This Double Chocolate Sourdough Bread is a decadent twist on traditional sourdough. It combines the tangy depth of natural fermentation with the rich, indulgent flavors of cocoa and chocolate chips. With a beautifully caramelized crust and a tender, chewy interior, this bread is perfect for breakfast, dessert, or a luxurious snack any time of day.
Why You’ll Love This Recipe
- Rich chocolate flavor in every bite
- Naturally leavened with sourdough starter for complex taste
- Unique and visually stunning with a dark, glossy crust
- Great for both sweet and savory pairings
- A rewarding and impressive bake for sourdough lovers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Active sourdough starter
- Warm water
- Bread flour
- Unsweetened cocoa powder
- Brown sugar
- Salt
- Chocolate chips or chunks (dark or semi-sweet)
Directions
- Feed your starter: Ensure your sourdough starter is active and bubbly before beginning.
- Mix dough: In a large bowl, combine the starter, warm water, brown sugar, and cocoa powder. Mix well. Add bread flour and salt, and stir until a shaggy dough forms.
- Rest the dough: Cover and let rest for 30 minutes.
- Stretch and fold: Over 2 hours, perform 3–4 rounds of stretch and folds every 30 minutes. Gently fold in chocolate chips during the final round.
- Bulk fermentation: Cover and let the dough ferment at room temperature for 8–12 hours, until doubled.
- Shape the dough: Turn onto a floured surface, shape into a round or oval loaf, and place in a floured proofing basket or bowl.
- Final rise: Let rise for 1 hour at room temperature, or cold proof in the fridge for 6–8 hours.
- Preheat and bake: Preheat oven with Dutch oven inside to 450°F (230°C). Score the loaf, place it in the Dutch oven, and bake covered for 30 minutes, then uncovered for 10–15 minutes more.
- Cool: Let cool completely on a wire rack before slicing.
Servings and timing
- Servings: 1 loaf (about 12 slices)
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Fermentation Time: 12–20 hours
- Total Time: ~14–21 hours
Variations
- Nutty Chocolate: Add walnuts or hazelnuts for crunch
- Spicy Chocolate: Mix in cinnamon or chili powder for a flavor twist
- Fruity Additions: Fold in dried cherries or cranberries
- White or Milk Chocolate: Use different types of chocolate for varied flavor profiles
Storage/Reheating
- Storage: Store at room temperature in a bread bag or wrapped in a towel for up to 3 days
- Freezing: Freeze whole or sliced for up to 2 months
- Reheating: Toast slices as needed; avoid microwaving for best texture
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives better structure and chewiness.
What kind of chocolate works best?
Dark or semi-sweet chocolate chips or chunks hold up well during baking.
Can I make this without a Dutch oven?
Yes, bake on a baking sheet with a tray of water in the oven for steam.
Is this bread sweet?
It’s lightly sweet with rich chocolate flavor, not overly sugary.
Can I make it gluten-free?
You would need a sourdough starter and flour mix that are gluten-free; results may vary.
Can I skip the cocoa powder?
You can, but it won’t be a double chocolate loaf — it would just be a chocolate chip sourdough.
Why isn’t my dough rising?
Check your starter’s activity level, and ensure your kitchen isn’t too cold.
How do I know when it’s baked through?
The crust should be dark and firm; an internal temperature of 200–205°F is ideal.
What pairs well with this bread?
Try butter, peanut butter, cream cheese, or even brie and honey for a gourmet treat.
Can I make mini loaves?
Yes, divide the dough and reduce baking time slightly.
Conclusion
Double Chocolate Sourdough Bread is a deliciously rich and complex bake that brings a new dimension to sourdough. With deep chocolate notes and a chewy, tender crumb, it’s sure to become a favorite among artisan bakers and chocolate lovers alike. Enjoy it warm, toasted, or straight from the loaf — every slice is a treat.
PrintDouble Chocolate Sourdough Bread
This Double Chocolate Sourdough Bread is a rich, artisan-style loaf combining the tang of sourdough with deep cocoa flavor and chunks of dark chocolate. Perfect for breakfast, dessert, or a luxurious snack.
- Prep Time: 30 minutes (plus resting and fermentation time)
- Cook Time: 45 minutes
- Total Time: 16-20 hours including fermentation
- Yield: 1 large loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Ingredients
- 500g bread flour
- 50g unsweetened cocoa powder
- 10g salt
- 100g active sourdough starter (100% hydration)
- 350g water
- 100g dark chocolate chunks or chips
- 30g honey (optional, for mild sweetness)
Instructions
- In a large bowl, mix bread flour, cocoa powder, and salt.
- Add water and sourdough starter. Mix until a shaggy dough forms. Rest for 30 minutes (autolyse).
- Add honey if using, and knead or stretch and fold until combined.
- Perform 3-4 sets of stretch and folds over the next 2-3 hours, resting 30 minutes between each set. Gently incorporate chocolate chunks during the final fold.
- Let the dough bulk ferment at room temperature until doubled in size (4-6 hours depending on room temp).
- Shape the dough into a round or oval loaf. Place into a floured proofing basket, cover, and refrigerate overnight (8-12 hours).
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Turn out the dough onto parchment paper, score the top, and transfer into the preheated Dutch oven.
- Bake covered for 20 minutes, then uncovered for another 20-25 minutes or until deep brown and crusty.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
- Use good-quality dark chocolate (70% or higher) for the best flavor.
- You can omit the honey for a more savory loaf or substitute maple syrup.
- Ensure your sourdough starter is active and bubbly before using.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg