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Double Chocolate Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 49 reviews
  • Author: Kimberly
  • 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

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together bread flour, unsweetened cocoa powder, and salt until combined evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat Oven: The next day, preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat thoroughly.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/double-chocolate-sourdough-bread-recipe-2/