Double Chocolate Sourdough Bread

This double chocolate sourdough bread combines the tangy complexity of sourdough with rich, deep chocolate flavor for a truly memorable loaf. Each bite reveals a tender crumb speckled with molten chocolate chips, all wrapped in a crisp cocoa crust that satisfies both your bread cravings and sweet tooth.

I baked this during a cozy weekend and was amazed at how the chocolate chips melted into the crumb. My family loved how it was both a bread and a dessert all in one, and it quickly became a regular request in our house.

Ingredients

• One cup active sourdough starter fed and bubbly: the heart of authentic sourdough flavor and structure
• One cup warm water approximately 100 degrees Fahrenheit or 38 degrees Celsius: activates the starter and hydrates the dough
• Three cups bread flour: provides strong gluten structure for a chewy yet tender crumb choose unbleached for best results
• Half cup unsweetened cocoa powder: adds deep chocolate intensity sift before measuring to avoid lumps
• Quarter cup granulated sugar: balances sourdough tang and enhances chocolate notes
• One teaspoon salt: sharpens overall flavor and strengthens gluten
• Half cup semi-sweet chocolate chips: provides pockets of melted chocolate
• Half cup milk chocolate chips: adds sweetness and creamy chocolate contrast
• Two tablespoons melted butter or vegetable oil: enriches dough and yields a tender crumb
• Optional extra chocolate chips for sprinkling on top: creates a visually appealing and chocolate-packed crust

Step-by-Step Instructions

Sift and mix dry ingredients:

In a separate bowl sift together the bread flour, cocoa powder, granulated sugar, and salt. This ensures even distribution and removes any lumps in the cocoa powder resulting in a smooth dough texture.

Combine sourdough starter and water:

In a large mixing bowl combine the active sourdough starter and warm water stirring well to blend them thoroughly which helps activate the starter evenly throughout the dough.

Mix dry ingredients into wet until shaggy dough forms:

Gradually add the dry mixture to the wet mixture stirring with a wooden spoon or dough spatula until the dough forms a rough and shaggy mass indicating the flour has absorbed the liquid but the dough is not yet smooth.

Add fats and chocolate chips:

Once combined add the melted butter and both types of chocolate chips folding them gently into the dough so they are evenly distributed without overworking the gluten.

Knead the dough:

Turn the dough onto a lightly floured surface and knead gently for five to ten minutes until it becomes smooth and elastic this step builds gluten giving the bread its structure and chew.

First rise:

Place the kneaded dough in a greased bowl and cover with a damp cloth or plastic wrap. Allow it to rise at room temperature for four to six hours or until doubled in size. The long rise develops flavor and work the sourdough magic.

Shape and second rise:

Gently deflate the dough and shape into a round loaf. Transfer to a well-floured proofing basket or bowl lined with a floured kitchen towel. Cover and let rise another two to three hours or until noticeably puffed for a light airy loaf.

Preheat oven:

Preheat oven to 450 degrees Fahrenheit or 230 degrees Celsius. If using a Dutch oven place it in the oven to heat as well. This step ensures optimal rise and crust development.

Bake the bread:

Carefully transfer the dough onto parchment-lined baking sheet or into the hot Dutch oven. If you like sprinkle extra chocolate chips on top for added sparkle and chocolate bursts. Bake for 30 to 35 minutes until the crust is deeply colored and the bottom sounds hollow when tapped indicating it is fully baked.

Cool completely:

Move the bread to a wire rack and allow it to cool entirely before slicing. Cooling sets the crumb and prevents fudgy insides.

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I adore the marriage between tangy sourdough and sweet chocolate. One family moment I cherish is pulling a warm loaf from the oven, the smell filling the kitchen, and watching my kids eagerly dive in for that first melty chocolate bite. It turned baking into an event rather than a chore.

Storage Tips

Wrap completely cooled bread in plastic wrap or place in a bread bag to maintain moisture for up to a week at room temperature. For longer storage slice and freeze in airtight bags for up to three months. Thaw slices at room temperature or toast directly for quick enjoyment without sacrificing flavor or texture.

Ingredient Substitutions

If you do not have bread flour all-purpose flour can be used but expect a slightly softer crumb. Unsweetened cocoa powder is essential for that deep chocolate flavor but Dutch-process cocoa can substitute for a smoother, less acidic taste. Chocolate chips can be swapped out for chocolate chunks or cocoa nibs if preferred for varied chocolate texture. Butter can be replaced with vegetable oil for dairy-free options.

Serving Suggestions

This bread is wonderful toasted and slathered with butter or a layer of cream cheese for breakfast or snack. Spread your favorite chocolate hazelnut spread or a drizzle of honey for extra indulgence. It pairs nicely with coffee or a glass of cold milk. For an elevated dessert serve alongside whipped cream or fresh berries for contrast.

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Cultural and Historical Context

Sourdough is one of the oldest forms of leavened bread dating back thousands of years known for its tangy flavor derived from wild yeast and lactobacilli. Adding chocolate to sourdough creates a creative fusion of classic artisan baking with a sweet treat. This blend pays homage to traditional bread-making while offering a contemporary twist suited for chocoholics and bread lovers alike.

Frequently Asked Questions

→ What type of starter is needed for this bread?

An active and bubbly sourdough starter is required to provide the tangy flavor and natural fermentation essential for the loaf’s texture.

→ Can I substitute the semi-sweet and milk chocolate chips?

Yes, you can swap for your favorite chocolate chunks or cocoa nibs to adjust sweetness and texture according to your preference.

→ Why is cocoa powder added to the dough?

Cocoa powder enriches the dough with deep chocolate flavor and contributes to the dark color of the crust, complementing the chocolate chips inside.

→ How long should the dough rise before baking?

The dough rests for two rises: first 4 to 6 hours for fermentation, then after shaping, a final 2 to 3 hours to puff before baking.

→ What’s the baking temperature and method?

Bake at a high heat around 450°F (230°C), ideally in a preheated Dutch oven or on a parchment-lined sheet to achieve a crisp crust.

→ How should the bread be stored?

Wrap the cooled loaf in plastic or a bread bag; it stays fresh up to a week at room temperature or can be frozen for longer storage.