Dark Chocolate Sourdough Bread Recipe - Crave The Good (2024)

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Chocolate sourdough bread is a delicious, hearty loaf that can be enjoyed by all! The subtle chocolate paired with a traditional sourdough tang is an unexpectedly decadent treat.

Am I the only foodie who collects cookbooks with unbridled enthusiasm?

It’s to the point that I’m smuggling in new cookbooks with the cautious stealth of a mom trying to eat a snack while her kids are awake.

The kids, they judge me. Kevy rolls his eyes at me. And yet the collection grows.

But I swear, there’s nothing better than sitting with a cup of coffee, flipping through a cookbook, and dreaming up new recipes! Hence, chocolate sourdough!

This chocolate sourdough bread recipe is dedicated to collections.

Dark Chocolate Sourdough Bread Recipe - Crave The Good (1)
Jump to:
  • Key Ingredients
  • How To Make Chocolate Sourdough
  • Batch + Storage Information
  • Baker’s Schedule
  • How To Enjoy Chocolate Sourdough
  • 📖 Printable Recipe
  • Recipe notes:
  • If you’re overwhelmed with all things sourdough, I can help you! I have guides on everything from making a24 hour sourdough starter , topicking the best starter jar, tofeeding your starter, tostoring your starter, toproofing in the fridge, tofreesing your bread, tousing up discard, and more.
  • This recipe is written with an overnight fridge ferment, this can be skipped and the dough can be simply left at room temperature until it doubles before baking per the directions.
  • This recipe was updated in July 2023. Changes include; increasing water by 15g, adding 40g chopped walnuts, 70g chocolate chunks, and 1/2 tablespoon espresso powder. These inclusions are optional, and the chocolate sourdough can be made without them.
Dark Chocolate Sourdough Bread Recipe - Crave The Good (2)

Key Ingredients

Be sure to check out the full recipe and ingredient list below

Sourdough Starter:use a fed and active 100% hydration starter. The sourdough starter should be very bubbly and risen at least twice its size since feeding.

Dutch Process Cocoa:Dutch-process cocoa is less acidic and has a more mellow flavor profile. This cocoa is also more easily dissolved, and is less acidic which is less likely to interfere with the actions of the yeast in your starter!

Dark Chocolate Sourdough Bread Recipe - Crave The Good (3)

How To Make Chocolate Sourdough

Start The Dough:

  1. Mix 160g of active and bubbly starter with 245g warm water and 40g granulated sugar in a large bowl, stirring well until mostly combined.
  2. In a medium bowl, whisk together 330g bread flour, 30g dutch process cocoa powder, and 1/2 tablespoon espresso powder.
  3. Add the dry ingredients to the wet and stir until a shaggy dough forms, then continue mixing with your hands or a bowl scraper until combined.
  4. Once the dough has been combined, cover the bowl with plastic wrap or a shower cap and allow it to rest for 30 minutes.
Dark Chocolate Sourdough Bread Recipe - Crave The Good (4)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (5)
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Stretch + Fold:

  1. After 30 minutes sprinkle 6 g salt on top of the dough and perform a series of stretches and folds: with wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees and repeat 4 times. Recover the bowl, and set it aside for 30 minutes.
  2. After 30 minutes, and add 40g chopped walnuts and 70g chocolate chunks and perform the second set of stretch and folds to incorporate the inclusions. Allow to rest for another 30 minutes and perform 1 more set of stretch and folds, for a total of 3 sets.
  3. After the final stretch and fold, rest the dough for 1 hour.
Dark Chocolate Sourdough Bread Recipe - Crave The Good (8)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (9)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (10)

Pre-Shape + Shape:

  1. Lightly flour the work surface and use a bowl scraper to turn the double chocolate walnut sourdough out onto the floured surface. Try to get the smooth top part face down so that the sticky underside is on top facing you, this will make shaping the dough easier.
  2. Fold the edges into the middle, alternating sides as though lacing the dough together. Then starting from the bottom, tightly roll the dough into a batard. Stop there if making a batard, or tuck the long ends underneath to create a boule.
  3. Allow the dough to rest covered for 20 minutes.
  4. Place your hands underneath the dough and using your pinkies, apply pressure to the dough and drag it along the work surface to increase surface tension in the dough. Avoid overtightening the dough because it may tear with the inclusions.
  5. Dust the top of your boule or batard with rice flour, then use a bench scraper to pick up the dough, flip the dough, and place it upside down, or seam side up, into a banneton to prove.

Don’t have a banneton basket? I have a guide onbannetons and banneton alternatives!

Dark Chocolate Sourdough Bread Recipe - Crave The Good (11)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (12)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (13)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (14)

Cold Proof:

Cover the banneton with a reusable plastic bag and place it in the fridge. During the proving period, the dough will rise in the banneton, but due to the cool temperatures in the fridge, it won’t be a marked difference. See my post onPROOFING SOURDOUGH IN THE FRIDGEfor more information.

Dark Chocolate Sourdough Bread Recipe - Crave The Good (15)

Bake:

  1. Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f. If you don’t have a dutch oven, I do have a recommendation onhow to bake sourdough bread without a dutch oven..
  2. Once the oven is preheated, remove the dough from the fridge and invert the banneton onto a sheet of parchment paper.
  3. Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash when adding inclusions, but you can get as fancy as you like!
  4. Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
  5. Bake the dough at 450f covered for 20 minutes and uncovered at 450f for 25-30 minutes, or until the loaf is cooked through. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 – 210 degrees Fahrenheit internal temperature.
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Dark Chocolate Sourdough Bread Recipe - Crave The Good (17)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (18)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (19)

Cool:

  1. Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.
  2. Check out my guides onstoring sourdough breadto ensure it stays fresh for days, or learnhow to freeze sourdough breadbread for a rainy day.

Batch + Storage Information

BATCH:

This recipe bakes a nice sized loaf of chocolate bread. This is the perfect amount for our family of 4 to serve with breakfast for at least 2 days.

STORAGE:

There are a couple of ways to store sourdough bread to extend the life of your baked loaf!

Your sourdough can be kept cut side down on a cutting board for up to 24 hours before the crust becomes too crisp. I recommend transferring it to a bread bag after 16-18 hours.

Your loaf can also be frozen. To freeze sourdough, cool the loaf to room temperature, then tightly wrap in plastic wrap, slide it into a bread bag, seal it up and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap and allow it to come to room temperature (1 -2 hours) before slicing and enjoying.

Baker’s Schedule

Day 1

  • 7:30 am:Feed your sourdough starter
  • 1:00 pm:Mix up the dough.
  • 3:30 pm:Stretch and fold process is complete.
  • 4:00 pm:Pre-shape and shape dough, then slide it into a plastic bag and place in the fridge for up to 48 hours.

Day 2

  • 8:30 am:Preheat oven and dutch oven to 450f.
  • 9:30 am:Flip the chocolate loaf onto a parchment paper square, score the top of the loaf then bake.

How To Enjoy Chocolate Sourdough

This is not a sweet bread, by any means. It’s still got a sourdough tang and chewy texture. There are many ways to enjoy it:

  • toast smeared with Nutella or delicious butter!
  • French toast
  • grilled cheese, stuffed with mascarpone
  • turkey + ricotta sandwich
Dark Chocolate Sourdough Bread Recipe - Crave The Good (24)

If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Dark Chocolate Sourdough Bread Recipe - Crave The Good (25)

Chocolate Sourdough

Allyson Letal

Chocolate Sourdough Bread is the perfect bread to make any day of the week. It's delicious and easy to make, and it can be used in so many ways! This sourdough loaf is not sweet, but still has a tangy flavor that will keep your taste buds happy.

4.28 from 18 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Ferment Time 18 hours hrs

Total Time 18 hours hrs 50 minutes mins

Course Sourdough

Cuisine American

Servings 10

Calories 224 kcal

Ingredients

  • 160 g active sourdough starter
  • 245 g warm water
  • 40 g granulated white sugar
  • 330 g bread flour
  • 30 g cocoa powder
  • 1/2 tablespoon espresso powder
  • 6 g coarse kosher salt
  • 40 g chopped walnuts
  • 70 g chocolate chunks

Instructions

Start The Dough:

  • Mix 160g of active and bubbly starter with 245g warm water and 40g granulated sugar in a large bowl, stirring well until mostly combined.

  • In a medium bowl, whisk together 330g bread flour, 30g dutch process cocoa powder, and 1/2 tablespoon espresso powder.

  • Add the dry ingredients to the wet and stir until a shaggy dough forms, then continue mixing with your hands or a bowl scraper until combined.

Rest + Fold:

  • Once the dough has been combined, cover the bowl with plastic wrap or a shower cap and allow it to rest for 30 minutes.

  • After 30 minutes sprinkle 6 g salt on top of the dough and perform a series of stretches and folds: with wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees and repeat 4 times. Recover the bowl, and set it aside for 30 minutes.

  • After 30 minutes, and add 40g chopped walnuts and 70g chocolate chunks and perform the second set of stretch and folds to incorporate the inclusions. Allow to rest for another 30 minutes and perform 1 more set of stretch and folds, for a total of 3 sets.

  • After the final stretch and fold, rest the dough for 1 hour.

Preshape + Shape:

  • Lightly flour the work surface and use a bowl scraper to turn the double chocolate walnut sourdough out onto the floured surface. Try to get the smooth top part face down so that the sticky underside is on top facing you, this will make shaping the dough easier.

  • Fold the edges into the middle, alternating sides as though lacing the dough together. Then starting from the bottom, tightly roll the dough into a batard. Stop there if making a batard, or tuck the long ends underneath to create a boule.

  • Allow the dough to rest covered for 20 minutes.

  • Place your hands underneath the dough and using your pinkies, apply pressure to the dough and drag it along the work surface to increase surface tension in the dough. Avoid overtightening the dough because it may tear with the inclusions.

  • Dust the top of your boule or batard with rice flour, then use a bench scraper to pick up the dough, flip the dough, and place it upside down, or seam side up, into a banneton to prove. Don't have a banneton? Check out theseBANNETON ALTERNATIVES.

Cold proof:

  • Cover the banneton with a reusable plastic bag and place it in the fridge. During the proving period, the dough will rise in the banneton, but due to the cool temperatures in the fridge, it won't be a marked difference. See my post onPROOFING SOURDOUGH IN THE FRIDGEfor more information.

Pre-heat oven:

  • Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f. If you don't have a dutch oven, I do have a recommendation onHOW TO BAKE SOURDOUGH BREAD WITHOUT A DUTCH OVEN.

Bake :

  • Once the oven is preheated, remove the dough from the fridge and invert the banneton onto a sheet of parchment paper.

  • Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash when adding inclusions, but you can get as fancy as you like!

  • Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.

  • Bake the dough at 450f covered for 20 minutes and uncovered at 450f for 25-30 minutes, or until the loaf is cooked through. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 – 210 degrees Fahrenheit internal temperature

Cool:

  • Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.

  • Check out my guide onSTORING SOURDOUGH BREADto ensure it stays fresh for days, or learnHOW TO FREEZE SOURDOUGHbread for a rainy day.

Notes

Baker's schedule:

Day 1 –>

  • 7:30 am:Feed your sourdough starter
  • 1:00 pm:Mix up the dough.
  • 3:30 pm:Stretch and fold process is complete.
  • 4:00 pm:Pre-shape and shape dough, then slide it into a plastic bag and place in the fridge for up to 48 hours.

Day 2 –>

  • 8:30 am:Set a dutch oven into the cold oven and preheat both together at 450f.
  • 9:30 am:Flip the chocolate loaf onto a parchment paper square, score the top of the loaf then bake.

BATCH:

This recipe bakes a nice small loaf of chocolate bread. This is the perfect amount for our family of 4 to serve with breakfast for at least 2 days.

STORAGE:

If you've got leftover sourdough, you've got serious willpower!

Your boule can be kept cut side down on a cutting board for up to 18 hours before the crust becomes too crisp. I recommend transferring it to a bread bag once cooled.

Your sourdough loaf can also be frozen. To freeze, cool the loaf to room temperature, then tightly wrap in plastic wrap, slide it into a bread bag, seal it up and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap and allow to come to room temperature (1 -2 hours) before slicing and enjoying.

Nutrition

Serving: 1sliceCalories: 224kcalCarbohydrates: 37gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 235mgPotassium: 145mgFiber: 3gSugar: 7gVitamin A: 5IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg

Tried this recipe?Let us know how it was!

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Recipe notes:

This recipe was updated July 2023. Changes include; increasing water by 15g, adding 40g chopped walnuts, 70 g chocolate chunks, and 1/2 tablespoon espresso powder. These inclusions are optional, and the chocolate sourdough can be made without them.

Original recipe photos are located below.

Dark Chocolate Sourdough Bread Recipe - Crave The Good (30)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (31)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (32)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (33)
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Dark Chocolate Sourdough Bread Recipe - Crave The Good (36)
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Dark Chocolate Sourdough Bread Recipe - Crave The Good (38)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (39)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (40)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (41)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (42)

Ally

I’m the food lover and recipe creator here in the Crave Kitchen!

I aim to inspire you to step out of your comfort zone and to try new things in the kitchen. I’ll provide you with the knowledge to become a more confident, adventurous cook.

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  1. Dark Chocolate Sourdough Bread Recipe - Crave The Good (49)
    This is on my list. It sounds wonderful. I can’t wait ro try it. Going to check on my cocoa type.

    Reply

  2. Do you bloom the cocoa first?

    Reply

    1. I never have!

      Reply

  3. Hi, can I do a counter top room temperature proof? Could I use brewed coffee as a part of my water instead of espresso powder?

    Reply

    1. Hey Ali, great name!

      Yes, you’ll just want to watch the progress of the proof to avoid over proofing, but absolutely. Also yes! Try to use strong brewed coffee if you can!

      Reply

Dark Chocolate Sourdough Bread Recipe - Crave The Good (2024)

FAQs

What is the secret to sourdough bread? ›

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

What is the secret behind the sour of sourdough bread? ›

Sourdough bread's signature taste comes from friendly bacteria and yeast, which produce flavorful lactic and acetic acids in rising bread dough.

Why is sourdough bread easier on your stomach? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

What is the big deal with sourdough bread? ›

1. May support gut health. Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.

What is the secret to fluffy sourdough? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

What is the best flour for sourdough bread? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Why do you put vinegar in sourdough bread? ›

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

What makes sourdough taste better? ›

The sourdough starter is the real secret to getting a good fermentation going. Essentially your sourdough starter is old dough, which has already pre-fermented and contains Lactobacillus culture. Lactobacillus culture has a sour taste and is an active culture that lives off natural yeast spores from the air.

Why doesn't my homemade sourdough bread taste sour? ›

Using flours with more ash, or mineral, content, will yield more sour taste. If you can't get enough ash, adding a bit of whole wheat flour to your recipe, which is what is done with the 20% Bran Flour, will boost the sour of a bread. Conversely, using a lower ash flour will tend to produce a milder bread.

Is it okay to eat sourdough bread every day? ›

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

How inflammatory is sourdough bread? ›

Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet. The best sourdough and rye bread varieties to reduce gut inflammation are those made from whole grains.

What is the healthiest sourdough bread? ›

When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds. Some studies suggest that Einkhorn wheat, a type of "ancient grain," may offer more nutritional benefits. When comparing nutrition labels, try to opt for the one with fewer ingredients and less sodium and sugar.

Is making sourdough cheaper than buying bread? ›

Yes it's cheaper to make your own sourdough at home, as oppose to buying it from a bakery. What is this? When you consider that sourdough is literally just flour, water and salt (including the sourdough culture), then depending on the type of flour you use, you could bake a loaf for as little as $1.

Did Cowboys eat sourdough bread? ›

In the 18th and 19th centuries, sourdough bread became a staple food for the pioneers and settlers of the American West. The sourdough starter was easy to transport and could be used to make bread on the trail, without the need for commercial yeast.

Why is sourdough discard good for you? ›

Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

What makes sourdough bread taste better? ›

The sourdough starter is the real secret to getting a good fermentation going. Essentially your sourdough starter is old dough, which has already pre-fermented and contains Lactobacillus culture. Lactobacillus culture has a sour taste and is an active culture that lives off natural yeast spores from the air.

What is the mother of sourdough bread? ›

The mother-dough is made of a mixture of flour and water fermented with bacteria such as Lactobacillus, Acetobacter and Saccharomyces. To create it and keep it alive requires patience and constant care. The mother-dough is a great leavening agent and makes a highly digestible bread.

What not to do with sourdough? ›

Here are the big errors to avoid when working with sourdough.
  1. You Bake Too Soon. ...
  2. You Use Unfiltered Tap Water. ...
  3. You're Impatient. ...
  4. You Don't Let Gluten Develop Properly. ...
  5. You Don't Let the Bread Proof Long Enough. ...
  6. You Don't Score the Surface of the Bread Properly. ...
  7. The Baking Time Is Too Short. ...
  8. The Bread Doesn't Rest Long Enough.
Apr 1, 2022

What are three top tips when making sourdough starter? ›

Top 10 Sourdough Starter Tips for Success
  1. Maintain a Schedule to Feed your Sourdough Starter. ...
  2. Know How to Store a Sourdough Starter. ...
  3. Maintain a Small Sourdough Starter.
  4. Use Sourdough Discard for Less Waste.
  5. Know How to Revive a Sourdough Starter. ...
  6. Measure your Ingredients by Weight.
Mar 26, 2024

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