Double Chocolate Sourdough Bread Recipe

This chocolate sourdough has a bit of everything—bitterness from the chocolate, tanginess from the sourdough starter, and sweetness from the brown sugar and chocolate chips!

One of my resolutions this year was to try out sourdough baking, and I’m loving it! Sourdough isn’t for the faint of heart—it takes patience and time before you can even think about making your own loaf, but it also has some major perks. Aside from being better than the store-bought stuff, I love being able to add whatever mix-ins or flavors I want to the dough. This chocolate sourdough in particular is one of my favorite variations. It doesn’t taste like a brownie, but it has the perfect level of sweetness for any sweet toast (I love to pair it with peanut butter)!

Ingredients You’ll Need

• Dutch-processed cocoa powder. Dutch-processed rather than natural cocoa will get the hearty chocolate flavor we want.
• Hot coffee or water (for the cocoa powder). Coffee enhances the flavor of the cocoa for a more robust chocolate taste, though water can also be used.
• Water (for the bread dough).
• Light brown sugar. Sugar sweetens the dough and combats the bitterness of the cocoa powder, but it will also weaken the gluten structure, so the dough will be stickier than a normal sourdough loaf.
• Vanilla extract (optional).
• Bread flour. A high-protein flour is best, as this will get you more gluten formation and a chewier, more structured loaf.
• Active sourdough starter. Make sure your starter is fed and strong, otherwise it won’t have the ability to leaven a loaf.
• Kosher salt. Salt obviously flavors the dough, but it more importantly tightens and strengthens your bread dough.
• Chocolate chips.

How to Make Chocolate Sourdough

1. Bloom the cocoa powder. To intensify the chocolate flavor, we’ll mix the cocoa with hot water or coffee and set aside for a few minutes to bloom.
2. Make the dough. The rest of the ingredients are super simple, but we’re going to withhold the salt to give the starter the boost it needs (especially since sugar in sourdough can slow down bulk fermentation).
3. Add the salt. Pinch the salt into the dough and mix until you can’t feel any more salt granules.
4. Perform stretch and folds. Stretch and folds add strength to the dough for optimal oven spring and structure.
5. Proof and bake. An overnight cold proof before baking helps the dough get more flavor while also making it easier to handle.

Chocolate Sourdough FAQ

1. Why is this recipe in grams? I prefer to use grams when baking, particularly when making bread—it makes measuring ingredients much easier and more precise!
2. What does blooming the cocoa do? “Blooming” cocoa powder just refers to the combination of cocoa powder with a hot liquid to intensify its flavor.
3. Why use coffee instead of water? Coffee pairs with chocolate to enhance its flavor, though hot water will also work.
4. What inclusions can I add?
   • Chocolate chips. Dark, milk, semisweet, and white chocolate are all perfect!
   • Cinnamon chips. For a more Mexican Hot Chocolate sourdough loaf.
   • Nuts. Walnuts, pecans, and almonds will do—if you want, you can toast them for a more intense flavor.
   • Fruit. Be careful with fruit inclusions—dried fruit will take moisture from your loaf while fresh fruit can make it soggy. However, fruit that’s been dried and soaked, such as dates and cherries, are a great option.
5. How to know when bulk fermentation is done? The dough is ready when it is jiggly and doubled in size, with several visible bubbles along the sides of the bowl. Especially if you’re a beginner, using a glass container will really help to visualize proofing times!
6. Can I freeze leftover sourdough? Yes! I like to slice my bread before freezing for easy, grab-and-go slices whenever I need toast or a sandwich. Any leftover bread will last in the freezer for 3-6 months and even longer, if not freezer burned. To thaw, place a slice of bread in the microwave for 30 seconds, or you can reheat in the oven wrapped in aluminum foil.

If you guys want more sourdough inspo, be sure to check out my page on Instagram (@gourmae.cafe)—if you have any questions, leave them in the comments!

Double Chocolate Sourdough Bread Recipe

This chocolate sourdough has a bit of everything—bitterness from the chocolate, tanginess from the sourdough starter, and sweetness from the brown sugar and chocolate chips!

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Servings: 1 loaf

Author: Mae Martin

Ingredients

• 50 grams dutch-processed cocoa powder
• 100 grams hot water or coffee
• 350 grams room-temperature water
• 50 grams light brown sugar
• 1 tablespoon vanilla extract (optional)
• 500 grams bread flour
• 150 grams active sourdough starter at its peak
• 10 grams kosher salt
• 120 grams chocolate chips of choice

Instructions

• Prepare the starter. Feed your starter and let rise until it has reached its peak.
• Bloom the cocoa powder. Place the cocoa powder into a large liquid measuring cup or bowl and add the 100g of hot water or coffee. Whisk the mixture until smooth and set aside for 5 minutes.
• Add the 350g of room temperature water, the brown sugar, and the vanilla to the bloomed cocoa powder, stirring until the sugar has dissolved.
• Make the dough. Place the bread flour into a large bowl. Make a well in the center of the flour and pour in the liquid cocoa mixture and the peaked sourdough starter. Mix by hand or with a large spoon until everything is combined and hydrated, then cover the bowl with a damp cloth. Set aside to rest for 30 minutes to autolyse.
• Add the salt. Sprinkle the salt over the dough with about a teaspoon of water and use your fingers to dimple it into the surface. Mix the dough by hand for 5 minutes, until the salt is evenly distributed and you cannot feel any granules under your fingers. Cover the bowl with a damp cloth and set aside to rest for 30 more minutes.
• Stretch and fold #1. After 30 minutes, perform the first set of stretch and folds. With a wet hand, grab one side of the dough and stretch it up and over the rest of the dough. Give the bowl a quarter turn and repeat this step for all 4 sides of the dough. Cover the bowl and let it rest for 30-60 minutes before the next set.
• Stretch and fold #2. When ready for the next set, pour the chocolate chips over the bread dough and perform the second set of stretch and folds as usual. Cover and set aside for 30-60 minutes before the next set.
• Stretch and fold #3-4. Perform 4 total sets of stretch and folds with 30-60 minutes rest in between each set. If your dough is too weak, you may need to add in an extra set or two, as the sugar and cocoa will weaken gluten formation.
• Bulk fermentation. Cover the bowl with a damp cloth and let the dough bulk ferment for 4-10 hours. The dough is ready when it is jiggly and doubled in size, with several visible bubbles along the sides of the bowl (if using a glass container).
• Shaping and proofing. Dump the dough onto a damp work surface and perform your final shaping, then place it into a prepared banneton. Cover the dough with plastic wrap, then place it into the fridge for a cold retardation. Let the dough chill overnight, anywhere from 8-24 hours.
• Bake. When ready to bake, preheat the oven to 450℉ with a baking vessel inside. Once the vessel is very hot (around 45-60 minutes of preheating), remove the banneton from the fridge and flip the dough out onto a sheet of parchment paper.
• Score the loaf with a bread lame or razor and carefully transfer to the baking vessel. Add a few ice cubes, place the lid on top, and bake the bread for 20 minutes.
• After 20 minutes, remove the lid, reduce the oven temperature to 400℉, and bake the loaf for around 40 minutes, until crisp and hollow when tapped on the bottom.
• Remove the pan from the oven and allow the bread to cool for at least 1 hour before slicing.