Ultimate Double Chocolate Sourdough Bread Recipe

Is there anything better than the deep, intoxicating scent of rich chocolate bread wafting through your kitchen? That aroma usually belongs to a decadent dessert, but today, we’re harnessing that richness in a hearty, daily sourdough loaf. If you’ve been searching for the perfect double chocolate sourdough bread recipe, look no further. This isn’t just a basic sourdough loaf; it’s an indulgent bread that marries the satisfying tang of a well-developed sourdough starter with generous amounts of cocoa powder and copious chocolate chip goodness.

Related Recipe: Double Chocolate Espresso Sourdough Bread Recipe

You’re going to love this recipe because it delivers on both texture and flavor. It offers a perfectly chewy crust and a soft, airy crumb, bursting with a rich chocolate flavor thanks to the addition of dark cocoa and a hint of espresso. It’s the ultimate double chocolate sourdough treat, satisfying both the chocolate lover and the serious bread baker in you. While baking with an active sourdough starter always requires patience—we’ll use a long overnight cold proof—the active hands-on time is minimal, making this a surprisingly easy, low-difficulty bake.

Get ready to master the art of blending the tangy complexity of sourdough with decadent dark chocolate and plenty of semi-sweet chocolate chips!

Key Ingredients to Make Chocolate Sourdough

This recipe uses simple, high-quality baking ingredients to achieve that signature rich chocolate flavor and satisfyingly chewy sourdough loaf texture. We’ve separated the ingredients into two groups: the foundational dough elements and the delicious chocolate inclusions.

1. For the Double Chocolate Sourdough Dough

These are the essentials needed to create the base sourdough bread dough. Ensure your active sourdough starter is bubbly and robust—it’s the true engine of this bake!

Ingredient	Metric Measurement	US Measurement	Notes
Active Sourdough Starter	100g	1/2 cup	Needs to be fed 4-8 hours prior and very active.
Warm Water or Coffee/Espresso	380g	1 cup + 9 Tbsp	The coffee/espresso enhances the chocolate flavor (for double chocolate espresso loaf).
High-Protein Bread Flour	500g	4 cups	Bread flour helps create a stronger, chewier crumb structure.
Dark Cocoa Powder	30g	1/4 cup	Use a high-quality unsweetened cocoa powder for depth.
Granulated Sugar (Optional)	30g	2 Tbsp	Feeds the dough and helps balance the bitterness of the cocoa powder.
Fine Sea Salt	10g	1 3/4 tsp	Added after the autolyse phase to control fermentation and boost flavor.

2. Chocolate Inclusions

This is how we pack in all that beautiful chocolate chip goodness!

Ingredient	Metric Measurement	US Measurement	Notes
Semi-Sweet Chocolate Chips	150g	1 cup	The classic chocolate chip for melting pockets of sweetness.
Dark Chocolate (Chopped)	50g	1/3 cup	Use roughly chopped 70%+ dark chocolate for intense flavor bursts.

Substitution & Variation Ideas

We love this double chocolate sourdough bread as written, but here are a few ideas for dietary adjustments or flavor twists:

1. Chocolate Type: Feel free to swap the semi-sweet chocolate chips for milk chocolate or white chocolate chips if you prefer a sweeter profile.
2. Using Sourdough Discard: If you only have sourdough discard and no active starter, you can still make the bread. Use 150g of sourdough discard and add 2–3 grams of commercial yeast to your dough ingredients to ensure proper rise.
3. Gluten-Free Flour: This recipe relies on the strength of bread flour, but you can try substituting with a high-quality 1:1 gluten-free baking blend that includes xanthan gum. (Note: Results will vary greatly in texture).

Before You Start…

Make sure your active sourdough starter is fully ready and your water is at room temperature (around $80^{\circ} \text{F}$ or $27^{\circ} \text{C}$). Sourdough baking is a temperature-sensitive process!

Baking Instructions: Double Chocolate Sourdough Bread Recipe

Phase 1: Mixing the Dough (Autolyse & Starter Integration)

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour and dark cocoa powder until fully combined. This prevents streaks of dry cocoa in the final sourdough loaf.
2. Combine Wet: Add the warm water (or coffee/espresso) and your bubbly, active sourdough starter to the dry ingredients. Mix everything gently with a spatula until no dry patches of flour or cocoa powder remain; the mixture should be shaggy.
3. Autolyse: Cover the dough and let it rest for 30–60 minutes at room temperature. This “autolyse” phase hydrates the bread flour and prepares the dough structure before we introduce the salt.
4. Add Salt and Sugar: After the rest, sprinkle the salt and optional sugar over the dough. Dampen your hands and squeeze the dough repeatedly for 2–3 minutes until the salt is fully incorporated and the dough begins to feel slightly smoother.

Phase 2: Bulk Fermentation and Strength Building

Bulk fermentation is the most crucial step, where flavor and structure develop through the power of your sourdough starter. We will incorporate the chocolate chip inclusions halfway through this phase.

5. First Set of Stretch and Folds (S&F): After 30 minutes, perform the first set of stretch and folds. Working around the bowl, gently pull one side of the dough up, stretching it high, and folding it back over the center. Rotate the bowl and repeat this motion 4–5 times until the dough tightens up.
6. Add Inclusions: After the first S&F, gently dimple the dough and scatter the semi-sweet chocolate chips and chopped dark chocolate over the top. Fold the dough over the chips several times to evenly distribute the chocolate chip goodness throughout the sourdough bread dough.
7. Repeat Stretch and Folds: Repeat the stretch and fold process three more times, spaced 30 minutes apart (Total of 4 sets). As you perform each set of stretches and folds, you will notice the dough becoming progressively stronger, smoother, and more elastic.
8. Final Bulk Fermentation: After the final stretch and fold, cover the dough and let it rest undisturbed at room temperature (ideally $75^{\circ}\text{F}$ / $24^{\circ}\text{C}$) until it has increased in volume by about $50$-$75$ percent. This can take 3–6 hours, depending on your environment and the strength of your sourdough starter.

Phase 3: Shaping and Cold Proof

9. Pre-Shape: Gently turn the dough out onto a lightly floured surface. Fold the edges into the center to form a loose, round ball. Cover the dough and let it rest for 20 minutes (this is the bench rest).
10. Final Shape: Perform your final shaping technique (either a batard or boule). Ensure you build good surface tension—this is what holds the structure of the final loaf in the oven.
11. Cold Proof: Place the shaped sourdough loaf seam-side up into a well-floured banneton basket. Cover the dough with plastic or place the whole banneton in a bag. Refrigerate for 12–16 hours; this long cold proof deepens the chocolate flavor and makes it easier to score the next day.

Phase 4: Baking the Loaf

12. Preheat: Place your Dutch oven (or baking vessel) inside your oven and preheat to $500^{\circ}\text{F}$ ($260^{\circ}\text{C}$) for at least one hour.
13. Score and Transfer: Carefully remove the hot Dutch oven. Gently turn the cold sourdough loaf onto parchment paper. Use a sharp knife or bread lame to score your bread (cut) on the top. Carefully lower the loaf and parchment paper into the hot Dutch oven.
14. Bake Covered: Reduce the oven temperature to $450^{\circ}\text{F}$ ($232^{\circ}\text{C}$). Bake the covered loaf for 20 minutes.
15. Bake Uncovered: Remove the lid and continue to bake for 25–30 minutes, or until the crust is deeply caramelized and the internal temperature reaches $200^{\circ}\text{F}$ ($93^{\circ}\text{C}$).
16. Cool completely: Remove the chocolate bread from the Dutch oven and place it on a wire rack. Let the sourdough bread cool for at least 2 hours before slicing. This is the hardest step, but vital for the crumb structure!

Prep Time	Cook Time	Total Time	Servings	Difficulty
1.5 hours (Active)	45-50 minutes	15+ hours (Passive)	1 large loaf (12 slices)	Medium

Expert Tips, Troubleshooting, and Flavor Variations

After successfully mixing, folding, and proofing your dough, here are some critical tips and common mistakes to avoid to ensure your double chocolate sourdough loaf turns out perfect, along with ideas to change up the flavor.

5 Pro Tips for Perfect Chocolate Sourdough

1. Check Your Starter Twice: Ensure your sourdough starter is truly active and bubbly before mixing. A sluggish starter won’t provide the lift needed to overcome the weight of the cocoa powder and all the chocolate chip inclusions, resulting in a dense loaf.
2. Handle Inclusions Gently: The high concentration of chocolate chip inclusions can tear the dough. When adding them in Step 6, be firm but gentle during your stretch and fold movements to integrate them without damaging the gluten structure built by the bread flour.
3. Use Quality Cocoa Powder: The type of cocoa powder greatly affects the final chocolate flavor. I’ve tested this double chocolate sourdough bread recipe with both standard and Dutch-processed cocoa; Dutch-processed provides a richer, darker, and less acidic rich chocolate flavor.
4. The Poke Test is Your Friend: Don’t rely solely on timing for the final bulk fermentation (Step 8). If you gently poke the dough and the indentation slowly springs back halfway, it’s ready for pre-shaping. If it springs back immediately, it needs more time.
5. Use Coffee, Not Water: For an incredibly intense flavor that makes this truly an indulgent bread, replace all the water with cooled, brewed black coffee or espresso. The coffee enhances the flavor of chocolate without making the bread taste like coffee.

Troubleshooting: Common Issues

• Flat, Pan-Caked Loaf: This is usually due to one of two things: either your active starter was weak, or you over-proofed the dough. Always check for proper volume increase (Step 8) and ensure you build tight tension during the final shape (Step 10).

Recipe Variations

If you want to bake an even more unique sourdough loaf, try these simple swaps:

1. Mocha Almond Loaf: For a double chocolate espresso twist, replace the water with coffee (as mentioned above) and swap the chopped dark chocolate for toasted, slivered almonds.
2. Spicy Chili Chocolate: Add 1 teaspoon of ground ancho chili powder or 1/2 teaspoon of cayenne pepper along with the cocoa powder. The heat is subtle but perfectly complements the rich chocolate flavor of the chocolate sourdough bread.
3. Holiday Swirl: For a festive take on this double chocolate sourdough loaf, add 1 teaspoon of orange zest and 1/2 teaspoon of ground cinnamon along with the semi-sweet chocolate chips.

Storage and Reheating

My family prefers storing this chocolate bread unsliced at room temperature for maximum freshness.

• Storage: Once the loaf is completely cool (Step 16), store it in a sealed plastic bag or bread box at room temperature for 3–4 days.
• Freezing: Slice the loaf completely and place the slices in a freezer-safe bag, separated by parchment paper. Freeze for up to 3 months. When ready to eat, simply toast directly from frozen!
• Reheating: To refresh a whole loaf, preheat your oven to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$), dampen the outside of the loaf lightly with water, and bake for 5–10 minutes until the crust is crisp again.

Nutrition Information: Double Chocolate Sourdough

Since this double chocolate sourdough is an indulgent bread filled with chocolate chip goodness, it’s helpful to know the nutritional breakdown. Please remember that all values below are approximate estimates calculated using standard ingredients and assuming a loaf yields 12 servings.

Approximate Values Per Serving

Nutrient	Approximate Value (1/12th of the Loaf)
Calories	$280 – 300 \text{ kcal}$
Protein	$9 \text{g}$
Carbohydrates	$42 \text{g}$
Total Fat	$11 \text{g}$

Important Disclaimer

These values are estimates and can vary significantly based on the specific type of bread flour used, the amount of semi-sweet chocolate chips you choose to include, and whether you substitute water with higher-calorie liquids like milk.

If you need precise values (for dietary tracking, for example), the most accurate method is to use a free online recipe calculator (such as MyFitnessPal Recipe Builder or similar tools). You would input the exact brands and weights of the active sourdough starter, cocoa powder, and all other ingredients used in your specific bake, and the tool will calculate the nutritional content for the entire loaf and its servings.

Conclusion: The Ultimate Indulgent Loaf

You’ve mastered the art of the sourdough loaf, and now you’re ready for the ultimate upgrade. This double chocolate sourdough is genuinely an indulgent bread that proves the tangy complexity of fermentation is the perfect counterpoint to the bittersweet luxury of high-quality chocolate chip inclusions. The subtle sourness cuts through the richness, leaving you with an unparalleled chocolate flavor that is so much better than your normal sourdough.

It takes time, but every minute spent waiting during the bulk fermentation is worth the reward of that first slice.

Serving Suggestions & Next Steps

This rich chocolate flavor pairs perfectly with simplicity. Try it toasted with a light smear of salted butter, or, for an elevated breakfast, use it as the base for a slightly sweetened cream cheese spread mixed with a pinch of espresso powder.

Now, it’s time to feed your sourdough starter and get baking! Give this double chocolate sourdough bread recipe a try this week and let us know how your loaf turns out in the comments below!

Frequently Asked Questions (FAQ)

Can I prepare this double chocolate sourdough loaf ahead of time?

Absolutely! The recipe is designed for a long cold proof (12–16 hours), which is your “make-ahead” window. You can safely extend this cold proof period up to 24 hours. The extended time in the fridge deepens the complexity of the chocolate flavor and gives you more flexibility in your baking schedule.

How do I store and reheat my leftover chocolate bread?

Once completely cool, store the whole sourdough loaf in a sealed plastic bag or bread box at room temperature for 3–4 days. To refresh slices or a whole loaf, lightly dampen the crust with water and bake at $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$) for 5–10 minutes.

Can I substitute all-purpose flour for bread flour?

While you technically can, it’s not ideal. Bread flour has higher protein, which is necessary to build the gluten structure needed to support the weight of the cocoa powder and all the heavy chocolate chip inclusions. Using all-purpose flour might result in a shorter, slightly denser sourdough loaf.

What if I don’t have a Dutch oven for baking?

A Dutch oven is excellent for trapping steam, but not essential. You can use a pizza stone or a heavy baking sheet. To create the steam, place a metal pan on the rack below your baking surface and carefully pour 1 cup of boiling water into it right before you place your double chocolate sourdough into the oven.

Do you have more questions about making this rich chocolate sourdough bread? Feel free to leave a comment below!