If you thought sourdough was only for savory loaves, prepare to have your mind blown! This Double Chocolate Sourdough Bread is the ultimate indulgence for bread lovers. It’s rich, deeply chocolatey, and features a soft, tender crumb studded with melty chocolate chips, all encased in that signature crackly sourdough crust. It’s not quite a cake and not quite a standard bread—it’s a decadent hybrid that is absolutely perfect for a special breakfast or a cozy afternoon treat. Trust me, one slice of this toasted with a little butter is pure bliss!
Why You’ll Love This Recipe
- Deep Cocoa Flavor: The addition of high-quality cocoa powder gives the entire loaf a sophisticated, dark chocolate profile.
- Melty Surprises: Every bite is filled with semi-sweet chocolate chips that get perfectly gooey when the bread is warm.
- The Sourdough Magic: The natural acidity of the sourdough starter enhances the chocolate flavor, making it taste richer and more complex.
Ingredients
To make this dark and dreamy loaf, you will need a few pantry staples and your trusty starter:
- Active Sourdough Starter: Bubbling and ready to go for the best rise and flavor.
- Warm Water: To hydrate the flour and cocoa for a smooth dough.
- Bread Flour: Provides the strong gluten structure needed to support the heavy cocoa and chocolate chips.
- Unsweetened Cocoa Powder: Use a good quality Dutch-processed cocoa for a darker color and smoother taste.
- Sugar or Honey: Just enough sweetness to balance the bitterness of the cocoa.
- Salt: A crucial ingredient to sharpen and intensify the chocolate notes.
- Semi-Sweet Chocolate Chips: For those wonderful pockets of melted chocolate.
- Vanilla Extract (Optional): A splash adds a lovely bakery-style aroma.
Note: The ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Step 1: The Chocolate Base
In a large bowl, whisk together the warm water, active sourdough starter, sugar, and cocoa powder until the cocoa is fully dissolved and the mixture is smooth.
Step 2: Form the Dough
Add your bread flour and salt. Mix by hand or with a sturdy spoon until a shaggy, dark dough forms. Let it rest for about 30 minutes (this is the autolyse phase) to make it easier to handle.
Step 3: Stretch and Fold
Perform 3-4 sets of “stretch and folds” every 30 minutes. During the second set, evenly sprinkle your chocolate chips over the dough and fold them in gently.
Step 4: Bulk Fermentation
Cover the bowl and let the dough rise in a warm spot for 4-6 hours. It should look airy and have increased in size significantly.
Step 5: Shape and Cold Proof
Gently shape the dough into a round boule or an oval batard. Place it in a floured proofing basket, cover, and let it rest in the fridge overnight. This cold proof is what develops that incredible deep flavor!
Step 6: Score and Bake
Preheat your Dutch oven at 450°F (230°C). Carefully turn the cold dough onto parchment paper, score the top with a sharp blade, and bake with the lid on for 20 minutes.
Step 7: The Final Bake
Remove the lid and bake for another 20-25 minutes. The crust will be dark, but you’re looking for a firm, matte finish. Let it cool on a wire rack for at least 2 hours before slicing—the chocolate needs time to set!
Double Chocolate Sourdough Bread
Ingredients
Equipment
Method
- In a large bowl, mix the bread flour and cocoa powder until evenly combined.
- Add the water and active sourdough starter to the dry ingredients and mix until a rough dough forms. Cover and let rest for 30 minutes (autolyse).
- Add the salt and sugar to the dough and knead or stretch and fold until incorporated.
- During the first 2 hours of bulk fermentation, perform 3–4 sets of stretch and folds every 30 minutes.
- Gently fold the chocolate chunks into the dough during the last stretch and fold.
- Let the dough continue fermenting until slightly puffy and airy, about 6–8 hours total depending on room temperature.
- Shape the dough into a round loaf and place it seam-side up in a floured proofing basket.
- Cover and refrigerate for 8–12 hours for cold proofing.
- Preheat the oven to 230°C (450°F) with a Dutch oven inside.
- Transfer the dough onto parchment paper, score the top, and carefully place it in the hot Dutch oven.
- Bake covered for 20 minutes, then uncover and bake another 20 minutes until the crust is dark and crisp.
- Allow the bread to cool completely on a wire rack before slicing to set the crumb.
Notes
Pro Tips for Making the Recipe
- Watch the Fermentation: Chocolate dough can sometimes ferment a bit slower than plain dough. Be patient and wait for those visible air bubbles!
- Sift Your Cocoa: Cocoa powder loves to clump. Sifting it into the water ensures you don’t end up with bitter pockets of dry powder.
- Dutch-Processed is Best: For that “Oreo-dark” color and a less acidic taste, Dutch-processed cocoa powder is the way to go.
How to Serve
This bread is incredible when toasted and topped with a smear of salted butter or even a little cream cheese and sliced strawberries. It also makes a world-class French toast that will make you the star of any brunch!
Make Ahead and Storage
Storing Leftovers
Keep the bread in a sealed container or bread box at room temperature for up to 3 days.
Freezing
This loaf freezes exceptionally well. Slice it first and store in a freezer bag for up to 3 months. You can pop a frozen slice directly into the toaster!
Reheating
A quick toast is all you need to wake up the chocolate chips and get them melty again.
FAQs
- Can I use milk chocolate chips? You can, but semi-sweet or dark chocolate chips hold their shape better and provide a better flavor contrast to the sourdough.
- Is this bread very sweet? No, it’s more like a “dessert bread.” It has a deep cocoa flavor but is much less sweet than a cake or a brownie.
- My dough feels very dry, what should I do? Cocoa powder is very absorbent. If the dough feels too stiff to stretch, add an extra tablespoon of water at a time until it’s pliable.
- Can I add nuts? Absolutely! Chopped walnuts or pecans are a delicious addition alongside the chocolate chips.
This Double Chocolate Sourdough Bread is a true labor of love that pays off in every rich, chocolatey bite. Happy baking!