Description
This rich chocolate chip sourdough bread combines the tangy flavor of natural sourdough with pockets of melted dark chocolate. Inspired by Alexandras Kitchen, the loaf features a caramelized crust and a tender, chocolate-speckled crumb. The recipe covers starter maintenance, autolyse, bulk fermentation, stretch and fold, shaping, cold proof, and baking in a preheated dutch oven. With simple ingredients like bread flour, sourdough starter, water, salt, and high quality dark chocolate chips, this loaf delivers indulgence and artisanal texture. Serve slices warm with coffee or ice cream. Detailed instructions and tips ensure reliable results for home bakers.
Ingredients
Instructions
1. Combine bread flour and water in a mixing bowl until no dry flour remains and let rest for 1 hour (autolyse).
2. Add sourdough starter and salt to the dough and mix until fully incorporated.
3. Cover and bulk ferment for 3 to 4 hours at room temperature, performing stretch and fold every 30 minutes during the first 2 hours.
4. After bulk fermentation, gently fold in dark chocolate chips until evenly distributed.
5. Shape the dough into a tight round or oval and place into a floured banneton or lined bowl.
6. Cover and refrigerate overnight for 8 to 12 hours for cold proof and flavor development.
7. Preheat oven and dutch oven to 230°C (450°F) for at least 30 minutes.
8. Carefully score the dough and transfer it to the hot dutch oven; bake covered for 20–25 minutes.
9. Remove the lid and bake uncovered for an additional 20 minutes until golden brown and chocolate is melted.
10. Cool the loaf on a wire rack for at least 1 to 2 hours before slicing to set the crumb.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 12 slices
Keywords: rich chocolate chip sourdough bread, chocolate chip bread, sourdough pain au chocolat, dark chocolate cherry sourdough bread, chocolate chip sourdough batter bread, rustic chocolate chip sourdough loaf