12 Decadent Chocolate Sourdough Bread Loaves for Sweet Tooths

Imagine the smell of warm chocolate and tangy sourdough filling your kitchen as soon as you open the oven. If your sweet tooth craves complex flavors, these chocolate sourdough creations will feel like a cozy, slightly rebellious treat. You’ll find everything from classic cocoa loaves to swirled Nutella and fruit-studded versions. This collection of Chocolate Sourdough Bread Loaves for Sweet Tooths is built for home bakers who want approachable steps and bakery-worthy results.

Each recipe lists exact ingredients, realistic prep and bake times, and clear instructions so you can bake confidently. You’ll learn simple mixing tips, shaping cues, and smart serving ideas ideal for brunch, dessert, or gift loaves. Pin the ones you love and try them over a few baking days — your house will smell irresistible and your guests will ask for seconds.

1. Chocolate Sourdough Bread Loaves for Sweet Tooths — Classic Cocoa Swirl

This classic cocoa swirl balances tangy sourdough with deep chocolate notes. The crumb is tender with visible cocoa ribbons and pockets of melted chocolate. It’s an everyday dessert loaf that’s also great for toasted breakfasts. You’ll love it if you like bittersweet cocoa and a soft, slightly chewy texture. The aroma is chocolaty and slightly tangy, with a glossy crust.

Prep time: 30 minutes active, 12–16 hours fermentation
Cook time: 35–40 minutes
Yield: 1 large loaf (about 900 g)

Ingredients

• 1 cup (240 g) active sourdough starter, fed and bubbly
• 2 1/2 cups (325 g) bread flour
• 1/2 cup (60 g) whole wheat flour
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 tsp (6 g) salt
• 3/4 cup (180 ml) lukewarm water (about 80°F / 27°C)
• 2 tbsp (30 g) unsalted butter, softened
• 3/4 cup (130 g) dark chocolate chips
• 1 large egg, room temperature, for egg wash

Instructions

1. Feed your starter so it’s active and bubbly. Preheat a warm spot for bulk rise.
2. In a large bowl, mix bread flour, whole wheat flour, cocoa powder, sugar, and salt. Whisk to combine.
3. Stir in starter, water, and softened butter until a shaggy dough forms. Add chocolate chips and fold gently.
4. Turn dough onto a floured surface and knead 6–8 minutes until smooth and slightly tacky. You should feel elasticity.
5. Place dough in an oiled bowl. Cover and bulk ferment 3–4 hours at room temp, folding the dough every 45 minutes during the first 2 hours. Dough should expand ~30–50%.
6. Shape into a loaf by flattening gently, folding edges into the center, and rolling tightly. Place in a floured proofing basket or greased loaf pan.
7. Proof in the fridge 8–12 hours for a slow overnight rise. Remove from fridge 45 minutes before baking. Preheat oven to 400°F (200°C) with a Dutch oven or baking stone.
8. Brush with beaten egg. Slash a few shallow cuts. Bake covered for 20 minutes, then uncover and reduce heat to 375°F (190°C) and bake an additional 15–20 minutes, until crust is deep brown and internal temp hits 200°F (93°C).
9. Test doneness with a skewer; it should come out clean and loaf should sound hollow when tapped. Cool on a wire rack at least 2 hours before slicing.

How to Serve It

Serve thick slices lightly toasted with butter or mascarpone. Garnish with a dusting of cocoa or a few chocolate shavings. Pair with black coffee, espresso, or a glass of milk. Store wrapped at room temp for 2 days, or freeze slices for up to 1 month. This loaf makes a thoughtful homemade gift when wrapped in parchment and twine.

2. Double Chocolate Chunk Sourdough Loaf

This loaf doubles down with cocoa in the dough and large chocolate chunks folded in. Expect a fudgy crumb in spots and a chewy sourdough bite elsewhere. It’s perfect for weekend brunch or dessert bread baskets. Chocolate lovers who like texture and melt will adore the pockets of gooey chocolate. The smell is rich, with toasted cocoa and vanilla notes.

Prep time: 40 minutes active, 10–14 hours fermentation
Cook time: 40–45 minutes
Yield: 1 medium loaf (about 800 g)

Ingredients

• 1 cup (240 g) active sourdough starter, bubbly
• 3 cups (390 g) bread flour
• 1/3 cup (35 g) cocoa powder, sifted
• 1/2 cup (100 g) brown sugar, packed
• 1 1/4 tsp (7 g) salt
• 1 cup (240 ml) water, lukewarm
• 2 tbsp (30 g) unsalted butter, softened
• 1 cup (180 g) dark chocolate chunks, roughly chopped
• 1/2 tsp vanilla extract
• 1 large egg, room temp, for egg wash

Instructions

1. Feed starter; ensure it’s lively. Preheat a warm area for bulk rise.
2. Combine flour, cocoa, brown sugar, and salt in a mixing bowl. Stir to blend.
3. Add starter, water, butter, and vanilla. Mix until shaggy.
4. Knead by hand or use a stand mixer for 6–8 minutes until dough is smooth and elastic.
5. Fold in chocolate chunks evenly. Shape into a ball and place in an oiled bowl. Cover and bulk ferment 3–4 hours, folding once after 60 minutes. Dough should show some rise.
6. Shape into a loaf and place into a lined loaf pan or banneton. Proof at room temp 2–3 hours or refrigerate overnight.
7. Preheat oven to 375°F (190°C). Brush with egg wash and bake 35–45 minutes, until deep brown and internal temp reads 200°F (93°C).
8. Use the toothpick test for the center. Cool on a rack 2 hours before slicing.

How to Serve It

Slice warm so chunks are slightly melty. Top with a smear of peanut butter or a scoop of vanilla ice cream for dessert. Pair with a bold porter or hot chocolate. Keep wrapped at room temp for 3 days or freeze slices. For gifts, slice and place in a box with parchment.

3. Chocolate Hazelnut Swirl Sourdough Bread

Crunchy toasted hazelnuts and a creamy chocolate-hazelnut swirl make this loaf special. Texture alternates between tender crumb and nutty crunch. It’s ideal for weekend brunch or an indulgent snack. Nut lovers and fans of nutella-like flavors will be in heaven. You’ll smell toasted nuts and chocolate as you slice.

Prep time: 35 minutes active, 10–14 hours fermentation
Cook time: 35–40 minutes
Yield: 1 loaf (about 850 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (325 g) bread flour
• 1/2 cup (60 g) whole wheat flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp (6 g) salt
• 3/4 cup (180 ml) water, lukewarm
• 1/4 cup (60 g) hazelnut spread (room temp)
• 1/2 cup (60 g) toasted hazelnuts, chopped
• 2 tbsp (30 g) unsalted butter, softened
• 1 tsp vanilla extract

Instructions

1. Prepare starter so it's bubbly. Toast hazelnuts until golden and chop roughly.
2. Mix flours, sugar, and salt. Add starter, water, butter, and vanilla. Stir until combined.
3. Knead 6–8 minutes until elastic. Fold in half the chopped hazelnuts.
4. Bulk ferment 3–4 hours at room temp, folding every 45 minutes during the first 2 hours. Dough should look pillowy.
5. Roll dough into a rectangle. Spread hazelnut spread in a thin even layer, sprinkle remaining hazelnuts. Roll tightly into a log and tuck ends.
6. Place in a greased loaf pan or banneton. Proof 2–3 hours or refrigerate overnight.
7. Preheat oven to 375°F (190°C). Bake 35–40 minutes until crust is deep brown and internal temperature is 200°F (93°C).
8. Cool at least 90 minutes before slicing to let swirl set.

How to Serve It

Serve sliced with whipped cream or a drizzle of warmed hazelnut spread. Garnish with toasted hazelnuts and cocoa dust. Pairs well with espresso or a nutty amaretto liqueur. Store wrapped at room temp for 2 days, or freeze slices for longer. Works well at holiday brunch tables.

4. Orange Zest Chocolate Sourdough Loaf

Bright orange zest lifts the deep chocolate for a citrus-chocolate harmony. The crumb is moist with citrus perfuming every bite. It’s perfect for brunch or afternoon tea. You’ll love it if you enjoy fruity contrasts with rich chocolate. The aroma is citrusy and chocolatey, light yet satisfying.

Prep time: 30 minutes active, 10–12 hours fermentation
Cook time: 35–40 minutes
Yield: 1 loaf (about 800 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (325 g) bread flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 3/4 cup (150 g) granulated sugar
• 1 1/4 tsp (7 g) salt
• 3/4 cup (180 ml) water, lukewarm
• 2 tbsp (30 g) unsalted butter, softened
• 2 tbsp orange zest (from 1–2 oranges)
• 1/2 cup (80 g) dark chocolate chips
• 1 tbsp orange juice (for glaze)

Instructions

1. Feed starter so it's active. Zest oranges and set aside. Preheat a warm spot for proofing.
2. Whisk flour, cocoa, sugar, and salt. Add starter, water, butter, and orange zest. Mix until combined.
3. Knead 6–8 minutes until smooth. Fold in chocolate chips evenly.
4. Bulk ferment 3–4 hours, folding once after 60 minutes. Dough should feel airy.
5. Shape into loaf and place in pan or banneton. Proof 2–3 hours or refrigerate overnight.
6. Preheat oven to 375°F (190°C). Bake 35–40 minutes, until crust is firm and internal temp is 200°F (93°C).
7. Mix 1 tbsp orange juice with 1/2 cup powdered sugar to make glaze. Brush warm loaf lightly. Cool 90 minutes before slicing.

How to Serve It

Slice thin to let citrus notes shine. Top with a smear of goat cheese for a tangy contrast. Pair with Earl Grey tea or a citrusy cocktail. Store airtight at room temp for 2 days or slice and freeze. Great for spring brunch or a sunny dessert table.

5. Chocolate Sourdough Bread Loaves for Sweet Tooths — Nutella Marble Loaf

This Nutella marble loaf blends tangy sourdough with swirls of chocolate-hazelnut spread. The texture is soft and slightly enriched, like a cross between bread and cake. It’s a crowd-pleaser for kids and adults alike. You’ll notice creamy pockets of Nutella and a shiny crust. It smells like toasted hazelnuts and warm cocoa.

Prep time: 30 minutes, 10–12 hours fermentation
Cook time: 35–40 minutes
Yield: 1 loaf (about 850 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (325 g) all-purpose or bread flour
• 1/3 cup (67 g) granulated sugar
• 1 tsp (6 g) salt
• 3/4 cup (180 ml) milk, lukewarm
• 2 tbsp (30 g) unsalted butter, softened
• 3/4 cup (200 g) Nutella or chocolate-hazelnut spread, room temp
• 1/2 cup (80 g) dark chocolate chips (optional)
• 1 large egg, room temp, for wash

Instructions

1. Make sure your starter is active. Warm the milk to lukewarm.
2. Mix flour, sugar, and salt. Add starter, milk, and butter and combine to form a dough.
3. Knead 6–8 minutes until smooth. Fold in chocolate chips if using.
4. Bulk ferment 3–4 hours at room temp, folding once after 60 minutes. Dough should puff somewhat.
5. Divide dough into two pieces. Spread Nutella on one piece and leave the other plain. Stack and twist to create marbling, or layer and roll into a log for swirling.
6. Place into a loaf pan or banneton and proof 2–3 hours or refrigerate overnight.
7. Preheat oven to 375°F (190°C). Brush with beaten egg and bake 35–40 minutes, until golden and internal temp reaches 195–200°F (90–93°C).
8. Cool 90 minutes before slicing so marble sets.

How to Serve It

Serve warm slices with extra Nutella for spreading. Garnish with toasted hazelnuts or a sprinkle of coarse sea salt. Pairs with milk, cappuccino, or hazelnut liqueur. Store wrapped at room temp 2 days, refrigerate up to 5 days, or freeze slices.

6. Espresso-Chocolate Sourdough Loaf

A hit of espresso sharpens the chocolate and adds depth. The crumb is slightly denser with a bold, roasted flavor. It’s ideal as a coffee-paired breakfast bread or dessert base. Coffee lovers will enjoy the bitter-sweet edge. You’ll notice roasted coffee aroma and rich chocolate notes when slicing.

Prep time: 30 minutes active, 10–12 hours fermentation
Cook time: 40 minutes
Yield: 1 loaf (about 850 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (325 g) bread flour
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/2 cup (100 g) granulated sugar
• 1 1/4 tsp (7 g) salt
• 3/4 cup (180 ml) brewed espresso, cooled to lukewarm
• 2 tbsp (30 g) unsalted butter, softened
• 3/4 cup (130 g) chopped dark chocolate
• 1 tsp vanilla extract

Instructions

1. Feed starter. Brew espresso and let it cool to lukewarm.
2. Combine flour, cocoa, sugar, and salt. Add starter, espresso, butter, and vanilla. Mix to a shaggy dough.
3. Knead 7–9 minutes until smooth and elastic. Fold in chocolate.
4. Bulk ferment 3–4 hours at room temp, folding after 60 and 120 minutes. Dough should feel airy.
5. Shape loaf, place in pan or banneton, and proof 2–3 hours or refrigerate overnight.
6. Preheat oven to 375°F (190°C). Bake 35–40 minutes until crust is firm and internal temp reaches 200°F (93°C).
7. Use toothpick test; it should come out nearly clean. Cool 2 hours before slicing.

How to Serve It

Serve toasted with a smear of mascarpone or butter. Pair with a freshly made espresso or mocha. For dessert, top with whipped cream and grated chocolate. Store wrapped at room temp for 2 days or freeze slices.

7. Cherry-Chocolate Rye Sourdough Loaf

This rye-tinged loaf offers an earthy base with sweet dried cherries and chocolate. The texture is slightly denser with chewy fruit bits. It’s great for holiday tables or cozy evenings. Fans of tangy, fruity bread will love the balance of sour, sweet, and chocolate. The aroma mixes toasted rye and bright cherry.

Prep time: 35 minutes active, 10–14 hours fermentation
Cook time: 40–45 minutes
Yield: 1 loaf (about 850 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 cups (260 g) bread flour
• 1 cup (120 g) rye flour
• 1/3 cup (67 g) brown sugar
• 1 1/4 tsp (7 g) salt
• 3/4 cup (180 ml) water, lukewarm
• 1/2 cup (80 g) dried cherries, chopped and rehydrated briefly
• 1/2 cup (80 g) dark chocolate chips
• 2 tbsp (30 g) unsalted butter, softened
• 1 tsp orange zest (optional)

Instructions

1. Feed starter. Soak dried cherries in warm water 10 minutes, drain.
2. Mix flours, brown sugar, and salt. Add starter, water, and butter. Combine to a shaggy dough.
3. Knead 7–9 minutes until smooth. Fold in cherries and chocolate.
4. Bulk ferment 3–4 hours, folding after 60 and 120 minutes. Dough should show some rise and bubbles.
5. Shape into a loaf, place into a banneton or greased pan, and proof 2–3 hours or refrigerate overnight.
6. Preheat oven to 375°F (190°C). Bake 40–45 minutes, until crust is firm and internal temp reaches 200°F (93°C).
7. Cool 2 hours before slicing to let flavors settle.

How to Serve It

Slice thick with creamy cheese or almond butter. Garnish with a few extra dried cherries. Pair with a nutty tea or full-bodied red wine for dessert. Store wrapped at room temp 2 days or refrigerate up to 5 days. Makes a great accompaniment to cheese boards.

8. Chocolate Chip Brioche-Style Sourdough Loaf

This enriched, brioche-style sourdough feels indulgent and buttery. The crumb is tender and slightly sweet, with melting chocolate chips throughout. It’s perfect for special breakfasts, French toast, or dessert sandwiches. If you like pastry-like breads with chocolate, this is for you. Expect a buttery aroma and soft, pillowy texture.

Prep time: 45 minutes active, 10–12 hours fermentation (chill overnight suggested)
Cook time: 30–35 minutes
Yield: 1 loaf (about 900 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (390 g) bread flour
• 1/3 cup (67 g) granulated sugar
• 1 tsp (6 g) salt
• 3/4 cup (180 ml) whole milk, lukewarm
• 3 large eggs, room temp (2 for dough, 1 for egg wash)
• 6 tbsp (85 g) unsalted butter, softened
• 3/4 cup (130 g) chocolate chips
• 1 tsp vanilla extract

Instructions

1. Ensure your starter is active. Warm milk to lukewarm.
2. Mix flour, sugar, and salt. Add starter, milk, 2 eggs, and vanilla. Stir to combine.
3. Knead for 8–10 minutes until dough becomes smooth. Add butter in chunks, kneading until fully incorporated. Dough will be slightly sticky but elastic.
4. Fold in chocolate chips evenly. Place in an oiled bowl and bulk ferment 3 hours at room temp, folding once after 90 minutes.
5. Shape into a loaf and place in a greased pan. For best texture, refrigerate and proof overnight (8–12 hours).
6. Preheat oven to 350°F (175°C). Brush with beaten egg and bake 30–35 minutes, until golden and internal temp is 190–195°F (88–90°C).
7. Let cool at least 90 minutes before slicing to maintain structure.

How to Serve It

Warm slices and spread with butter or jam. Turn into decadent French toast with cinnamon syrup. Pairs with latte or hot chocolate. Store refrigerated up to 4 days or freeze slices. Bring to room temp before serving.

9. Chocolate Sourdough Bread Loaves for Sweet Tooths — Dark Chocolate Fig & Walnut Loaf

This dark chocolate, fig, and walnut loaf blends sweet dried figs with crunchy walnuts and bitter chocolate. The crumb is hearty and studded with fruit and nuts. It’s great for cozy gatherings or afternoon tea. You’ll enjoy contrasts: chewy figs, crunchy walnuts, and molten chocolate. The aroma is warm, nutty, and slightly boozy if figs are soaked.

Prep time: 40 minutes active, 10–14 hours fermentation
Cook time: 40–45 minutes
Yield: 1 loaf (about 900 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (325 g) bread flour
• 1/2 cup (60 g) whole wheat flour
• 1/4 cup (50 g) brown sugar
• 1 1/4 tsp (7 g) salt
• 3/4 cup (180 ml) water, lukewarm
• 1/2 cup (80 g) dried figs, chopped and rehydrated briefly
• 1/2 cup (60 g) walnuts, toasted and chopped
• 3/4 cup (130 g) dark chocolate chunks
• 2 tbsp (30 g) unsalted butter, softened

Instructions

1. Feed starter and toast walnuts lightly. Soak figs in warm water for 10 minutes, then drain.
2. Mix flours, brown sugar, and salt. Add starter, water, and butter and mix into a shaggy dough.
3. Knead 7–9 minutes until smooth. Fold in figs, walnuts, and chocolate.
4. Bulk ferment 3–4 hours at room temp, folding after 60 and 120 minutes. Dough should show bubbles.
5. Shape into loaf, place in pan or banneton, proof 2–3 hours or refrigerate overnight for a slow proof.
6. Preheat oven to 375°F (190°C). Bake 40–45 minutes until crust is firm and internal temp reaches 200°F (93°C).
7. Let loaf cool 2 hours to set crumb before slicing.

How to Serve It

Serve with a drizzle of honey and a smear of ricotta. Garnish with extra chopped walnuts and fig slices. Pair with black tea or a late-harvest wine. Store wrapped at room temp for 2 days or refrigerate up to 5 days. Slices freeze well for future snacks.

10. White Chocolate & Raspberry Sourdough Loaf

Sweet white chocolate meets tart raspberries for a lively loaf. The crumb is tender and dotted with bright fruit bursts. It’s ideal for brunch or a light dessert. Fruit lovers and those who enjoy contrasts of sweet and tart will appreciate this loaf. You’ll notice a fresh berry scent balanced by smooth white chocolate.

Prep time: 35 minutes active, 10–12 hours fermentation
Cook time: 35–40 minutes
Yield: 1 loaf (about 800 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (325 g) bread flour
• 1/3 cup (67 g) granulated sugar
• 1 tsp (6 g) salt
• 3/4 cup (180 ml) water, lukewarm
• 2 tbsp (30 g) unsalted butter, softened
• 3/4 cup (120 g) white chocolate chips
• 3/4 cup (100 g) fresh or frozen raspberries, if frozen keep frozen until use
• 1 tsp lemon zest

Instructions

1. Ensure starter is active. If using frozen raspberries, keep frozen until folding to avoid bleeding.
2. Mix flour, sugar, and salt. Add starter, water, butter, and lemon zest. Combine until a shaggy dough forms.
3. Knead 6–8 minutes until elastic. Gently fold in white chocolate chips and raspberries.
4. Bulk ferment 3–4 hours, performing gentle folds every 45–60 minutes to avoid crushing raspberries. Dough should increase in volume.
5. Shape and place in a loaf pan or banneton. Proof 2–3 hours or refrigerate overnight.
6. Preheat oven to 375°F (190°C). Bake 35–40 minutes, tent with foil if top browns too quickly. Internal temp should read 195–200°F (90–93°C).
7. Cool 90 minutes before slicing to let berries set.

How to Serve It

Serve sliced with fresh raspberries and a light dusting of powdered sugar. Pair with chamomile tea or a chilled rosé. Store in the fridge up to 4 days or freeze slices. This loaf brightens spring and summer brunches.

11. Chocolate Peanut Butter Swirl Sourdough Loaf

Peanut butter and chocolate form a classic duo in this swirl loaf. The crumb is rich and slightly creamy where peanut butter melts in. It’s ideal for PB&J-inspired breakfasts or dessert toast. Lovers of nutty chocolate combos will find this irresistible. Expect a warm nutty aroma with chocolaty richness.

Prep time: 30 minutes active, 10–12 hours fermentation
Cook time: 35–40 minutes
Yield: 1 loaf (about 850 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (325 g) bread flour
• 1/3 cup (67 g) cocoa powder
• 1/3 cup (67 g) granulated sugar
• 1 1/4 tsp (7 g) salt
• 3/4 cup (180 ml) water
• 1/2 cup (125 g) peanut butter, smooth and room temp
• 2 tbsp (30 g) unsalted butter, softened
• 3/4 cup (120 g) milk chocolate chips
• 1 tsp vanilla extract

Instructions

1. Feed starter. Warm water to lukewarm.
2. Combine flour, cocoa, sugar, and salt. Add starter, water, butter, and vanilla, mixing into a shaggy dough.
3. Knead 6–8 minutes until elastic. Fold in chocolate chips.
4. Bulk ferment 3–4 hours at room temp, folding after 60 minutes. Dough should show bubbles.
5. Roll dough into a rectangle. Spread peanut butter in a thin layer, then roll tightly into a log to create a swirl.
6. Place in loaf pan or banneton and proof 2–3 hours or chill overnight for a slower proof.
7. Preheat oven to 375°F (190°C). Bake 35–40 minutes until crust is deeply colored and internal temp reads 200°F (93°C).
8. Cool 90–120 minutes before slicing so swirls hold.

How to Serve It

Serve with banana slices or warm honey for dipping. Garnish with crushed peanuts and a drizzle of melted chocolate. Pair with coffee or a cold glass of milk. Store airtight at room temp 2 days or freeze for later.

12. Spiced Chocolate Pumpkin Sourdough Loaf

Pumpkin purée and warm spices make this loaf seasonally cozy. Chocolate adds depth while pumpkin keeps crumb moist. It’s perfect for fall breakfasts, holiday tables, or slice-and-toast mornings. You’ll enjoy the warm spice aroma with a chocolate backbone. Texture is soft, slightly tender, and autumnal.

Prep time: 35 minutes active, 10–14 hours fermentation
Cook time: 40–45 minutes
Yield: 1 loaf (about 900 g)

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (325 g) bread flour
• 1/2 cup (120 g) pumpkin purée, room temp
• 1/3 cup (67 g) brown sugar
• 1/4 cup (30 g) unsweetened cocoa powder
• 1 1/2 tsp pumpkin pie spice
• 1 1/4 tsp (7 g) salt
• 1/2 cup (120 ml) water, lukewarm (adjust as needed)
• 2 tbsp (30 g) unsalted butter, softened
• 1/2 cup (80 g) dark chocolate chips

Instructions

1. Make sure your starter is active. Mix pumpkin and set aside.
2. In a bowl, whisk flour, cocoa, pumpkin pie spice, and salt. Add starter, pumpkin purée, water, and butter. Mix until combined.
3. Knead 6–8 minutes until elastic. Fold in chocolate chips. Dough will be slightly tacky due to pumpkin.
4. Bulk ferment 3–4 hours at room temp, folding gently every 45–60 minutes. Dough should rise somewhat.
5. Shape loaf and place in a greased pan or banneton. Proof 2–3 hours or refrigerate overnight for deeper flavor.
6. Preheat oven to 375°F (190°C). Bake 40–45 minutes until crust is firm and internal temp reaches 200°F (93°C). If it browns too fast, tent with foil.
7. Cool 2 hours before slicing to let crumb set and flavors meld.

How to Serve It

Serve toasted with maple butter or mascarpone. Garnish with a sprinkle of cinnamon or toasted pepitas. Pair with a chai latte or pumpkin-spiced coffee. Store wrapped at room temp 2 days or freeze slices for longer. Great for fall brunch spreads and holiday gifts.

This lineup covers a wide range of chocolate sourdough moods—from bright citrus and berry to rich espresso and nutty swirls. You’ve got simple everyday loaves, enriched brioche-style breads, and festive seasonal favorites. Pin the ones that call to you, try one this weekend, and share your results with friends and family. Which chocolate sourdough loaf will you bake first, and who will you share it with?