I once bit into a slice of plain sourdough and thought, “Not bad, but my dentist might ask questions.” Then I made this chocolate sourdough bread, and suddenly I’m questioning every bakery loaf I ever loved. Imagine tangy sourdough married to rich, melty chocolate. That’s right—your brunch just got a delicious glow-up.
Why this chocolate sourdough bread is a total game-changer
This chocolate sourdough bread flips the script on boring carbs. It’s:
- Tangy, fudgy, and slightly sweet, all in one perfect bite.
- Artisan-level impressive, yet shockingly easy if you’ve got a starter.
- A conversation starter—“Oh, this? Just my homemade choc-sourdough.”
- Perfect for day-after toast or dessert French toast that’ll make you look like a chef.
Ingredients
- 300g strong bread flour
- 100g cocoa powder
- 50g sugar
- 10g salt
- 200g active sourdough starter (fed and bubbly)
- 250–300g warm water (adjust for dough feel)
- 150g dark chocolate chunks or chips
- Optional: 1 tsp instant espresso powder (for depth)
Substitutions:
- No espresso? Just skip it or add instant coffee.
- Use milk chocolate for a sweeter flavor profile.
- Gluten-free? Not recommended—flour choice matters hugely here.
Tools & Kitchen Gadgets Used
- Digital kitchen scale – Precision is key.
- Large mixing bowl – To hold all the chocolaty goodness.
- Dough scraper – Makes folding easy.
- Proofing basket (banneton) or a rice-flour-dusted bowl.
- Dutch oven – For bakery-level crust.
- Sharp knife or lame – To score a perfect crust.
- Cooling rack – Helps crust stay crispy.
Step-by-step instructions
Step 1: Mix flour, cocoa, sugar, salt in bowl. Stir to combine.
Step 2: Add active starter and 200g warm water. Mix until shaggy dough forms.
Step 3: Let it rest (autolyse) for 30 minutes.
Step 4: Add chocolate chunks; gently fold dough for 3–4 turns over 20 minutes.
Step 5: Bulk ferment at room temp for 4–6 hours, folding every 30 minutes for the first 2 hours. It should feel alive and puffy.
Step 6: Shape dough into boule or batard. Place in a banneton or bowl dusted with flour.
Step 7: Proof for 1–2 hours at room temp, or overnight in fridge for convenience.
Step 8: Heat your Dutch oven to 450°F (230°C). Score your dough quickly, then carefully place it inside. Cover and bake 20 minutes.
Step 9: Uncover, reduce heat to 430°F (220°C), and bake another 20–25 minutes until crust is deep brown.
Step 10: Let cool completely on rack. Slice with patience—gooey chocolate awaits.
Calories & Nutritional Info (Per slice, ~12 slices)
- Calories: ~230
- Carbs: 30g
- Protein: 5g
- Fat: 10g (from chocolate & flour)
- Sugar: 8g
- Fiber: 3g
- Probiotic potential if starter is whole grain-based
Common Mistakes to Avoid
Skipping autolyse. Helps flour hydrate and gluten relax—don’t skip it.
Adding too much water or flour. Dough adjusts with feel—aim for tacky but not wet.
Underproofing. Leads to dense loaf. Bounce test: gently poke; it should slowly spring back.
Shy scoring. Bread needs proper vents or it’ll explode unpredictably.
Removing Dutch oven too soon. Cover gives steam; it’s essential for crust and volume.
Variations & Customizations
Nutty Delight: Fold in ½ cup chopped hazelnuts or walnuts.
Orange Zest Bliss: Add 1 Tbsp fresh orange zest for a citrus-chocolate combo.
Spicy Kick: Add ½ tsp chili powder or cayenne for subtle heat.
Marshmallow Swirl: Press mini marshmallows onto top before final bake for a s’mores vibe.
FAQ About Chocolate Sourdough Bread
- Can I use milk or white chocolate?
Yes, but expect a sweeter, milder flavor. - How long does this bread stay fresh?
3–4 days in a paper bag. Revive it in the oven for crisp edges. - Can I make this in a stand mixer?
Sure! Knead on low for 5–7 minutes instead of folds. - Why isn’t my bread rising much?
Your starter might be tired—feed it a couple of times before baking. - Can I bake without a Dutch oven?
Use a preheated baking stone or sheet and a steam tray at the oven bottom. - Do I need to refrigerate dough overnight?
No—but cold proofing enhances flavor and fits busy schedules. - What’s the best slice pairings?
Butter, mascarpone, or almond butter are dreamy. Or straight chocolate overdose—no judgment.
Final Thoughts
There you have it—rich, chocolatey, tangy bread that feels like dessert but behaves like artisan sourdough. This chocolate sourdough bread is a total flex: it’s delicious, impressive, and easier than you think. Bake it for brunch, gift it at holidays, or just stash it for epic midnight cravings. Once you bake this, store‑bought loaves feel so… uninspired. Tag me in your crumb porn—I need to live vicariously through your kitchen conquests!