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Chocolate Chip Sourdough Bread (with honey!)


chocolate chip sourdough bread

Chocolate chip sourdough bread with honey is the perfect blend of sweet and tangy. It boasts a delectable combination of chocolate chips and a touch of honey that balances wonderfully with sourdough. Each ingredient adds a lovely texture and flavor that makes this bread perfect to indulge in any time of the day! If you are a sourdough and chocolate lover you must treat yourself to a slice of this pure bliss!

chocolate chip sourdough slices

3 ways to enjoy your chocolate chip sourdough bread with honey

  1. Toasted with butter: Slice a piece of the bread and toast it until golden brown. Spread some butter on top and let it melt into the warm bread. Enjoy it with a cup of coffee or tea for a comforting breakfast or afternoon snack.
  2. French toast: Turn this bread into a decadent French toast by whisking together some eggs, milk, and cinnamon in a shallow dish. Dip each slice of bread in the mixture until coated, then fry it in a pan until golden brown on both sides. Serve with a drizzle of honey and some fresh berries for a sweet and satisfying breakfast.
  3. Bread pudding: Cut the bread into cubes and use it to make a rich and creamy bread pudding. Take a look at my Three Recipes for Leftover Sourdough Bread for my bread pudding recipe!
chocolate chip sourdough slice

Why you’ll love this recipe

  • An active, bubbly starter makes for an excellent rise.
  • This is an overnight recipe that allows for flexibility and minimal hands-on time.
  • The hydration level makes for an extremely fluffy, delectable bread.
  • The addition of honey makes for a lovely sweetness and fragrant dough.

Overall, this is an enjoyable dough to work with that results in an amazing sweet treat.

chocolate chip sourdough bread

How to make chocolate chip sourdough bread (with honey)

Baker’s schedule: feed your starter around 2 pm, mix the dough by 7 pm, and bake for the following morning.

Tip: This is a bulk fermentation of 8-12 hours overnight @ 68 degrees F. If your environment is any warmer than 72 degrees F, you may need to do part of the bulk rise in the refrigerator OR mix the dough earlier in the day and refrigerate overnight.

Ingredients & Equipment

  • 500 grams of bread flour
  • 350 grams of filtered water
  • 50 grams active sourdough starter
  • 2 tablespoons of honey
  • 10 grams of salt
  • 3/4 cup of your desired chocolate chips
  • dutch oven or cast iron
  • food scale
  • mixing bowl
  • bench scraper
  • parchment paper

Mix your dough

  • To your mixing bowl add the water and dissolve the honey and sourdough starter in it by mixing it with a fork.
  • Next, add the bread flour and mix until all the flour has absorbed the water.
  • Cover the mixture with plastic wrap and allow it to rest for 45 minutes.
dough mixture

Add the salt & chocolate chips

  • After the dough has rested, come back to it and add the salt and chocolate chips in.
  • To do this, sprinkle the salt first and dimple it in the dough. Next, add your chocolate chips to the center of the dough and fold them in repetitively.
  • Lastly, work the dough into a smooth ball by folding it into itself repetitively and slapping it against the bowl for 3-5 minutes.
  • Once complete, cover the dough and allow it to rest for 30 minutes.
chocolate chip sourdough
The dough will look smooth with some lines

Stretch & Folds

  • After the dough has rested, perform your first stretch and fold to strengthen the dough.
  • Gather a portion of the dough, lift it a few inches, and stretch it over to the opposite side. Rotate the bowl and do this to all 4 quadrants of the dough.
  • Once complete, cover the dough and let it rest for 30 minutes.
  • Perform 2 more stretch and folds in 30-minute increments totaling 3 stretch and folds.
  • Once complete, allow the dough to rest for the remaining bulk rise (8-10 hours overnight).
stretched and folded dough
The dough will look like this after being stretched and folded

Pre-shape the dough

  • The following morning, ensure that your dough has doubled in size and place it onto a lightly floured surface.
  • Using your hands or bench scraper create a round shape. Then, cover the dough with a towel and let it rest for 10 minutes.
Pre-shape the dough
Desired round preshape

Final Shaping

  • After the dough has rested, sprinkle some flour over the surface of the dough and flip the dough over so the flour side is now on the work surface.
  • Using the envelope-style shaping method, fold the top of the dough to the center, the left side to the center, the right side over the left side, and the bottom of the dough to the center.
  • Flip the dough back over and tighten the shape using your hands. Gently push the dough towards yourself and make circular motions to tighten the seams.
  • Once the desired shape has been achieved, place the dough in a linen-lined lightly floured bowl seam side up and cover it with a towel or plastic wrap for 1 hour.

Score and Bake

  • 30 minutes before you get ready to bake, preheat your oven to 450 degrees F with the baking pan in the oven.
  • After the dough has rested for the full hour, invert the bowl onto a piece of parchment paper.
  • Score the dough using a lame or sharp knife. Score 1 line down the middle, and cross it with a second line resembling a cross.
  • Place the dough in the pan using the parchment paper and decrease the oven to 425 degrees F. Bake covered for 30 minutes and uncovered for 15 minutes.
  • Allow the bread to cool for a minimum of 2 hours before slicing it.
  • Chocolate chip sourdough bread with honey lasts for 3 days in an airtight container or bread bag of your choice on the counter.
Score the dough
Score the dough
chocolate chip sourdough bread
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Chocolate Chip Sourdough Bread (with honey!)

Indulge in the perfect blend of sweet and tangy with this chocolate chip sourdough bread with honey! This unique twist on artisan bread is baked to perfection with the most delectable texture and flavor.
Prep Time30 minutes
Cook Time45 minutes
Proofing time13 hours
Keyword: chocolate chip sourdough bread
Servings: 1 loaf
Calories: 181kcal

Equipment

  • Dutch oven or cast iron
  • Food scale
  • Mixing bowl
  • dough or bench scraper
  • Parchment paper

Ingredients

  • 500 grams bread flour
  • 350 grams filtered water
  • 50 grams sourdough starter active and bubbly
  • 2 tablespoons honey
  • 10 grams salt
  • 3/4 cup chocolate chips of your choice

Instructions

Mix the dough

  • To your mixing bowl add the water and dissolve the honey and sourdough starter in it by mixing it with a fork.
  • Next, add the bread flour and mix until all the flour has absorbed the water.
  • Cover the mixture with plastic wrap and allow it to rest for 45 minutes.

Add the salt & chocolate chips

  • After the dough has rested, come back to it and add the salt and chocolate chips in.
  • To do this, sprinkle the salt first and dimple it in the dough. Next, add your chocolate chips to the center of the dough and fold them in repetitively.
  • Lastly, work the dough into a smooth ball by folding it into itself repetitively and slapping it against the bowl for 3-5 minutes.
  • Once complete, cover the dough and allow it to rest for 30 minutes.

Stretch and folds

  • After the dough has rested, perform your first stretch and fold to strengthen the dough.
  • Gather a portion of the dough, lift it a few inches, and stretch it over to the opposite side. Rotate the bowl and do this to all 4 quadrants of the dough.
  • Once complete, cover the dough and let it rest for 30 minutes.
  • Perform 2 more stretch and folds in 30-minute increments totaling 3 stretch and folds.
  • Once complete, allow the dough to rest for the remaining bulk rise (8-10 hours overnight).

Pre-shape the dough

  • The following morning, ensure that your dough has doubled in size and place it onto a lightly floured surface.
  • Using your hands or bench scraper create a round shape. Then, cover the dough with a towel and let it rest for 10 minutes.

Final shaping

  • After the dough has rested, sprinkle some flour over the surface of the dough and flip the dough over so the flour side is now on the work surface.
  • Using the envelope-style shaping method, fold the top of the dough to the center, the left side to the center, the right side over the left side, and the bottom of the dough to the center.
  • Flip the dough back over and tighten the shape using your hands. Gently push the dough towards yourself and make circular motions to tighten the seams.
  • Once the desired shape has been achieved, place the dough in a linen-lined lightly floured bowl seam side up and cover it with a towel or plastic wrap for 1 hour.

Score and bake

  • 30 minutes before you get ready to bake, preheat your oven to 450 degrees F with the baking pan in the oven.
  • After the dough has rested for the full hour, invert the bowl onto a piece of parchment paper.
  • Score the dough using a lame or sharp knife. Score 1 line down the middle, and cross it with a second line resembling a cross.
  • Place the dough in the pan using the parchment paper and decrease the oven to 425 degrees F. Bake covered for 30 minutes and uncovered for 15 minutes.
  • Allow the bread to cool for a minimum of 2 hours before slicing it.
  • Chocolate chip sourdough bread with honey lasts for 3 days in an airtight container or bread bag of your choice.

Notes

Baker’s schedule: feed your starter around 2 pm, mix the dough by 7 pm, and bake for the following morning.
Tip: This is a bulk fermentation of 8-12 hours overnight @ 68 degrees F. If your environment is any warmer than 72 degrees F, you may need to do part of the bulk rise in the refrigerator OR mix the dough earlier in the day and refrigerate overnight.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 31.4g | Protein: 5g | Fat: 3.9g | Cholesterol: 2.5mg | Sodium: 254mg

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