Chocolate Sourdough Bread

Learn how to make this decadent chocolate sourdough bread suitable for all baking levels! It is so soft, chewy, and rich with natural chocolate flavor from cocoa powder. With Valentine’s Day around the corner, this makes for a perfect gift for a loved one or even just for yourself. Spread some whipped butter on it with a drizzle of honey, and you’ve got yourself an indulgent treat made in your very own kitchen!

Why this recipe works

• This is an overnight recipe allowing for flexibility.
• The dough is lower in hydration and easy to work with.
• An active, bubbly starter makes for an excellent rise.
• There is no complicated steps or fancy technique needed.

Is chocolate sourdough bread healthy?

Although this chocolate sourdough bread does contain sugar, there are several reasons this is a healthier option.

• Sourdough bread is lower on the glycemic index.
• The long fermentation process breaks down the gluten and makes it easier to digest.
• There is better nutrient absorption with sourdough bread due to the long fermentation.
• Sourdough bread is a natural probiotic. The natural yeast and lactic acid bacteria in sourdough bread can help to promote healthy gut bacteria.
• Cocoa powder gives this bread its rich chocolate flavor and is high in antioxidants and naturally anti-inflammatory.

Five ways to enjoy your chocolate sourdough bread

1. Top it with butter.
2. Drizzle honey or maple syrup on it.
3. For an even richer chocolate flavor, spread some melted chocolate on it.
4. Toast it and top it with peanut butter or jam (or both).
5. Use any leftover bread for french toast.

Tips before baking

To set yourself up for success, here are a few tips before baking this sourdough chocolate bread.

• This is an overnight rise of 10-12 hours @ 68 degrees F. However, the temperature of your environment will affect this. Currently, it is 66 degrees F here overnight, so I needed the full 12 hours. During the summer, I may only need 5-6 hours for the dough to double in size. Watch the dough, not the clock.
• Feed your starter the same day of baking. For instance, I feed my starter at 1 PM to mix the dough by 7 PM.
• This is a stiff dough due to the cocoa powder. It helps to allow the dough to rest in a warmer place if possible. You can turn your oven on and then off to create a warm resting space.
• Weigh your ingredients using a digital scale. Accuracy is important with this recipe.
• To avoid the chocolate chips from burning in the oven, try and make sure most of the chips are folded into the dough.

How to make chocolate sourdough bread: step by step

Ingredients & Equipment

• 500 grams of bread flour
• 350 grams water
• 50 grams sugar
• 50 grams of cocoa powder
• 9 grams salt
• 150 grams sourdough starter
• 3/4 cup of chocolate chips of your choice
• optional: powdered sugar for dusting
• dutch oven or cast iron
• food scale
• mixing bowl
• bench scraper
• parchment paper

Baker’s schedule: mix the dough the evening before approximately 7 PM to bake for the following morning at 8 AM.

Mix the dough

• In a large bowl combine the sugar, sourdough starter, and water. Stir with a fork.
• In a separate bowl sift together the bread flour and cocoa powder and then add it to the liquid mixture.
• Mix everything until all the flour has absorbed the water.
• Then, cover the bowl with plastic wrap and let it rest for 1 hour.

Add the salt & chocolate chips

• After the dough has rested, add the salt and chocolate chips to the dough mixture. Fold everything in and work the dough into a smooth ball by repetitively folding it into itself.
• Cover the dough and let it rest for 30 minutes.

Stretch and fold the dough

• 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 3 more stretch and folds in 30-minute increments totaling 4 stretch and folds.
• Once complete, allow the dough to rest for the remaining bulk rise (10-12 hours) covered.

Shape the dough

• The following morning, check the dough to make sure it has doubled in size.
• Remove the dough from the bowl onto a lightly floured work surface and make a rough circle shape using your hand and bench scraper.
• 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 for 1 hour.

Score & 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.
• Optional: sift flour over the top of the dough (this is mainly for appearance).
• 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 20 minutes and uncovered for 25 minutes.
• Allow the bread to cool for a minimum of 2 hours before slicing it.