There is something truly magical about biting into a loaf that perfectly marries the tangy depth of sourdough with an indulgent burst of chocolate. The Double Chocolate Sourdough Bread Recipe is a delightful twist on traditional sourdough, featuring rich cocoa powder and generous amounts of dark and semisweet chocolate that create an irresistibly moist crumb and a deeply flavored crust. Whether you’re a seasoned baker or just looking to impress friends with a unique homemade bread, this recipe brings together simple ingredients into a loaf that’s both comforting and decadently chocolaty.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step towards baking this luscious chocolatey bread. Each component plays a crucial role in balancing flavor, texture, and rise to bring you an irresistible loaf.
- Bread flour (3 cups / 360g): Provides the essential gluten structure that supports the rise and chewy texture of the bread.
- Unsweetened cocoa powder (1/2 cup / 40g): Adds deep, rich chocolate flavor and a beautiful dark hue to the dough.
- Dark chocolate chips (1/2 cup / 100g): Melt into luscious pockets of bittersweet chocolate throughout the bread.
- Semisweet chocolate chunks (1/2 cup / 100g): Offers varying texture and bursts of milder chocolate flavor complementing the chips.
- Granulated sugar (1/4 cup / 50g): Balances the bitterness of cocoa and enhances the overall sweetness subtly.
- Salt (1 1/4 teaspoons): Elevates all flavor notes and strengthens the dough structure.
- Active sourdough starter (1 cup / 240g, 100% hydration): The heart of your bread, giving it tang and natural leavening power.
- Water (1 1/4 cups / 300ml, room temperature): Hydrates the flour to develop gluten and activates the sourdough starter for fermentation.
How to Make Double Chocolate Sourdough Bread Recipe
Step 1: Combine Dry Ingredients and Mix Dough
Start by whisking together the bread flour, cocoa powder, sugar, and salt in a large mixing bowl to evenly distribute the flavors. Then add the active sourdough starter and room temperature water, mixing everything until a shaggy dough forms. This initial mix brings together all the foundational flavors and textures, setting the stage for that perfect rise.
Step 2: Autolyse and Stretch & Folds
Let the dough rest, uncovered, for 30 minutes. This resting period, known as autolyse, allows the flour to fully hydrate and gluten strands to develop naturally, giving the dough strength without intensive kneading. Afterwards, perform a series of stretch and folds every 30 minutes for a total of 4 times over 2 hours. This method gently incorporates air and builds structure—a crucial step to make your loaf airy yet sturdy.
Step 3: Incorporate Chocolate
Once the dough is strong and elastic, gently fold the dark chocolate chips and semisweet chunks into the dough. Be careful not to overwork the dough at this stage; the goal is to evenly distribute the chocolate for delightful pockets of melty goodness without deflating your carefully built structure.
Step 4: Bulk Fermentation
Cover the dough and let it rise at room temperature for 4 to 6 hours, or until it has nearly doubled in size. This fermentation develops the characteristic slightly tangy flavor of sourdough, while activating the cocoa and sugar for a wonderful balance of taste and aroma.
Step 5: Shaping and Proofing
Transfer the dough onto a lightly floured surface and shape it into a round or oval loaf. Place your loaf into a well-floured proofing basket or bowl to maintain shape. Cover and refrigerate overnight for a slow, flavorful proof, or alternatively, proof at room temperature for 1 to 2 hours until puffy and ready for baking.
Step 6: Baking Your Bread
Preheat your oven to 450°F (232°C) with a Dutch oven inside to get that perfect oven spring. Carefully transfer your dough into the preheated Dutch oven, score the top with a sharp blade to allow expansion, cover, and bake for 20 minutes. Then remove the lid and bake for another 20 to 25 minutes until the crust is deeply browned and crisp—a beautiful contrast to the soft, chocolate-filled interior.
Step 7: Cooling
Allow your bread to cool completely on a wire rack before slicing. This final step ensures the crumb sets perfectly and prevents a gummy texture, so those chocolate pockets remain luscious and melt in your mouth with every bite.
How to Serve Double Chocolate Sourdough Bread Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or cocoa powder on your slices for an elegant touch. For a more indulgent flair, spread a thin layer of softened butter or a smear of cream cheese to complement the bread’s rich chocolate flavors beautifully.
Side Dishes
This bread pairs wonderfully with fresh fruit like strawberries or raspberries, their natural tartness balancing the sweetness of the chocolate. A cup of robust coffee or creamy hot chocolate also makes an ideal companion for a cozy afternoon treat.
Creative Ways to Present
Try using thick slices of this bread for decadent French toast, topped with whipped cream and berries. For a unique dessert, layer slices with mascarpone and drizzle with honey or caramel sauce, turning your Double Chocolate Sourdough Bread into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bread in a paper bag or bread box at room temperature for up to 3 days. This helps maintain the crust’s crispiness while keeping the crumb tender. Avoid storing in plastic at room temperature, as this can trap moisture and make the crust soggy.
Freezing
This bread freezes beautifully. Slice it first, then wrap individual slices tightly in plastic wrap and place them in an airtight freezer bag. Frozen slices keep well for up to 2 months, making it easy to enjoy this chocolatey treat anytime you want.
Reheating
To revive frozen or leftover slices, toast them lightly in a toaster or oven until warm and crispy again. This breathes life back into the bread and melts the chocolate slightly, enhancing its rich, rewarding flavor with every bite.
FAQs
Can I use a different type of flour for this recipe?
While bread flour is preferred for its higher protein content that builds strong gluten, you can use all-purpose flour if needed. Just know the texture may be slightly less chewy and the rise a bit less pronounced.
What if my sourdough starter isn’t very active?
For the best results, your starter should be bubbly and doubled in size after feeding. If it’s sluggish, give it a feed or two at a warmer temperature beforehand to encourage activity before mixing your dough.
Can I substitute the cocoa powder with melted chocolate instead?
Using cocoa powder gives you the intense chocolate color and flavor without adding extra moisture, which is important for dough consistency. Melted chocolate can be added in addition to chocolate chips or chunks but is not recommended as a direct substitute.
How long does the bread stay fresh after baking?
Freshly baked, it’s best enjoyed within 2 to 3 days kept at room temperature. After that, the crumb begins to dry out. Freezing slices is the best way to extend its delicious life.
Can I add nuts or other mix-ins to this bread?
Absolutely! Chopped walnuts or pecans add wonderful crunch and complement the chocolate nicely. Just fold them in along with the chocolate chips and chunks during the mixing step.
Final Thoughts
Treat yourself to the delightful experience of baking and savoring the Double Chocolate Sourdough Bread Recipe. This bread is such a satisfying blend of tangy sourdough goodness with rich, melty chocolate that it quickly becomes a beloved recipe to keep on hand. Give it a try and watch how it can brighten up your breakfast, snack, or dessert with every luscious slice.
Print
Double Chocolate Sourdough Bread Recipe
- Prep Time: 30 minutes (plus 6-8 hours fermentation/proofing)
- Cook Time: 45 minutes
- Total Time: 7 to 9 hours
- Yield: 1 loaf (8 to 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Double Chocolate Sourdough Bread combines the rich flavor of dark and semisweet chocolate with the unique tang of a naturally fermented sourdough. Perfectly crusty on the outside and moist with chocolate chips throughout, this loaf offers an indulgent yet artisan twist on traditional sourdough bread.
Ingredients
Dry Ingredients
- 3 cups (360g) bread flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 cup (50g) granulated sugar
- 1 1/4 teaspoons salt
Chocolate Add-ins
- 1/2 cup (100g) dark chocolate chips
- 1/2 cup (100g) semisweet chocolate chunks
Wet Ingredients
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/4 cups (300ml) water, room temperature
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour, cocoa powder, sugar, and salt until well combined to create an even chocolate base for the dough.
- Add Starter and Water: Add the active sourdough starter and room temperature water to the dry ingredients. Mix thoroughly until a shaggy dough forms with no large pockets of dry flour remaining.
- Bulk Autolyse: Cover the bowl and let the dough rest for 30 minutes. This rest period hydrates the flour and begins gluten development.
- Stretch and Fold: Over the course of 2 hours, every 30 minutes, perform a series of stretch and folds by gently lifting and folding the dough over itself to improve dough strength. Repeat this process 4 times in total.
- Incorporate Chocolate: After the final stretch and fold, gently fold in the dark chocolate chips and semisweet chocolate chunks evenly throughout the dough without deflating it.
- Bulk Fermentation: Cover the dough and allow it to rise at room temperature for 4 to 6 hours, until it nearly doubles in size and appears puffy.
- Shape the Dough: Turn the dough out onto a lightly floured surface and shape it carefully into a round or oval loaf, maintaining as much air inside as possible.
- Proofing: Place the shaped loaf into a well-floured proofing basket or bowl. Cover and either refrigerate overnight for slow proofing or proof at room temperature for 1 to 2 hours until puffy and almost doubled.
- Preheat the Oven and Dutch Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside to ensure it is extremely hot for baking.
- Bake Covered: Carefully transfer the dough to the hot Dutch oven, score the top with a sharp blade to allow controlled oven spring, cover with the lid, and bake for 20 minutes.
- Bake Uncovered: Remove the lid from the Dutch oven and continue baking the bread for another 20 to 25 minutes, or until the crust is deep brown, crisp, and fully baked through.
- Cool and Serve: Remove the bread from the oven and cool it completely on a wire rack before slicing to ensure the crumb sets properly.
Notes
- For a more intense chocolate flavor, use a mix of dark and bittersweet chocolate instead of semisweet.
- You can add chopped nuts such as walnuts or pecans to introduce extra texture and flavor.
- Ensure your sourdough starter is fully active and bubbly before starting the recipe for the best rise and fermentation.
- Scoring the dough properly helps control expansion and prevents tearing during baking.
- Cooling the bread fully is essential to avoid a gummy interior when sliced.
