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

Jump to Recipe

ByAllyUpdated

5 Comments

As an Amazon Associate I earn from qualifying purchases.

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:

Tips
  • 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)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (6)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (7)

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.
Dark Chocolate Sourdough Bread Recipe - Crave The Good (16)
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!

Pin this Chocolate Sourdough Bread Recipe!

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)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (34)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (35)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (36)
Dark Chocolate Sourdough Bread Recipe - Crave The Good (37)
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.

Similar Posts

Sourdough | Sourdough Guides

How To: Revive Sourdough Starter

Sourdough | Sourdough Guides

How To Store Sourdough Discard

Baked | Bread | Sourdough

Sourdough Pretzels

Baked | Good Food | Sourdough

Sourdough Pizza Dough

Elevated Ingredients | Preserved

Canned Cherries

Drinks | Preserved

Blueberry Kombucha

Share Your Thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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 good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

What is the secret behind the sour of 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 is the big deal with sourdough bread? ›

The fermentation process and higher fibre content makes sourdough a useful option for those with blood sugar management issues. This is because, unlike many commercially produced breads, sourdough has less of an impact on blood sugar levels.

What makes a sourdough bread good? ›

Sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough.

What is the best flour for sourdough bread? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

How do you make sourdough bread lighter and fluffier? ›

There are several ways to make sourdough bread lighter and less dense, such as: Increasing the hydration level of your dough, which means adding more water or using less flour. This will create more open spaces in the crumb and a softer texture.

Why do you put vinegar in sourdough bread? ›

In fact the acidity is a dough conditioner that softens the texture of whole grains and makes the bread more pliable. Hack: apple cider vinegar. I often add about a tablespoon of ACV to bread as a dough conditioner. This doesn't affect the flavor much if at all.

What flour makes sourdough more sour? ›

For more tang: Incorporate some rye flour and/or whole wheat flour early in the bread-making process, such as when feeding the mother culture and the preferment. Rye flour in particular will help your culture produce some acetic acid.

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

In general, more minerals yield more sour taste. 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.

Is it cheaper to buy or make sourdough bread? ›

Yes it's cheaper to make your own sourdough at home, as oppose to buying it from a bakery. 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.

Is it OK to eat sourdough bread everyday? ›

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.

Why is everyone making sourdough bread 2024? ›

For many folks, the renewed interest in sourdough is health-related. Some are going even further than baking their own bread: They're milling their own flour from whole wheat berries, too.

Which supermarket has the best sourdough bread? ›

Six of the best...
  • Waitrose San Francisco Sourdough Style Bloomer. Looking like a ciabatta, it's got a baguette-like crust and little salt. ...
  • Marks & Spencer. Contains yeast and is very sweet although it's got more bounce than the Sainsburys loaf. ...
  • Bertinet Bakery. A robust crumb. ...
  • Aldi. ...
  • Sainsbury's Taste the difference. ...
  • Jasons.
Oct 2, 2022

What is the healthiest sourdough bread? ›

“The whole-grain sourdoughs have more fiber, protein and micronutrients, making them more filling and healthier for you overall,” says Natalie Rizzo, registered dietitian and nutrition editor at TODAY.com. When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds.

Can you let sourdough rise too long? ›

YES! You most definitely can bulk ferment sourdough too long. If you leave the dough to ferment for too long, it will become "over fermented". Over fermented dough will lose its structure and become a soupy, sloppy mess that you will not be able to shape.

How do you make sourdough bread more flavorful? ›

Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.

How can I make my sourdough rise better? ›

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

Why do you put baking soda in sourdough bread? ›

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

What is the best proofing time for sourdough bread? ›

In my experience, the shortest final proof (at room temperature) that I prefer to do is one hour. The longest final proof (at room temperature) is about 3 hours. When going past 2-3 hours in a final proof, the crumb tends to get very gassy and opens up large gas bubbles with a longer countertop proof.

Top Articles
Latest Posts
Article information

Author: Jamar Nader

Last Updated:

Views: 6491

Rating: 4.4 / 5 (55 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Jamar Nader

Birthday: 1995-02-28

Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804

Phone: +9958384818317

Job: IT Representative

Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging

Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.