Double Chocolate Sourdough Bread Recipe

If you think sourdough bread couldn’t possibly get any better, allow me to introduce you to the show-stopping Double Chocolate Sourdough Bread Recipe. Imagine the deep flavor of a classic sourdough loaf meeting the intensity of rich cocoa and gooey pools of dark chocolate. What emerges from your oven is a crusty, deeply aromatic bread with an irresistibly tender crumb and a gorgeous swirl of chocolate from edge to edge. This loaf is proof that sourdough can be cozy, decadent, and oh-so-perfect for anyone who loves to bake with a twist.

this Recipe

Ingredients You’ll Need

This Double Chocolate Sourdough Bread Recipe calls for simple baking staples—yet each has a crucial role in transforming an ordinary loaf into something truly extraordinary. From tart sourdough starter to the bold punch of cocoa powder, every ingredient helps weave together a bread that’s fluffy, moist, and utterly chocolatey.

• Active Sourdough Starter: A lively starter gives your bread its rise and contributes a subtle tang that’s wonderful with chocolate.
• Bread Flour: Choose a high-protein bread flour for a chewy texture and a lofty, tender crumb.
• Unsweetened Cocoa Powder: The star ingredient, this deepens the loaf’s color and brings forward that unmistakable, earthy chocolate aroma.
• Warm Water: Water binds the dough and hydrates your flour for those classic sourdough bubbles and open crumb.
• Salt: Just a touch enhances all the flavors, balancing bitterness and highlighting sweetness.
• Dark Chocolate Chunks or Chips: Adding these throughout brings those oozy, melty chocolate pockets that truly define this recipe.
• Brown Sugar: While optional, a little brown sugar will round out the chocolate, giving just enough sweetness to make each bite pop.

How to Make Double Chocolate Sourdough Bread Recipe

Step 1: Mix Your Dough

Begin by whisking together your bread flour and cocoa powder, making sure to evenly distribute the cocoa for a richly colored loaf. In a large bowl, combine your active sourdough starter with warm water and gently whisk until cloudy. Slowly add your dry ingredients, mixing with your hands or a dough spatula until everything is just combined. Sprinkle in the salt and brown sugar, mixing until you have a shaggy, somewhat sticky dough.

Step 2: The First Rise (Bulk Fermentation)

Cover your dough bowl and let it rest at room temperature for about 3 to 4 hours. Every 30 minutes during the first two hours, perform a series of gentle stretch-and-folds by pulling one side of the dough up and folding it over itself. This strengthens the dough and evenly distributes the chocolate flavor throughout. By the end of this stage, the dough should look puffy and slightly expanded.

Step 3: Add Chocolate Chunks

On a lightly floured surface, gently pat your dough into a rough rectangle. Evenly sprinkle your dark chocolate chunks or chips over the dough, then fold and knead gently to disperse the chocolate throughout. Don’t worry if some chocolate escapes—it’ll just create even more decadent pockets in the final loaf.

Step 4: Shape and Second Rise

Shape your dough into a round or oval loaf, using a bench scraper to help tuck and tighten the shape. Place it seam-side up into a well-floured banneton or an oiled bowl lined with a kitchen towel. Cover and let it rise for another 2 to 3 hours, or until slightly puffy. For an even deeper flavor, pop the dough in the fridge and cold-proof overnight.

Step 5: Bake!

Preheat your oven to 475°F (245°C) with a Dutch oven inside to heat up. Once your dough has finished proofing, carefully turn it out onto parchment paper and score the top with a sharp blade. Transfer the loaf into the preheated Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 20 to 25 minutes, until the crust looks crackly and very dark. Let it cool before slicing—though it’s tempting, this helps set that gorgeous crumb and preserves those molten chocolate pockets.

How to Serve Double Chocolate Sourdough Bread Recipe

Garnishes

A sprinkle of flaky sea salt after baking genuinely elevates every slice of this Double Chocolate Sourdough Bread Recipe, sharpening the chocolate notes and adding a subtle crunch. For dessert vibes, sift a touch of powdered sugar over the slices just before serving, or drizzle with a bit of honey for a glossy finish that plays beautifully off the deep cocoa flavor.

Side Dishes

This bread shines alongside a dollop of tangy mascarpone cheese or a scoop of Greek yogurt swirled with berry preserves. Pair with fresh berries or roasted stone fruit for a striking brunch platter, or serve as an unexpected side to a creamy autumn soup—think butternut squash or roasted red pepper for a flavor contrast.

Creative Ways to Present

Turn slices into gorgeous open-faced sandwiches: layer with ricotta and a drizzle of honey, or stack with sliced bananas and a dash of cinnamon. For a showy dessert, lightly toast a slice and top with vanilla ice cream and a scatter of toasted nuts. Or surprise your guests by using it for decadent French toast—this Double Chocolate Sourdough Bread Recipe truly takes any breakfast or dessert from familiar to unforgettable.

Make Ahead and Storage

Storing Leftovers

Double Chocolate Sourdough Bread Recipe stays fresh and tempting for about three days if stored properly. Simply wrap your cooled loaf tightly in beeswax wrap or plastic and keep it at room temperature. Avoid storing it in the fridge, as this can dry out the crumb faster than you might think.

Freezing

If you want to bake ahead, you’re in luck—this bread freezes superbly. Wrap each slice or the whole loaf in plastic, followed by tin foil, and freeze for up to three months. Thaw overnight at room temperature for best results, or pop a frozen slice straight in the toaster for a nearly instant treat.

Reheating

To recapture the fresh-baked magic, gently warm slices in a toaster, oven, or on a skillet for a few minutes. The chocolate inside will become deliciously gooey again, and the crust revives to its original crispy charm. Avoid microwaving, which can make your beautiful crumb rubbery and sad.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, though your loaf may be slightly less chewy or voluminous. Bread flour’s higher protein content gives that signature structure to the Double Chocolate Sourdough Bread Recipe, but all-purpose works in a pinch.

How active does my sourdough starter need to be?

Your starter should be bubbly and at its peak activity for the best rise. Aim to feed it about 4 to 8 hours before baking; if you can float a small spoonful in water, it’s ready for the Double Chocolate Sourdough Bread Recipe.

Can I use chocolate chips instead of chopped chocolate?

Absolutely! Both chocolate chips and chopped chocolate work well. Just note that chips tend to hold their shape, while chunks will create gooier pockets—choose your adventure!

How sweet is this bread supposed to be?

This loaf is meant to be chocolate-forward and subtly sweet, not cake-like. Adjust the sugar up or down to match your preference; a hint of sweetness really lets the chocolate shine without overpowering the tangy depth of the bread.

Can I add other mix-ins?

Go for it! Walnuts, dried cherries, or orange zest are all sensational in this Double Chocolate Sourdough Bread Recipe. Just fold them in with the chocolate chunks for an extra burst of flavor and texture.

Final Thoughts

If you love sourdough and you love chocolate, you owe it to yourself to try this unforgettable Double Chocolate Sourdough Bread Recipe. It’s the kind of loaf that invites smiles—even before it’s sliced—and always sparks delight at the table. You’ll find yourself looking for reasons to bake it again…and again. Happy baking!

Print