Chocolate Chip Sourdough Bread

This Chocolate Chip Sourdough Bread is crusty on the outside, soft and tangy on the inside, with just a hint of decadent sweetness from the chocolate chips. It’s an easy, beginner-friendly sourdough bread recipe that’s sure to become a favorite.

Course Bread

Cuisine American

Prep Time 1

Cook Time 45

Cool Time 2

Total Time 1 2 45

Servings slices

Calories 255kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Mixing bowls
Bench scraper
Straight-sided container (optional, for bulk fermenation)
Banneton or bowl lined with tea towel
Parchment paper
Lame or sharp knife
6-quart dutch oven

Ingredients

1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
½ cup (100 grams) active sourdough starter
4 ¼ cups (510 grams) bread flour
¼ cup (50 grams) granulated sugar
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure by weight or reduce volume by about half if using table salt or Morton's brand
1 cup (170 grams) semi-sweet chocolate chips
Rice flour for dusting banneton
2 ice cubes for steam

Instructions

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℉).
In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved. Add the flour, sugar, and salt, 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.
1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 ¼ cups (510 grams) bread flour, ¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
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.
1 cup (170 grams) semi-sweet chocolate chips
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. (Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.)
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.
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.
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.
Rice flour
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.
2 ice cubes
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.

Notes

Quick Tip: Use a kitchen scale to weigh ingredients in grams for best results.
Storage: Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice and freeze in a freezer-safe container for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.