How to Make Chocolate Sourdough Bread for Dessert

You love sourdough but you want dessert. This Chocolate Sourdough Bread gives you a slightly sweet, cocoa-infused loaf studded with chocolate chunks. It's excellent warm with butter, as a decadent toast, or alongside ice cream.

In this guide you'll learn how to make chocolate sourdough bread from start to finish. You'll get a clear ingredient list, timed steps for bulk fermentation and proofing, and baking tips that help you get a glossy crust and tender crumb. Save the pin and bake tonight.

What You'll Need (Ingredients + Tools for Chocolate Sourdough Bread)

• Ingredients (one 900–1000g loaf):
  • 500g bread flour
  • 50g unsweetened cocoa powder
  • 350g water (70% hydration)
  • 100g active sourdough starter (100% hydration)
  • 60g granulated sugar
  • 10g salt
  • 30g melted butter
  • 150g dark chocolate chunks (60–70% cacao)
• Tools:
  • Dutch oven or baking stone
  • Digital scale
  • Bench scraper and proofing basket (banneton)
  • Sharp lame or razor for scoring

Tip: Use an active starter fed 4–6 hours before mixing. Measure by weight for consistent chocolate sourdough bread results.

Preparing Your Ingredients (Autolyse and Mix)

1. Combine 500g flour, 50g cocoa, and 350g water in a bowl. Mix until no dry flour remains. Cover and autolyse for 30–45 minutes.
2. Add 100g starter, 60g sugar, and 30g melted butter. Mix until incorporated. Add 10g salt and knead briefly until the dough is smooth.
3. Fold in 150g chocolate chunks during the last set of stretch-and-folds.

Pro tip: If dough feels tight, add up to 20g more water. The dough should be tacky, not sticky.

Step-by-Step Instructions (Bulk Ferment, Shape, Bake Chocolate Sourdough Bread)

1. Bulk Fermentation:
   • Cover and let sit at room temp 3–4 hours, performing 4 sets of stretch-and-folds every 30 minutes during the first 2 hours.
   • Look for a 20–50% rise and visible gas bubbles.
2. Pre-shape and Bench Rest:
   • Turn dough onto surface, pre-shape into a round. Rest 20–30 minutes.
3. Final Shape:
   • Shape tightly into a boule or batard. Place seam-side up in a floured banneton.
4. Proofing Options:
   • Short proof: 2–4 hours at room temp.
   • Overnight: 8–12 hours in the fridge for deeper flavor.
5. Bake:
   • Preheat Dutch oven to 475°F (245°C) with lid for 30 minutes.
   • Score dough, place inside, reduce oven to 450°F (230°C).
   • Bake 20 minutes with lid on, then 15–20 minutes lid off until crust is deep brown and internal temp reaches 200–205°F (93–96°C).

Warning: Underproofing makes a dense crumb. If the dough springs back quickly when poked, it needs more time.

Decorating, Serving, and Storage Tips

• Serving ideas:
  • Warm a slice and spread butter or top with ice cream for dessert.
  • Serve with a dusting of powdered sugar or a drizzle of honey.
• Storage:
  • Store at room temp wrapped for 2 days.
  • Freeze slices for up to 3 months; toast from frozen.
• Shortcuts:
  • Use a cold-proof overnight if you need a morning bake.
  • Swap 50g of flour for whole wheat for a nuttier flavor.

Troubleshooting:

• Dense loaf? Check starter activity and proof times.
• Bitter cocoa taste? Use Dutch-processed cocoa or reduce to 40g.

Enjoy the contrast of a chewy sourdough crumb and rich pockets of chocolate. This chocolate sourdough bread is dessert-friendly and pin-worthy.

You just learned a reliable method for making chocolate sourdough bread that tastes like dessert and holds up as breakfast toast. Pin this guide for your next bake night and share with friends who love sourdough or chocolate. Which step will you try first—overnight proofing or a fresh bake tonight? Ready to make this happen? Let's do it!