Fluffy and Simple Sourdough Chocolate Bread

Create this fluffy sourdough chocolate bread with only flour, water, salt, and you favourite chocolate chunks. It’s a simple and sweet alternative to a classic artisan sourdough loaf.

I want to assure you that to make this sourdough chocolate bread, you don’t need to be a sourdough expert. I’ve been through the trenches with making sourdough bread and have refined the process to a handful of simple steps. And I’ll take you step by step through the process.

(And if you’re building up your sourdough starter, here are a bunch of tasty sourdough discard recipes!)

It’s true that sourdough bread takes longer to make than yeasted breads. But the depth of flavour that the fermented dough has is well worth the wait, in my opinion. And why not add dark chocolate to that depth of flavour?

At seven months pregnant, I think I have done a decent (albeit not perfect) job of resisting the urge to eat copious amounts of cookies and chocolate.

But there’s one craving that I am going to give into. Sourdough chocolate bread.

If you’re like me and want a sweet treat, I hope you follow along below.

Watch the video

Ingredients

Dark chocolate chips

Mature sourdough starter

Warm water

Organic rye flour

Organic white flour

Good salt

For complete measurements, see the printable recipe card below.

Tools You Might Need

Cast iron dutch oven

Wooden spoon

Instructions

(There is a video tutorial showing you how to make this sourdough chocolate bread you can watch if something doesn’t make sense. Or leave me any questions in the comments below.)

First, mix together mature and active sourdough starter with warm water.

To the starter and warm water mixture, add in organic rye flour and organic white flour.

Let the mixture sit on the counter covered with a plate for about an hour.

Add in good quality salt. To do this, pinch the salt into the dough until it’s completely incorporated.

After the salt is incorporated, complete one series of stretch and folds. Use your hands to reach down on one side of the dough and stretch it up. Fold it over the top of the rest of the dough. Do this on all sides of the dough – which usually means 4 times for me.

After completing this series of stretches and folds, add the plate back over your dough.

Every 30 minutes for the next 2 hours, complete one series of stretch and folds.

After completing 4 stretches and folds, put the dough into the fridge over night or for about 7-8 hours.

After 7-8 hours in the fridge, dump the dough onto a clean flat surface. Gently stretch the dough out flat being careful to preserve any air bubbles that have formed. Sprinkle the chocolate chips onto the flattened dough.

Reshape the loaves by using an envelope fold and bringing tension to the dough. See the video above for what this looks like if you’re not sure.

Let the shaped loaves sit on the counter for about 30 minutes. You can do this as you pre-heat your oven and dutch oven to 220 degrees celcius or 450 degrees fahrenheit.

If you want to score your loaves, you can do this now as well.

Next, bake the bread for 20 minutes covered and then for another 20 minutes uncovered. Baking the bread uncovered will help a hard crust to form on the top of the bread.

FAQ

Try These Other Simple Sourdough Ideas

Simple Sourdough Pumpkin Cinnamon Rolls

Simple Sourdough Bagel Recipe

Easy No-Wait Sourdough Discard Naan (No Yeast)

Simple & Tasty Sourdough Discard Banana Bread Recipe

Simple Sourdough Starter Pancakes Recipe

Fluffy and Simple Sourdough Chocolate Bread

Simple and Savoury Sourdough Scallion Pancakes

Easy and Delicious Sourdough Discard Apple Cake Recipe

Simple Sourdough Vanilla Cake With Chocolate Cream Cheese Icing

If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!

Continue to Content

Simple Sourdough Chocolate Bread

Yield: 2 Loaves

Prep Time: 16 hours

Cook Time: 40 minutes

Total Time: 16 hours 40 minutes

Create this fluffy sourdough chocolate bread with only flour, water, salt, and you favourite chocolate chunks. It's a simple and sweet alternative to a classic artisan sourdough loaf.

Print

Ingredients

• Dark chocolate chips (I use about 1/2 cup per loaf but add more if you like)
• 200 grams mature sourdough starter
• 700 grams warm water
• 100 grams organic rye flour
• 900 grams organic white flour
• 30 grams of good salt

Instructions

1. Mix 200 grams of mature and active sourdough starter together with 700 grams of warm water.
2. To the starter and warm water mixture, add in 100 grams of organic rye flour and 900 grams of organic white flour. Make sure to mix until just combined.
3. Let the mixture sit on the counter covered with a plate for about an hour.
4. Add 30 grams of a good quality salt. Pinch the salt into the dough until it’s completely incorporated.
5. After the salt is incorporated, complete one series of stretch and folds. Use your hands to reach down on one side of the dough and stretch it up. Fold it over the top of the rest of the dough. Do this on all sides of the dough – which usually means 4 times for me. After completing this series of stretches and folds, add the plate back over your dough.
6. Every 30 minutes for the next 2 hours, complete one series of stretch and folds.
7. After completing 4 stretches and folds, put the dough into the fridge over night or for about 7-8 hours.
8. After 7-8 hours in the fridge, dump the dough onto a clean flat surface. Gently stretch the dough out flat being careful to preserve any air bubbles that have formed. Sprinkle the chocolate chips onto the
   flattened dough.
9. Reshape the loaves by using an envelope fold and bringing tension to the dough. See the video above for what this looks like if you’re not
   sure.
10. Let the shaped loaves sit on the counter for about 30 minutes. You
    can do this as you pre-heat your oven and dutch oven to 220 degrees
    celcius or 450 degrees fahrenheit. If you want to score your loaves, you can do this now as well.
11. And finally, bake the bread for 20 minutes covered and then for another 20 minutes uncovered. This will help a hard crust form on the top of the bread.

12. Enjoy!

Notes

What To Eat With Sourdough Chocolate Bread?

1. Our favourite way to eat sourdough chocolate bread is straight out of
   the oven with lots of butter. And a hot coffee, if I’m lucky.
2. You can also serve sourdough chocolate bread with butter and raw honey.
3. For an extra decadent treat, you can toast the bread with butter, and sprinkle cinnamon sugar sprinkled overtop.

How Long Does Sourdough Bread Last?

Sourdough bread lasts on the counter for about 4 days.

Can You Freeze Sourdough Bread?

Yes. One option is to freeze the entire loaf in an air-tight container. Another option is to pre-slice the loaf and add parchment paper between each slice before freezing it. This way you can pull out individual slices instead of thawing the entire loaf.

Either way, sourdough bread lasts about 3 months in the freezer.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 390mgCarbohydrates: 29gFiber: 2gSugar: 1gProtein: 4g

Nutrient values are estimates only.