Double Chocolate Sourdough Bread

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- This recipe needs a bubbly, active starter to get the dough to rise properly. If you’d rather use sourdough discard, just make sure it’s only a few days old. Keep in mind, though, the dough might take a bit longer to rise.
• Dutch-Processed Cocoa Powder- This cocoa powder has been treated with alkali to balance out some of the natural acidity you get with regular cocoa. I prefer using Dutch-processed cocoa in my sourdough recipes because it gives the chocolate flavor a nice balance, especially since sourdough already adds some acidity.
• Chocolate Chips- I like using semi-sweet chocolate chips (or mini ones) because I find they're the perfect balance of sweet and bitter. But feel free to swap in any chocolate chips or chopped chocolate you like!
• Bread Flour- Bread flour gives the bread that perfect chewy texture and helps it rise high. You can use all-purpose flour instead, or even try swapping in some whole wheat flour - just add a little extra water to adjust.
• Water- Cocoa powder is pretty dry and absorbs a lot of liquid, so the dough might seem firmer than usual. The recipe’s hydration level is about 88% (if you’re just counting flour and water), but because of the cocoa powder, the dough will still feel easy to handle. If you like a wetter or firmer dough, feel free to adjust the water.
• Granulated Sugar- Just a touch of sweetness to complement the chocolate - don’t worry, it won’t make the bread overly sweet.
• Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.

How to Make Double Chocolate Sourdough Bread

Making chocolate chocolate chip sourdough bread is super easy and so much fun! Here’s my step-by-step process with pictures to help you along the way.

1. Feed Sourdough Starter

• Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
• Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).

2. Mix the Dough

• In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt.
• Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining.
• Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.

3. Stretch and Fold

• Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips in the center.
• Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over.
• Rotate the bowl 90°, add another ¼ of the chocolate chips, and repeat until all the chips are incorporated.
• Gather the dough into a rough ball and place it seam-side down.
• Cover and rest for 20 minutes.
• Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.

4. Bulk Fermentation

• Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
• The rise time can vary anywhere from 4-12 hours depending on your kitchen temperature and starter strength.

🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to better track its progress.

5. Pre-Shape

• Gently turn the dough out onto a floured surface and stretch it into a rectangle.
• Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down.
• Use your hands or a bench scraper to gently shape it into a round ball.
• Cover and let it rest for 15 minutes.

6. Shape

• Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
• If you're using a bowl or banneton, repeat the shaping process above.
• For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

7. Cold Proof

• Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it.
• Cover the dough and refrigerate overnight (12-16 hours) to cold proof.

8. Bake the Bread

• Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
• Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife.
• Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
• Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
• Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

How to Store

Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months.

When you're ready to enjoy it, simply thaw at room temperature or warm it up in a toaster or oven.

Serving Suggestions

This double chocolate sourdough bread is amazing with blueberry, strawberry, or cranberry jam. It’s also delicious with peanut butter (Teddie is my favorite), butter, or cream cheese.

And if you’re feeling nostalgic, make a chocolatey fluffernutter sandwich (shoutout to my fellow New Englanders!).

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