Imagine pulling a warm, crackly loaf from your oven, its rich aroma of cocoa and tangy sourdough filling your kitchen. That’s exactly what you get when you bake your own double chocolate chip sourdough bread — a decadent upgrade from traditional loaves that blends artisan baking with pure chocolate indulgence.
If you’ve been looking to elevate your sourdough baking skills, or simply want a unique treat that pairs perfectly with coffee or dessert, you’re about to discover a recipe that will stay in your rotation forever.
What Is Double Chocolate Chip Sourdough Bread?
At its heart, double chocolate chip sourdough bread is a beautiful fusion: deep cocoa-flavored dough studded with melting pockets of rich chocolate chips.
Unlike standard sweet breads, this loaf carries the signature tang of wild yeast fermentation, giving it a complex flavor that’s far more satisfying than ordinary chocolate breads.
Each bite offers the satisfying chew you expect from sourdough, along with a soft, slightly moist crumb that bursts with chocolate goodness.
If you’re a fan of sweet creative sourdough bakes, you’ll also love the Blueberry Cream Cheese Sourdough Bread for a fruity twist.
Why Add Chocolate to Sourdough Bread?
You might be wondering, why mess with a classic? But once you taste it, you’ll understand. Adding chocolate to sourdough isn’t just about sweetness; it’s about depth and richness. Here’s why it works so well:
- Enhances Complexity: Cocoa balances sourdough’s tang, creating a more layered flavor profile.
- Adds Moisture: Chocolate chips melt slightly during baking, helping the crumb stay soft and luscious.
- Boosts Nutritional Benefits: Dark chocolate brings antioxidants and a mood-lifting bonus to every slice.
- Transforms the Experience: This bread easily moves from breakfast to dessert, depending on how you serve it.
Want another creative idea? Explore this Lemon Blueberry Sourdough Bread for a zesty option.
Ingredients You’ll Need
Let’s keep things simple and organized. Here’s what you’ll gather before you start:
| Ingredient | Quantity | Notes |
| All-purpose flour | 300g | Bread flour also works for more chew |
| Unsweetened cocoa powder | 25g | Dutch-processed for deeper flavor |
| Active sourdough starter | 100g | 100% hydration |
| Water | 220g | Room temperature |
| Fine sea salt | 6g | Essential for flavor |
| Chocolate chips | 150g | Dark or semi-sweet recommended |
| Optional espresso powder | 1 tsp | Boosts chocolate intensity |
Having quality ingredients makes a noticeable difference. Don’t skimp on the chocolate!
How to Make Double Chocolate Chip Sourdough Bread
Ready to dive in? Here’s your simple step-by-step guide.
1. Mix the Dough
Start by whisking your flour and cocoa powder together in a large bowl. Add your water and sourdough starter, mixing until you have a shaggy, sticky dough. Cover and allow it to rest for 30 to 45 minutes. This rest period, known as the autolyse, improves the dough’s strength and flavor.
2. Add Salt and Chocolate Chips
After the autolyse, sprinkle in the salt and mix it thoroughly. Gently fold in your chocolate chips, trying not to smash them into the dough. You want those luscious pockets of chocolate to stay whole.
3. Bulk Fermentation
Let your dough rise at room temperature, performing stretch and folds every 30 minutes for the first two hours.
This strengthens the dough naturally. Afterward, let it continue rising until it nearly doubles in size, which usually takes 4 to 5 hours depending on the temperature of your kitchen.
4. Shape and Proof
Lightly flour your work surface and shape the dough into a round (boule) or oval (batard).
Place it into a banneton basket, seam side up, and cover. Now refrigerate it for 8 to 12 hours for its final proof.
The slow, cold fermentation develops flavor and helps the dough hold its structure.
5. Bake
Preheat your oven with a Dutch oven inside to 475°F (245°C). When ready, turn your dough onto parchment paper, score the top, and transfer it to the Dutch oven.
Bake covered for 20 minutes, then remove the lid and bake another 20–25 minutes until beautifully dark and crackly.
Want another creative overnight project? Try Overnight Sourdough Cinnamon Rolls!
Pro Tips for Perfect Chocolate Chip Sourdough Bread
Want to make your loaf bakery-quality? Here are some insider tricks:
- Keep Chocolate Chips Cold: If they’re too soft, they’ll melt too much during bulk fermentation.
- Handle Gently After Adding Chips: Preserve pockets of chocolate for gooey bursts inside the crumb.
- Proof Slowly: An overnight ferment in the fridge improves both flavor and texture.
- Dust with Cocoa-Flour Mix: Instead of just flour, use a 50/50 cocoa and flour mix for a stunning, chocolate-scented crust.
For a quick discard recipe, check out these Sourdough Discard Cinnamon Rolls.
FAQ
Can I substitute milk chocolate chips for dark chocolate chips?
You can, but expect a sweeter loaf. Dark chocolate maintains the perfect bittersweet balance against the sourdough’s tang.
How long does double chocolate chip sourdough bread stay fresh?
Stored in a sealed bag at room temperature, it stays fresh for about 4–5 days. For longer storage, slice and freeze it.
Can I make this without cocoa powder?
Yes, you’ll end up with a standard chocolate chip sourdough bread, which is delicious but will miss the “double chocolate” richness.
Why is my chocolate sourdough bread too dense?
Common reasons include under-proofing, low starter activity, or adding too much cocoa powder without adjusting hydration levels.
Treat Yourself to a Chocolate Sourdough Masterpiece
Once you taste your own homemade double chocolate chip sourdough bread, you’ll realize just how rewarding it is to combine artisan baking with pure indulgence.
The tender crumb, the molten chocolate chips, the hint of sourdough tang — it’s truly a loaf like no other.
Want to explore more chocolate treats? Check out the decadent Chocolate Poke Cake for your next dessert project!So preheat that oven, grab your starter, and get ready to create a loaf that’s guaranteed to wow anyone lucky enough to snag a slice.
Don’t forget to share your beautiful creation—someone else might just catch the sourdough chocolate fever too!
Double Chocolate Chip Sourdough Bread
Ingredients
For the Dough:
- 300 g all-purpose flour
- 25 g unsweetened cocoa powder Dutch-processed recommended
- 100 g active sourdough starter 100% hydration
- 220 g water room temperature
- 6 g fine sea salt
- 150 g semi-sweet or dark chocolate chips
- 1 tsp espresso powder optional, to deepen chocolate flavor
Instructions
Mix the Dough:
- In a large bowl, whisk together flour, cocoa powder, and espresso powder.
- Add water and active sourdough starter. Mix into a shaggy dough.
- Cover and let rest (autolyse) for 30–45 minutes.
Add Salt and Chocolate Chips:
- Sprinkle salt over the dough and mix thoroughly.
- Gently fold in the chocolate chips, being careful not to smash them.
Bulk Fermentation:
- Let the dough rise at room temperature for about 4–5 hours.
- Perform 3–4 stretch and folds every 30 minutes during the first two hours.
Shape and Proof:
- Shape the dough into a boule or batard.
- Place in a lightly floured banneton basket, seam side up.
- Cover and refrigerate overnight (8–12 hours) for the final proof.
Bake:
- Preheat the oven with a Dutch oven inside to 475°F (245°C).
- Turn dough onto parchment paper, score the top, and place in the Dutch oven.
- Bake covered for 20 minutes, then uncovered for 20–25 minutes until crusty and dark.
- Cool on a wire rack before slicing.
