Ingredients

For the Dough

• 100g active sourdough starter
• 350g warm water
• 450g bread flour
• 50g unsweetened Dutch-process cocoa powder
• 10g fine sea salt
• 30g brown sugar or honey (optional, for a touch of sweetness)
• 150g dark chocolate chips or chopped dark chocolate

Optional Add-Ins

• 50g dried cherries
• 50g toasted walnuts or pecans
• 1 tablespoon espresso powder (to enhance the chocolate flavor)

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Banneton basket or bowl lined with a floured towel
• Dutch oven with lid
• Bread lame or sharp knife
• Cooling rack

Instructions

Step 1: Feed the Starter

Feed your sourdough starter 4–6 hours before mixing the dough. It should be bubbly, active, and at its peak.

Step 2: Mix the Dough

In a large bowl, combine the warm water and active sourdough starter, stirring until dissolved.

Add the bread flour, cocoa powder, and brown sugar (if using). Mix until no dry flour remains.

Cover the bowl and let the dough rest for 30 minutes for the autolyse.

Step 3: Add Salt

Sprinkle the salt over the dough.

Mix thoroughly by folding and squeezing the dough until the salt is fully incorporated.

Cover and let rest for another 30 minutes.

Step 4: Stretch and Fold

Perform 4 sets of stretch-and-folds, spaced 30 minutes apart.

During the second set of folds, gently incorporate the chocolate chips and any optional add-ins, distributing them evenly throughout the dough.

The dough will become smoother and stronger with each fold.

Step 5: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours, or until it has increased in volume by about 50–75%.

Look for small bubbles and a soft, airy texture.

Step 6: Pre-Shape

Transfer the dough to a lightly floured work surface.

Shape it into a loose round and let it rest uncovered for 20 minutes.

Step 7: Final Shape

Shape the dough into a tight round or oval, creating surface tension.

Place it seam-side up into a well-floured banneton basket.

Step 8: Cold Proof

Cover and refrigerate the dough for 8–16 hours.

This overnight proof develops a richer flavor and makes scoring easier.

Step 9: Preheat the Oven

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

Step 10: Score the Dough

Turn the dough onto parchment paper.

Dust lightly with flour if desired, then score the top with one deep slash or a decorative pattern using a bread lame.

Step 11: Bake

Carefully transfer the dough into the hot Dutch oven.

Cover with the lid and bake for 20 minutes.

Remove the lid and continue baking for 25–30 minutes, until the crust is dark and crisp and the internal temperature reaches 205–210°F (96–99°C).

Step 12: Cool

Transfer the loaf to a cooling rack.

Allow it to cool for at least 1 hour before slicing to let the crumb fully set.

Pro Tips

• Use a strong, active sourdough starter for the best rise.
• Dutch-process cocoa provides a deeper, smoother chocolate flavor.
• Add chocolate chips during the stretch-and-fold stage to prevent tearing the dough.
• A small amount of espresso powder enhances the chocolate without adding a coffee taste.
• Let the bread cool completely before slicing to maintain its texture.

Storage

• Store at room temperature in a bread bag or airtight container for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze sliced bread for up to 3 months and toast directly from frozen.

Variations

• Chocolate Cherry Sourdough – Add dried cherries for a sweet-tart contrast.
• Chocolate Walnut Sourdough – Fold in toasted walnuts for extra crunch.
• Orange Chocolate Sourdough – Add fresh orange zest for a citrus twist.
• Double Chocolate Sourdough – Increase the chocolate chips to 200g for a richer loaf.
• Chocolate Hazelnut Sourdough – Add chopped toasted hazelnuts for a nutty flavor.

Nutrition (Per Slice, Approximate)

• Calories: 240
• Carbohydrates: 38g
• Protein: 7g
• Fat: 8g
• Saturated Fat: 4g
• Fiber: 4g
• Sugar: 7g
• Sodium: 220mg

Rich, chocolatey, and naturally fermented, this Chocolate Sourdough Bread combines the tangy complexity of sourdough with the indulgence of dark chocolate. Enjoy it fresh, toasted with butter, topped with cream cheese, or transformed into an unforgettable French toast or bread pudding.