Chocolate Sourdough Bread

There’s a certain kind of magic that happens when two worlds collide—especially when one world is wholesome, crusty sourdough and the other is rich, velvety chocolate. That’s what inspired this Double Chocolate Sourdough Bread. At first glance, it might seem like a stretch to pair a tangy fermented loaf with deep, luxurious cocoa, but trust me, this combination is nothing short of amazing. If you’ve ever craved something comforting, indulgent, and just a little out of the ordinary, this bread is your next baking project.

My first attempt at this loaf started on a chilly weekend when I was craving something chocolatey, but I also had an active sourdough starter staring at me from the counter. Rather than baking brownies or another loaf of basic bread, I decided to experiment. What happened next turned into a family-favorite recipe. The cocoa complemented the natural sour tang beautifully, the chocolate chips added just the right amount of melty decadence, and the result was a crusty loaf with a chewy, slightly sweet interior that disappeared faster than any bread I’ve ever made.

This bread walks the line between dessert and hearty breakfast. It’s not too sweet—think of it like a rich chocolate croissant in bread form—but it’s definitely indulgent. Toasted with a pat of butter or layered with almond butter and banana slices, it’s heavenly. And if you’re feeling fancy, top a warm slice with fresh strawberries and a dusting of powdered sugar for the kind of brunch that will have everyone asking for the recipe.

Whether you’re looking to surprise your family with something unique, wow your brunch guests, or just explore how flexible sourdough baking can be, this recipe delivers. And the best part? It’s still a true sourdough experience—complete with a long fermentation that enhances flavor, improves texture, and brings all the goodness of traditional baking methods into your home. You’re going to love how your kitchen smells while it bakes, and you’ll love even more how it tastes fresh out of the oven.

Why You’ll Love This Chocolate Sourdough Bread

There are countless reasons to fall head over heels for this Double Chocolate Sourdough Bread. First and foremost, it’s a bold twist on the traditional sourdough loaf. Most people associate sourdough with rustic, tangy, crusty bread that pairs well with savory dishes. But when you add cocoa powder and chocolate chips into the mix, you unlock a new layer of flavor complexity that turns your usual loaf into something truly special.

This bread is perfect for people who love chocolate but don’t want something overly sweet. Because it’s not a cake or a sugary dessert, it’s incredibly versatile. You can enjoy it for breakfast, an afternoon snack, or even as a unique base for a sandwich (trust me, it’s phenomenal with peanut butter and sliced strawberries). Plus, because it relies on the sourdough fermentation process, the depth of flavor is unlike anything you’d get from a standard chocolate bread.

Another reason you’ll adore this recipe is the texture. The crust bakes up beautifully crisp and crackly, while the interior stays moist and chewy, thanks to the chocolate and long fermentation. The pockets of melted chocolate chips scattered throughout are like little bites of heaven. It’s hearty without being heavy, rich without being overwhelming.

From a baker’s perspective, this recipe is also deeply satisfying. It allows you to work with your starter in a fun and creative way. If you’ve been making classic sourdough loaves and you’re ready to branch out, this is a fantastic step into sweet sourdough territory. It’s different, it’s exciting, and it proves that sourdough is so much more than just basic bread.

Finally, this loaf makes an excellent gift. Wrapped in parchment and tied with twine, it’s a stunning and thoughtful homemade present for birthdays, holidays, or just because. People are always amazed to hear it’s sourdough—because it looks and tastes like something from a gourmet bakery.

Whether you’re a chocolate lover, a sourdough enthusiast, or simply someone who loves experimenting in the kitchen, this recipe will hit all the right notes. And once you try it, it might just become your new favorite way to enjoy chocolate.

Health Benefits Chocolate Sourdough Bread

While the phrase “double chocolate” might not immediately scream healthy, this sourdough loaf offers more nutritional value than you’d expect. Thanks to the combination of natural fermentation and carefully selected ingredients, this bread can be both indulgent and nourishing.

Let’s begin with the base: sourdough. Traditional sourdough fermentation enhances digestibility by breaking down gluten, making this bread easier on the stomach for those who are sensitive (but not intolerant) to gluten. The natural fermentation process also lowers the glycemic index of the bread, which means your blood sugar levels rise more slowly after eating it. This is especially helpful if you’re trying to manage energy crashes or avoid sugar spikes.

Another benefit lies in the cocoa powder itself. Unsweetened cocoa is rich in antioxidants, particularly flavonoids, which are known to support heart health, reduce inflammation, and improve circulation. While you’re not getting a huge dose per slice, every bit adds up—especially when combined with whole food ingredients.

Dark chocolate chips, which are commonly used in this recipe, bring additional benefits. They offer small amounts of iron, magnesium, and even fiber. Look for chocolate chips with at least 60% cocoa content to keep the sugar levels reasonable and maximize the antioxidant effects.

If you choose to use whole wheat flour or a mix of whole grain flours, you’ll increase the fiber content even more. This helps keep you fuller for longer and supports digestive health. Plus, pairing this bread with nut butters or fruit toppings adds protein and vitamins, turning a slice into a well-rounded mini-meal.

Let’s not forget the psychological health aspect. Baking bread—especially something as creative and satisfying as this—can be incredibly therapeutic. The process encourages mindfulness, patience, and a connection to food that goes beyond simply eating. Sharing it with others boosts your mood and builds a sense of accomplishment.

So, while this bread may not be diet food in the strictest sense, it’s a whole lot better than processed snacks or overly sweet baked goods. It’s a nourishing option for those times when you want to treat yourself without sacrificing the benefits of whole-food ingredients and slow fermentation. And it’s proof that chocolate can absolutely be part of a healthy, balanced lifestyle.

Preparation Time, Servings, and Nutritional Information Chocolate Sourdough Bread

When planning your baking day, it helps to know exactly how much time and effort to expect. This recipe follows the natural rhythm of sourdough baking, with a few extended rest periods and minimal active work. Here’s how your timeline will look, along with key nutritional details and serving suggestions.

For the traditional sourdough version using an active starter, you’ll need to plan for an overnight proof. This allows the flavors to deepen and the dough to become wonderfully workable. If you’re short on time, you can still achieve great results with a shorter room-temperature fermentation, but the overnight version provides the best flavor and texture.

Preparation Time (Traditional Version):

• Feeding and activating your starter: 6 to 12 hours (depending on temperature and activity)

• Mixing and bulk fermentation: 4 to 6 hours (with stretching and folding every 30 to 45 minutes)

• Shaping and cold proof: 8 to 12 hours (overnight in the refrigerator)

• Baking: 45 minutes to 1 hour

Total Time: Approximately 24 hours from start to finish (most of it inactive)

Active Hands-On Time: About 2 to 3 hours

Servings: Makes one large loaf, about 10 to 12 slices

Nutritional Information (Per Slice, Approximate):

• Calories: 210

• Carbohydrates: 36g

• Protein: 6g

• Fat: 5g

• Fiber: 3g

• Sugar: 6g

• Sodium: 250mg

These values will vary slightly depending on your exact ingredients. For example, if you use higher-percentage dark chocolate or add nuts, the fat and calorie content will increase slightly. On the other hand, using part whole wheat flour can increase fiber and decrease the glycemic impact.

Serving Suggestions:

• Toast with almond butter and banana slices

• Spread with whipped cream cheese and a sprinkle of cinnamon

• Topped with fresh raspberries and a drizzle of honey

• Used as a base for French toast with a dusting of cocoa and powdered sugar

Because this loaf strikes such a beautiful balance between savory and sweet, you can serve it in both casual and more elegant settings. It’s perfect for brunch, a sweet side to soup, or even a holiday breakfast table centerpiece.

Ingredients List Chocolate Sourdough Bread

To make this double chocolate sourdough bread, you’ll need a blend of pantry staples and a few specialty items that give the loaf its rich, chocolate-forward flavor. While you can adjust certain ingredients to fit your preferences or dietary needs, these are the essential components for the best results.

e Dough:

• 1 cup (240g) active sourdough starter (fed within the last 4 to 6 hours, bubbly and ready to use)

• 3/4 cup (180g) warm water (around 90°F to 100°F)

• 2 1/2 cups (300g) bread flour (or substitute with a 50/50 mix of bread flour and whole wheat flour for more fiber)

• 1/4 cup (25g) unsweetened cocoa powder (choose a high-quality Dutch-processed or natural cocoa for best flavor)

• 1 teaspoon fine sea salt

• 2 tablespoons (25g) brown sugar or coconut sugar (for a hint of sweetness that complements the cocoa)

• 1/2 cup (85g) dark chocolate chips or chopped dark chocolate (aim for 60% cocoa or higher)

Optional Add-Ins:

• 1/4 teaspoon ground cinnamon (adds warmth)

• 1/2 teaspoon vanilla extract (enhances the chocolate notes)

• 1/4 cup chopped walnuts or pecans (for texture and healthy fats)

 Final Bake:

• Rice flour or all-purpose flour (for dusting the proofing basket or bowl)

• Additional chocolate chips or cocoa nibs (for sprinkling on top before baking)

Each ingredient plays a key role in balancing the flavor, texture, and richness of the bread. The cocoa powder not only adds deep color but also enriches the crumb, while the chocolate chips give you that luxurious bite of sweetness. The sourdough starter provides rise, tang, and complexity that sets this loaf apart from any standard chocolate bread.

🥖 Step-by-Step Cooking Instructions Chocolate Sourdough Bread

Double Chocolate Sourdough Bread is what happens when dessert meets artisan bread—chewy, crusty, slightly tangy, and packed with deep cocoa and melty chocolate. Don’t let the idea of chocolate in sourdough throw you off—it’s the perfect balance of indulgence and texture. This step-by-step guide will walk you through the whole process—from bubbly starter to crackly crust.

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🍫 Ingredients Overview

Here’s what you’ll need to make one loaf:

Dry Ingredients:

• 400g bread flour

• 50g unsweetened cocoa powder (Dutch-processed for richer flavor)

• 10g salt

• 100g semi-sweet chocolate chips or chopped dark chocolate (plus more for topping if desired)

Wet Ingredients:

• 100g active sourdough starter (fed within the last 4–6 hours and bubbly)

• 320g warm water (filtered if possible)

• 25g maple syrup or honey (optional but enhances the chocolate notes)

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🕰️ Timeline at a Glance:

• Mix & Autolyse: 1 hour

• Bulk Ferment: 4–6 hours (depending on room temp)

• Shape & Cold Proof: Overnight (8–12 hours in fridge)

• Bake: 40–45 minutes

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👩‍🍳 Step-by-Step Instructions

1. Mix and Autolyse (1 hour total)

• In a large mixing bowl, combine the bread flour, cocoa powder, and water. Mix until no dry flour remains. The dough will be sticky and dark—don’t panic!

• Let the dough rest, covered, for 45–60 minutes. This rest (called autolyse) jumpstarts gluten development and makes the dough easier to work with.

Tip: Don’t add your starter or salt yet. We want the flour and water to mingle on their own first!

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2. Add Starter and Salt (15 minutes)

• Add the sourdough starter and salt to your autolysed dough.

• Using your hands, pinch and fold the starter and salt into the dough until fully incorporated. It may feel stiff or resist mixing—just keep folding until it’s cohesive.

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3. Bulk Fermentation + Stretch & Folds (4–6 hours)

This is when your dough develops strength, flavor, and those gorgeous air pockets.

• Stretch & Fold #1: After 30 minutes of rest, perform your first set of folds. Grab one side of the dough, stretch it up, and fold it over itself. Rotate and repeat 4 times.

• Add Chocolate Chips: Gently press in your chocolate chips during the first or second fold set. Spread them evenly, and don’t worry if a few poke out.

• Repeat stretch and folds every 30–45 minutes for a total of 3–4 sets.

How do you know it’s done?
The dough should feel smoother, puffier, and jiggly when shaken. If it’s doubled in size and feels airy, you’re ready to shape.

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4. Shape the Dough (15 minutes)

• Lightly flour your counter and gently turn out the dough.

• Preshape into a loose round and let rest for 15 minutes.

• Reshape into a tighter boule by folding the edges toward the center and flipping it seam-side down. Tighten the surface by pulling the dough toward you across the counter.

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5. Cold Proof (8–12 hours overnight)

• Place the shaped dough into a well-floured banneton or bowl lined with a towel.

• Cover with plastic or a shower cap, then refrigerate overnight. The cold proof deepens the chocolate and sourdough flavors.

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6. Bake in a Dutch Oven (40–45 minutes)

• Preheat your oven to 475°F (245°C) with your Dutch oven inside.

• When ready, gently invert the dough onto parchment paper. Score with a sharp knife or razor—try a simple slash or a chocolate swirl design!

• Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes until the crust is crisp and deep brown.

Optional: Sprinkle extra chocolate chips or sugar on top before baking for added sparkle and sweetness.

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7. Cool and Slice (1–2 hours)

This is the hardest part—waiting! Let the loaf cool completely on a wire rack before slicing to prevent a gummy crumb.

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🍽️ How to Serve Double Chocolate Sourdough Bread

This bread is a total showstopper—and it’s surprisingly versatile. You can dress it up for dessert or keep it casual for breakfast. Here are our favorite ways to serve it:

☕ Breakfast Bliss

• Toasted with butter: Simple, rich, and a little melty. A classic that never fails.

• Nut butter & banana: Slather on almond or peanut butter, top with banana slices, and drizzle with honey.

• With fruit jam: Berry jams (especially raspberry or cherry) play beautifully with the chocolatey notes.

🍓 Sweet Snack Attack

• Chocolate toast with whipped cream and berries: Like a tartine, but more indulgent.

• Hazelnut spread + sliced strawberries: Think chocolate-dipped fruit, but on sourdough.

• Sprinkled with cinnamon sugar and broiled: You heard me—mini chocolate churro toast vibes.

🍦 Dessert-Forward Ideas

• Ice cream sandwiches: Slice thin and sandwich a scoop of vanilla or coffee ice cream between.

• French toast: Soak slices in egg + milk mixture, fry, and top with chocolate syrup or fresh fruit.

• With mascarpone and figs: Spread mascarpone, add sliced fresh figs or a spoon of fig jam. Add chopped pistachios if you’re feeling fancy.

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🧀 Pairing Suggestions

Double chocolate sourdough may be sweet-leaning, but it pairs beautifully with both sweet and savory accompaniments. Think of it like an upgraded brioche with an attitude.

☕ Beverages

• Coffee: Pair with a dark roast or espresso for a rich, cozy vibe.

• Tea: Black tea with vanilla or a spicy chai complements the cocoa depth.

• Milk: Hot, cold, or plant-based—milk is a natural with chocolate.

• Smoothies: A banana-oat smoothie or chocolate protein shake for a powerhouse breakfast.

🥣 Savory Counterparts

• Soft cheeses: Brie, ricotta, or mascarpone work beautifully on toasted slices.

• Spiced nuts or tahini: Add crunch and complexity.

• Salted meats: If you want to experiment, try turkey slices or halal charcuterie—just trust the salty-sweet combo.

🍇 Sweet Friends

• Fresh fruit: Strawberries, cherries, blueberries, or orange slices add brightness.

• Dried fruit: Try dried figs, dates, or apricots with toasted slices.

• Whipped toppings: A dollop of whipped cream, a drizzle of maple syrup, or a spoonful of yogurt is chef’s kiss.

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❄️ Storage, Freezing & Reheating Instructions

This loaf holds up beautifully over time—especially if you store it right. Follow these tips to enjoy that chewy chocolate crumb for days (or weeks, if freezing!).

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🏠 Storing at Room Temp

• Wrap in parchment and keep in a bread bag or airtight container.

• Avoid plastic wrap alone—it traps moisture and softens the crust.

• Stays fresh for 2–3 days at room temperature.

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❄️ Freezing Instructions

You’ve put in the work—don’t let a single slice go to waste!

1. Cool the loaf completely.

2. Pre-slice the bread if you’d like easy single servings later.

3. Wrap tightly in plastic wrap or reusable wax wrap.

4. Place in a zip-top freezer bag or airtight container.

5. Label and date. Freeze for up to 3 months.

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🔥 Reheating Tips

For whole loaves:

• Let thaw at room temp.

• Refresh in the oven at 350°F (175°C) for 10–15 minutes.

For slices:

• Toast from frozen in the toaster or air fryer.

• To keep it soft and steamy, microwave for 10–15 seconds wrapped in a damp paper towel (great for soft spreads!).

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💡 Pro Tip:

Want that fresh-baked crust again? Lightly spritz your slice with water and pop it in the toaster oven. You’ll bring back that bakery-level crunch in seconds.

🚫 Common Mistakes to Avoid When Making Double Chocolate Sourdough Bread

Even the most experienced bakers can run into hiccups when baking with sourdough—especially when chocolate’s involved. Here are the top pitfalls to avoid so your loaf comes out picture-perfect (and mouthwateringly good) every time.

1. Using a Weak or Inactive Starter

The star of the show (after chocolate!) is your starter. If it isn’t bubbly and active, your bread won’t rise properly. Be sure to feed your starter 4–6 hours before mixing, and do a float test: drop a spoonful in water—it should float!

2. Not Blooming the Cocoa Powder

Cocoa can dry out your dough and mute flavor if added dry. Instead, try “blooming” it by whisking with warm water or mixing it directly with your starter. This releases richer chocolate flavor and gives a smoother, more elastic dough.

3. Overloading with Chocolate Chips

We get it—you want all the chocolate. But too many chips can weigh down the dough, cause uneven baking, or lead to burnt chocolate on the crust. Stick to the recipe’s guidelines (¾ to 1 cup) and fold gently.

4. Skipping the Rest Between Folds

Gluten development is essential for rise and structure. If you rush the stretch-and-fold stages, your bread won’t get that nice lift and chewy crumb. Allow full 30-minute intervals and don’t skip them!

5. Underproofing the Dough

Chocolate adds richness, which can slow fermentation. If your dough feels heavy or hasn’t puffed up after proofing, give it more time. Look for dough that has risen about 50% and passes the finger dent test (a slow bounce back).

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🧑‍🍳 Pro Tips for Perfect Chocolate Sourdough Loaves

Ready to elevate your chocolate sourdough to rockstar status? These tips will help you craft a bakery-worthy loaf that’s rich, flavorful, and totally irresistible—every time.

1. Use High-Quality Cocoa and Chocolate

The flavor of this bread is all about the chocolate. Opt for unsweetened Dutch-processed cocoa for a deeper, more intense taste. For chocolate chips or chunks, dark chocolate (60–70%) works best—it melts beautifully and balances the tang of the sourdough.

2. Keep Dough Temperature in Check

This enriched dough needs a warm, cozy environment to rise. Aim for 75–78°F (24–26°C). If your kitchen’s chilly, use your oven light or a proofing box. Cooler temps = slower fermentation and dense loaves.

3. Try a Cold Overnight Proof

Once you’ve shaped your dough, let it rest overnight in the fridge. This not only deepens the chocolate and sour flavor, but also makes it easier to score and bake with a gorgeous crust the next day.

4. Steam for a Shiny Crust

Bake in a Dutch oven to trap steam and achieve that bakery-style crust. Don’t have one? No problem—place a tray of boiling water in the oven to mimic the effect.

5. Add Flavor Twists

Feeling bold? Try adding a teaspoon of espresso powder for a mocha vibe, a pinch of cinnamon or cayenne for heat, or a swirl of peanut butter for indulgence overload.

6. Let It Cool Before Slicing

We know it smells incredible. But cutting while it’s hot releases steam and turns your crumb gummy. Let it cool for at least 1–2 hours for clean slices and full flavor.

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❓ Frequently Asked Questions (FAQs)

Chocolate sourdough isn’t your average loaf—and we love that about it! Here are some of the top questions readers ask when baking this indulgent treat.

1. Can I use sourdough discard instead of active starter?

Not for this recipe. Discard is great in muffins or pancakes, but here we need the leavening power of a bubbly, active starter to support the rich dough and get that proper rise.

2. Is this bread sweet or savory?

It’s more like a subtly sweet artisan loaf. The chocolate gives it a dessert feel, but it’s not sugary. Think of it as a fancy breakfast bread—or serve it like banana bread with butter or cream cheese.

3. Can I make this gluten-free?

Sourdough baking with gluten-free flours is tricky, especially with chocolate added. You’ll need a specialized gluten-free sourdough starter and a tested recipe. This particular recipe isn’t ideal for gluten-free adaptations.

4. What’s the best way to store it?

Wrap your cooled loaf in foil or a clean kitchen towel and store at room temp for 2–3 days. For longer storage, slice and freeze the loaf—then just toast slices as needed!

5. Why does my chocolate melt out during baking?

It happens! Some chips or chunks will poke through and get a little crispy—that’s part of the rustic charm. To reduce this, fold chips in after your final stretch-and-fold, and tuck any exposed pieces inside before shaping.

6. Can I make mini loaves or rolls instead?

Yes! Divide the dough after bulk fermentation and shape into rolls or mini loaves. Adjust baking time (around 20–25 minutes for smaller pieces). These make the cutest brunch baskets!

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💬 Conclusion & Call to Action

If you’ve been craving a way to blend your love of baking with your love of chocolate—this is it. This Double Chocolate Sourdough Bread isn’t just a recipe…it’s an experience. From the moment you mix the cocoa into the dough, to that final golden-crusted loaf cooling on your counter, every step feels a little indulgent. And honestly? You deserve it.

It’s one of those rare recipes that’s cozy enough for a slow Sunday bake but fancy enough to impress guests. Want to treat yourself? Toast a thick slice, add a little butter and flaky sea salt—pure bliss. Hosting brunch? Serve it with whipped ricotta and berries and watch your friends’ eyes light up. Sending kids to school? Add a slice to their lunchbox for a better-than-brownie surprise.

Your sourdough journey just got a whole lot sweeter. 🍫💛

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