Chocolate Sourdough
Chocolate Sourdough Bread Recipe
Published By Chartutu
This rich and flavorful chocolate sourdough bread is the perfect twist on a traditional loaf. It’s lightly sweet, deeply chocolatey, and loaded with melty chips in every slice. Ideal for breakfast, dessert, or snacking — and a great way to show off the versatility of your sourdough starter.
If you’ve never tried baking with cocoa and sourdough together, this recipe is an excellent place to start.
Ingredients
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500g breadflour
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10g fine sea salt
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50g brown sugar
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50g cocoa powder
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120g sourdough starter (active and bubbly)
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320g lukewarm water
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125g chocolate chips
Instructions
1. Prepare the Starter
Feed your sourdough starter 12 hours in advance. It should be bubbly, active, and ready to rise your dough.
2. Mix Dry Ingredients
In a large mixing bowl, combine the bread flour, cocoa powder, brown sugar, and salt. Mix until evenly distributed.
3. Combine with Starter and Water
Add the lukewarm water and active sourdough starter to the dry ingredients. Mix until a cohesive but shaggy dough forms. Cover the bowl with a damp towel or plastic wrap and let it rest for 1 hour.
4. Stretch and Fold
Perform 4 rounds of stretch-and-folds, spaced 30 minutes apart.
To do this:
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Grab one side of the dough, stretch it up, and fold it over to the center.
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Turn the bowl and repeat on all four sides.
This helps strengthen the dough without kneading.
5. Bulk Fermentation
Cover the bowl and let the dough rise at room temperature until doubled in size. This may take several hours depending on your starter and the ambient temperature.
6. Add Chocolate Chips
Once the dough has finished its bulk ferment, gently incorporate the chocolate chips using one final stretch-and-fold. Aim for even distribution without deflating the dough too much.
7. Shape the Dough
Turn the dough onto a lightly floured surface.
Gently shape it by folding the edges toward the center, then use your hands to spin and pull it toward you to build surface tension. Form into a smooth, round ball.
8. Bulk Fermentation
Let the dough ferment overnight or for 10-12 hours
Baking Instructions
1. Preheat the Oven
Place your Dutch oven inside and preheat to 450°F (220°C)
2. Prepare the Dough
Remove the dough from the fridge. Lightly dust with flour and score the top using a razor or bread lame. You can also sprinkle a pinch of sea salt over the top for contrast and added flavor.
3. Bake
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Bake with the lid on for 20 minutes.
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Remove the lid and bake uncovered for another 20 minutes, or until the crust is deep brown and crisp.
4. Cool Completely
Let the loaf cool fully on a wire rack before slicing. This ensures the crumb sets properly and keeps the interior moist and tender.
Final Thoughts
This chocolate sourdough loaf is a decadent, naturally leavened bread with depth, texture, and just the right amount of sweetness. It’s perfect served warm with butter, paired with coffee, or used as a base for French toast.
For more sourdough recipes, tips, and tools, explore the Chartutu collection or sign up for our upcoming baking workshops.