Chocolate Sourdough Bread

4.94 from 29 votes

Chocolate Sourdough Bread is the perfect option for using leftover sourdough discard. Make this sweet bread recipe for a special occasion.

Prep Time30

Cook Time1

combined rise times8

Total Time9 30

Course: Bread

Cuisine: American

Keyword: sourdough bread, chocolate sourdough bread, dessert bread, chocolate desserts

Servings: slices

Calories: 226kcal

Author: Renae Gerhardstein

Equipment

large mixing bowl
dough whisk optional
banneton bowl
silicone liner or parchment paper
bread lame or sharp serrated knife
5-quart Dutch oven with lid
warming mat for proofing

Ingredients

½ cup sourdough starter (100 grams) discard or 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)

US Customary - Metric

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 a discard or 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).

I recommend using a clear glass mixing bowl for fermentation (rising). This allows you to see the activity on the dough's top and bottom. Often, the bottom of the dough will show a lot of activity, reassuring you that it's properly fermented.

Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the fermented yeast will not rise overnight.

Bulk Fermentation Rising guidelines:

Rising times will vary according to your room temperature and humidity:

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

Discover the secrets to perfecting your sourdough by diving into our expert tips on proofing sourdough for the best rise and flavor.

TFN ProTips for keeping dough warm during colder months:

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.

How can I keep the bottom of my bread from turning brown?

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.

How will I know if my bread is done baking?

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.

Bread Storage Instructions:

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