate overnight to cold proof. Alternatively, proof at room temperature for 1 to 2 hours until it becomes puffy.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside to create a steamy baking environment.
- Bake Covered: Carefully transfer the dough to the preheated Dutch oven, score the top with a sharp blade to allow expansion, cover with the lid, and bake for 20 minutes to trap steam.
- Bake Uncovered: Remove the lid and continue baking for another 20 to 25 minutes until the crust is deep brown, crisp, and the loaf sounds hollow when tapped.
- Cool: Transfer the bread to a wire rack and cool completely before slicing to ensure the crumb sets properly and the chocolate chips do not melt excessively.
Notes
- For a richer chocolate flavor, use a blend of dark and bittersweet chocolate.
- Adding chopped nuts can provide an appealing texture contrast.
- Ensure your sourdough starter is active and bubbly before using for best fermentation results.
