Double Chocolate Sourdough Bread Recipe

I developed a Double Chocolate Sourdough Recipe that blends cocoa into my sourdough dough and folds in chocolate chips, pairing deep chocolate character with the natural benefits of a fermented loaf.

I didn’t expect sourdough and chocolate to get along so well, but this Double Chocolate Sourdough Recipe surprised me. The crumb turns out soft and chewy with a deep chocolate note from unsweetened cocoa powder, and then there are pockets of melty semisweet chocolate chips that make you stop and grin.

It’s weirdly grown up and a little indulgent, yet still honest bread. If you like experiments that actually work, this one will make you test what sourdough can do next.

Warning, you might start thinking about other odd flavor mashups, I sure did.

Ingredients

• Bread flour: High in protein so bread gets chewy, gives structure and lots of carbs.
• Unsweetened cocoa powder: Bitter chocolate flavor, low fat, antioxidants and fiber, adds depth not sweetness.
• Sourdough starter: Live wild yeast and bacteria, makes bread tangy and easier to digest.
• Sugar: Feeds starter and yeast, makes loaf sweet and tender, adds carbs.
• Butter: Adds richness and soft crumb, provides fat and flavour, helps keep moist.
• Chocolate chips: Melty pockets of sweetness, provide sugar and fat, make it decadent and fun.

Ingredient Quantities

• 450 g (3 3/4 cups) bread flour
• 50 g (1/2 cup) unsweetened cocoa powder, sifted
• 350 g (1 1/2 cups) water, room temp
• 100 g (about 1/2 cup) active sourdough starter, 100% hydration, fed
• 45 g (1/4 cup) granulated sugar
• 10 g (1 3/4 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 150 g (about 1 cup) semisweet chocolate chips or chopped chocolate
• 1 tsp vanilla extract

How to Make this

1. In a large bowl whisk together 450 g bread flour and 50 g sifted unsweetened cocoa powder, then add 350 g room temp water and 100 g active sourdough starter; mix until no dry flour remains, cover and autolyse 30 to 60 minutes.

2. After autolyse add 45 g granulated sugar, 10 g fine sea salt, 30 g softened unsalted butter and 1 tsp vanilla extract; pinch and fold or mix by hand until ingredients are incorporated and dough starts to feel cohesive.

3. Do a gentle knead or 4 to 6 sets of stretch and folds over the next
1.5 to 2 hours: every 20 to 30 minutes lift a side of the dough and fold it over itself, rotate the bowl and repeat 4 sides, this builds strength without overworking.

4. About halfway through bulk fermentation or on the last fold add 150 g semisweet chocolate chips or chopped chocolate; fold them in gently so they distribute without melting into the dough. Tip: chill the chips a bit so they dont bleed into the dough.

5. Let the dough finish bulk fermentation until it has risen 30 to 50 percent and shows bubbles when you press the side, this usually takes 3 to 5 hours at room temp depending on starter strength and room temp.

6. Turn the dough out onto a lightly floured surface, pre shape into a loose round, rest 20 to 30 minutes uncovered, then tighten into a final boule or batard shape with good surface tension.

7. Place shaped dough seam side up in a well floured banneton or bowl lined with a tea towel dusted with cocoa or flour, cover and either proof at room temp 2 to 4 hours until puffy or retard in the fridge overnight 8 to 12 hours for more flavor and easier scoring.

8. Preheat oven to 450 F 230 C with a Dutch oven or baking stone inside for at least 30 to 45 minutes. When ready, turn dough out onto parchment, score the top with a sharp lame or knife, place into the hot Dutch oven or onto the stone and cover if using a Dutch oven.

9. Bake covered 20 minutes to trap steam, then remove cover and bake another 20 to 30 minutes until crust is deep chocolate brown and internal temp reads about 200 to 205 F 93 to 96 C. If using a stone add steam for first 15 minutes by pouring hot water into a tray or using an oven spritz.

10. Cool fully on a wire rack at least
1.5 to 2 hours before slicing so crumb sets; store wrapped at room temp up to 2 days or freeze slices for longer. Quick tips: use a digital scale for consistency, sift cocoa to avoid lumps, dont overproof or the loaf will collapse, and save a handful of chips to press on top before baking for a pretty finish.

Equipment Needed

1. Digital kitchen scale, for accurate weights (really helps)
2. Large mixing bowl, big enough for autolyse and stretch and folds
3. Fine mesh sieve or sifter, for the cocoa so you dont get lumps
4. Bench scraper, to help turn and shape the dough on the counter
5. Sturdy spatula or wooden spoon, to mix in butter, sugar and starter
6. Proofing basket (banneton) or large bowl lined with a floured tea towel
7. Dutch oven or baking stone (and a lid if using a Dutch oven)
8. Parchment paper, plus a sharp lame or very sharp knife for scoring
9. Instant read thermometer and a wire cooling rack, plus oven mitts for safety

FAQ

Double Chocolate Sourdough Bread Recipe Substitutions and Variations

• 450 g bread flour → 450 g all-purpose flour (1:1). Dough will be a touch less chewy, but it’s fine for most bakers. If you have vital wheat gluten, stir in about 1 tsp per cup of AP to boost structure.
• 50 g unsweetened cocoa powder → 50 g Dutch-processed cocoa powder, 1:1 swap. Gives a smoother, darker chocolate flavor and less acidity.
• 100 g active sourdough starter → about 1 tsp instant yeast (use 2 tsp for a quicker, stronger rise). Cut the long cold ferment, expect bulk rise in 1-2 hours, keep an eye on the dough so it dont overproof.
• 30 g unsalted butter → 30 g neutral oil (vegetable or canola) or melted coconut oil. Texture and flavor change a bit, but loaf stays moist and bakes the same.

Pro Tips

1) Always check your starter a few hours before you mix, not just when you think it’s ready. If it’s sluggish, give it a couple extra feeds or warm it up a bit, because a weak starter will stretch your bulk fermentation into all day and you’ll end up with flat chocolate pockets.

2) Chill and flour the chocolate, and fold it in very gently near the end of bulk. Cold chips or chopped chocolate keep from bleeding into the dough, and tossing chunks in a touch of flour helps them not all sink to the bottom.

3) Build strength with gentle stretch-and-folds, don’t beat the dough to death. Aim for a tacky, elastic feel or a light windowpane, and use the 30 to 50 percent rise and visible bubbles as your proof cues instead of strict times, because room temps and starter strength change everything.

4) For oven spring and a pretty crust, preheat your pot or stone well, score with a sharp blade at a shallow angle, and trap steam for the first part of the bake. If you want a glossy, salty-sweet finish press a few reserved chips on top right before baking and sprinkle a little flaky salt after you take it out.