Imagine the delight of biting into a slice of warm, homemade bread that’s not only soft and chewy but also bursts with rich chocolate flavor. Welcome to the world of double chocolate sourdough bread—a decadent twist on the classic loaf that’s perfect for breakfast, dessert, or any time in between. This recipe combines the tangy notes of traditional sourdough with the indulgence of dark and milk chocolate, creating a harmonious blend that’s both comforting and luxurious. Whether you’re a seasoned baker or a sourdough novice, this bread is a delightful project that promises delicious rewards.Craving more chocolate indulgence? These Flourless Chocolate Cupcakes deliver an intense cocoa experience that’s just as decadent as our double chocolate sourdough bread.

Key Benefits

Rich Flavor Profile: The combination of sourdough’s natural tang and the deep richness of chocolate offers a unique taste experience.
Healthier Indulgence: Sourdough fermentation improves digestibility, making this treat easier on the stomach compared to regular bread.
Versatility: Enjoy it plain, toasted with butter, or transform it into decadent French toast or bread pudding.
Homemade Goodness: Baking your own bread allows you to control the ingredients, ensuring a wholesome loaf without unwanted additives.
Impressive Presentation: The dark cocoa color with swirls of melted chocolate makes this bread a showstopper for gatherings or gifts.

Ingredients for Double Chocolate Sourdough Bread

For one large loaf:

Levain (Sourdough Starter):

50g active sourdough starter
50g whole wheat flour
50g all-purpose flour
100g filtered water

Dough:

400g bread flour
50g unsweetened cocoa powder
300g water
10g sea salt
100g dark chocolate chips
100g milk chocolate chunks

Optional Add-ins:

50g chopped walnuts or hazelnuts
1 tsp pure vanilla extract

How to Make Double Chocolate Sourdough Bread

Hands folding chocolate pieces into chocolate sourdough dough in a mixing bowl.

Step 1: Prepare the Levain

In a medium bowl, mix 50g active sourdough starter with 50g whole wheat flour, 50g all-purpose flour, and 100g water. Stir until well combined. Cover the bowl with a cloth and let it sit at room temperature for 4-6 hours until it’s bubbly and has doubled in size.

Step 2: Autolyse the Dough

In a large mixing bowl, whisk together 400g bread flour and 50g unsweetened cocoa powder. Add 300g water and mix until no dry bits remain. The dough will look shaggy. Cover the bowl and let the dough rest for 1 hour. This rest period helps the flour absorb water and begin gluten development.

Step 3: Mix in the Levain

Add the prepared levain to the autolysed dough. Using your hands, pinch and fold the dough to incorporate the levain thoroughly. The dough will become smoother and more elastic. Cover and let it rest for 30 minutes.

Step 4: Add Salt and Chocolate

Sprinkle 10g sea salt over the dough. Add 1 tsp vanilla extract if using. Incorporate by folding the dough over itself several times. Then, gently fold in the 100g dark chocolate chips and 100g milk chocolate chunks, along with any optional nuts.

Step 5: Bulk Fermentation with Stretch and Fold

Over the next 3 hours, perform 4 sets of stretch and folds every 30 minutes:

First Set: With damp hands, lift one side of the dough and fold it over to the opposite side. Rotate the bowl slightly and repeat until you’ve folded all around.
Subsequent Sets: Repeat the folding process every 30 minutes. You’ll notice the dough becoming more elastic and smoother with each set.
Rest Period: After the final fold, let the dough rest undisturbed for the remainder of the bulk fermentation time. The dough should expand by about 30-50%.

Step 6: Pre-Shaping

Lightly flour your work surface. Gently turn out the dough, being careful not to deflate it. Shape it into a loose round by folding the edges into the center. Let it rest, seam side down, for 20-30 minutes.

Step 7: Final Shaping

Prepare a proofing basket or a medium bowl lined with a floured cloth.

Shape the dough into a tighter round by pulling it towards you, creating tension on the surface.
Place the dough seam side up into the prepared basket.
Cover with a cloth or plastic wrap.

Step 8: Proofing

Place the dough in the refrigerator for a cold retard overnight, anywhere from 12-18 hours. This slow fermentation enhances the flavor and improves the crust.

Step 9: Preheat the Oven

Place a Dutch oven or heavy baking pot with a lid in your oven. Preheat to 500°F (260°C) for at least 30 minutes before baking.

Step 10: Scoring and Baking

Prepare for Baking: Remove the dough from the refrigerator. Cut a piece of parchment paper to fit the size of your Dutch oven.
Invert the Dough: Carefully turn the dough out onto the parchment paper.
Score the Dough: Using a sharp knife or bread lame, make a slash about 1/4 inch deep across the top. This controls how the bread expands during baking.
Bake:

Carefully transfer the dough (with parchment) into the preheated Dutch oven.
Cover with the lid and place in the oven.
Bake at 500°F (260°C) for 20 minutes.
Reduce the temperature to 450°F (230°C), remove the lid, and continue baking for an additional 25-30 minutes until the crust is deep brown.

Step 11: Cooling

Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely for at least 2 hours before slicing. This ensures the interior sets properly and prevents a gummy texture.

If you’re in the mood for another homemade treat, try our Gipfeli Recipe—flaky, buttery pastries that perfectly complement the robust flavor of this chocolate sourdough

Pro Tips and Variations

Slices of double chocolate sourdough bread with assorted toppings on a table.

Quality Ingredients: Use high-quality cocoa powder and chocolate for the best flavor. Dark chocolate with at least 70% cocoa content adds a rich intensity.
Temperature Control: Fermentation times can vary based on room temperature. In warmer climates, the dough will ferment faster, so keep an eye on its progress.
Add Fruit: Dried cherries or cranberries complement the chocolate and add a pleasant tartness.
Spice It Up: A pinch of cinnamon or espresso powder can enhance the chocolate flavor.
Alternative Flours: Substitute a portion of the bread flour with rye or spelt flour for a more complex taste.
Serving Suggestions: Toast slices and spread with mascarpone or ricotta cheese for an indulgent treat.
Hosting a brunch or gathering? Pair your slices of double chocolate sourdough with a bowl of Chex Mix Recipe (Oven) for a delightful contrast between sweet and savory.

Example Baking Schedule

Baking schedule for sourdough bread laid out with baking tools and a coffee cup.

Day 1:

8:00 AM: Feed your sourdough starter to create the levain.
12:00 PM: Levain is bubbly and ready. Begin autolyse.
1:00 PM: Mix in levain with autolysed dough.
1:30 PM: Add salt and chocolate. Start bulk fermentation.
1:30 PM – 4:30 PM: Perform stretch and folds every 30 minutes.
4:30 PM: Pre-shape the dough. Let it rest.
5:00 PM: Final shaping. Place in proofing basket.
5:15 PM: Place dough in the refrigerator for overnight proofing.

Day 2:

8:00 AM: Preheat oven and Dutch oven to 500°F (260°C).
8:30 AM: Score and bake the bread.
9:30 AM: Bread is done. Cool on a wire rack.
11:30 AM: Bread has cooled and is ready to slice and enjoy!

FAQs about Double Chocolate Sourdough Bread

baker presenting a loaf of double chocolate sourdough bread in a cozy kitchen.

Q: Can I use all-purpose flour instead of bread flour?

A: Yes, you can substitute all-purpose flour, but the bread may have a slightly less chewy texture due to the lower protein content.

Q: What if I don’t have a sourdough starter?

A: You can make a starter at home, but it takes about a week to develop. Alternatively, use 7g of instant yeast and adjust fermentation times, though the flavor will differ from traditional sourdough.

Q: How do I store the bread?

A: Store the bread at room temperature in a paper bag or bread box for up to 3 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months.

Q: My dough isn’t rising much during bulk fermentation. Is that normal?

A: Chocolate and cocoa powder can slow down fermentation. Ensure your starter is active, and consider extending fermentation time if needed.

Q: Can I make this bread gluten-free?

A: This recipe relies on gluten development for structure. For a gluten-free version, you’d need to use a gluten-free sourdough starter and adapt the recipe significantly.

Q: What’s the best way to serve this bread?

A: It’s delicious on its own, but you can also spread it with butter, nut butter, or fruit preserves. For an extra treat, make French toast or bread pudding.

Q: Can I add white chocolate chips instead?

A: Absolutely! Feel free to mix and match chocolate types to suit your taste preferences.

Double Chocolate Sourdough Bread

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