Double chocolate sourdough chocolate bread is a decadent recipe you will want to make over and over. Soft and chewy on the inside, crusty on the outside, and scattered with chocolate chips throughout.
Adapted from my no knead artisan loaf, this chocolate sourdough bread is such a fun twist on a classic recipe. Cocoa powder, chocolate chips, and brown sugar give this recipe a chocolatey richness.
Serve it sliced with some butter, topped with honey and a side of raw milk ice cream. Yum.
Delicious for brunch, a fun breakfast, or really anytime. It has such a lovely crust, and it’s so pleasantly chewy inside. Check out my ideas on how to serve this down below.
Why you will love this recipe:
Double chocolate goodness: Not only is there cocoa powder in the dough giving it a deep rich flavor, but also chocolate chips throughout. Every bite is full of chocolatey goodness.
Easy no knead recipe: There is no kneading involved with this recipe. Rather, it uses the stretch and fold technique which is much easier on you and your forearms.
Sweet treat to add to your weekly bread routine: I recently shared my new weekly bread routine. Make 6 loaves or so of bread one day a week, then leave them to proof in the fridge all week. Just pop one out and bake each day you want a fresh loaf of bread. This recipe has now been aded to the repertoire.
Sourdough Chocolate Bread Baking Tips:
- For that nice hard and beautiful crust, use a dutch oven with a lid.
- I’m usually not one for being super precise, but I’ve come to find that weighing your ingredients makes this bread more consistent and easier to get together.
- You will need a nice active sourdough starter to make a loaf of bread. Check out how to make a sourdough starter and learn how to care for one here.
- Cover the dough with a damp towel, beeswax wrap, or plastic wrap to ensure that an unpleasant crust doesn’t develop.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
FAQ:
Does cocoa powder affect yeast?
The cocoa powder can change the pH of the dough, affecting the yeast. I, however, have not had any issues with the cocoa powder affecting this chocolate sourdough bread.
Is sourdough bread healthier for you?
The short answer is yes. Sourdough bread that has been fermented using a sourdough starter is a healthier way to eat grains.
The wild yeast that is captured in the starter helps break down the phytic acid present in grains. This breakdown helps make the nutrients naturally occurring in the wheat to be more bio-available (easier to absorb) for the body.
Gluten is also broken down during this process, allowing easier digestion, especially for those who have a difficult time digesting gluten.
Tools you may need:
Kitchen scale or measuring cups
Dough whisk (optional)
Banneton (optional)
Lame
Ingredients:
Unbleached all-purpose
Whole wheat: Preferably freshly milled. The Mockmill is my favorite mill.
Bread flour: Can omit and just add more to the unbleached all purpose. Bread flour helps give the bread a softer texture.
Salt: Ever had bread without salt? It’s bland and blah.
Brown sugar: Adds a delightful sweetness with a touch of caramel flavor.
Cocoa powder: What’s chocolate bread without cocoa powder?
Sourdough starter: Active and bubbly. To make bread, you need a mature starter.
Water: Preferably filtered. Tap water, especially one with a lot of chlorine, can inhibit the yeasts.
Chocolate chips: Semi-sweet. Milk chocolate also works. Chips or chunks.
Optional Add-Ins: You could also add in nuts, seeds, or dried cherries.
How To Make Chocolate Sourdough Bread
Feed a sourdough starter 4-12 hours before with sufficient flour and water. The starter should be super active and bubbly before starting the dough.
In a large bowl, weigh out dry ingredients (except salt). Stir together
Add warm water and sourdough starter. Combine and allow to rest for 30 minutes. This is called autolyse and it allows the water to hydrate the flour.
Sprinkle salt over top.
*With your hands, mix the dough for about 5 minutes until the dough comes together.
Cover with damp towel or plastic wrap. This prevents a less than pleasant crust from developing. If one does develop, you can break it up with your hands and try to incorporate it. Not the best, but it’s not all a lost cause.
Let rest for 30 minutes.
Stretch and folds
Add in chocolate chips and start the stretch and fold.
This helps develop the gluten protein strands which, in turn, give this bread a nice rise.
Take the dough in the bowl and grab the edge firmly. Pull up, stretching it upwards. Then push the dough into the center. Turn the bowl about a quarter turn and do this stretch and fold again, repeating two more times.
If the dough is too sticky, dip your hand in water.
Every 15 minutes, do this stretch and fold technique. You’re looking for a total of three times.
Every 30 minutes, do another stretch and fold – 3 times.
Bulk Rise
Cover and allow the dough to bulk-ferment until doubled. The timing will vary depending on a lot of factors; temperature of your home, how active and mature your starter is, etc. I usually make this dough in the morning and allow it to rise all day.
Shape. Spin dough and pull it toward you multiple times until a ball forms.
Leave the dough out for 15-20 minutes uncovered so a skin can develop on the surface of the dough.
Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides.
Place the dough into a floured banneton or bowl lined with a tea towel, seam side up.
Second rise for one hour at room temperature, or cover with plastic and proof 12-15 hours in refrigerator.
Score and Bake
Preheat dutch oven to 425 degrees for 1 hour.
After the dutch oven has preheated, remove dough from the fridge.
Dust dough with flour on top. Optional, but this makes the scoring pattern stand out more.
Score design with a razor.
Bake for 20 minutes with the lid on.
Remove the lid and bake for another 30 minutes.
Allow to cool completely before slicing.
How To Serve Chocolate Bread
- Butter and honey
- Peanut butter
- Chocolate nut butter spread – Triple chocolate, anyone? Sounds delightful.
- Topped with cream cheese and strawberries
- Raspberry jam
- Caramel sauce
- Orange marmalade
Bakers Timeline For Chocolate Sourdough Bread
8 pm: Feed sourdough starter with flour and water the night before.
8 am: Create the dough by combining the warm water and flour. Rest for 30 minutes.
8:30-ish am: Add in sourdough starter and dimple in with wet hand. Sprinkle the salt on top. Mix the dough with your hands. Cover and rest for 30 minutes.
9:30ish am: Add chocolate chips and start stretch and fold.
Stretch and fold every 15 minutes, repeating 3 times total.
Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.
8:00pm (may be much sooner or later): Shape dough.
Sit out 15-20 minutes, uncovered.
Turn over and shape.
8:30pm: Transfer to flour banneton or bowl with tea towel and cover with plastic. Place in the refrigerator for 12-15 hours.
The Next Day
9:00am: Preheat dutch oven on 425 for 1 hour.
10:00am: Take dough out of fridge, dust with flour, score and bake.
Find More Tasty Sourdough Bread Recipes:
- Whole Wheat Sourdough Bread
- Einkorn Sourdough Bread
- Sourdough Sandwich Bread
- Sourdough Banana Bread
- Sourdough Zucchini Bread
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Chocolate Sourdough Bread
Double chocolate sourdough chocolate bread is a decadent recipe you will want to make over and over. Soft and chewy on the inside, crusty on the outside, and scattered with chocolate chips throughout.
Ingredients
- 250 g unbleached all purpose
- 100 g freshly ground whole wheat
- 125 g bread flour (can omit and just add more to the unbleached all purpose)
- 10 g salt
- 50 g brown sugar
- 50 g cocoa powder
- 100 g mature starter (active and bubbly)
- 335 g water
- 125 g chocolate chips
Instructions
- Feed a sourdough starter 4-12 hours before with sufficient flour and water. The starter should be super active and bubbly before starting the dough.
- In a large bowl, weigh out dry ingredients (except salt). Mix well.
- Add warm water and sourdough starter. Combine and allow to rest for 30 minutes.
- Sprinkle salt over top.
- With your hands, mix the dough for about 5 minutes until the dough comes together.
- Cover with damp towel or plastic wrap.
- Let rest for 30 minutes.
- Add in chocolate chips and start the stretch and fold.
- Take the dough in the bowl and grab the edge firmly. Pull up, stretching it upwards. Then push the dough into the center. Turn the bowl about a quarter turn and do this stretch and fold again, repeating two more times.
- Every 15 minutes, do this stretch and fold technique. You're looking for a total of three times.
- Every 30 minutes, do another stretch and fold – 3 times.
- Cover and allow the dough to bulk-ferment until doubled. The timing will vary depending on a lot of factors; temperature of your home, how active and mature your starter is, etc. I usually make this dough in the morning and allow it to rise all day.
- Shape. Spin dough and pull it toward you multiple times until a ball forms.
- Leave the dough out for 15-20 minutes uncovered so a skin can develop on the surface of the dough.
- Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides.
- Place the dough into a floured banneton or bowl lined with a tea towel, seam side up.
- Second rise for one hour at room temperature, or cover with plastic and proof 12-15 hours in refrigerator.
- Preheat dutch oven to 425 degrees for 1 hour.
- After the dutch oven has preheated, remove dough from the fridge.
- Dust dough with flour on top. Optional.
- Score design with a razor.
- Bake for 20 minutes with the lid on.
- Remove the lid and bake for another 30 minutes.
- Allow to cool completely before slicing.
Notes
For that nice hard and beautiful crust, use a dutch oven with a lid.
Weighing your ingredients makes this bread more consistent and easier to get together.
You will need a nice active sourdough starter to make a loaf of bread. Check out how to make a sourdough starter and learn how to care for one here.
Cover the dough with a damp towel, beeswax wrap, or plastic wrap to ensure that an unpleasant crust doesn’t develop.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 222Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 490mgCarbohydrates: 40gFiber: 4gSugar: 15gProtein: 6g
Bridgette U. says
Oh my goodness I SO need to try this! Pictures look so yummy!
Bridgette U. says
Oh my goodness this looks SO GOOD! Pictures make it look beautiful. Will definitely be trying.
Delemi says
I have a question can I just youse white flour and omit whole wheat?
Lisa says
Yes, you sure can!
Amanda says
I made this today and it is a total hit! So decadent and not sweet.. a real cocoa loaf. Just wonderful! Thank you Lisa!!
Susan says
Do you do a stretch & fold 3 times, every 15 min and then do it again 3 times every 30 min?
Jane says
I was going to ask the same thing! It is a little confusing the way it is written out.
Lisa says
Yes! 6 stretch and folds total.
Emily says
Should the internal temperature of sourdough reach 190-200 degrees before removing like other yeast bread recipes?
Rhianna says
Do you think this could be done totally with all purpose flour?? I have a mill, but I’m not in love with the grains I currently have and don’t want to mess up something as important as chocolate with them 😆
Lisa says
Yes, it definitely can!
Katie says
This looks so good! I want to make it but I don’t have a Dutch oven.
Is there something I could use instead??
Anonymous says
Crock pot liner with oven proof lid. I use it for all my s.d.loaves.
Anonymous says
I’ve used a roaster pan with a lid!
Callie says
I can’t wait to try this. Sounds so delicious!
Samantha Nelson says
Are you supposed to turn dough over seam side down when scoring and putting in the pot?
Andrea says
Yes it’s seam side down when you’re baking so the top is perfectly round and you can make a pattern with a blade!
Lindsay says
Tried this recipe for the first time, but when I cut into it after cooling, the middle was still doughy! I followed the recommended temps and times. Any thoughts on adjustments I can make for next time? Flavour is amazing!
Ashley says
This chocolate sourdough was amazing! Tastes a little like a brownie! It is SO good!
Lisa says
Glad you enjoyed it!
Gailmarie says
So when you say Way out of dry ingredients. Mix well. Add warm water and sourdough starter combine on rest for 30 minutes. It should say except salt. Because then in the next said it says sprinkle salt over top?? So do you think my bread will be ok? My grandson is not a fan of cake so I thought this would make a nice birthday bread/cake! Please advise I hate to start over. Very time intense.
Mekare says
I’m around step 11. It seems like step 12 should go before step 10, otherwise I’m breaking the skin created in step 11. Am I overthinking?
I’m so excited to try this bread. Thanks for sharing the recipe.
Lisa says
The directions are correct. You aren’t really breaking the skin created when shaping to go into the banneton. Hope you enjoy the bread!
Suzette says
I made the leftovers into french toast casserole. Just before baking I put on a little maple syrup and pats of butter. Tasted like a bread pudding.
Lisa says
That sounds absolutely delicious!
Fred says
Hi, bit of a basic question, but how much warm water are you adding in the third step?
Lisa says
335g of water
Shevy says
I just couldn’t wait to make this, I just finished with my spelt sourdough and immediately started on this. It looks sooo delicious, I want to serve it tomorrow night Yesss!!
Shevy says
I forgot to mention that I used a combination of whole wheat and white spelt. What do you think?
Lisa says
How did it work out with that combination?
Hannah says
I filled the recipe exactly and the dough turned out so dry I could do any stretch and folds, and ideas why this happened?
Hannah says
*followed
Lisa says
Oh interesting. It could be a varying reasons. If it seems too dry I would add a touch more water.
Hayley says
The same thing happened to me twice now, although the loaf still turned out amazing each time! I’m going to try a little more water next time just to make the dough easier to work with.
Martine Mikita says
Why in step 11 does it say to leave uncovered for a skin to form amd then in the notes it says -Cover the dough with a damp towel, beeswax wrap, or plastic wrap to ensure that an unpleasant crust doesn’t develop.
So u want some skin?
Rachel says
Hello, I tried this recipe and my family loved it! I have a question about possibly baking this recipe in a loaf pan? Have you tried that and what if any changes would you recommend?
Lisa says
I have not tried that. It would probably work. I would probably lower the temperature as well. If you are wanting a crusty crust, you will want to add steam to the oven.
Julie says
Can I get the chocolate sourdough recipe in cups instead of grams?? Thanks in advance
Lisa says
Hi Julie! Here is my baking conversion chart to do this: https://www.farmhouseonboone.com/baking-conversion-chart hope that helps!
Ali Harrington says
Hi! Just made this last night. I can’t believe it came out so good. I was expecting a brick (first time I made actual bread with my sourdough) but it’s perfect. The only thing I changed was used White Whole wheat in place of Freshly milled wheat flour, since I had that on hand.
Thank you!!
Amy says
Maybe the most delicious thing to come out of my kitchen! Followed the recipe exactly using Ghirardelli milk chocolate chips. Toasted with salted butter is breakfast perfection! Thanks Lisa!
Susu says
Ok, so I made several mistakes with this bread, but it came
Out amazing anyway! I accidentally doubled the whole wheat flour, and my scale shut off on me when I started adding the starter and water, so the dough was more on the wet side despite the extra flour. Then, after preheating the pot, my son accidentally shut off the oven and I didn’t realize it until the first bake was almost over. Fortunately, I cranked the heat to 450 and it ended up coming out beautifully anyway! A thinner crust and very tender, fully cooked, and uniform crumb and texture. I will be making this again on Valentine’s Day!
I decided that I need to make a chart of all your recipes and make it my mission to make every single one of your sourdough recipes this year lol. As far as cooking goes, sourdough is one of my final frontiers and your recipes and blog have been invaluable. God bless and thank you for what you’re doing!
Lisa says
Thank you so much! What a compliment. I’m glad the bread still worked even with the unfortunate issues.
Siera says
I have made this about 4 different times and I burn the bottom of the loaf every single time. Should I adjust the rack to just allow my dutch oven lid to slide under the top coils of the oven or should I adjust the temp of the oven to 400? Please advise.
Lisa says
Oh bummer. I would probably adjust the temperature down to 400 and maybe try to adjust the racks as well. Hope that helps.
Shannah says
Hey! So in the baker’s timeline it says combine warm water and flour and rest 30 minutes then add sourdough starter. On the recipe it says add warm water and sourdough starter and rest 30 minutes. I’m assuming the recipe is correct and the bakers timeline may be different. I’m making it today!
Lisa says
Thank you for pointing that out! Sorry about that! Either would probably work, but I typically follow the steps that are in the recipe post itself — not the baker’s schedule. Hope you enjoy it!
Sara Marie Martens says
When I was doing the sets of stretches and folds,the dough was getting pretty tight and didn’t want stretch very much is that normal?
Lisa says
Yes, this is a denser dough than regular sourdough bread recipes. It yields a more cakey result in the end.
Emily says
Okay so… I had really high hopes for this recipe. Everything went fantastic in the making of it, I got great oven spring, overall the process was great. I wish it was advertised that the crumb comes out like cake rather than like true sourdough, but I digress. The issue I had with this recipe is that the flavor after the fact is almost inedible to me. I don’t know what happened, I used exact amounts of everything including sugar, but there is not a hint of sweetness to this bread. It tastes like raw cocoa powder. I’m really disappointed because I was so excited for this, the dough came out great, and it baked beautifully. I keep trying to taste it to get used to it but I cannot get past the flavor. Super disappointed 🙁
Lisa says
Oh no I’m so sorry. This bread isn’t super sweet. I love to serve it topped with butter and honey (or maple syrup) to make it a little sweeter.
Maria says
Just baked this, and it rose beautifully and looks nice, but the bottom is badly burned. I have baked many sourdough loaves in the Dutch oven and they never bake for as long as this recipe said to bake. I usually bake them 20 minutes with lid on, and another 10ish minutes with the lid off, and never had a problem with burning bottoms. Will try again and adjust baking time. Would also be helpful if you mentioned the internal temperature the bread should be when baked, (I go with 205 or higher) and how long it should be cooled. For my previous breads it’s been 2 hours or more to prevent the crumb getting gummy. This recipe is not really for beginners
Lisa says
I’m sorry you are having trouble with this recipe. Hopefully the adjusted time will help.