If you’re looking to combine the tangy magic of sourdough with the deep, irresistible allure of chocolate, you simply have to try this Double Chocolate Sourdough Bread. Imagine a loaf with a tender crumb, a beautiful, crackly crust, and pockets of molten dark chocolate in every slice. It’s the kind of bread that turns breakfast into a celebration, elevates a simple snack, and makes dessert feel downright sophisticated. With just a handful of pantry staples and a bit of patience, you’ll soon be savoring a chocolatey artisan masterpiece that’s both comforting and impressive.
Ingredients You’ll Need
Double Chocolate Sourdough Bread is all about simple ingredients coming together in the most delicious way. Each component plays a crucial role in building flavor, color, and texture, so don’t be tempted to skip or swap—trust me, every ingredient counts!
- Bread Flour: Gives the loaf its structure and chewy texture while allowing for an open crumb.
- Unsweetened Cocoa Powder: Provides rich chocolate color and deep cocoa flavor without overpowering sweetness.
- Salt: Balances out the flavors and enhances both chocolate and sourdough notes.
- Active Sourdough Starter: Adds that signature tang and helps the bread rise naturally.
- Water (Room Temperature): Hydrates the dough for a soft and tender crumb.
- Dark Chocolate Chips or Chunks: Create gooey, decadent pockets of chocolate throughout the loaf.
- Brown Sugar (Optional): For those who like a touch of sweetness to round out the cocoa, this is your secret weapon.
How to Make Double Chocolate Sourdough Bread
Step 1: Mix the Dry and Wet Ingredients
Start by grabbing two bowls. In the first, whisk together your bread flour, cocoa powder, and salt until everything looks beautifully combined and dark. In the second bowl, dissolve the sourdough starter into the water. Now, pour the wet ingredients into the dry mixture and stir until there are no dry spots left. The dough will be sticky and deeply colored—don’t worry, that’s exactly what you want!
Step 2: Autolyse the Dough
Let the dough rest for 30 minutes. This simple step is called autolyse, and it allows the flour to fully hydrate and start developing gluten, which means a better texture and rise later on. It’s a small pause that pays off big time.
Step 3: Stretch and Fold (and Add the Chocolate!)
Here’s where the magic starts. Perform a set of stretch-and-folds every 30 minutes for 2 hours (that’s four sets total). After your first stretch and fold, gently work in the dark chocolate chips and brown sugar (if you’re using it) during the second round. Each stretch and fold helps develop that lovely structure and ensures chocolate is evenly distributed.
Step 4: Bulk Fermentation
Once all stretch and folds are done, cover the bowl and let the dough rise at room temperature for 4 to 6 hours. When it’s doubled in size, pillowy, and full of bubbles, you’re ready for the next step. The anticipation is half the fun!
Step 5: Shape and Cold Proof
Turn your dough onto a lightly floured surface and shape it into a round or oval loaf. Place it in a well-floured proofing basket or a bowl lined with a towel. Now, cover and refrigerate overnight—this long, cold proof deepens the flavor and makes shaping easier.
Step 6: Bake to Perfection
On baking day, preheat your oven to 475°F (245°C) with a Dutch oven inside to get it blazing hot. Carefully transfer your loaf onto parchment, score the top with a sharp blade, and carefully place it into the hot Dutch oven. Bake covered for 20 minutes, then uncovered for another 20 to 25 minutes until the crust is firm and the loaf sounds hollow when tapped. Let the Double Chocolate Sourdough Bread cool completely before slicing—this wait is the hardest part but totally worth it!
How to Serve Double Chocolate Sourdough Bread
Garnishes
A slice of Double Chocolate Sourdough Bread is already a showstopper, but a little garnish takes things to the next level. Try a light dusting of powdered sugar, a sprinkle of flaky sea salt for contrast, or a smear of your favorite nut butter. Fresh berries or a spoonful of fruit compote make every bite feel extra special.
Side Dishes
This bread pairs beautifully with a steaming mug of coffee or a tall glass of cold milk. For an elegant brunch, serve alongside creamy ricotta, sliced fresh fruit, or even a soft cheese like brie. You can also spread a bit of salted butter or orange marmalade for a classic treat.
Creative Ways to Present
For a fun twist, turn thick slices into chocolate sourdough French toast or bread pudding. Cut into cubes for an artisan chocolate fondue dipper or use as the base for a decadent breakfast sandwich with mascarpone and strawberries. No matter how you serve it, Double Chocolate Sourdough Bread is sure to impress.
Make Ahead and Storage
Storing Leftovers
Once your loaf has cooled completely, store any leftovers in a paper bag or wrapped in a clean kitchen towel at room temperature. This helps preserve the crust’s crispiness and keeps the interior soft for up to three days.
Freezing
To freeze Double Chocolate Sourdough Bread, slice the loaf and wrap individual pieces in plastic wrap or foil. Place them in a freezer bag and freeze for up to two months. This way, you can enjoy a slice of chocolate bliss any time the craving strikes.
Reheating
For the best texture, reheat slices in a toaster or on a baking sheet in a 350°F (175°C) oven for a few minutes. This revives the crust and melts any chocolate bits inside, making each bite taste freshly baked.
FAQs
Can I use milk or semisweet chocolate instead of dark chocolate?
Absolutely! Feel free to swap in your favorite chocolate variety. Milk chocolate will give a sweeter, creamier taste, while semisweet offers a balanced chocolate flavor. Just be sure to use high-quality chocolate for the best results.
What if I don’t have a Dutch oven?
No Dutch oven? No problem! You can bake your loaf on a baking stone or sheet. Add a pan of hot water to the oven to create steam, which helps develop a crispy crust.
How do I know when the bread is fully baked?
The loaf should have a firm, crackly crust and sound hollow when tapped on the bottom. If you have a food thermometer, the internal temperature should reach around 200°F (93°C).
Can I make Double Chocolate Sourdough Bread sweeter?
Yes! Simply add the optional brown sugar or increase the amount to your taste. You can also fold in some dried fruit, like cherries or cranberries, for a naturally sweet twist.
Is this bread suitable for vegans?
Double Chocolate Sourdough Bread is naturally vegan as long as you use dairy-free chocolate. Always double-check your chocolate chips or chunks to ensure they contain no milk products.
Final Thoughts
If you’ve got a sourdough starter and a love for chocolate, there’s no reason not to treat yourself to Double Chocolate Sourdough Bread. It’s a recipe that feels both luxurious and comforting, sure to win over anyone who tries a slice. Don’t be surprised if you find yourself baking this loaf again and again—once you taste it, there’s no going back!
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Double Chocolate Sourdough Bread Recipe
- Total Time: 16–18 hours (including fermentation and proofing)
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
This Double Chocolate Sourdough Bread combines the rich, deep flavors of cocoa and dark chocolate with the tangy complexity of sourdough. Perfect as a slightly sweet, artisan loaf, it offers a unique twist on traditional sourdough and pairs wonderfully with nut butters, fruit spreads, or even a sprinkle of sea salt for contrast.
Ingredients
Dry Ingredients
- 500g bread flour
- 50g unsweetened cocoa powder
- 10g salt
Wet Ingredients
- 100g active sourdough starter
- 350g water (room temperature)
Add-ins
- 100g dark chocolate chips or chunks
- 50g brown sugar (optional, for a slightly sweet loaf)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour, unsweetened cocoa powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the active sourdough starter with room temperature water until mostly dissolved to create the wet mixture.
- Form Dough and Autolyse: Pour the wet mixture into the dry ingredients and mix until no dry spots remain, forming a sticky dark dough. Cover and let the dough rest for 30 minutes to autolyse, which helps improve gluten development and hydration.
- Stretch and Folds with Add-ins: Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. During the second fold, gently incorporate the dark chocolate chips and brown sugar (if using) into the dough to distribute evenly.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4 to 6 hours, or until it has doubled in size and appears bubbly and aerated.
- Shape and Proof: Turn the dough out onto a lightly floured surface, shape it into a round or oval loaf, then place it seam-side up in a floured proofing basket or bowl lined with a towel. Cover and refrigerate overnight for 8 to 12 hours to develop flavor and improve texture.
- Preheat Oven and Prepare Dutch Oven: The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside to ensure it’s thoroughly heated for optimal crust development.
- Score and Bake: Carefully transfer the cold dough onto parchment paper, score the top with a sharp blade to allow for expansion, then place it into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and continue baking for an additional 20 to 25 minutes until the crust is deeply colored, firm, and the loaf sounds hollow when tapped.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing to allow the crumb to set properly.
Notes
- Use high-quality dark chocolate for the best flavor and texture contrast.
- The brown sugar is optional and adds a mild sweetness that complements the bitter cocoa notes.
- For an enhanced flavor, try sprinkling a pinch of flaked sea salt on the crust before baking.
- Ensure your sourdough starter is active and bubbly before beginning for optimal rise.
- Storage: Keep the bread in a paper bag or bread box to maintain crust crispness for up to 3 days.
- Prep Time: 30 minutes (active)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
