Chocolate sourdough bread is a delicious sweet bread recipe made with sourdough starter, cocoa powder, and chocolate chips. Make it for the holidays or a special dessert that everyone will love.
If you want something other than a dessert bread, make our classic sourdough bread in dutch oven.
Content Covered Here
Why We Love This Recipe
- A sweet way to use your sourdough starter.
Have extra sourdough starter you’re not sure what to do with? Try this sweet version of your favorite bread. You can also try our German sourdough apple cake or sourdough discard cinnamon rolls. - Kids love it!
This semi-sweet dessert is perfect for kids in place of a slice of cake or other heavily sweetened option. Plus, they love it! - Perfect to make ahead.
Since this bread can take from 4 up to 12 hours to rise, this is a great option for making ahead and eating the next day.
Make the most of your sourdough discard with our collection of easy and flavorful discard recipes!
Ingredient Notes and Substitutions
- Active Sourdough starter – fed 12-24 hours before starting the recipe.
When we say active, we mean a mature starter that is at least a week old and always doubles in size within 4-6 hours of feeding. It doesn’t mean you need to use it at the peak activity after a feeding. - Bread flour: You can use all-purpose or whole wheat flour as well.
- Brown sugar: Substitute 2 tablespoons of honey for the brown sugar, if desired.
- Cocoa powder: We recommend using Dutch process cocoa powder for this sourdough dessert bread.
- Chocolate chips: This chocolate bread recipe uses semi-sweet chocolate chips, but you can use milk or dark chocolate.
🎯 TFN Pro Tip
Substitute all-purpose flour at a 1:1 ratio. Substitute whole wheat flour by replacing ½ the all-purpose with whole wheat.
Chocolate Sourdough Bread Recipe Tips
- Make a shaggy dough.
You’ll start this cocoa sourdough bread by combining the dry and wet ingredients in a bowl and mixing just until a shaggy dough forms.
There’s no need to knead the dough at this point. Cover and let it rest for about 30 minutes to allow the gluten strands to strengthen before moving on.
- Don’t knead!
When working with a sourdough starter, instead of kneading the bread as you normally would, you’ll stretch and fold instead.
To do this, dump the dough onto a floured counter and coat your hands with flour as well.
Then, stretch one-quarter of the dough and fold it back toward the center. Turn the bread and continue stretching and folding for about 15 seconds. Then return the dough to the bowl and cover for an additional rise.
- Let the dough rise until doubled and bubbly.
The dough will rise over the course of 4-12 hours until it’s doubled in size and bubbly on top.
The room temperature and level of humidity will affect the rising time.
People in dry climates and high elevations should cover the bowl with plastic wrap for the bulk rise. People in cooler climates might want to invest in this warming mat for proofing.
- Add the chocolate chips to the dough.
After the dough has risen, turn it out onto a floured surface, fold in the chocolate chips, and let it rest for about 15 minutes.
If you have trouble folding the chocolate chips into the dough, just tuck them into the dough before you pinch it closed.
- Prepare for final rise and baking.
After adding the chocolate chips, put the dough in a Dutch oven, cover it, and let it rise for another 45 minutes.
Bake covered for 30 minutes, uncovered for 20 minutes, and then remove the bread from the pan and place it directly on the rack for 5 minutes to crisp up the exterior.
The bread is done cooking when the internal temperature reaches between 195-205°F.
If you’re using a Dutch oven with a dark interior, we recommend insulating the bottom with a round silicone baking mat under the parchment paper.
Or, you can place the pot on a baking sheet before baking. This helps prevent the bottom crust of the bread from becoming too dark.
Recipe FAQs
Why are the chocolate chips melting while folding into the dough?
This happens if the dough is too warm. If you have trouble folding the chocolate chips into the dough, just tuck them into the dough before you pinch it closed. A little bit of oozing chocolate after baking is normal and to be expected.
I live in a cool environment, how long should I expect it to take for the dough to rise?
Dough rises more quickly in warm and humid environments, but don’t worry, you can still make this chocolate chip bread with yeast. Rising times will vary according to your room temperature and humidity: at 80ºF about 4 hours; at 75ºF about 6 hours; at 70ºF about 8 hours; and at temperatures under the dough, 70ºF can take up to 12 hours.
Can I refrigerate chocolate sourdough bread dough?
We don’t recommend refrigerating the dough because this can prevent it from rising enough.
How do I store and reheat?
Store sourdough bread at room temperature in a bread bag for up to 5 days, or see our post for the best way to store sourdough bread.
You can also freeze this bread in an airtight container or bag for up to three months.
To thaw, leave it in the container or bag on the counter overnight or until it’s no longer frozen in the middle.
This sourdough chocolate bread got you in the mood for more? We’ve got chocolate peppermint cupcakes and chocolate cookies with white chocolate chips waiting for you!
Love Chocolate? These Are My Favorites…
If you tried this chocolate sourdough bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Sourdough Bread
Chocolate Sourdough Bread is the perfect option for making a decadent, chocolaty sourdough bread. Make this sweet bread recipe for anytime you want something a little special.
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- dough whisk - optional
- 9 inch round silicone baking sheet - optional, for Dutch ovens with a dark interior (see notes below)
- lamé - or sharp serrated knife
- Dutch Oven with Lid - 4 quart to 5 quart
- warming mat - for proofing
- kitchen scale - highly recommended for accuracy
Ingredients
- ½ cup sourdough starter (100 grams) fed within 12-24 hours *see notes
- 1 ½ cups filtered water (350 grams) about 100º F.
- 4 cups bread flour (500 grams) or all-purpose flour
- ¼ cup brown sugar, packed (50 grams) *see notes to use honey
- ½ cup Dutch process cocoa powder (50 grams)
- 1 ½ teaspoons fine salt (10 grams)
- ½ cup chocolate chips (100 grams)
Instructions
- In a large bowl, mix together the sourdough starter and warm water. Using a dough whisk or a wooden spoon, stir until dissolved. Stir in the flour, brown sugar, cocoa powder, and salt until a shaggy looking dough forms. Finish mixing dough by hand in the bowl until the flour has been absorbed. Cover the bowl with a clean, damp kitchen towel and let the dough autolyse (rest) for 30-45 minutes.
- Lightly flour your countertop. Using a dough scraper or your clean hands, pull the dough from the bowl and transfer to the countertop. **If the dough is sticky, wet or flour your hands for the next step.
- Stretch and fold the dough for 15 seconds by grabbing the edge of the dough and bringing it straight up about 4 inches, then tucking it into the center of the dough.Turn the dough clockwise 1/4 a turn and continue the stretching/folding/turning process until the dough has come full circle and it has tightened.
- Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area) and and let rise at room temperature or a warm area 4-12 hours (see chart in notes) to ferment.**See notes on rising times, below. Do not refrigerate the dough. When properly fermented, the dough should be double in size and look bubbly on the surface and underneath.
- Lightly flour your countertop. Pull the dough from the bowl and onto the counter. Make a well in the center of the dough and add the chocolate chips. Then, shape the dough by stretching and folding it again. Let the dough rest 10 – 15 minutes. **If you have trouble folding the chocolate chips into the dough, just tuck them into the dough before you pinch it closed.Line a medium sized bowl with a towel, or use a banneton bowl with linen cover (see photos), and dust heavily with flour. Let dough rise in it for 45-60 minutes.
- Preheat your oven to 450ºF. Do not add your Dutch oven or baking pot to the oven, it does not get preheated. Cover the top of the dough bowl with a long sheet of parchment paper, (about 20 inches long) and turn it over onto the countertop, top side down.
- Use a lame or serrated knife to make a few slashes in the top of the loaf. Gently lower the parchment paper and dough into the pot and cover. ** If using a Dutch Oven with a dark interior, see notes for tips.
- Place the covered pot in the the oven and bake the bread for 30 minutes, then remove the lid and continue baking for another 20 minutes. After 50 minutes, use oven mitts to carefully remove the bread from the pot. Place the loaf directly on the oven rack, and bake for 5-10 minutes to crisp the exterior (if needed). To ensure the bread is cooked through, you can check the internal temperature. It should be 195ºF to 205ºF.
- Let chocolate sourdough bread cool for at least 1 hour before slicing.
Notes
FOR GRAMS MEASUREMENTS click on METRIC tab above ingredients.
This recipe uses an unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that’s at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.
Recipe Variations:
- To substitute honey for brown sugar, use 50 grams (2 tablespoons) of honey.
- To substitute all purpose flour for bread flour, use a 1:1 ratio.
- You can substitute whole wheat flour for up to one half of the total amount of flour, 2 cups bread or all purpose flour (250 grams) and 2 cups whole wheat flour (250 grams).
- 80ºF about 4-5 hour
- 75ºF about 6-7 hours
- 70ºF about 8-9 hours
- For temperatures under 70ºF it can take up to 12 hours or more
- Place the bowl in the oven with the door closed and light on to create a slightly warmer climate without actually turning the oven on.
- Use a heated mat (like those used for germinating seeds) for rising.
- Use the “proof” setting of your oven (I set mine to 85ºF) and set a timer. This will speed up the rising process, so check it at 4 and 6 hours.
- If there is a sunny room in the house that stays warm, keep the dough covered in that area.
- I use a 9″ round Silpat silicone sheet in my dark-bottomed cast iron pots. Place it in the bottom of your pot before adding the dough.
- Or add a layer of foil and an extra layer of parchment paper in the bottom of your cast iron pot.
- Check to see if the top of the loaf is golden and if it sounds hollow when tapped on.
- Check the internal temperature in the center of the bread. It should 195º – 200ºF when done.
- Let the bread cool completely. Store it in a plastic bag at room temperature. I use a plastic bread bag with a twist tie to seal it and it stays fresh for about 5 days.
- Freeze this bread. Place in an airtight bag and store in the freezer for up to 3 months. Thaw the loaf at room temperature, then slice and enjoy.
- Check out our in-depth guide on how to store fresh sourdough bread for more storage tips.
Nutrition
Serving: 1 slice | Calories: 226kcal | Carbohydrates: 43g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 303mg | Potassium: 150mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 1mg
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Previous
Kim says
This was my first time baking chocolate sourdough. It was an instant family favorite! I did substitute some of the water with honey and olive oil. I like a softer crust. My house was cold so it took a longer to double in size but that’s ok, I’m patient… teehee. I was intrigued not having to do so many stretch and folds. It makes me wonder if they are truly needed? No matter, I will be putting this in my regular rotation. Thank you for a simple and easy recipe!
Lisa Campbell says
Why do you not cold proof in fridge?
I’m new to SD and now making good loaves but want to branch out. I usually bulk ferment on counter then place in fridge. Also, it states that you only do one S/F. Is that what you do?
Renae says
I’ve never used cold proofs with sourdough. Mostly because my fridge is always full, but also because I believe that sourdough thrives more on natural light and air. Yes, I’ve found that one S/F is sufficient for an amazing loaf of sourdough bread.
DK says
Never heard of chocolate sourdough before, but glad I came across your recipe! Who would have thought that these two would make a great combination! Delicious – thanks for sharing the recipe!
Patty Parker says
Loved this bread, but wish the chocolate chips would have been more evenly distributed. Is there a reason I couldn’t add with the flour mixture?
Danielle - TFN Team Member says
Hi! You are more than welcome to try but what I found in the testing phase was the shorter amount of time the chips were in the dough the less messy it was. When you try and add them in any sooner, during the rise phase they melt and it becomes very difficult to work with the dough with sticky chocolate.