Bread and chocolate – has there ever been a more perfect duo? The comforting warmth of freshly baked bread combined with the indulgent sweetness of chocolate creates a match made in culinary heaven. When you add chocolate chips to sourdough bread, something truly magical happens. The slightly tangy, complex flavors of sourdough create the perfect backdrop for rich, melty chocolate morsels that surprise and delight with every bite.
This Chocolate Chip Sourdough Bread isn’t just a treat for your taste buds; it’s an experience meant to be shared. Picture yourself slicing into a warm loaf, the aroma of freshly baked bread and chocolate filling your kitchen, as friends gather around your table. Pair it with a hot cup of tea or coffee, and you’ve got the perfect centerpiece for meaningful conversations and cherished moments.
Table of Contents
Why You’ll Love This Recipe
There’s something almost magical about the way tangy sourdough complements sweet chocolate chips. The slight acidity of the naturally fermented dough cuts through the richness of the chocolate, creating a balanced flavor profile that keeps you coming back for “just one more slice.” This unexpected pairing delivers a taste experience that’s both sophisticated and comforting.
Beyond the incredible taste, there’s an undeniable satisfaction that comes from crafting bread from scratch. The process of mixing, folding, shaping, and finally seeing your creation rise in the oven connects you to centuries of baking tradition. That first slice of homemade bread, still warm from the oven, delivers a sense of accomplishment that store-bought simply can’t match.
For those with mild gluten sensitivities, sourdough can be a game-changer. The long fermentation process breaks down much of the gluten and phytic acid, making this bread easier to digest than conventional loaves for many people. The natural fermentation also increases the bioavailability of nutrients, making your chocolate chip indulgence a bit more nutritious too.
Ingredients
To create this delightful fusion of sourdough and chocolate, you’ll need:
- active and bubbly sourdough starter
- water (room temperature)
- whole wheat flour
- all-purpose flour
- fine sea salt
- milk chocolate chips
Popular Substitutions and Variations
While chocolate chips alone make for a wonderful addition to sourdough, don’t be afraid to get creative with your mix-ins. Consider adding a handful of chopped walnuts or pecans for a delightful crunch that complements the chocolate perfectly. Dried cherries or cranberries bring a pleasant tartness that plays beautifully against the sweet chocolate and tangy sourdough. For a more indulgent loaf, try mixing in some orange zest with the chocolate for a citrusy twist.
The type of chocolate you use can dramatically change the character of your bread. Dark chocolate (70% cacao or higher) will create a more sophisticated, less sweet loaf that pairs wonderfully with coffee. White chocolate brings a creamy sweetness that children especially love. Semi-sweet offers a balanced middle ground, while a mixture of different chocolates creates depth and complexity. For a truly spectacular loaf, consider using high-quality chocolate chunks instead of standard chips – they create irresistible melty pockets throughout the bread.
How to Make Chocolate Chip Sourdough Bread
Step 1: Prepare the Dough
In a large mixing bowl, combine your active sourdough starter and water, stirring until the starter is fully dissolved. Add both flours and mix until no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let the mixture rest for 30-90 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development.
Step 2: Feed and Store Your Sourdough Starter
While your dough is resting, don’t forget to feed the remaining sourdough starter. Add equal parts flour and water to your starter, stir well, and return it to the refrigerator for future baking adventures. Maintaining a healthy starter ensures your sourdough will continue to thrive for years to come.
Step 3: Add Salt and Chocolate Chips
After the rest period, sprinkle the salt over your dough and work it in with wet hands using the pinch and fold method. Once the salt is incorporated, gently fold in the chocolate chips, being careful not to overmix or crush them. The goal is to distribute the chocolate evenly throughout the dough while maintaining the developing gluten structure. Cover the bowl again and let it rest at room temperature for 8-12 hours, performing gentle stretch and folds every 30 minutes for the first 2-3 hours to build strength in the dough.
Step 4: Shape the Dough
Once your bulk fermentation is complete, gently turn the dough onto a lightly floured surface. Be careful not to deflate it completely. Fold the edges toward the center to create tension on the surface, then flip the dough over so the seam side is down. Using cupped hands, gently rotate the dough on the counter to create a tight, round boule. Transfer the shaped dough to a floured banneton basket, seam side up.
Step 5: Final Rise
Cover the banneton with a clean kitchen towel and allow the dough to rise for 1-2 hours at room temperature, or until it has noticeably increased in size and passes the poke test (when poked, the dough should slowly spring back but still retain a slight indentation).
Step 6: Bake
Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once hot, carefully turn your dough out onto a piece of parchment paper, score the top with a sharp knife or bread lame, and lower it into the preheated Dutch oven. Cover and bake for 25 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is deeply golden and the bread sounds hollow when tapped on the bottom.
Step 7: Cool and Enjoy
This is perhaps the most challenging step – resist the temptation to slice into your bread immediately! Place the loaf on a wire rack and allow it to cool for at least 1 hour. This cooling period is crucial as it allows the crumb structure to set properly. Once cooled, slice and serve, perhaps with a smear of salted butter to enhance the chocolate-sourdough magic.
More inspiring eats you can’t miss:
Southern Cornbread Recipe: Crispy, Golden, and Easy to Make
Recipe FAQ
How do you know if sourdough bread is baked properly? Properly baked sourdough should have a deep golden to dark brown crust and sound hollow when tapped on the bottom. For even more accuracy, use an instant-read thermometer to check that the internal temperature has reached 205-210°F (96-99°C).
Why is it important to weigh ingredients? Baking is precision work, especially sourdough baking. Volume measurements can vary significantly depending on how you scoop, the humidity in your kitchen, and even the brand of flour. Weighing ingredients ensures consistency and reproducible results every time you bake.
Why is sourdough bread considered healthier? The long fermentation process of sourdough breaks down phytic acid, making minerals more bioavailable to your body. It also partially breaks down gluten proteins, potentially making it easier to digest for those with mild gluten sensitivities. Additionally, the fermentation process creates beneficial compounds like lactic acid, which can support gut health.
Expert Advice
When scoring your dough before baking, use a very sharp blade like a bread lame or razor blade. A sharp cut creates a clean opening that allows the bread to expand properly during baking without tearing unpredictably.
Don’t rely solely on visual cues to determine doneness. An instant-read thermometer is a sourdough baker’s best friend. Aim for an internal temperature of 205-210°F (96-99°C) for the perfect balance of moist interior and crispy crust.
Sourdough bread keeps well at room temperature for 2-3 days when stored in a bread bag or wrapped in a clean kitchen towel. For longer storage, slice the entire loaf once completely cooled and freeze it. This way, you can take out individual slices as needed and toast them directly from frozen for that freshly baked taste whenever you want it.
Other Sourdough Breads to Try
If you enjoy this chocolate chip sourdough, why not explore other delicious variations? A Sourdough Cinnamon Swirl Bread offers warming spice with beautiful ribbons of sweetness throughout. For beginners, a No-Knead Sourdough Bread simplifies the process while still delivering excellent flavor and texture.
Looking for something more practical for everyday use? Try a Soft Sourdough Sandwich Bread that makes the perfect base for lunches and snacks. And don’t miss Soft Sourdough Buns – ideal for hamburgers, sandwiches, or simply enjoying with a pat of butter alongside your favorite soup.
Nutritional Values
(Per 1/16 slice)
- Calories: 167 kcal
- Carbohydrates: 31 g
- Protein: 3 g
- Lipids: 4 g
Comments
Have you tried this Chocolate Chip Sourdough Bread? We’d love to hear about your experience! Did you try any variations or have suggestions for fellow bakers? Share your thoughts, questions, and baking victories in the comments section below.
Print
Chocolate Chip Sourdough Bread Recipe
A delicious fusion of tangy sourdough and sweet chocolate chips, this artisanal bread offers the perfect balance of flavors. The natural fermentation creates an open, airy crumb while pockets of melted chocolate add indulgent surprise in every bite.
- Total Time: 12-15 hours (mostly hands-off)
- Yield: 1 loaf (about 16 slices) 1x
Ingredients
- 50g active sourdough starter
- 350g water (room temperature)
- 100g whole wheat flour
- 400g all-purpose flour
- 10g fine sea salt
- 175g milk chocolate chips
Instructions
- Mix starter and water in a large bowl until fully dissolved.
- Add both flours and mix until no dry flour remains. Cover and rest 30-90 minutes.
- Add salt, incorporating with wet hands. Gently fold in chocolate chips.
- Cover and ferment 8-12 hours at room temperature, performing stretch and folds every 30 minutes for the first 2-3 hours.
- Shape into a boule and place in a floured banneton basket, seam side up.
- Let rise 1-2 hours or until it passes the poke test.
- Preheat oven to 450°F (230°C) with Dutch oven inside.
- Transfer dough to parchment, score, and bake covered for 25 minutes.
- Remove lid and bake 20-25 minutes more until deeply golden.
- Cool completely (at least 1 hour) before slicing.
Notes
The long fermentation process makes this bread easier to digest than conventional bread. For best results, use a kitchen scale to measure ingredients precisely. Bread can be stored in a bread bag at room temperature for 2-3 days or sliced and frozen for longer storage.
- Prep Time: 30 minutes active + 10-14 hours fermentation
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1/16 loaf
- Calories: 167 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 2mg