Double Chocolate Sourdough Bread Recipe
If you have a soft spot for all things rich, chewy, and deeply chocolatey, you’re in for a treat with this Double Chocolate Sourdough Bread Recipe. This artisan loaf marries the tangy charm of sourdough with the irresistible decadence of unsweetened cocoa powder and melty dark chocolate chunks. Each bite delivers a perfect balance of slightly sweet, earthy, and robust chocolate flavors, making it a standout choice for anything from an indulgent breakfast to a dessert worthy of sharing with friends. Whether toasted with a pat of butter or enjoyed alongside your morning coffee, this bread is sure to become a beloved staple in your baking rotation.
Ingredients You’ll Need
This Double Chocolate Sourdough Bread Recipe calls for ingredients that are simple yet essential, each playing a key role in creating that tender crumb, chewy texture, and rich chocolate flavor. From the flour that forms the bread’s structure to the cocoa powder that adds depth and color, every element is carefully chosen to produce a loaf that’s nothing short of spectacular.
- Bread flour: Provides the perfect amount of gluten for structure and chewiness in the sourdough crumb.
- Unsweetened cocoa powder: Adds rich chocolate flavor and dark color without extra sweetness.
- Active sourdough starter: Brings natural fermentation, tanginess, and lift to the dough.
- Water (room temperature): Hydrates the flour for gluten development and fermentation.
- Salt: Enhances flavor and strengthens the gluten network in the dough.
- Dark chocolate chunks or chips: Melt and mix throughout for pockets of gooey, intense chocolate.
- Optional honey or maple syrup: Adds a touch of natural sweetness to balance the cocoa’s bitterness.
How to Make Double Chocolate Sourdough Bread Recipe
Step 1: Mix the Dry Ingredients
Begin by whisking together the bread flour and unsweetened cocoa powder in a large bowl. This step ensures the cocoa is evenly distributed so your bread turns out with a uniform chocolate color and taste in every bite.
Step 2: Add Starter and Water
Next, add your active sourdough starter and room temperature water to the bowl. Stir until all the flour and cocoa come together into a shaggy, rough dough. This initial mixture starts gluten formation and hydrates the dry ingredients.
Step 3: Autolyse Rest
Let the dough rest for 30 minutes. This autolyse period allows the flour to absorb water fully, kick-starting gluten development and enhancing the bread’s texture.
Step 4: Incorporate Salt and Sweetener
After resting, add salt and, if you like, a tablespoon of honey or maple syrup for extra sweetness. Mix thoroughly to integrate these final flavor components before kneading.
Step 5: Knead or Stretch and Fold
Knead the dough for 5 to 7 minutes, or perform a series of stretch and folds until it becomes smooth and elastic. This process builds strength, ensuring a chewy crumb and great oven spring.
Step 6: Bulk Fermentation with Stretch and Folds
Cover the dough and let it rise at room temperature for 4 to 6 hours. During the first two hours, perform 3 to 4 sets of stretch and folds to continue developing structure. During the last fold, gently fold in the dark chocolate chunks, so they disperse beautifully without melting prematurely.
Step 7: Shape and Cold Ferment
Shape the dough into a round or oval loaf, placing it seam-side up in a floured banneton or a bowl lined with a clean towel. Cover and refrigerate overnight for 8 to 12 hours. This slowing of fermentation enriches flavor and improves texture.
Step 8: Preheat Oven and Bake
When ready to bake, preheat your oven to 475°F (245°C) with a Dutch oven inside for a crusty exterior. Transfer the dough to parchment paper, score the top to help it expand gracefully, and bake covered for 20 minutes.
Step 9: Finish Baking Uncovered
Remove the lid and bake for another 20 to 25 minutes until the crust turns a deep brown and tapping the bottom produces a hollow sound. Let the bread cool completely before slicing to enjoy that perfect crumb.
How to Serve Double Chocolate Sourdough Bread Recipe
Garnishes
Elevate your slices with fresh garnishes like a smear of butter, a drizzle of honey, or a handful of fresh berries for a burst of brightness that balances the richness of the chocolate. A light dusting of powdered sugar can add an elegant touch for dessert presentation.
Side Dishes
This bread pairs wonderfully with creamy spreads such as mascarpone or ricotta cheese. For breakfast, serve alongside yogurt and fruit, or enjoy it with a hot cup of coffee or a bold black tea to complement the deep chocolate flavors.
Creative Ways to Present
Try the Double Chocolate Sourdough Bread Recipe toasted and topped with almond butter and sliced bananas for a hearty snack. For a show-stopping dessert, turn thick slices into French toast or bread pudding blended with cinnamon and vanilla.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or store it in an airtight container at room temperature to keep the crumb soft and moist. It’s best enjoyed within two to three days for peak freshness and flavor.
Freezing
For longer storage, slice the bread and freeze individual slices in a resealable freezer bag. This makes it easy to toast or thaw single servings without sacrificing texture or taste.
Reheating
Reheat slices lightly in a toaster or under a broiler to revive the crust’s crunch and soften the crumb. For a more indulgent treat, warm with butter or toppings to enjoy that fresh-baked magic all over again.
FAQs
Can I use milk instead of water in this Double Chocolate Sourdough Bread Recipe?
While milk can add richness, using water helps maintain the characteristic stretchy crumb and tangy flavor of sourdough. Substituting milk might soften the crust and alter fermentation, but you can experiment for a creamier loaf.
Is it necessary to use a sourdough starter, or can I use commercial yeast?
The sourdough starter is key to the unique tang and complexity in this bread’s flavor. Using commercial yeast will speed up the process but won’t create the same depth or texture you get from natural fermentation.
Why does the recipe recommend cold fermenting overnight?
Cold fermentation slows down yeast activity, allowing for better flavor development and a more open crumb. It also helps the dough hold its shape and enhances the final chew and aroma.
Can I substitute the dark chocolate chunks with another type of chocolate?
You can use milk or semi-sweet chocolate if you prefer a sweeter bread. Just be mindful that these melt faster and sweeter chocolates will change the overall taste balance of the loaf.
How do I know when the bread is fully baked?
The crust should be a deep brown color, and tapping the bottom of the loaf should produce a hollow sound. These indicators show the interior is baked through and has a nicely developed crust.
Final Thoughts
There’s something truly special about baking a loaf that combines the tang of sourdough with the richness of double chocolate, and this Double Chocolate Sourdough Bread Recipe hits all the right notes. Once you try it, you’ll find countless ways to enjoy it at any time of day. So gather your ingredients, embrace the slow magic of sourdough, and treat yourself and your loved ones to this deliciously decadent bread.
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Double Chocolate Sourdough Bread Recipe
- Total Time: 14–18 hours (includes fermentation and resting)
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Double Chocolate Sourdough Bread is a rich, slightly sweet artisan loaf made with dark cocoa powder and chocolate chunks, perfect for dessert or an indulgent breakfast. Combining the tangy depth of sourdough with decadent chocolate, this bread offers a chewy, soft texture and intense chocolate flavor in every bite. Ideal toasted with butter, topped with fresh berries, or enjoyed plain alongside a cup of coffee.
Ingredients
Dough
- 500g bread flour
- 50g unsweetened cocoa powder
- 100g active sourdough starter
- 325g water (room temperature)
- 10g salt
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
Add-ins
- 100g dark chocolate chunks or chips
Instructions
- Mix dry ingredients and autolyse: In a large bowl, whisk together the bread flour and cocoa powder until well combined. Add the active sourdough starter and the room temperature water. Mix until a shaggy dough forms. Cover and let rest for 30 minutes to allow autolyse, which helps improve dough extensibility.
- Add salt and optional sweetness: After the autolyse, add the salt and honey or maple syrup if using. Mix thoroughly into the dough to incorporate fully.
- Knead or stretch and fold dough: Knead by hand or use the stretch and fold technique for about 5–7 minutes until the dough becomes smooth and elastic. This develops gluten structure.
- Bulk fermentation with stretch and folds: Cover the dough and allow it to rise at room temperature for 4 to 6 hours. During the first 2 hours, perform 3 to 4 sets of stretch and folds spaced about 30 minutes apart to strengthen the dough.
- Incorporate chocolate chunks: During the last stretch and fold, gently fold in the dark chocolate chunks so they are evenly distributed without deflating the dough.
- Shape and retard fermentation: After bulk fermentation, shape the dough into a round or oval loaf. Place the shaped dough seam-side up into a well-floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate overnight for 8–12 hours to develop flavor and allow a slow final proof.
- Preheat oven and Dutch oven: When ready to bake, preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat thoroughly.
- Score and bake the loaf: Carefully turn the dough out onto parchment paper, score the top with a sharp knife or lame to allow for oven spring. Transfer the dough with the parchment paper into the hot Dutch oven. Cover and bake for 20 minutes.
- Finish baking uncovered: Remove the lid from the Dutch oven and bake for an additional 20–25 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
- Cool before slicing: Remove the bread from the oven and let it cool completely on a wire rack before slicing to allow the crumb to set and prevent gummy texture.
Notes
- For extra flavor, try adding a handful of dried cherries or chopped walnuts along with the chocolate chunks.
- A dash of espresso powder enhances the chocolate notes and adds depth.
- This bread tastes best the next day once the crumb has fully set after cooling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American, Artisan
