If you love the deep, complex flavor of sourdough and the indulgence of rich chocolate, this Double Chocolate Sourdough Bread Recipe with Rich Cocoa Flavor will quickly become a favorite. It blends old-world baking traditions with the comforting sweetness of cocoa and melty chocolate chunks. Whether you’re using active starter or sourdough discard, this recipe strikes the perfect balance between tangy artisan texture and dessert-worthy indulgence. With every slice, you’ll taste chewy, rich crumb and hints of dark cocoa — a loaf that feels equally at home on a breakfast table or served warm for dessert.
How Double Chocolate Sourdough Bread Became a Cozy Favorite
The Memory Behind the Double Chocolate Sourdough Bread Recipe
The Double Chocolate Sourdough Bread Recipe was born on a chilly weekend when my kitchen begged for warmth and something sweet. My sourdough starter sat bubbling on the counter, and I had an unshakable craving for chocolate. Combining the two seemed unconventional at first, yet utterly irresistible. What began as an experiment turned into a signature bake—fusing the tangy depth of sourdough with the luxurious richness of cocoa and scattered chocolate chunks.
I still remember slicing into that first Chocolate Sourdough Bread Recipe loaf—the crust gently cracked, revealing a tender, dark crumb speckled with molten chocolate. It wasn’t just bread or dessert; it was a comforting hybrid of both. Over the years, this recipe evolved, keeping the core techniques of hand-folded sourdough while embracing a new, indulgent side. This Double Chocolate Sourdough Bread Recipe became the loaf I share most often with friends and family, perfect for slow mornings or cozy evenings by the oven’s glow. With each bake, it reminds me how creativity can transform a traditional recipe into something magical — rustic, rich, and unforgettable.
What makes this Double Chocolate Sourdough Bread so satisfying goes beyond its flavor — it’s the beautiful balance of science and emotion in every step. Cocoa powder introduces subtle bitterness and depth that enhances the natural tang of sourdough. Those pockets of chocolate chunks melt just enough during baking to create velvety bursts throughout the loaf, giving it almost a brownie-like texture inside a crisp artisan crust.
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Double Chocolate Sourdough Bread Recipe with Rich Cocoa Flavor
- Total Time: 12 hours
- Yield: 1 loaf 1x
Description
This double chocolate sourdough bread combines tangy artisan sourdough techniques with rich cocoa powder and dark chocolate chunks for a loaf that is both rustic and indulgent. Made with either active starter or sourdough discard, it features a crisp, crackly crust and a chewy, fudgy crumb speckled with melted chocolate. Perfect for breakfast, dessert, or gifting, this recipe guides you through mixing, autolyse, bulk fermentation with stretch-and-folds, overnight cold proof, and high-heat baking in a Dutch oven to achieve maximum flavor and texture.
Ingredients
Instructions
1. Whisk bread flour whole wheat flour cocoa powder and salt together in a large bowl.
2. Mix water starter or discard and brown sugar until dissolved then pour into dry ingredients and stir until no dry flour remains.
3. Cover and autolyse for 30 to 45 minutes.
4. Gently stretch dough and sprinkle in chocolate chunks then fold to incorporate evenly.
5. Transfer dough to a greased bowl and perform stretch-and-folds every 30 to 45 minutes for 3 to 4 hours.
6. Pre-shape into a round, rest 10 minutes, then final shape into a boule or batard.
7. Place shaped dough seam side up in a floured proofing basket and refrigerate 10 to 14 hours.
8. Preheat Dutch oven at 475°F for 30 to 45 minutes.
9. Turn dough onto parchment, score, and transfer into the hot pot; cover and bake 25 minutes.
10. Remove lid and bake uncovered 15 to 20 minutes until deep brown.
11. Cool on a rack for 1 to 2 hours before slicing.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: bread
- Method: baking
- Cuisine: bakery
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8
- Sodium: 200
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 7
- Cholesterol: 0
Keywords: double chocolate sourdough, chocolate sourdough, sourdough bread, cocoa loaf, artisan bread, sourdough discard
It’s also a wonderfully adaptable Sourdough Discard Recipe. Using discard brings gentle flavor without extra rise time, while an active starter offers tang and structure. The result is a loaf that’s reliable, rich, and versatile — equally delightful toasted with butter for breakfast, with a sprinkle of sea salt for dessert, or wrapped up as a homemade gift. This bread doesn’t just taste good; it feels grounding to make, a reminder that the best bakes come from experimentation, patience, and a touch of chocolate indulgence.
Key Ingredients and Baking Tools for Double Chocolate Sourdough Bread
Essential Ingredients That Create Its Signature Cocoa Flavor
When it comes to crafting the perfect Chocolate Sourdough Bread Recipe, each ingredient plays an important role in shaping the loaf’s flavor, structure, and appearance. This Sourdough Starter Discard Recipe relies on a thoughtful balance of quality ingredients — from the protein level of your flour to the richness of your cocoa and chocolate chunks. Using the best versions of each ensures a bread that’s deep in cocoa flavor yet still beautifully tender and chewy.
| Ingredient | Amount | Purpose / Notes |
|---|---|---|
| Bread Flour | 320g | Provides strength and structure for a chewy crumb. |
| Whole Wheat Flour | 80g | Adds slight nuttiness and rustic depth. |
| Unsweetened Natural Cocoa Powder | 30g | The heart of the Chocolate Sourdough Bread Recipe — choose a high-quality cocoa for deep flavor and rich color. |
| Water | 300g (adjust as needed) | Hydrates the dough; helps gluten develop while carrying the cocoa evenly through the mix. |
| Active Sourdough Starter or Discard | 100g | Creates tang and fermentation flavor; if using discard, the loaf will be slightly denser but deliciously moist. |
| Brown Sugar | 30g | Enhances sweetness and moist texture while balancing cocoa’s natural bitterness. |
| Salt | 8g | Strengthens gluten structure and accentuates chocolate flavor. |
| Dark Chocolate Chunks or Chips | 100g | Add bursts of richness throughout the loaf; choose at least 60% cacao for deep, bittersweet notes. |
| Optional: Espresso Powder | 1 tsp | Intensifies the chocolate taste without making the bread taste like coffee. |
When combining these ingredients, remember that quality makes all the difference. Natural cocoa brings an earthier, stronger flavor than Dutch-processed cocoa, while dark chocolate chunks melt into pockets of soft, fudgy goodness. These components turn a humble Sourdough Starter Discard Recipe into a loaf that feels both artisan and indulgent — ideal for slow weekend baking or sharing warm from the oven.
Tools and Equipment You’ll Need
Baking Sourdough Double Chocolate Bread doesn’t require an advanced bakery setup, but having a few key tools makes the process smoother and ensures better results. These items help you mix, proof, and bake with confidence, creating the rich cocoa crust and airy crumb that set this loaf apart.
- Mixing Bowls: Use medium and large bowls for mixing and folding the dough. A wide bowl gives your hands room to perform stretch-and-folds comfortably.
- Dough Whisk or Sturdy Spoon: Helps incorporate flour, cocoa, and water evenly — especially in sticky doughs like this one.
- Digital Kitchen Scale: Precision ensures proper hydration levels, especially important when working with cocoa.
- Bench Scraper: Useful for folding the dough and shaping your loaf cleanly.
- Dutch Oven or Cast Iron Pot: Essential for this Recipe Using Sourdough Starter; traps steam to create a glossy, crisp crust.
- Proofing Basket (Banneton): Supports the dough during final fermentation and encourages structure.
- Parchment Paper and Lame: Helps transfer dough and allows attractive scoring for better oven spring.
- Cooling Rack: Keeps the crust crisp and lets interior moisture settle after baking.
Equipped with these tools and carefully selected ingredients, you can confidently move into the hands-on part of this Double Chocolate Sourdough Bread Recipe with Rich Cocoa Flavor — mixing, shaping, and baking your masterpiece.
Step-by-Step Method — Baking the Double Chocolate Sourdough Bread Recipe
Mixing, Fermentation, and Shaping
- Mix the Dry Ingredients: In a large bowl, whisk together bread flour, whole wheat flour, cocoa powder, and salt to evenly distribute the cocoa. The nutty, chocolate aroma sets the stage for your loaf.
- Combine Wet Ingredients: Mix water with your starter or discard, then add brown sugar. Pour into the dry ingredients and mix until no dry flour remains. Expect a sticky dough — it will strengthen over time, creating that chewy texture of excellent Double Chocolate Sourdough Bread Recipe.
- Autolyse: Rest the covered dough for about 30–45 minutes to allow hydration and gluten development.
- Add Chocolate Chunks: Gently stretch out the dough and fold in chocolate pieces evenly without smearing them.
- Bulk Fermentation: Let the dough ferment at room temperature (75°F / 24°C) for 3–4 hours, performing stretch-and-folds every 30–45 minutes for the first two hours. Each fold strengthens structure in your Chocolate Sourdough Discard Bread.
- Pre-Shaping and Final Shaping: Once doubled and pillowy, shape the dough gently into a round or batard, tightening the surface for better oven spring.
- Place in Proofing Basket: Dust your basket with rice flour and set the shaped dough inside, seam side up. Cover and prepare for an overnight cold proof.
Proofing, Baking, and Cooling
- Cold Proof: Refrigerate for 10–14 hours to allow flavor development.
- Preheat Oven and Pot: Heat a Dutch oven to 475°F (245°C) for 30–45 minutes to maximize steam and capture that Rich Cocoa Flavor.
- Score and Load: Turn the dough onto parchment, score with a lame, and carefully lower into the preheated pot.
- Bake: Bake covered for 25 minutes, then uncover and bake for an additional 15–20 minutes until deep brown and aromatic. The scent of cocoa and caramelized sourdough will fill your kitchen.
- Cooling: Cool the loaf on a rack for at least 1–2 hours before slicing. Cutting too early can compress the crumb; patience rewards you with soft, fudgy pockets of chocolate.
Every step in this Double Chocolate Sourdough Bread Recipe celebrates the balance of artisan craft and chocolate indulgence — rustic, fragrant, and deeply satisfying.
Frequently Asked Questions
Can I use sourdough discard instead of active starter?
Yes. The Double Chocolate Sourdough Bread Recipe works with either. Discard makes a slightly denser loaf with brownie-like richness, while active starter gives a lighter, tangier crumb.
How do I know when my Double Chocolate Sourdough Bread is fully baked?
It should smell richly of cocoa and sound hollow when tapped. The internal temperature should reach 200–205°F (93–96°C). A perfect Sourdough Double Chocolate Bread Recipe has a crisp crust and just-set chocolate inside.
Can I substitute cocoa powder brands or use cacao?
Yes. Both work well. Natural cocoa gives deep, classic flavor, while cacao adds a fruitier note. Dutch-processed cocoa yields darker color and smoother tone — just be sure it’s unsweetened.
How should I store leftover Chocolate Sourdough Bread?
Cool completely, then wrap in parchment or a breathable bag. Keep at room temperature up to three days. Freeze for longer storage and rewarm slices to revive the Rich Cocoa Flavor.
Can I make this recipe vegan or dairy-free?
Yes. This loaf is naturally dairy-free if you use dark, dairy-free chocolate. All other ingredients are plant-based, making it easily adaptable for vegan baking.
Conclusion
There’s something special about pulling a warm loaf of Double Chocolate Sourdough Bread Recipe with Rich Cocoa Flavor from the oven — the aroma wrapping around your kitchen, the crust crackling softly as it cools, and that first glimpse of the dark, chocolate-streaked crumb. This recipe bridges artisan technique and indulgent comfort in one beautiful bake.
Whether using sourdough discard or a lively starter, each loaf embodies creativity and homemade warmth. Slow down, enjoy the tactile rhythm of mixing and folding, and watch simple ingredients transform into something extraordinary.
So preheat your oven, feed your starter, and embrace the joy of baking this Double Chocolate Sourdough Bread Recipe. Share it warm, toast it for breakfast, or savor it in quiet moments — every crumb holds the heart of patient crafting and the sweet comfort of home.
