If you love chocolate and enjoy baking sourdough, this Double Chocolate Sourdough Bread is for you. It’s soft on the inside, crusty on the outside, and packed with cocoa and chocolate chips. You can enjoy it for breakfast, as a snack, or even as a sweet treat with your coffee.
Why We Love This Double Chocolate Sourdough Bread Recipe
This bread stands out for several great reasons. First, the sourdough starter gives you natural rise and a subtle lactic note that balances the chocolate’s sweetness. Next, using cocoa powder in the dough gives you a consistent chocolate tone throughout, while chocolate chips melt in little bursts. The method is flexible: you can bake after a room rise or refrigerate overnight for convenience. It’s crowd‑pleasing and feels special but is approachable enough for a home baker. You get rustic sourdough aroma with rich chocolate flavor—perfect for breakfast, brunch, snacks, or sharing.
Ingredients About Double Chocolate Sourdough Bread
Here’s everything you need, clearly measured and organized—so that gathering your items is quick and easy
- 500 g all‑purpose flour (or bread flour)
- 375 g water (lukewarm or room temperature)
- 125 g active, bubbly sourdough starter
- 30 g unsweetened cocoa powder
- 50 g sugar
- 10 g salt
- 2 tablespoons softened butter (or oil if you prefer)
- 125 g chocolate chips (semi‑sweet or dark, whichever you like)
How to Make Double Chocolate Sourdough Bread Directions
Start your dough by whisking dry ingredients together. In a large mixing bowl or the bowl of your stand mixer, stir the flour, cocoa powder, sugar, and salt until they’re evenly mixed. If you notice any lumps in the cocoa, break them up with your whisk.
Then add the sourdough starter and water. Use your mixer with a paddle or dough hook, or mix by hand with a spatula until the dough comes together into a shaggy mass. This might take a couple of minutes—just until you don’t see dry patches.
Next, knead in the butter (or oil). If using a stand mixer, keep it on low to medium speed and knead for 5 to 7 minutes until the dough feels smooth and elastic. If you’re kneading by hand, use a fold‑and‑press method for similar time. The dough should feel soft, slightly tacky, but not sticky.
Once your dough is smooth, gently fold in the chocolate chips or chopped chocolate. You want them evenly distributed but not smashed, so do this by hand or very gently with the mixer on low.
Transfer your dough to a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it proof at room temperature for 6 to 8 hours, or until doubled in size. If your kitchen is cooler, this may take longer—still, you’ll know it’s ready when it feels aerated and full of bubbles.
When the bulk rise is complete, turn the dough onto a lightly floured surface. Shape it into a round loaf by rotating and pulling the edges into the center, creating tension on the surface. Place it seam‑side up into a floured proofing basket or bowl lined with cloth.
Cover and allow a final proof of 1 to 2 hours at room temperature, or place it in the fridge overnight for a slow rise that adds flavor and flexibility.
Preheat your oven to 450 °F (about 230 °C) and place your Dutch oven inside to heat. Carefully transfer your loaf (seam‑side down now) to a piece of parchment paper. Use a blade or sharp knife to score the top—this lets the bread expand and gives you beautiful ear shapes.
Lift the dough with the parchment and place it into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Then remove the lid and keep baking for another 20 to 25 minutes, or until the crust feels firm, deeply colored, and the loaf sounds hollow when tapped on the bottom.
Let the bread cool fully on a rack before slicing. This helps the crumb set and ensures the best texture.
How to Serve Double Chocolate Sourdough Bread
When it’s fully cooled, slice your loaf and enjoy:
- Serve a thick slice warm or at room temperature. The chocolate chips will feel melty—so rich and inviting.
- Lightly toast a slice and spread with butter, nut butter, or even a drizzle of honey if you like extra sweetness.
- Offer thick slabs for brunch alongside fruit or yogurt. The crumb holds up well to spreads.
- Use it to make chocolate‑flavored French toast—just dip slices in egg mixture and fry gently.
- It also works well with cream cheese or soft cheese. The contrast of creamy cheese and chocolate bread is surprising and delightful.
Expert Tips: Double Chocolate Sourdough Bread
Here are some chef‑level tricks that will elevate your loaf:
Ensure your sourdough starter is active and bubbly when you use it. Feed it 4–6 hours before and use when at its peak—this gives the strongest rise.
Use high‑quality unsweetened cocoa powder. A Dutch‑process type will give a smoother, deeper flavor.
Watch the sugar content—50 g is enough to sweeten without risking burning the loaf.
When folding in chocolate, chill it slightly if your kitchen is warm. This prevents the chips from melting into the dough.
Score right before baking. A bold slash gives a dramatic bloom and helps steam escape.
Place your loaf in the middle of the preheated oven. With sugar present, the crust browns faster—so avoid letting it bake too close to the top heat.
Let the bread cool on a rack for at least an hour. If you slice too soon, the crumb may feel gummy.
How to Store Double Chocolate Sourdough Bread
Proper storage keeps the bread fresh and delicious:
- At room temperature, keep your loaf in a paper bag or bread bag for up to 2 days. Cotton cloth wraps work well to let the crust breathe.
- For longer storage, freeze slices in a freezer bag. They’ll keep for up to 3 months. Just toast or thaw gently when ready.
- Avoid airtight plastic at room temperature—it traps moisture and softens the crust too much. Use breathable wrapping instead.
- If you refrigerate the baked loaf, eat within 3 days—refrigerator slows staling but can dry it if left too long.
Variations of Double Chocolate Sourdough Bread
You can get creative and adapt this loaf in many ways:
- Swap chocolate chips for chocolate chunks or chopped chocolate bars. You’ll get pockets of melted chocolate that vary in size.
- Add dried fruit like cherries or cranberries (about 50–75 g) along with chocolate for fruity bursts.
- Mix in chopped nuts such as walnuts or hazelnuts for crunch—add about 50 g extra.
- For a mint twist, use a bit of peppermint extract (¼ teaspoon) in the dough.
- Try white chocolate chips instead of dark or semi‑sweet—this gives you a sweeter, lighter option.
- Use whole wheat flour for up to 150 g, replacing part of the all‑purpose flour, for a more wholesome loaf.
- Add spices like cinnamon or a pinch of chili powder to complement the cocoa.
- Bake smaller rolls instead of one loaf—divide dough into 6–8 pieces and proof accordingly. You’ll have mini chocolate sourdough buns.
FAQ Section
What makes this Double Chocolate Sourdough Bread special?
You get both sourdough tang and pure chocolate richness in a loaf. The cocoa powder colors the crumb, while melting chips give bursts of chocolate in every bite.
Can you use sourdough starter that’s refrigerated?
You’ll want it active at room temperature, bubbly and fed. Use refrigerated starter only after you feed it and let it sit until active.
What kind of chocolate is best?
Semi‑sweet or dark chocolate chips work well. If you prefer sweeter bread, choose milk or white chips. You can also chop bars for larger chunks.
How do you know when the bread is done baking?
The crust should be deeply colored and firm. Tap the bottom of the loaf—it should sound hollow. Internal temperature is about 200 °F (93 °C) if you use a thermometer.
Why did my loaf get too dark on top?
Sugar and cocoa both brown quickly. If your oven heats unevenly, place the loaf in the center. You can also lower the temperature by 10–15 °F and bake a few more minutes.
Can you skip the refrigeration step?
Yes. You may bake after the room‑temperature final proof. Refrigeration is optional and mainly for timing flexibility and flavor development.
Double Chocolate Sourdough Bread
Ingredients
- 500 g all-purpose flour (or bread flour)
- 375 g water (lukewarm or room temperature)
- 125 g active sourdough starter (bubbly)
- 30 g unsweetened cocoa powder
- 50 g sugar
- 10 g salt
- 2 tablespoons softened butter (or oil if preferred)
- 125 g chocolate chips (semi-sweet or dark)
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, and salt until evenly mixed.
- Add the sourdough starter and water, mixing until a shaggy dough forms.
- Knead in the butter until the dough is smooth and elastic, about 5-7 minutes.
- Gently fold in the chocolate chips by hand.
- Transfer the dough to a lightly oiled bowl, cover it, and let it proof at room temperature for 6-8 hours until doubled.
- Turn the dough onto a floured surface and shape it into a round loaf. Place seam-side up in a floured proofing basket.
- Cover and let proof for 1-2 hours at room temperature or refrigerate overnight.
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough to parchment paper, score the top, and lift it into the hot Dutch oven.
- Cover and bake for 20 minutes, then uncover and bake for another 20-25 minutes until the crust is firm and sounds hollow when tapped.
- Let the bread cool on a rack before slicing.
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