Growing up, I’d sneak into the kitchen whenever Mom baked bread, just to steal a warm, crusty piece straight from the oven—mmm, that smell still gets me every time. Now, I’ve got something even better to share with you: my Chocolate Sourdough Bread That’ll Steal Your Heart. Seriously, this isn’t just bread—it’s a little love letter to cozy mornings and indulgent snacks, blending that tangy sourdough kick with rich, melty chocolate chunks. Honestly, the way the cocoa swirls into the dough and the chocolate chips surprise you in every bite, it’s almost like a hug from your best friend. This baking recipe comes together with a little patience and a lot of heart, perfect for lazy weekends or impressing your crew with something homemade. So, grab your apron, and let’s jump into this sweet twist on a classic sourdough loaf that’s about to become your new favorite.
Why You’ll Love This Chocolate Sourdough Bread
Okay, let’s break down why this chocolate sourdough bread recipe is about to rock your world. Here’s what makes it so special:
- That crusty outside, soft inside combo—for example, the golden, crackly crust gives way to a chewy, chocolate-studded center that’s just a little bit heavenly.
- Rich chocolate vibes—mmm, those 160g of semi-sweet or dark chocolate chunks melt into every slice, making it feel like a treat without being too sweet.
- Sourdough tang meets cocoa magic—honestly, the slight sourness from the 100g sourdough starter paired with 30g cocoa powder is that perfect balance you didn’t know you needed.
- Totally customizable—you can tweak it with extras like nuts or keep it simple, so it’s very much your vibe.
- Impresses everyone—at the end of the day, pulling this beauty out of the oven makes you look like a baking pro, no sweat.
Best Chocolate Sourdough Bread You Need
Alright, let’s be real—this isn’t just any sourdough bread recipe. It’s the double chocolate sourdough bread you’ll wish you’d tried sooner. The combo of flavored sourdough with a chocolate twist takes it from basic to oh-my-gosh amazing. Plus, it’s homemade with love, using a recipe using sourdough starter that’s been bubbling away on your counter. You don’t believe how easy it is to whip up something this good, right? Well, stick with me, because this chocolate sourdough loaf is about to become your go-to for breakfast, snacks, or just because you deserve it.
Ingredients Notes
Let’s chat about what you’ll need to make this chocolate sourdough bread sing. I’ve broken it down so it’s super simple to grab everything.
Base
- 500g bread flour—this is your foundation, giving that chewy texture we all love in a sourdough loaf.
- 30g cocoa powder—mmm, this adds that deep, chocolatey flavor that makes it more than just bread.
- 10g salt—just a little to balance the sweetness and wake up all the flavors.
Wet Ingredients
- 380g water—keeps the dough hydrated and happy, so it’s nice and soft.
- 100g sourdough starter—could be regular or a chocolate sourdough starter if you’re feeling extra fancy; it’s what gives that signature tang.
Sweeteners & Flavor Enhancers
- 50g white sugar—not too much, just enough to make it a bit sweet and irresistible.
- 8g dark malt powder (optional)—okay, this one’s for the bold bakers; it’s totally up to you, but it deepens the color and flavor like magic.
Mix-ins
- 160g semi-sweet or dark chocolate, chopped or grated—for instance, chop it rough or grate it fine, but either way, it’s the star that makes every bite a chocolate chunk sourdough bread dream.
Step-by-Step Instructions for Chocolate Sourdough Bread
Ready to bake? These steps are your roadmap to chocolate sourdough bread bliss. I’ve added extra tips and personal touch so you feel like we’re in this together.
Mix It Up – The Auto Party
Start by grabbing a big bowl—ceramic or glass works best—and toss in your 100g sourdough starter, 50g sugar, 30g cocoa powder, and 380g water. Stir it all up until it’s a chocolatey, wet mess—mmm, that smell already has me hooked. Next, dump in your 500g bread flour, 10g salt, and the optional 8g dark malt powder if you’re using it. Mix it with your hands or a spoon until it’s a shaggy, sticky dough—nothing fancy, just a little messy fun. Cover it with cling film or a damp towel and let it chill for about an hour; this step hydrates the flour and makes the dough so much easier to work with later.
Pro Tip: Wet your hands before mixing—it’s sticky, and this trick saves you from a doughy disaster!
Shape It Into a Ball – Dough Glow-Up
After that hour, the dough’s ready for its first big moment. Reach in, grab a chunk from the edge, and stretch it up and over the center—do this 20-30 times all around the bowl. You’ll see it turn into a smooth, shiny ball, and honestly, it’s almost like dough therapy. It’s still a bit sticky, but that’s okay—it’s fully hydrated and happy now. Pop the cover back on and let it rest for 30 minutes; this little break helps it settle before the fun stuff.
Pro Tip: Don’t overthink the stretches—just go for it, and you’ll feel it come together like magic.
Stretch & Fold – Building the Vibes
Now, over the next couple of hours, we’re giving this dough some structure with stretches and folds—think of it like a mini workout. Aim for 4-6 sets, and for each one, stretch the dough up and over itself 4 times, turning the bowl as you go. Wait about 15 minutes between sets—nothing exact, just a little breather. By the end, it’s stronger and bouncier, and you’ll love how it feels. Cover it again (a plastic bag works great here) and let it ferment at room temp until it doubles—could be a few hours, depending on your kitchen.
Pro Tip: Set a timer for the first couple of sets so you don’t forget—it’s easy to get distracted!
Shape It with Chocolate – The Fun Part
Once it’s doubled, it’s time to shape this chocolate sourdough beauty. Sprinkle some rice flour in your banneton (or a bowl if that’s what you’ve got). Gently tip the dough onto your counter, smooth side down, sticky side up—use a dough scraper if you’ve got one, but your hands are fine too. Flatten it into a rough rectangle, sprinkle some of that 160g chopped chocolate, and start folding it into a boule or batard, adding more chocolate with each fold—mmm, it’s like hiding treasures inside. Place it in the banneton, seam up, dust with a bit more flour, and cover it loosely with a bag or towel before popping it in the fridge for 5-36 hours—the longer, the better for flavor and those gorgeous crust blisters.
Pro Tip: Be gentle here—those air bubbles are gold, and you want to keep them!
Bake It – The Big Reveal
When you’re ready, crank your oven to 230C/450F and toss your Dutch oven in to heat up—give it an hour to get screaming hot. Keep the dough in the fridge until the last second; that cold-to-hot trick is what makes it jump in the oven. Gently flip it onto a big piece of baking paper, score it with a sharp knife or lame (a simple cross works, or get artsy), and use the paper to lower it into the hot Dutch oven. Lid on, bake for 30 minutes at 230C/450F, then take the lid off and go 10-15 minutes at 210C/410F until it’s dark and gorgeous. Pull it out, lift it onto a rack, and let it cool—hardest part, right?
Pro Tip: Spritz the dough with water before baking for extra crusty vibes—it’s a game-changer!
Storage and Serving
So, you’ve got this stunning chocolate sourdough bread—now what? Keep it fresh by storing it in an airtight container or bag at room temp for up to 3 days—it’s still so good. If you’ve got leftovers (lucky you!), pop them in the fridge for up to a week, though it might lose a little crunch. For the best revival, slice it and toast it lightly in a skillet or oven—mmm, that melty chocolate comes back to life. Serve it warm with butter, or honestly, just tear into it as is—it’s that perfect.
Tips for Success
Want to nail this sourdough bread recipe every time? Here’s the good stuff. First, don’t rush the fridge time—those 5+ hours build flavor you’ll love. If your dough feels too sticky, dust your hands with flour, but don’t add too much—it’s supposed to be a bit tacky. For extra depth, chop your chocolate unevenly—some big chunks, some tiny bits—so every bite’s a surprise. And let it cool fully before slicing, or you’ll squish those gorgeous air pockets—patience pays off here!
Variations
This chocolate sourdough bread is your playground—tweak it however you like! For a healthier spin, swap some bread flour for whole wheat—just a little, so it’s not too dense. Craving a kick? Toss in a pinch of espresso powder with the cocoa powder for an espresso chocolate sourdough bread vibe. Or, if you’re nuts about nuts, add 50g of chopped walnuts with the chocolate—mmm, that crunch is everything. You could even go wild and make a cherry sourdough bread version by subbing cherries for half the chocolate—so yummy!
What Others Are Saying About the Recipe
Here’s what some real folks felt after baking this chocolate sourdough gem—get ready to feel the love.
- Emma: “I made this for my kids, and now they beg for it every weekend—it’s like our little family tradition, and I’m not gonna lie, I’m obsessed too.”
- Liam: “The first bite hit me with that tangy-chocolate combo, and I was shocked at how much I needed this in my life—my roommates stole half the loaf!”
- Sophie: “Baking this felt like a warm memory of my grandma’s kitchen, only better—seriously, it’s my new comfort food.”
- Noah: “I wasn’t sure about chocolate in bread, but oh my gosh, it’s absolutely the best thing I’ve baked all year—my girlfriend won’t stop talking about it.”
FAQs about Chocolate Sourdough Bread
Can I make this a same-day recipe?
Totally! If you’re short on time, skip the long fridge ferment and bake after shaping—just know the flavor won’t be as deep. Start early, and you’ll still have a sourdough bread same day recipe that’s pretty darn good.
What if my dough doesn’t double?
No stress—it happens! Warm up your kitchen a bit or give it more time; every sourdough starter is different. You’ll still get a tasty loaf, just maybe a little denser.
How do I store bread to keep it fresh?
Wrap it tight in a bag or container at room temp for a few days, or freeze slices for up to a month—mmm, it’s like a gift to future you. Toast it up when you’re ready, and it’s almost as good as fresh.
Can I use milk chocolate instead?
You bet! Swap the semi-sweet or dark chocolate for milk chocolate if you love it sweeter—just keep the 160g amount, and you’re golden. It’ll be a bit richer, but so delicious.
In Conclusion
Alright, this Chocolate Sourdough Bread That’ll Steal Your Heart is honestly the cozy, indulgent treat you didn’t know you needed. The way that crust crackles, the chocolate melts, and that sourdough tang sneaks in—it’s very much a vibe that’ll impress you and anyone lucky enough to snag a slice. I mean, it’s become my go-to for lazy mornings or when I want to feel like a baking rockstar without too much effort. So, jump into this chocolate sourdough bread recipe, let me know how it turns out in the comments, and tell me your favorite twist—did you add nuts or keep it classic? I’d love to hear all about it—oh, and save it on Pinterest too, because you’ll want this one on repeat!
