Description

This chocolate chip sourdough bread combines the tangy depth of sourdough with the rich sweetness of chocolate chips. With a soft, airy crumb and a crisp crust, this naturally leavened bread is perfect for breakfast, snacks, or even dessert.

Ingredients

Scale

For the Dough:

500g (4 cups) bread flour
100g (½ cup) active sourdough starter
10g (2 tsp) salt
50g (¼ cup) granulated sugar
20g (2 tbsp) cocoa powder (optional, for extra chocolate flavor)
350g (1½ cups) filtered water
150g (1 cup) chocolate chips (semi-sweet or dark)

For Stretch & Fold Process (Optional Add-Ins):

50g (¼ cup) chopped nuts (optional)
1 tsp vanilla extract (optional)

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine flour, cocoa powder (if using), salt, and sugar.
In a separate bowl, mix the sourdough starter with water until slightly dissolved.
Gradually add the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.

Step 2: Bulk Fermentation & Stretch and Folds

Cover the dough and let it rest for 30 minutes at room temperature.
Perform 3-4 stretch-and-folds every 30 minutes over the next 2 hours.
During the last stretch-and-fold, incorporate chocolate chips (and nuts if using).

Step 3: Overnight Cold Fermentation

Cover the bowl and place the dough in the refrigerator for 8-12 hours.

Step 4: Shaping the Dough

Remove the dough from the fridge and let it sit for 1 hour.
Shape the dough into a round or oval loaf, ensuring an even distribution of chocolate chips.

Step 5: Final Proof & Baking

Place the dough in a proofing basket and let it proof at room temperature for 1-2 hours.
Preheat the oven to 450°F (232°C) with a Dutch oven inside.
Score the top of the dough with a bread lame.
Bake for 20 minutes covered, then another 20-25 minutes uncovered until golden brown.
Let the bread cool completely before slicing.

Notes

For extra sweetness, use milk chocolate chips instead of dark chocolate.
If the dough is too sticky, refrigerate for 15 minutes before shaping.
Let the bread cool for at least 1 hour before slicing to avoid a gummy texture.

Prep Time: 12 hours (including fermentation)
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200 kcal
Sugar: 8g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 2mg

Keywords: sourdough chocolate chip bread, chocolate chip sourdough bread recipe, chocolate chocolate chip sourdough bread, double chocolate chip sourdough bread