If you’ve been dreaming of a bread that combines the tangy depth of sourdough with the rich decadence of chocolate, then this Double Chocolate Sourdough Bread Recipe will absolutely steal your heart. Imagine biting into a crusty yet tender loaf studded with luscious dark chocolate chunks, the subtle cocoa flavor perfectly balanced with the natural sourdough tang. It’s a unique, artisan experience that feels indulgent yet wholesome — perfect for everything from an afternoon snack to an unforgettable breakfast or dessert. Once you try this, you’ll find yourself wanting to bake it again and again.
Ingredients You’ll Need
Creating this Double Chocolate Sourdough Bread Recipe is delightfully straightforward, with ingredients that are both simple and essential. Each one plays a crucial role in building the bread’s irresistible texture, flavor, and appearance, ensuring every bite is a perfect harmony of sourdough tang and chocolate richness.
- 1 cup active sourdough starter (100% hydration): The backbone of the bread, providing natural leavening and that signature tangy flavor.
- 3 1/4 cups bread flour: Gives structure and a chewy crumb that holds the loaf together beautifully.
- 1/4 cup unsweetened cocoa powder: Infuses the dough with deep chocolate flavor and a lovely dark color.
- 1 1/4 teaspoons salt: Enhances all the flavors and controls fermentation for a balanced dough.
- 1 1/4 cups water (room temperature): Hydrates the dough for a soft, moist crumb without making it sticky.
- 1/2 cup dark chocolate chips or chunks: Melts into gooey pockets throughout the bread, adding bursts of indulgence.
- 1 tablespoon honey (optional): Adds a touch of sweetness to soften the sourness, though the bread stands wonderfully without it.
How to Make Double Chocolate Sourdough Bread Recipe
Step 1: Mix Dry Ingredients and Combine
Start by whisking together the bread flour, unsweetened cocoa powder, and salt in a large bowl. This ensures that the cocoa and salt distribute evenly throughout the flour, laying a solid foundation for the dough.
Step 2: Add Starter, Water, and Honey
Next, add your active sourdough starter, room temperature water, and honey (if you’re using it) to the dry mix. Stir until everything comes together into a shaggy, somewhat sticky dough. This initial mix is crucial for developing gluten and evenly hydrating all the ingredients.
Step 3: Autolyse for 30 Minutes
Cover the dough and let it rest for 30 minutes. This autolyse stage helps the flour fully absorb the water, making the dough easier to handle and improving the final bread’s texture.
Step 4: Stretch and Fold the Dough
Over the next 2 hours, perform 3 to 4 rounds of stretch-and-fold every 30 minutes. This technique strengthens the gluten network, giving your bread that perfect chewy bite. During the final stretch, gently fold in the dark chocolate chunks, making sure they’re evenly distributed without breaking them up too much.
Step 5: Bulk Fermentation
Let the dough bulk ferment at room temperature for 4 to 6 hours until it nearly doubles in size. This slow fermentation is what develops those complex sourdough flavors that pair so beautifully with chocolate.
Step 6: Shape and Cold Proof Overnight
Shape your dough into a round or oval loaf and place it seam side up in a floured banneton or bowl. Cover it well and refrigerate overnight for 8 to 12 hours. The cold proof slows down fermentation and lets the flavors deepen even further while making the dough easier to score before baking.
Step 7: Bake to Perfection
The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside. Turn the dough out onto parchment paper, score the top to let it expand beautifully, then carefully place it into the hot Dutch oven. Bake covered for 20 minutes to trap steam, then uncover and bake for another 20 to 25 minutes until the crust is a deep, irresistible brown. Let it cool completely on a wire rack before slicing to fully set the crumb and flavors.
How to Serve Double Chocolate Sourdough Bread Recipe
Garnishes
Elevate your slices with a dusting of powdered sugar or a light spread of softened butter for a simple yet luxurious touch. A sprinkle of sea salt on top of the butter also brings out the chocolate’s depth and adds a delightful contrast.
Side Dishes
This bread pairs wonderfully with fruit preserves like raspberry or cherry jam, which add a tart freshness that complements the chocolate sourdough. Nut butters such as almond or hazelnut spread create a creamy, satisfying texture that contrasts with the bread’s crust.
Creative Ways to Present
Try serving thin slices toasted alongside a dollop of mascarpone and fresh berries for a sophisticated brunch option. Or, use thick slices to make decadent chocolate sourdough French toast, taking this recipe into a whole new realm of comfort food!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Double Chocolate Sourdough Bread Recipe wrapped loosely in a clean kitchen towel or paper bag at room temperature. It will stay fresh for 2 to 3 days, retaining its lovely crust and moist crumb.
Freezing
If you want to keep your bread longer, slice it and freeze in an airtight container or bag. This way, you can just pull out a few slices whenever you’re craving that perfect chocolate-sourdough combo.
Reheating
To refresh your bread, toast slices directly from frozen or warm them in a 350°F (175°C) oven for 10 minutes. This revives the crust’s crunch and melts the chocolate for a delicious treat.
FAQs
Can I use milk instead of water in this recipe?
While milk can add richness, it changes the hydration and fermentation of the sourdough. Water is best to maintain the authentic tang and structure of the Double Chocolate Sourdough Bread Recipe.
What type of chocolate works best?
Dark chocolate chips or chunks between 60-70% cacao are ideal. You can experiment with bittersweet for a richer flavor or semi-sweet if you prefer a sweeter touch.
How do I know when the bread is fully proofed?
The dough should roughly double in size during bulk fermentation and look slightly puffed after cold proofing. A gentle poke test that springs back slowly is a good indicator it is ready to bake.
Can I skip the honey?
Absolutely! The honey is optional and simply balances the sourness slightly. The recipe works well without it for a more traditional sourdough flavor.
Is this bread suitable for beginners?
Yes, the steps are straightforward if you’re familiar with sourdough basics. The stretch-and-fold method and long fermentation give you plenty of time to develop the dough without rushing.
Final Thoughts
This Double Chocolate Sourdough Bread Recipe is one of those rare finds that feels like a treat and a wholesome staple all at once. The way the chocolate melts into that slightly tangy crumb is pure comfort magic. Give it a try—you’ll be proud to pull this stunning loaf from your oven and even prouder to watch it disappear, one delicious slice at a time.
Print
Double Chocolate Sourdough Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 16 hours (includes 8-12 hours of overnight cold proofing and active fermentation)
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Double Chocolate Sourdough Bread combines the tangy depth of traditional sourdough with rich cocoa and dark chocolate chunks, creating a decadent yet wholesome artisan loaf. Perfect for breakfast or a snack, it offers a satisfying blend of chewy crust and soft, chocolate-speckled crumb that pairs wonderfully with nut butters or fruit spreads.
Ingredients
Dry Ingredients
- 3 1/4 cups bread flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons salt
Wet Ingredients
- 1 cup active sourdough starter (100% hydration)
- 1 1/4 cups water (room temperature)
- 1 tablespoon honey (optional, for slight sweetness)
Add-ins
- 1/2 cup dark chocolate chips or chunks
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together bread flour, unsweetened cocoa powder, and salt until combined evenly.
- Add Wet Ingredients: Add the active sourdough starter, room temperature water, and honey (if using) to the dry mixture. Stir until a shaggy dough forms, then cover the bowl and let it rest for 30 minutes to autolyse.
- Perform Stretch-and-Folds: Over the next 2 hours, perform 3 to 4 sets of stretch-and-folds approximately every 30 minutes to develop gluten structure. During the final stretch-and-fold, gently fold in the dark chocolate chips to distribute them evenly.
- Bulk Fermentation: Cover the dough and let it bulk ferment at room temperature for 4 to 6 hours, or until the dough nearly doubles in size, indicating active fermentation.
- Shape and Cold Proof: Shape the fermented dough into a round or oval loaf. Place it in a floured banneton or bowl, cover it, and refrigerate overnight for 8 to 12 hours to develop flavor and improve loaf structure.
- Preheat Oven: The next day, preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat thoroughly.
- Score and Bake: Carefully turn the cold dough out onto a piece of parchment paper. Score the top with a sharp blade to allow for oven spring. Transfer the dough in the parchment paper into the hot Dutch oven, cover it, and bake for 20 minutes.
- Finish Baking: Remove the lid from the Dutch oven and bake for an additional 20 to 25 minutes, until the crust is deeply browned and crisp.
- Cool: Remove the bread from the oven and place it on a wire rack to cool completely before slicing to ensure the crumb sets perfectly.
Notes
- For a richer chocolate flavor, substitute dark chocolate chips with chopped bittersweet chocolate.
- This bread pairs excellently with nut butters, fruit preserves, or can be enjoyed by itself as a flavorful snack.
- Store the bread at room temperature in a bread box or paper bag for 2 to 3 days to maintain crust texture, or freeze for longer storage.
