The Ultimate Chocolate Sourdough Bread

When you think of sourdough bread, you may just think of a rustic loaf, full of tangy flavors and a chewy, airy crumb. But what if I told you that you could take this classic favorite to the next level by just adding chocolate? That’s right, today we are making chocolate sourdough bread!

This recipe takes everything you love about sourdough and adds melty pockets of rich, semi-sweet chocolate, creating a bread that’s perfect for a special breakfast, a sweet snack, or even dessert. Because yes, chocolate belongs in breakfast 😉 In this post, I’ll walk you through the process of making this chocolate sourdough bread and explain some of the science behind what makes it so special.

Quick overview of this chocolate sourdough

You might be wondering why we’re adding chocolate to something as traditionally savory as sourdough. While chocolate might seem like an odd addition at first or something that belongs in a brioche dough, it’s actually a fantastic pairing for the natural tang of sourdough because their flavors balance each other out.

Unlike sweet breads which are loaded with sugar, this chocolate sourdough is only lightly sweetened (and the addition of sugar is completely optional) making it a great choice for those who want to enjoy a treat without the extra sugar.

Acidity and chocolate in sourdough

Chocolate, and especially dark chocolate, has a slightly bitter and astringent flavor, and typically, the best way to balance these flavors is with an acid. Sourdough fermentation provides those acids to counterbalance the chocolate. This chocolate sourdough loaf is simply delicious!

About the ingredients of this chocolate sourdough

Bread flour vs whole wheat

For this recipe, you’ll want to stick to bread flour. The higher protein content helps develop a stronger gluten network, and therefore better structure. This structure is necessary to hold the weight of the chocolate chunks. However, if you want more fiber in your bread, you can substitute some bread flour with whole wheat flour. This will give your bread a deeper flavor and enhance its nutritional profile. You will need extra water to help the dough become more elastic.

Don’t panic if you add a lot of whole wheat flour and the dough is not very stretchy, it’s normal. This happens when wheat bran is present, and it’s one of the quintessential challenges for bread scientists.

If you only have all-purpose flour, you can use it, but it’s important to adjust the water of the recipe according to your flour.

Chocolate vs. cocoa powder

To get the best chocolate sourdough bread, the type of chocolate you choose is key. I prefer to use semi-sweet or dark chocolate chips for a perfect balance. Semi-sweet chocolate chips contain a higher amount of cocoa, which means they’re not too sweet and still have a deep chocolate flavor. If you prefer a more chocolatey bread, you can use dark chocolate instead.

You can use your favorite chocolate bar, chop it into chunks of different sizes, or use chocolate chips. One of the great things about chocolate chips is that they hold their shape during baking. When the chips are heated they create little pockets of melty chocolate within the bread.

For this loaf, I used three different sizes of chocolate chips for a more interesting mouthfeel. You can use the ones you typically buy. I just happened to have different sizes because I had been using them for other things.

I wouldn’t recommend white chocolate because it tends to meld and sometimes burn, leaving the pockets empty and not that much flavor. And although tempting, I wouldn’t add cocoa powder either. Cocoa powder can change the flavor by turning the bread unpleasantly sour so the chocolate aroma is lost in the sourness, and it can also affect the dough by absorbing too much moisture.

Sourdough Starter

Your sourdough starter is probably the most important part of this bread; or any sourdough bread. An active and well-maintained starter will give your dough the fermentative power it needs and contribute to the aromas and flavors of the loaf. If you’ve baked sourdough before, you know that the starter’s health also plays a huge role in determining the final product’s texture.

Make sure your starter is well-fed and active before starting this recipe, as this will ensure a good rise and fermentation. If you want to know more about starters I have a series of articles about them. This one is about the science of your sourdough starter, this one is about feedings, and this one is all about understanding feeding ratios.

The long fermentation process helps develop volatile products that give sourdough its interesting flavor profile, I like my chocolate sourdough bread to have a relatively normal tang because I’m not going to eat the whole loaf in one day and it typically gets a bit sourer as the days go by. But if you prefer a very tangy loaf, then you will have to play with the fermentation times to adapt this loaf to your taste.

Adding sugar to chocolate sourdough bread

Adding sweeteners to your chocolate sourdough is optional. In this recipe, the chocolate chips provide enough sweetness for most people, but if you want a slightly sweeter loaf, you can add 1 or 2 tablespoons of the sweetener of your choice when you mix the ingredients. I prefer to dissolve sugar in the water; if you’re planning to develop the dough using stretch and folds, dissolving the sweetener in the water ensures a more homogeneous distribution.

Fats

Traditional sourdough bread doesn’t usually include any added fat and I wouldn’t recommend adding any on this loaf either. In this case, the chocolate has fat, and part of it will be absorbed into the dough. Your loaf might turn out a bit softer than plain sourdough bread thanks to this, and adding even more might change the consistency of the dough.

Other aromatics that can enhance the chocolate

This chocolate sourdough is perfect to try some interesting flavors. This time, I added a bit of cinnamon because I had just made an Aztec hot chocolate ice cream with cinnamon that blew my mind, but this sourdough bread is a white canvas and you can do whatever you want! Here are some ideas:

• Toasted nuts: all nuts go well with chocolate, but my favorites are hazelnuts (hello Nutella!), macadamia nuts, and pecans.
  
  

• Espresso powder: coffee can enhance the chocolate flavor when using cocoa powder, but when using chunks of chocolate you can get both flavors and make a spectacular mocha bread! This espresso powder is specifically for baking and I highly recommend it!
  
  

• Amarena cherries or other sweet and tart fruits: the combination of chocolate and amarena cherries is incredible. But if you don’t have access to them other tart and juicy fruits can work just fine. Remember what I said about chocolate and acidity?
  
  

• Spices: allspice, cardamom, chili powder, ginger, clove… warming spices usually pair very well with chocolate.
  
  

• Fruits: candied citrus, raisins, dry apricots, dry coconut, dry berries… And if you are feeling extra adventurous, you can semi-rehydrate the dry fruits with a touch of brandy or the liquor of your choice. Every bite of this chocolate sourdough bread will pack a punch!
  
  
  

When to add the chocolate to the dough

Unlike cocoa powder, which would fully blend into the dough and affect its water absorption, chocolate maintains its structure during baking. This means you get those lovely pockets of melted chocolate dispersed throughout the bread. This is also thanks to the fat in the chocolate, which melts and is partially absorbed by the dough, making the crumb very soft and velvety.

However, adding a solid ingredient like chocolate also adds weight to the dough, which can affect its rise. To counteract this, you’ll want to ensure that your dough is well-hydrated and strong enough to support the additional ingredients. And how do we do that? By kneading! You can use any technique, just make sure the gluten network is properly developed. And if you only use folds, you might want to add a couple extra more.

Another consideration is the timing of when you add the chocolate chips. If you add them too early, they can melt a bit or partially dissolve. And it might be difficult to distribute them evenly if you add them too late. The best time to add the chocolate chips is during one of the early folding stages.

Bulk fermentation and proofing

After developing the loaf the whole bulk fermentation took about 6h at 74F/23C. I didn’t see a change in the fermentation time, I don’t think the chocolate pieces affected it.

Since my baby was born, I’ve been trying to find the best schedule for my sourdough loaves. So far lunchtime seems to be the best time to mix the dough and knead it. I don’t have much time to do stretch and folds, and I need to make sure I will have enough time to shape and rest the dough before the fridge. So the bulk fermentation for this loaf happened in the afternoon and proofing happened overnight.

If you prefer a very tangy loaf, you can extend the bulk for a few hours. Try to start earlier in the day, and extend the proofing for as long as you can the next day.

Baking your chocolate sourdough bread

Preheat your oven to 450°F (235°C) and place a Dutch oven inside to heat up. When the oven is ready, carefully transfer the dough into the preheated Dutch oven. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown.

I have recently changed my Dutch oven for THIS ONE. I used to use a combo cooker upside-down but removing the lid was always challenging when you have the oven mitts. In fact, once it slipped and fell on the floor when it was hot and it was very difficult to pick it up. My floor didn’t burn, but you can see a slight mark when the sun shines through the window. Ever since that happened I panic a little when I bake but with this Krustic Dutch oven baking is so much easier!

Cool it before you dig it!

If you have been following for a while you know I’m not a fan of cutting the bread when it’s still hot because the crumb is still finishing outside the oven. And this still applies to this loaf with the particularity that the chocolate might be very hot and runny and you could get burnt. Wait a little before cutting it open, once it’s warm to the touch, you can enjoy this delicious chocolate sourdough!

Flavor Pairing Ideas

Somehow I always think that I should honor a good bread by finding a special way to eat it. It’s a small ritual, but it helps me enjoy my bakes to the fullest. Here is how you can pair this chocolate sourdough:

• Toasted with salted butter: for a delightful breakfast toast, slather some salted butter when the toast is still hot so it can melt and enjoy one of the most beautiful bites!
  
  

• Tahini and honey: this is a feast of flavors in your mouth! Sweet, savory, and bitter elements combined to perfection!
  
  

• Chocolate sauce: I have nothing else to add, maybe a good cup of tea!
  
  
  
  
  

FAQs about this chocolate sourdough bread

Can I use milk chocolate chips instead of dark chocolate?

Yes! Milk chocolate will create a sweeter bread with a creamier texture. However, I recommend using semi-sweet or dark chocolate for a better balance of flavors and textures.

How do I prevent the chocolate chips from burning?

If you’re concerned about the chocolate chips burning on the surface of the loaf, you can lightly tuck them inside the dough during shaping. You can also cover the bread with aluminum foil during the last 10 minutes of baking.

Final thoughts on this chocolate sourdough

Chocolate sourdough bread is a very interesting variation of a classic that brings together the best of both worlds. It’s indulgent without being overly sweet, and it maintains the heartiness and complexity that sourdough bakers love. The next time you bake a sourdough loaf, consider adding chocolate for a special treat that’s sure to impress. And remember, this recipe is endlessly customizable; experiment with different types of inclusions and spices like nuts, dried fruit, or cinnamon and make it your own.

Move, cookies and milk, chocolate sourdough, and milk is the next favorite thing!

Happy baking!

If you make any of my recipes let me know what you think! As always you can find me on Instagram, Pinterest, and Facebook. I also have a few videos up on my YouTube channel.

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