Ingredients

Dough

• 100g active sourdough starter
• 350g warm water
• 450g bread flour
• 50g Dutch-process cocoa powder
• 10g fine sea salt
• 150g dark chocolate chips or chopped dark chocolate

Optional Add-Ins

• 50g dried cherries
• 50g toasted walnuts
• 1 tablespoon espresso powder

Instructions

Step 1: Mix the Dough

In a large bowl, whisk together the warm water and active sourdough starter until mostly dissolved.

Add the bread flour, cocoa powder, and espresso powder (if using). Mix until a shaggy dough forms and no dry flour remains.

Cover and let rest for 30 minutes.

Step 2: Add Salt

Sprinkle the salt over the dough and gently knead it into the mixture until fully incorporated.

Cover and let rest for another 30 minutes.

Step 3: Stretch and Fold

Perform 4 sets of stretch-and-folds over the next 2 hours, spacing each set 30 minutes apart.

During the second set of folds, gently add the chocolate chips, dried cherries, or walnuts if using.

The dough will gradually become smoother and stronger.

Step 4: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours, or until noticeably puffed and increased in volume.

Because cocoa can slow fermentation slightly, be patient and watch the dough rather than the clock.

Step 5: Shape the Loaf

Turn the dough onto a lightly floured surface.

Shape into a round or oval loaf, creating good surface tension.

Place seam-side up into a floured proofing basket.

Step 6: Cold Proof

Cover and refrigerate for 8–12 hours.

This overnight proof develops flavor and makes scoring easier.

Step 7: Preheat the Oven

Place a Dutch oven inside the oven and preheat to 475°F (245°C) for at least 45 minutes.

Step 8: Score and Bake

Turn the dough onto parchment paper.

Score the top with a sharp lame or knife.

Carefully transfer the dough into the hot Dutch oven.

Bake covered for 25 minutes.

Remove the lid and bake for an additional 20 minutes, or until the crust is dark and crisp.

Step 9: Cool Completely

Transfer the bread to a wire rack and allow it to cool for at least 1–2 hours before slicing.

This helps the crumb set properly and prevents a gummy texture.

Serving Ideas

• Toast and spread with butter.
• Serve with cream cheese or mascarpone.
• Enjoy with fresh berries.
• Make indulgent French toast.
• Pair with coffee, hot chocolate, or a glass of milk.

Tips for Success

• Use high-quality dark chocolate for the best flavor.
• Don’t skip the overnight cold proof—it enhances both flavor and texture.
• For extra richness, add a handful of chocolate chunks on top before baking.
• Store wrapped at room temperature for up to 4 days.

Nutrition Information (Approximate Per Slice)

• Calories: 240
• Carbohydrates: 38g
• Protein: 6g
• Fat: 8g
• Fiber: 3g
• Sugar: 8g

Why You’ll Love This Recipe

✔ Rich double chocolate flavor
✔ Naturally fermented with sourdough starter
✔ Crispy artisan crust
✔ Soft, chewy crumb with melted chocolate pockets
✔ Perfect for breakfast, dessert, or gifting
✔ A unique sourdough recipe that performs exceptionally well on food blogs and social media

This Double Chocolate Sourdough Bread is the ultimate fusion of artisan bread baking and chocolate indulgence, creating a loaf that’s as beautiful as it is delicious.