Chocolate Sourdough Bread

Sourdough chocolate bread boule over parchment paper.

5 from 5 votes

Chocolate Sourdough Bread

This double Chocolate Sourdough Bread is slightly sweet, soft on the inside, and crusty on the outside — a bread you’ll want to make over and over. This full sourdough recipe requires no kneading, with the dough coming together in less than 5 minutes.

Prep Time5

Cook Time50

Bulk Fermentation10

Total Time10 55

Course: Sourdough Bread

Cuisine: American

Diet: Vegan

Servings: Slices

Calories: 218kcal

Author: Tatiana Kamakura

Equipment

1 Dutch oven or 2 large loaf pans
Parchment paper

Ingredients

50 g cacao 100%
100 g hot water
250 g water room temperature
110 g sourdough starter active
60 g brown sugar
400 g white bread flour strong white flour
7 g fine sea salt
50 g dark chocolate chips or chunks
50 g almonds coarsely crushed

US Customary - Metric

Instructions

Start by blooming the cocoa powder. In a large bowl, mix the cocoa powder with hot water and whisk until fully absorbed. Let it rest for two to three minutes to cool slightly.
Combine the cooled cocoa mixture with the remaining water. Add the active sourdough starter (or chocolate sourdough starter if using one), brown sugar, white bread flour, and fine sea salt, then stir until a shaggy dough forms.
Cover the bowl and let the dough rest for 45 minutes to one hour to allow the flour to hydrate.
Begin the stretch and fold process by performing four sets of stretches and folds, spacing them 45 minutes to an hour apart. After each fold, rotate the bowl 90 degrees and cover it well to prevent drying.
Allow the dough to bulk ferment at a temperature of 21–23°C (70–73°F) for about ten hours, or until it rises by 85%. If you're baking during summer, or if your kitchen is warmer (over 27°C/81°F), reduce the bulk fermentation to six/seven hours and/or limit the rise to 70% to prevent overproofing.
When the dough has completed bulk fermentation, shape it by gently stretching it into a rectangle. Add half of the chocolate and almonds, then fold the dough like a letter. Add the remaining add-ins during the next folds, finishing by rolling the dough into a semi-ball. Use your hands to pull the dough toward you to create tension, repeating this process on all sides.
Place the shaped dough into a prepared banneton. Using rice flour will prevent the dough from sticking—wheat flour does not have the same effect! Cover it well and refrigerate overnight or for up to 36 hours.
When ready to bake, preheat the oven to 500°F (260°C) with a rack positioned in the middle.
Remove the dough from the refrigerator and place it in a cold Dutch oven lined with parchment paper. Score the top to control expansion during baking using a sharp blade. For this bread, I score making an "X" on the top.
Lower the temperature to 450°F (232°C) and bake with the lid on for 30 minutes. After 30 minutes, remove the lid, lower the temperature to 425°F (218°C), and bake for an additional 20 to 25 minutes, until the internal temperature reaches at least 195°F (91°C).
Once baked, allow the bread to cool for at least one hour before slicing. Cutting too soon may result in a gummy crumb.

Video

Notes

Cocoa powder absorbs more water than wheat flour, which can make the dough stiffer than regular sourdough if adding more than needed of this ingredient. If the dough feels too dry, adding a small amount of extra water (a few teaspoons at a time) during mixing can help.

Chocolate sourdough tends to ferment more slowly. Be patient and ensure the dough reaches the proper rise during bulk fermentation before shaping and cold fermenting.

Adding chocolate chunks and almonds too early can interfere with gluten strength. It’s best to incorporate them gradually during the stretch and folds or through lamination.

This dough is more fragile due to the cocoa, which weakens gluten structure slightly. Be gentle when shaping to maintain strength.

Cold-proofing for at least 12 hours, and up to 36 hours, deepens the chocolate flavor.

I prefer to use chunks of my favorite dark chocolate (72%), but you can use your favorite chocolate chips or bar. The crumb is just slightly sweet, so if you’re looking for a sweeter bread, using milk chocolate or even white chocolate, if you’re a fan, is a great option to increase the sweetness.

Nutrition