Description
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.
Ingredients
Here’s everything you’ll need for this magical loaf:
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50 grams cocoa powder – Use unsweetened cocoa for a rich chocolate base
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100 grams hot brewed coffee – Enhances the cocoa’s flavor and helps it “bloom”
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150 grams active sourdough starter – Well-fed and bubbly
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350 grams room-temperature water – Helps cool down the bloomed cocoa
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550 grams bread flour – Gives the loaf structure and chew
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60 grams brown sugar – Adds a warm sweetness
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10 grams salt – Balances the sweetness and boosts flavor
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¾ bag of mini semi-sweet chocolate chips – Added during stretch and folds
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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.
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
This chocolate sourdough is perfect for anyone who wants to blend indulgent dessert flavors with the rustic charm of homemade bread. Blooming the cocoa in hot coffee deepens the chocolate taste, while adding two types of chocolate chips gives every bite a satisfying melt. No cold proof is needed, and it’s beginner-friendly for sourdough bakers.
- Prep Time: 40 minutes (active)
- Rest/Fermentation Time: 7–8 hours
- Cook Time: 40 minutes
- Category: Sourdough Bread, Artisan Bread
- Method: Baking
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 9g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg