The first time I baked chocolate sourdough bread, I was both excited and a little skeptical. Would the deep, tangy flavors of sourdough really pair well with the rich intensity of chocolate? I was used to baking traditional loaves, but this was something entirely new. As the dough came together, filling my kitchen with the aroma of cocoa and fermentation, I knew I was onto something special. The first bite confirmed it—chewy, slightly sweet, with a perfect balance of sourdough complexity and chocolate indulgence. If you haven’t tried making chocolate sourdough bread yet, you’re in for a real treat!

This unique bread combines the signature chew and tang of sourdough with the bold richness of chocolate. Unlike a typical sweet bread, chocolate sourdough bread isn’t overly sugary—it’s more sophisticated, leaning into dark, bittersweet flavors. Whether you enjoy it as a morning pick-me-up, an afternoon snack, or a luxurious dessert, this loaf is bound to become a staple in your kitchen.

What is Chocolate Sourdough Bread?

At its core, chocolate sourdough bread is a naturally fermented loaf made with a sourdough starter instead of commercial yeast. What makes it special is the addition of cocoa powder in the dough, creating a deep, dark chocolate base. Many variations also include chunks of chocolate, nuts, or dried fruit to enhance the texture and flavor.

This bread is perfect for those who appreciate the contrast of sweet and tangy flavors. It’s not a cake-like dessert but a deeply satisfying loaf with a complexity that pairs beautifully with nut butters, a sprinkle of sea salt, or even a slather of mascarpone.

How to Make Chocolate Sourdough Bread

Making chocolate sourdough bread requires a bit of patience, but the result is well worth it. Here’s a step-by-step guide to help you bake a perfect loaf.

Ingredients:

• 500g (4 cups) bread flour
• 50g (1/2 cup) cocoa powder
• 100g (1/2 cup) active sourdough starter
• 10g (2 tsp) salt
• 50g (1/4 cup) sugar or honey
• 300ml (1 1/4 cups) water
• 100g (3.5 oz) dark chocolate chunks or chips (optional)
• 50g (1/4 cup) dried cherries or nuts (optional)

Step-by-Step Process:

1. Mix the Dry Ingredients – In a large bowl, whisk together the flour, cocoa powder, and salt.
2. Combine the Wet Ingredients – Add the sourdough starter, water, and sugar (or honey). Mix until it forms a shaggy dough.
3. Rest the Dough (Autolyse) – Cover the bowl and let it sit for 30-45 minutes. This step allows the flour to fully absorb the water and develop structure.
4. Stretch and Fold – Every 30 minutes for the next 3 hours, stretch one side of the dough and fold it over itself. This gentle process strengthens the gluten structure.
5. Add Chocolate and Mix-Ins – Once the dough feels elastic, fold in the chocolate chunks and any other additions.
6. Bulk Fermentation – Cover and let the dough rise at room temperature for 6-8 hours, or until it doubles in size.
7. Shape the Dough – Lightly flour a surface, shape the dough into a round or oval, and place it in a banneton (proofing basket) lined with parchment paper.
8. Final Proofing – Cover and refrigerate overnight (8-12 hours). This slow fermentation enhances flavor and texture.
9. Bake the Loaf – Preheat your oven to 230°C (450°F). Transfer the dough to a preheated Dutch oven, score the top, and bake for 25 minutes with the lid on, then another 15 minutes uncovered.
10. Cool Before Slicing – Once baked, let the loaf cool for at least an hour. This step ensures the best texture and prevents gumminess.

Tips for the Best Chocolate Sourdough Bread

• Use High-Quality Cocoa & Chocolate – The better the ingredients, the richer the flavor.
• Don’t Skip the Overnight Proof – This slow fermentation develops depth and improves the crumb.
• Experiment with Add-Ins – Try espresso powder for a mocha twist or orange zest for a bright contrast.
• Adjust Hydration as Needed – If the dough feels too dry, add a bit more water gradually.

How to Serve and Enjoy Your Loaf

Chocolate sourdough bread is incredibly versatile. Here are some of the best ways to enjoy it:

• Plain & Simple – The deep chocolate flavor is satisfying on its own.
• With Butter & Honey – A drizzle of honey enhances the sweetness.
• Toasted with Peanut Butter – The nutty-chocolate combination is irresistible.
• As French Toast – Dipped in eggs and fried, it makes an indulgent breakfast.
• With Ice Cream – Yes, warm bread with vanilla ice cream is next-level delicious!

Frequently Asked Questions About Chocolate Sourdough Bread

1. Can I make chocolate sourdough bread without a Dutch oven?

Yes! While a Dutch oven helps create a crispy crust, you can bake it on a stone or a sheet pan with a tray of hot water in the oven for steam.

2. How do I store chocolate sourdough bread?

Store it in an airtight container or wrap it in a clean kitchen towel for up to three days. For longer storage, freeze slices and toast as needed.

3. Can I make this bread gluten-free?

Traditional sourdough relies on gluten, so it’s tricky to make a gluten-free version. However, you can experiment with gluten-free sourdough recipes and add cocoa and chocolate to mimic the flavor.

4. Why is my dough too sticky?

If your dough feels overly sticky, try adding more flour gradually. Keeping your hands and surface well-floured also helps during shaping.

5. Can I add other flavors to my chocolate sourdough bread?

Absolutely! Espresso powder, cinnamon, or a splash of vanilla extract can take your loaf to the next level.

Wrapping It Up

Baking chocolate sourdough bread is a rewarding experience that brings together the best of two worlds—the tangy complexity of sourdough and the rich, deep flavors of chocolate. Whether you enjoy it toasted with a little butter or turned into the most indulgent French toast, this bread is a must-try for any baking enthusiast.

So, are you ready to give it a go? If you do, I’d love to hear how it turns out! Drop a comment or share your baking experience. Happy baking!