Chocolate Sourdough Bread
This rich and tender chocolate sourdough bread combines the deep flavor of cocoa with the tang of sourdough and melty chocolate chips throughout. The result is a bakery-style artisan loaf that’s part cozy treat, part everyday bread - perfect for breakfast, snacking, or even turning into French toast.
Equipment
- Large mixing bowl
- Dough scraper
- Digital scale
- Dutch oven with lid
- Parchment paper
- Banneton or towel-lined bowl
- Sharp knife or bread lame
- Wire cooling rack
Ingredients
- 100 g active sourdough starter
- 350 g bread flour
- 50 g whole wheat flour
- 40 g unsweetened cocoa powder
- 240 ml room-temperature water
- 60 ml cooled brewed espresso or strong coffee
- 30 g maple syrup
- 8 g fine sea salt
- 120 g dark chocolate chips
- 1 tbsp olive oil for greasing bowl
Optional Add-Ins:
- ½ cup chopped walnuts
- ½ ripe banana diced small
- 2 tbsp extra chocolate chips for topping
Instructions
- Feed starter 4–6 hours before baking; ensure it’s active and bubbly.
- Mix flours, cocoa, espresso, and water until shaggy. Rest 30 minutes.
- Add starter and maple syrup; fold until incorporated.
- Sprinkle in salt and fold the dough several times to strengthen.
- Bulk ferment with 3–4 stretch-and-folds every 30 mins over 2 hours.
- Fold in chocolate chips and add-ins on the final stretch-and-fold.
- Let dough rise until slightly domed and airy (1–2 hours).
- Shape into a round or oval loaf and place in floured banneton.
- Cold proof overnight in the refrigerator (8–12 hours).
- Preheat Dutch oven to 475°F (246°C) for at least 30 mins.
- Score and bake: Covered for 20 mins, then uncovered at 450°F for 20–25 mins.
- Cool completely on wire rack at least 2 hours before slicing.
Notes
Make sure your sourdough starter is active and bubbly before starting. For a dairy-free version, use plant-based chocolate chips.