Name: Double Chocolate Sourdough Bread Recipe
Prep time: 30 min
Cook time: 45 min
Total time: PT-488170H3M47S
Cuisine: Artisan
Ingredients: 500g bread flour; 50g unsweetened cocoa powder; 10g salt; 100g active sourdough starter (fed and bubbly); 350g warm water; 75g dark chocolate chips or chunks; 50g chopped walnuts or pecans (optional)

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If there ever was a loaf that could satisfy both your sweet tooth and your love for tangy artisan bread, it’s Double Chocolate Sourdough Bread. Imagine a dark, crusty exterior giving way to a deeply chocolatey, moist crumb, studded with molten bits of dark chocolate and maybe a surprise crunch of toasted nuts. This showstopping loaf combines all the best things: the complex flavor and texture of classic sourdough, the richness of cocoa, and the indulgence of melted chocolate. Perfect for brunch, dessert, or an unexpectedly glorious breakfast, Double Chocolate Sourdough Bread is a bakery-quality treat that’s actually fun to make at home.

Ingredients You’ll Need

Double Chocolate Sourdough Bread Recipe - Recipe Image

Ingredients You’ll Need

Don’t worry, you don’t need a million specialty items — just a handful of straightforward ingredients that each play a special role in creating this chocolate dream of a loaf. Every ingredient here matters to the flavor, texture, and deep color that make this bread so uniquely irresistible.

Bread flour: High-protein bread flour gives your Double Chocolate Sourdough Bread that strong structure and chewy bite we all adore.
Unsweetened cocoa powder: This is the magic that delivers that deep, intense chocolate flavor and a beautiful, rich color.
Salt: Don’t skip this! Salt enhances the chocolate and balances the tang from the sourdough — it makes all the flavors pop.
Active sourdough starter (fed and bubbly): The soul of every sourdough; your starter brings lift, tang, and fantastic texture.
Warm water: Just-right temperature helps wake up your starter and brings the dough together.
Dark chocolate chips or chunks: Go for good quality chocolate here — these glossy pockets melt inside the loaf for pure chocolate bliss.
Chopped walnuts or pecans (optional): Adding nuts gives a satisfying crunch and nuttiness, but leave them out if you want a pure-chocolate experience.

How to Make Double Chocolate Sourdough Bread

Step 1: Mix the Dry and Wet Ingredients

Grab two bowls — in your first, whisk together the bread flour, unsweetened cocoa powder, and salt until evenly combined (this prevents cocoa lumps in your dough). In your second bowl, dissolve the active sourdough starter into the warm water; it doesn’t have to be perfect, just mostly mixed. Pour the wet ingredients into the dry, and use a sturdy spoon or your hand to mix until everything is just combined and forms a shaggy, slightly sticky dough.

Step 2: Rest for Autolyse

Cover the dough loosely and let it rest for 30 minutes. Think of this as the dough’s spa time — it hydrates the flour, helps gluten start developing all on its own, and makes the next steps much easier. This short rest is completely hands-off but brings amazing improvement to the final texture.

Step 3: Stretch and Fold, Add Chocolate & Nuts

It’s time to show your dough some love with a workout! Over the next 2 hours, perform 3–4 sets of stretch and folds: grab one side of the dough, stretch it upward, fold it back over, then rotate the bowl and repeat on all sides. During your second set, scatter in the dark chocolate chips and chopped nuts (if using), gently folding them in so they don’t crush or clump. Let the dough rest covered between each set, about 30 minutes apart.

Step 4: Bulk Ferment

Once the last fold is finished, cover the bowl and let the dough ferment at room temperature until it roughly doubles in size. This can take anywhere from 4 to 6 hours depending on the warmth of your kitchen. The dough should feel airy, puffy, and slightly wobbly when it’s ready — this is where sourdough works its magic, developing that wonderful flavor and open crumb.

Step 5: Shape and Overnight Proof

Gently turn the dough out onto a floured surface, taking care not to deflate all those precious bubbles. Shape it into a round or oval loaf by folding the edges into the center and gently tightening the surface. Transfer the shaped loaf seam-side up into a floured proofing basket (or a towel-lined bowl). Cover and refrigerate overnight for 8–12 hours. This cold proof not only boosts flavor but gives you an extra-crusty, beautiful loaf.

Step 6: Bake Your Double Chocolate Sourdough Bread

Next day baking is the best kind of anticipation! Preheat your oven to 475°F, putting your Dutch oven inside to heat for at least 30 minutes. When ready, gently turn your dough onto parchment paper. Score the top with a sharp blade (even a few bold diagonal slashes add that artisan look) and carefully lower it into the hot Dutch oven. Bake covered for 20 minutes to trap steam, then remove the lid and continue baking for another 20 to 25 minutes until the loaf is dark, firm, and sounds hollow when tapped.

Step 7: Cool Before Slicing

Patience, friend — this is the hardest part! Let your Double Chocolate Sourdough Bread cool completely on a wire rack. The crumb finishes setting as it cools, so slicing too early risks turning your gorgeous loaf gummy. Once cool, slice thick and enjoy the swirls of gooey chocolate and rich, cacao-infused bread.

How to Serve Double Chocolate Sourdough Bread

Garnishes

Dress up your Double Chocolate Sourdough Bread with a dusting of powdered sugar, a luscious smear of whipped cream, or even a sprinkle of flaky sea salt to accentuate all the chocolate notes. If you’re feeling especially decadent, a drizzle of warm ganache or a dollop of mascarpone cheese is absolutely heavenly.

Side Dishes

Because this bread toes the line between sweet and savory, it pairs beautifully with a bowl of fresh berries, a creamy vanilla yogurt, or just a hot cup of coffee. For a dessert platter, serve slices alongside mixed seasonal fruit, vanilla ice cream, or even a little dish of olive oil and balsamic for a sophisticated touch.

Creative Ways to Present

Turn your Double Chocolate Sourdough Bread into an unforgettable French toast for brunch, or use thick slices for an extra-special bread pudding. For parties or gifts, wrap a whole loaf in parchment and twine with a cute tag. For individual servings, cut into small cubes for chocolate bread “croutons” to top ice cream or mousse — a guaranteed conversation starter!

Make Ahead and Storage

Storing Leftovers

Wrap your cooled Double Chocolate Sourdough Bread snugly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. Because the bread is naturally moist, it stays fresh longer than typical loaves, but the chocolate can make it a bit stickier — freeze if you won’t finish it soon.

Freezing

Want to make your enjoyment last? This bread freezes beautifully! Slice it first for easy grab-and-go treats, then wrap slices tightly in plastic and store them in a freezer bag for up to 2 months. To thaw, leave slices at room temperature or pop directly into the toaster or oven.

Reheating

For warm, bakery-fresh flavor, reheat slices in a toaster, toaster oven, or regular oven at 300°F just until soft and the chocolate gets a little melty again (about 5–10 minutes). Reheated Double Chocolate Sourdough Bread is especially dreamy with a pad of butter or a dollop of cream.

FAQs

Can I make Double Chocolate Sourdough Bread sweeter?

Absolutely! For a dessert-like loaf, try adding a tablespoon of honey or maple syrup to the dough. This gives a hint of sweetness without overwhelming the rich chocolate and keeps the crumb wonderfully soft.

Do I have to use a Dutch oven?

A Dutch oven really delivers that crisp artisan crust by trapping steam, but if you don’t have one, you can bake on a baking sheet — just add a tray of ice cubes or water to the oven to mimic the steam effect for the first 15 minutes of baking.

What kind of chocolate is best?

Choose high-quality dark chocolate chips or chunks with at least 60 percent cacao. Superior chocolate will melt into glossy puddles and lend a richer, deeper flavor to each bite.

Can I skip the nuts?

Definitely! Nuts add crunch and depth, but if you prefer a smooth, ultra-chocolaty loaf or if allergies are a concern, simply leave them out. You can even add extra chocolate chips instead!

How do I know when my bread is fully baked?

Your Double Chocolate Sourdough Bread should have a deep brown crust and sound hollow when tapped on the bottom. If you’re unsure, an instant-read thermometer inserted into the center should read at least 200°F.

Final Thoughts

There’s something seriously special about baking your own Double Chocolate Sourdough Bread at home — the aroma, the crackling crust, and that first melt-in-your-mouth bite. Whether you’re a longtime sourdough enthusiast or just eager to try something unforgettable, don’t hesitate to give this recipe a whirl. It’s pure joy from oven to table, and I can’t wait for you to experience it!

Double Chocolate Sourdough Bread Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 16–20 hours (including fermentation and proofing)
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of Double Chocolate Sourdough Bread. This artisanal bread combines the tangy notes of sourdough with the luscious taste of dark chocolate, creating a truly irresistible treat.

Ingredients

Scale

For the Bread:

500g bread flour
50g unsweetened cocoa powder
10g salt
100g active sourdough starter (fed and bubbly)
350g warm water
75g dark chocolate chips or chunks
50g chopped walnuts or pecans (optional)

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Instructions

Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, and salt.
Prepare Wet Mixture: Whisk together the sourdough starter and water until mostly dissolved. Add to the dry ingredients and mix into a shaggy dough.
Autolyse: Let the dough rest for 30 minutes.
Stretch and Folds: Perform 3–4 sets over 2 hours, resting 30 minutes between each. Fold in chocolate and nuts during the second set.
Bulk Ferment: Cover and let the dough rise for 4–6 hours until doubled.
Shape and Proof: Shape the dough, proof in a basket, and refrigerate overnight.
Bake: Preheat oven, bake the bread covered and uncovered until done.
Cool: Allow the bread to cool before slicing.