Chocolate Chip Sourdough Bread

Ingredients

For the Dough

• 500g bread flour
• 350g water, room temperature
• 100g active sourdough starter
• 10g fine sea salt

Chocolate Add-Ins

• 180g semi-sweet chocolate chips
• 30g dark chocolate chunks (optional)
• 1 tablespoon granulated sugar (optional, for a slightly sweeter loaf)

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Banneton basket or bowl lined with a towel
• Dutch oven
• Parchment paper
• Bread lame or sharp knife

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the water and active sourdough starter. Stir until the starter is mostly dissolved.

Add the bread flour and mix until no dry flour remains. The dough will appear shaggy and rough.

Cover and let rest for 45 minutes.

This resting period, known as autolyse, helps develop gluten and improves dough structure.

Step 2: Add Salt

Sprinkle the salt over the dough.

Using wet hands, gently squeeze and fold the dough until the salt is fully incorporated.

Cover and let rest for 30 minutes.

Step 3: Begin Stretch and Folds

Perform the first set of stretch and folds:

1. Grab one side of the dough.
2. Stretch upward gently.
3. Fold it over the center.
4. Rotate the bowl and repeat on all four sides.

Cover and rest for 30 minutes.

Step 4: Add the Chocolate Chips

During the second set of folds, evenly sprinkle half of the chocolate chips over the dough.

Perform another round of stretch and folds.

Add the remaining chocolate chips and chocolate chunks during the third fold session.

Continue gently folding until the chocolate is distributed throughout the dough.

Avoid overworking the dough.

Step 5: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours.

The dough should:

• Increase in volume by about 50–75%
• Feel airy and puffy
• Show bubbles around the edges

The exact timing will depend on room temperature.

Step 6: Pre-Shape

Turn the dough onto a lightly floured work surface.

Using a bench scraper, gently shape it into a round ball.

Let it rest uncovered for 20–30 minutes.

This helps relax the gluten before final shaping.

Step 7: Final Shape

Shape the dough into a tight boule or batard.

Create surface tension by pulling the dough toward yourself on the work surface.

Place the dough seam-side up in a floured banneton basket.

Step 8: Cold Proof

Cover the basket and refrigerate for 8–12 hours.

This slow fermentation develops flavor and makes scoring easier.

Step 9: Preheat the Oven

Place a Dutch oven inside the oven.

Preheat to 475°F (245°C) for at least 45 minutes.

A thoroughly heated Dutch oven is essential for strong oven spring.

Step 10: Score the Dough

Turn the dough onto parchment paper.

Using a bread lame or sharp knife, make one long slash across the top.

Additional decorative scoring may be added if desired.

Step 11: Bake

Carefully transfer the dough into the hot Dutch oven.

Cover with the lid.

Bake for 25 minutes covered.

Remove the lid and reduce the temperature to 450°F (232°C).

Bake an additional 15–20 minutes until the crust is deep golden brown and the chocolate chips visible on the surface are slightly caramelized.

Step 12: Cool Completely

Transfer the loaf to a wire rack.

Allow it to cool for at least 1–2 hours before slicing.

Cooling allows the crumb to fully set and prevents a gummy texture.

Expert Tips

• Use an active starter that doubles within 4–6 hours of feeding.
• Freeze chocolate chips for 15 minutes before adding them to help prevent smearing.
• For a sweeter loaf, increase the chocolate chips to 220g.
• Add a teaspoon of cinnamon for a warm flavor variation.
• Try dark, milk, or white chocolate chips for different flavor profiles.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Freezer

Wrap tightly and freeze for up to 3 months.

Thaw at room temperature before serving.

Serving Suggestions

• Toasted with butter
• Served with cream cheese
• Warmed and drizzled with honey
• Turned into French toast
• Enjoyed as a dessert bread with coffee or tea

Nutrition Information (Approximate Per Slice)

• Calories: 240
• Carbohydrates: 38g
• Protein: 6g
• Fat: 8g
• Fiber: 2g
• Sugar: 8g