Chocolate Sourdough Bread

There’s something truly magical about the fusion of rich chocolate and tangy sourdough in one loaf. This chocolate sourdough bread transforms your kitchen into a cozy artisan bakery with its deep aroma and luscious taste.

When I first baked this bread, its chewy texture paired with pockets of melty chocolate surprised and delighted my family. It’s become our go-to loaf for special breakfasts and comforting afternoon treats that bring smiles all around.

Ingredients

• Cocoa Powder: 50 grams of unsweetened cocoa powder for a rich, natural chocolate base that brings depth.
• Hot Brewed Coffee: 100 grams of brewed coffee to bloom the cocoa, enhancing flavor and preventing lumps.
• Sourdough Starter: 150 grams of active, bubbly starter that powers fermentation and adds tang.
• Water: 350 grams of room-temperature water to cool down the cocoa mixture and hydrate the dough.
• Bread Flour: 550 grams providing the necessary gluten structure for a chewy, artisan crumb.
• Brown Sugar: 60 grams adds warm sweetness to balance sour notes and intensify chocolate flavor.
• Salt: 10 grams to balance sweetness and enhance overall taste depth.
• Mini Semi-Sweet Chocolate Chips: About three-quarters of a bag, folded in during stretch and folds for even distribution.
• Milk Chocolate Chips: 1 cup pressed into the dough before shaping, creating rich, melty pockets throughout.

Instructions

Bloom the Cocoa

Pour hot brewed coffee over the cocoa powder in a small bowl, stirring until smooth. This allows the cocoa to release its full flavor and prevents clumping in the dough.

Mix the Dough

Combine the bloomed cocoa mixture, sourdough starter, and water in a large bowl. Add bread flour, brown sugar, and salt. Mix until a rough dough forms, then let it rest for 30 minutes to hydrate the flour fully and relax the gluten for better handling.

Stretch and Fold

Over 2 to 2.5 hours, perform 3 to 4 sets of stretch and folds every 30 minutes. Incorporate mini semi-sweet chocolate chips gently during the second and third folds. This develops dough strength and integrates chocolate evenly.

Bulk Fermentation

Cover the dough and let it rise at room temperature for 6 to 7 hours until nearly doubled and puffed. This slow fermentation builds flavor and texture characteristic of sourdough bread.

Shaping and Final Chocolate Boost

Transfer dough to a floured surface and shape into a round or oval loaf. As you shape, press milk chocolate chips evenly into the dough to create melty pockets throughout the bread.

Proofing

Place the shaped loaf in a floured proofing basket, resting at room temperature for 30 minutes to 1 hour until slightly puffy but not over-proofed. This helps the bread expand nicely in the oven.

Baking

Preheat oven to 450°F (232°C) with a Dutch oven inside. Place the loaf inside the hot Dutch oven, score the top, cover, and bake for 25 minutes. Remove the lid and bake for another 15 minutes to develop a crisp crust. Cool on a wire rack for at least one hour before slicing to set the crumb.

Storage Tips

Store the bread tightly wrapped at room temperature for up to 3 days. For longer preservation, slice and freeze in an airtight container for up to 1 month.

Serving Suggestions

Enjoy slices toasted with butter or cream cheese for breakfast. It also pairs beautifully with a hot cup of coffee or a glass of milk as an afternoon treat.

FAQs

What can I substitute for coffee in this recipe?

Use hot water as a substitute, though coffee enhances chocolate flavor significantly. Avoid cold liquids.

Can I use regular chocolate chips instead of mini semi-sweet?

Yes, but mini chips distribute more evenly. Regular chips may create larger pockets of chocolate.

Do I need to feed my sourdough starter before baking?

Yes, feeding 4-6 hours before mixing ensures the starter is active and bubbly for good fermentation.

Can this bread be made vegan?

Replace milk chocolate chips with vegan alternatives and ensure your starter is vegan-friendly for a dairy-free version.

Should I slice the bread warm or cooled?

Always cool completely for at least an hour to prevent gummy or doughy texture when slicing.

Chocolate Sourdough Bread

Rich chocolate flavor meets classic sourdough in this loaf, combining cocoa, coffee, and two types of chocolate chips for a unique, indulgent artisan bread experience.

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course baking, bread

Cuisine American

Servings 8 people

Calories 280 kcal

Equipment

• 1 Dutch oven Preheated with the oven for baking
• 1 mixing bowl
• 1 Proofing basket or bowl, for final dough proofing
• 1 Spatula or hands for mixing dough
• 1 Sharp knife or blade for scoring the loaf

Ingredients

  

• 1/3 cup unsweetened cocoa powder 50 grams
• 1/2 cup hot brewed coffee 100 grams
• 2/3 cup active sourdough starter 150 grams, well-fed and bubbly
• 1 1/2 cups room-temperature water 350 grams
• 4 cups bread flour 550 grams
• 1/4 cup brown sugar 60 grams
• 2 teaspoons salt 10 grams
• 3/4 bag mini semi-sweet chocolate chips amount as desired
• 1 cup milk chocolate chips

Instructions

 

• Bloom the cocoa by stirring the hot brewed coffee into the cocoa powder until smooth and paste-like.
• In a large mixing bowl, combine the bloomed cocoa, sourdough starter, and room-temperature water.
• Add bread flour, brown sugar, and salt to the bowl. Mix with a spatula or by hand until a rough, shaggy dough forms.
• Let the dough rest for 30 minutes to hydrate and relax gluten.
• Perform 3 to 4 sets of stretch and folds every 30 minutes over 2 to 2.5 hours, gently folding in mini semi-sweet chocolate chips during the second and third sets.
• Cover the dough and allow it to bulk ferment at room temperature for 6 to 7 hours until nearly doubled and airy.
• Transfer the dough to a floured surface and shape into a round or oval loaf, pressing milk chocolate chips evenly into the dough.
• Place the shaped dough into a well-floured proofing basket or bowl and proof at room temperature for 30 minutes to 1 hour until slightly puffy.
• Preheat the oven to 450°F (232°C) with a Dutch oven inside. Transfer the loaf into the hot Dutch oven, score the top, cover with the lid, and bake for 25 minutes.
• Remove the lid and bake uncovered for an additional 15 minutes until crusty and baked through.
• Let the bread cool on a wire rack for at least 1 hour before slicing.

Notes

• Bloom cocoa in hot coffee for richer chocolate flavor and smoother dough.
• Use two types of chocolate chips for varied texture and melt.
• Do not overproof the dough to prevent collapse.
• No cold proof required; suitable for beginner sourdough bakers.
• Store bread in an airtight container to maintain freshness.