Imagine a loaf of bread as luscious as your favorite brownie but with the moody tang and chewy bite of a rustic sourdough—this is Double Chocolate Sourdough Bread. It’s the ultimate way to satisfy your sweet tooth and your craving for artisan bread at the same time. The bittersweet depth from cocoa, pockets of molten chocolate, and that signature sourdough aroma make this bread an instant showstopper and a true baker’s delight.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Double Chocolate Sourdough Bread recipe packs a punch—whether it’s enhancing the texture, deepening the chocolate flavor, or giving the loaf lift and tang. Here’s the dream team coming together in one mixing bowl:
- Bread flour: The high protein content gives your bread that perfectly chewy structure and an open crumb.
- Unsweetened cocoa powder: Choose a good quality cocoa for a deep, dramatic color and bold cocoa richness.
- Dark chocolate chips: These melt beautifully into bittersweet little pools for extra chocolate intensity.
- Semisweet chocolate chunks: Chopped bar chocolate or large chunks add pops of creamy sweetness throughout.
- Granulated sugar: A touch of sugar balances the cocoa’s natural bitterness and accentuates the chocolate.
- Salt: Don’t skip it! Salt sharpens all those bold flavors and brings everything into balance.
- Active sourdough starter: Make sure your starter is lively and bubbly for a good, tangy rise and sourdough character.
- Water (room temperature): Water brings the dough together and helps develop elasticity during fermentation.
How to Make Double Chocolate Sourdough Bread
Step 1: Mix the Dry Ingredients
Begin by grabbing your biggest mixing bowl and whisking together the bread flour, cocoa powder, sugar, and salt. This step ensures the cocoa and sugar are perfectly distributed, giving the finished loaf even color and flavor without bitter cocoa pockets.
Step 2: Add the Wet Ingredients and Form a Dough
Now add your bubbly sourdough starter and room-temperature water straight into the dry mix. Stir it up until everything is combined into a shaggy, slightly sticky dough—a sign you’re on the right track for a tender loaf.
Step 3: Rest, Stretch, and Fold
Let the dough rest for 30 minutes (this is called autolysis and it helps the flour fully absorb water). Then, perform a stretch and fold: pull a piece of dough up and fold it over itself, working your way around the bowl. Repeat this stretch and fold routine every 30 minutes for a total of four times over two hours, building strength and an airy texture in your future Double Chocolate Sourdough Bread.
Step 4: Work in the Chocolate
Once you’ve finished your final fold, gently pat the dough into a rectangle and scatter the dark chocolate chips and semisweet chunks over the surface. Fold the dough over itself a few times to evenly distribute all that chocolate bliss, being careful not to deflate the dough too much.
Step 5: Bulk Fermentation
Cover the dough and let it rise at room temperature for 4 to 6 hours. Watch for it to almost double in size—it should feel jiggly and aerated, the hallmark of a happy, active sourdough.
Step 6: Shape and Second Proof
Turn the dough out onto a lightly floured surface. Shape it into a tight round or oval, depending on your baking vessel. Place it seam-side up in a well-floured proofing basket or bowl and cover. At this stage, you can either proof at room temperature for 1 to 2 hours, or refrigerate overnight for even more developed flavor.
Step 7: Bake!
Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully invert your loaf onto a piece of parchment, score the top with a sharp blade (don’t skip this, it gives your bread a beautiful finish), and transfer it to the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until the crust is deep brown and crackly. Let it cool fully on a wire rack—trust me, it’s worth the wait!
How to Serve Double Chocolate Sourdough Bread
Garnishes
Pile on a dusting of powdered sugar for extra drama, or, for an even fancier finish, add fresh berries or a slather of softened butter. A sprinkle of flaky sea salt just before serving can help highlight the bread’s complex chocolate flavors.
Side Dishes
This bread shines solo, but it also pairs beautifully with creamy ricotta, tangy cream cheese, or a handful of toasted nuts. For a luxe brunch, serve it alongside fresh fruit or your favorite espresso drink for the ultimate treat.
Creative Ways to Present
For a dessert-like twist, toast thick slices and top with a scoop of vanilla ice cream and warm chocolate sauce. Or, transform leftovers into the most decadent French toast or bread pudding. However you slice it, Double Chocolate Sourdough Bread always steals the show.
Make Ahead and Storage
Storing Leftovers
Once your loaf is completely cool, wrap it in a clean kitchen towel or place it in a paper bag to keep the crust crisp while locking in moisture. It’ll stay delicious at room temperature for up to three days.
Freezing
If you have leftovers (though it’s rare!), Double Chocolate Sourdough Bread freezes wonderfully. Slice the loaf and wrap individual slices tightly in plastic wrap, then stash them in a freezer bag. Defrost at room temperature or give them a quick toast straight from the freezer.
Reheating
For the ultimate fresh-from-the-oven experience, reheat slices in your toaster or a 350°F (175°C) oven for a few minutes. The crust crisps up, the chocolate just starts to melt, and every bite will transport you right back to baking day.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but bread flour gives the loaf a slightly chewier texture and helps the crumb stay light and open. If your all-purpose flour has a lower protein content, your bread may turn out a bit softer but still tasty.
Why does my dough feel sticky after adding chocolate?
Mix-ins like chocolate chips release a little extra moisture as you work them in, making the dough seem stickier than before. Lightly flour your hands and work gently—you want those chocolate pockets to stay intact!
Can I add nuts or dried fruit to my Double Chocolate Sourdough Bread?
Absolutely! Chopped hazelnuts, pecans, or dried cherries add another layer of flavor and texture. Just fold them in alongside the chocolate during step 4, being careful not to overload the dough with too many extras.
Is it possible to make this bread without a Dutch oven?
While a Dutch oven helps create that signature crispy crust, you can also bake your loaf on a pizza stone with an oven-safe metal bowl inverted over the top for the first part of baking. This traps steam, mimicking a Dutch oven effect.
Can I use discard instead of active sourdough starter?
For the best rise and tang, use a bubbly, active starter. Discard is typically less potent and may not give your Double Chocolate Sourdough Bread the proper lift or flavor, but it can still be used in combination with a bit of commercial yeast in a pinch.
Final Thoughts
Baking Double Chocolate Sourdough Bread at home is such an adventure—you’ll wow your senses and everyone lucky enough to try a slice. There’s something magical about the blend of tangy sourdough and melting chocolate that you truly have to experience for yourself. Gather your ingredients, savor the process, and prepare for pure bread bliss!
