Chocolate Sourdough Bread Recipe

Introduction

There’s something incredibly satisfying about combining the deep, rich flavors of chocolate with the classic tang of sourdough. This bread isn’t just delicious—it’s memorable. I’ve tried countless recipes over the years, but this one stands out as a true showstopper. The aroma alone will make your kitchen feel like a cozy bakery, and the flavor? Imagine the boldness of dark chocolate wrapped in the chew of artisan bread. The first time I made this, my husband couldn’t believe I baked it from scratch—he was instantly hooked. It’s now a must-have in our home, especially for special mornings or as a comforting afternoon treat. If you’re looking to surprise your family with something unique, this chocolate sourdough will do the trick.

this RECIPE

Why You’ll Love This Recipe

This isn’t just another sweet bread. It’s a beautifully balanced creation that marries the rich depth of cocoa with the subtle tartness of sourdough. It has the flavor profile of a brownie but the structure of a hearty loaf. The crust is crisp and dark, while the interior stays soft and studded with gooey, melty chocolate chips in every bite. What’s even better is that it doesn’t require an overnight rise or a fancy bread-making setup. If you’ve baked sourdough before, this recipe feels familiar—but with a chocolatey twist. It’s perfect for anyone craving something indulgent yet made with love and care.

Ingredients

Here’s everything you’ll need for this magical loaf:

• 50 grams cocoa powder – Use unsweetened cocoa for a rich chocolate base
• 100 grams hot brewed coffee – Enhances the cocoa’s flavor and helps it “bloom”
• 150 grams active sourdough starter – Well-fed and bubbly
• 350 grams room-temperature water – Helps cool down the bloomed cocoa
• 550 grams bread flour – Gives the loaf structure and chew
• 60 grams brown sugar – Adds a warm sweetness
• 10 grams salt – Balances the sweetness and boosts flavor
• ¾ bag of mini semi-sweet chocolate chips – Added during stretch and folds
• 1 cup milk chocolate chips – Added during shaping for rich, melty pockets

Blooming tip: Stir the cocoa powder into the hot coffee before mixing in the rest of the ingredients. This step is key to achieving deep chocolate flavor and preventing clumps in your dough.

Step-by-Step Instructions

1. Bloom the Cocoa

In a small bowl, pour the hot brewed coffee over the cocoa powder. Stir until it forms a smooth, rich paste. This “blooming” step unlocks the cocoa’s full flavor and gives the loaf a deep chocolate color and aroma.

2. Mix the Dough

Add the bloomed cocoa to a large mixing bowl. Stir in the sourdough starter and water, then add the bread flour, brown sugar, and salt. Mix with a spatula or your hands until a rough, shaggy dough forms. Let it rest for 30 minutes to hydrate and relax the gluten.

3. Stretch and Fold

Over the next 2 to 2.5 hours, perform 3 to 4 sets of stretch and folds every 30 minutes. During the second and third folds, gently incorporate the mini semi-sweet chocolate chips. The dough will become smoother and more elastic with each set.

4. Bulk Fermentation

Cover the bowl with a towel or reusable wrap and let the dough rise at room temperature for 6 to 7 hours. You’ll know it’s ready when it has nearly doubled in size and looks puffed and airy.

5. Shaping and Final Chocolate Boost

Transfer the dough to a lightly floured surface. Gently shape it into a round or oval loaf. As you shape, press in the milk chocolate chips, folding them into the center and edges so they’re evenly distributed. Place the shaped dough into a well-floured proofing basket or bowl.

6. Proofing

Let the shaped loaf rest for another 30 minutes to 1 hour at room temperature. You’re looking for a slightly puffy appearance—don’t over-proof.

7. Baking

Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the loaf into the hot pot, score the top with a sharp blade or knife, and cover with the lid. Bake for 25 minutes covered, then uncover and bake for another 15 minutes. Let cool on a wire rack for at least 1 hour before slicing.

Tips for Best Results

• Use high-quality cocoa: This makes a noticeable difference in flavor.
• Don’t skip blooming: It enhances both texture and taste.
• Use room-temperature chocolate chips: Cold chips can stiffen the dough.
• Watch the bulk rise: Under- or over-fermenting can affect rise and crumb.
• Preheat your Dutch oven: A hot pot gives you a nice oven spring and a crisp crust.

Serving Ideas

This bread is versatile and works beautifully in many settings:

• Toasted with butter: Perfect for a warm breakfast.
• Spread with cream cheese: A tangy pairing for the sweet chocolate.
• With whipped cream and fruit: Makes a beautiful dessert plate.
• As a sweet sandwich: Try peanut butter and banana slices.
• Gift-wrapped for holidays: It makes a heartfelt, homemade present.

Storage

Store the cooled loaf in a bread bag or wrapped in parchment and foil. It stays fresh for up to 3 days at room temperature. For longer storage, slice the loaf and freeze individual pieces in zip-top bags. Reheat in the toaster or oven when ready to enjoy.

Variations You Can Try

• Add dried cherries or cranberries: For a fruity touch.
• Incorporate chopped walnuts or pecans: Adds crunch and richness.
• Try orange zest: Chocolate and citrus are a classic combo.
• Switch chocolate types: Use dark, white, or even caramel chips.
• Spice it up: A dash of cinnamon or chili powder for warmth.

Common Mistakes to Avoid

• Using cold water or starter: This slows fermentation.
• Skipping stretch and folds: These develop the dough’s structure.
• Not incorporating chips properly: Uneven distribution leads to empty bites.
• Overbaking: Check during the final 10 minutes. A burned crust can hide a dry interior.
• Rushing fermentation: Give the dough enough time—it’s worth it.

Behind the Bake

This bread was born from experimentation. I wanted something that captured the richness of a brownie but retained the feel and bite of a real sourdough loaf. I was hesitant at first—chocolate in bread felt unusual—but the first slice changed everything. The house smelled like a chocolate bakery, and the reactions from my family sealed the deal. Now, it’s part of our weekend ritual. I love how it turns something as humble as bread into a centerpiece that brings people together.

FAQ

Can I reduce the sugar?
Yes, but keep at least 40 grams to balance the cocoa’s bitterness.

Can I use regular chocolate chips instead of minis?
You can, though minis distribute more evenly and melt into the dough better.

Can I make this without coffee?
Yes, use hot water instead, but the coffee intensifies the chocolate flavor beautifully.

Can I let this dough rise overnight?
Yes, refrigerate after shaping, then bake straight from the fridge. Just expect a slightly different crumb texture.

Can I use sourdough discard?
This recipe needs active starter for a strong rise—discard won’t work here.

Conclusion

This chocolate sourdough is one of those recipes that makes you feel proud with every slice. It’s rich but not heavy, sweet but balanced, and beautifully rustic in every way. Whether you’re baking for yourself, your family, or friends, it’s a recipe that leaves an impression. Take your time, follow the steps, and most importantly—enjoy every bite.

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