Short description

This chocolate chip sourdough bread combines the tangy flavor of sourdough with the indulgence of chocolate chips, creating a perfect balance of flavors. With a chewy, slightly tangy crumb and a crisp crust, this bread is a sweet twist on the traditional sourdough loaf.

Why You’ll Love This Recipe

Unique flavor: The sourdough starter adds a slight tang, which pairs perfectly with the sweetness of chocolate chips.
Crisp crust & chewy interior: The bread has a perfect combination of texture, with a golden-brown crust and soft, airy crumb.
Homemade delight: The slow fermentation process enhances the depth of flavor, making it far superior to store-bought chocolate bread.
Versatile: Great for breakfast, dessert, or even as a treat for a bread lover.
Satisfying: With rich chocolate chips folded into the dough, it’s the perfect sweet bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

125g active sourdough starter
325g warm water
500g bread flour
10g salt
1-2 cups chocolate chips

Directions

Feed the Starter: Feed your sourdough starter 4–8 hours in advance, or until it doubles in size. Ensure it’s bubbly and active for the best results. You can perform the “float test” to check its readiness: drop a spoonful of starter in water; if it floats, it’s ready.
Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until fully dissolved and a milky consistency is achieved.
Add Flour and Salt: Stir in the flour and salt until no flour pockets remain, creating a sticky, shaggy dough. Use a dough whisk initially, then use your hands to fully incorporate the ingredients.
Rest the Dough: Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour. This allows the flour to absorb water and results in a smoother dough.
Stretch and Fold: Perform 3-4 sets of stretch and folds every 30 minutes. Wet your hands slightly to prevent sticking. Stretch one side of the dough upwards, fold it over the center, rotate the bowl, and repeat on each side.
Bulk Fermentation: After the last set of stretch and folds, cover the dough and leave it to ferment at room temperature until it rises and bubbles form. This can take anywhere from 3 to 12 hours, depending on room temperature and starter strength.
Shaping the Dough: Once fermented, transfer the dough to a lightly floured surface. Gently press it into a rectangle and sprinkle chocolate chips evenly across the surface. Fold one side of the dough into the middle, then fold the opposite side over it. Continue adding chocolate chips as you fold the dough.
Form the Loaf: Gently roll the dough into a ball, creating surface tension on the top with gentle push-and-pull motions.
Final Proofing: Place the dough seam-side up in a floured banneton basket or a towel-lined bowl. Cover and let it rest at room temperature for 30 minutes to an hour. Then, refrigerate for 4–24 hours. Longer refrigeration will lead to a more pronounced sour flavor.
Preheat the Oven: Preheat the oven to 450°F (230°C), placing a Dutch oven inside to heat for at least 15 minutes.
Score the Dough: Once ready, flip the dough onto parchment paper, seam-side down. Dust the top with flour (rice flour yields the best results). Score the dough with a sharp knife or scoring tool to allow gases to escape.
Bake: Carefully transfer the dough into the preheated Dutch oven (on parchment paper). Bake covered for 30 minutes, then uncover and bake for another 15 minutes until the crust is golden brown. To avoid over-browning the bottom, place a cookie sheet on the rack below the Dutch oven.
Cool the Loaf: Let the bread cool on a wire rack for at least 1 hour before slicing. Cutting too soon may result in a gummy texture. Enjoy the beautiful loaf with your loved ones!

Servings and timing

Serves 6–8 people
Prep time: ~20 minutes
Resting time: 4–24 hours (refrigeration and fermentation)
Bake time: ~45 minutes

Variations

Nutty version: Add chopped nuts, such as walnuts or pecans, along with the chocolate chips for a crunchy contrast.
Dried fruit: For a slightly tangy twist, fold in dried fruits like cranberries or raisins with the chocolate chips.
Flavored dough: Add a teaspoon of cinnamon or vanilla extract for an extra flavor boost in the dough.
Double chocolate: If you love chocolate, consider adding cocoa powder to the dough for an even richer flavor.

Storage/Reheating

Room temperature: Store the cooled bread wrapped in a kitchen towel or in a paper bag at room temperature for up to 3 days.
Freezing: Slice the bread before freezing for easy use later. Wrap it tightly in plastic wrap and store in a zip-top bag for up to 1 month.
Reheating: Reheat slices in the oven or toaster to refresh the crust and enjoy the warm, gooey chocolate chips.

FAQs

1. How do I know if my sourdough starter is active?

Your starter should be bubbly and double in size after feeding, and it should float in water (the float test). If it doesn’t float, give it more time or feed it again.

2. Can I make this bread without chocolate chips?

Yes! You can omit the chocolate chips and make a classic sourdough bread. You can also experiment with different add-ins like herbs or olives.

3. Can I use all-purpose flour instead of bread flour?

Bread flour works best for the chewy texture of this bread, but you can use all-purpose flour if that’s what you have on hand.

4. How long does the dough need to ferment?

Fermentation time depends on your starter and room temperature, but it can take anywhere from 3 to 12 hours. It should rise and bubble during the process.

5. Can I use a different type of chocolate?

You can use any chocolate you prefer—dark, milk, or even white chocolate. Just chop it into chunks for a better distribution in the dough.

6. Why is my dough so sticky?

The dough will be sticky during the mixing stage, but don’t worry—it’s normal. The dough will become more manageable after resting and performing the stretch-and-fold steps.

7. How can I make the crust softer?

For a softer crust, bake the bread at a lower temperature (around 400°F) and cover the dough during the first 30 minutes of baking.

8. Can I bake this without a Dutch oven?

Yes, you can bake the bread on a baking sheet, but the crust might not be as crispy. Use a baking stone or an overturned baking dish to trap steam for a better result.

9. What if I don’t have a banneton basket?

If you don’t have a banneton, you can proof the dough in a towel-lined bowl. Just make sure to flour the towel well so the dough doesn’t stick.

10. How long should I let the bread cool?

It’s important to let the bread cool for at least 1 hour before slicing to avoid a gummy texture. Patience pays off for the best results!

Conclusion

This chocolate chip sourdough bread offers a perfect balance of tangy and sweet, making it a delightful treat for any occasion. With a slightly chewy crumb, rich chocolate chips, and a crisp golden crust, it’s a bread that’s sure to impress. Whether served fresh from the oven or as part of a homemade gift, this recipe is a must-try for sourdough and chocolate lovers alike.