Chocolate Sourdough Bread : Rich, Rustic & Naturally Sweet
This chocolate sourdough bread is where artisan baking meets dessert vibes. With a deep cocoa flavor, a hint of sourdough tang, and chunks of dark chocolate throughout, it’s rich but not too sweet—perfect for breakfast toast, snacking, or an indulgent twist on your favorite loaf. Naturally leavened with sourdough starter or discard, it bakes up with a chewy crust and tender, chocolatey crumb that smells like heaven.
- Prep Time: 25 mins
- rise time: 12–18 hours
- Cook Time: 45 mins
- Total Time: 13–19 hours
Ingredients
1 cup sourdough starter or discard (unfed)
¾ cup warm water
2 ½ cups bread flour
¼ cup unsweetened cocoa powder
2 tbsp honey or maple syrup
1 tsp salt
½ cup dark chocolate chunks or chips
Optional: ¼ tsp instant yeast (for faster rise)
Instructions
In a large bowl, mix starter, warm water, honey, and cocoa powder. Stir until smooth.
Add flour and salt. Mix until a sticky dough forms. Let rest 30 minutes (autolyse).
Knead or stretch and fold dough for 5 minutes. Cover and let rise at room temperature for 4–6 hours or until doubled.
Gently fold in chocolate chunks. Shape dough into a round or oval loaf.
Place into a floured banneton or bowl. Cover and cold-proof in the fridge overnight (8–12 hours).
Preheat oven to 450°F (230°C) with Dutch oven inside.
Score the loaf, bake covered for 20 minutes, then uncovered for 20–25 more until deep brown.
Cool completely before slicing.
Nutrition
- Calories: 180
- Sugar: 5g
- Fat: 4g
- Carbohydrates: 28g
- Protein: 5g