There’s something truly magical about the way a Sourdough Chocolate Raspberry Bread balances cocoa’s deep richness with the tang of ripe berries. This Double Chocolate Sourdough Loaf is more than just bread—it’s a dessert-like treat born from the comforting rhythm of sourdough baking. Perfect for anyone exploring new Recipes From Sourdough Starter or figuring out What To Bake Sourdough Bread In, this recipe combines flavor, texture, and fun experimentation. In this article, we’ll share the story behind the loaf, list ingredients and tools, walk through each step of preparation, offer expert tips, and wrap up with practical FAQs and encouragement to bake it yourself.
How the Idea of a Double Chocolate Sourdough Loaf Was Born
I still remember my early weekends of sourdough baking—quiet mornings filled with the scent of flour, the bubbling starter perched on the counter, and the warmth of the oven turning my kitchen into a cozy haven. What began as a fascination with Artisan Bread Sour Dough quickly became a comforting ritual. The more loaves I baked, the more adventurous I felt with flavors and textures.
One chilly weekend, a craving for something sweet led me to experiment with cocoa powder and chunks of dark chocolate folded into a classic sourdough dough. The moment the loaf came out of the oven, the air filled with an intoxicating mix of roasted cocoa and warm bread. That first slice—soft, slightly chewy, and studded with pockets of melted chocolate—changed how I thought about sourdough.
Not long after, I tossed in a handful of fresh raspberries, imagining how their tart juiciness might cut through the chocolate’s depth. The result was pure bliss: a Sourdough Chocolate Raspberry Bread that married tangy berries with velvety cocoa and the slight sourness of the starter. It wasn’t just bread anymore—it was comfort, creativity, and indulgence in one loaf. That moment sparked my ongoing love affair with Yummy Sourdough Recipes, inspiring endless variations that continue to surprise me each time I bake.
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Sourdough Chocolate Raspberry Bread – A Yummy Sourdough Recipe to Try
- Total Time: 3 hours 50 minutes
- Yield: 1 loaf 1x
Description
This double chocolate sourdough loaf combines the tang of a lively starter with rich cocoa, dark chocolate chunks and bursts of fresh raspberries. It yields a crackly crust, tender crumb and dessert-like flavors, perfect for weekend baking or special brunch. Follow simple steps from starter activation to baking in a Dutch oven or on a baking stone with steam. With options for same-day or overnight proofing and vegan or gluten-free substitutions, this recipe invites bakers of all levels to enjoy a showstopping artisan bread that balances sweetness, tartness and sourdough character.
Ingredients
Instructions
1. Feed starter 4–6 hours before mixing until doubled and passing the float test
2. Whisk starter, warm water, honey and sifted cocoa powder until smooth
3. Add bread flour and salt, mix until no dry streaks remain
4. Cover and autolyse for 45 minutes
5. Gently fold in chocolate chunks and raspberries
6. Perform four sets of stretch and folds every 30 minutes over 2 hours
7. Bulk ferment at 75°F until dough rises 50–70%, about 3–4 hours
8. Pre-shape into a round, rest 20 minutes, then shape and place seam-side up in a floured banneton
9. Proof for 2–3 hours at room temperature or refrigerate overnight up to 12 hours
10. Preheat Dutch oven to 450°F, score dough, bake covered 25 minutes then uncovered at 420°F for 20–25 minutes until internal temperature reaches 205°F
11. Cool on a wire rack for 1 hour before slicing
- Prep Time: 3 hours
- Cook Time: 50 minutes
- Category: bread
- Method: sourdough
- Cuisine: international
Nutrition
- Serving Size: 12 slices
- Calories: 280
- Sugar: 7
- Sodium: 200
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: sourdough, chocolate bread, raspberry, artisan bread, sourdough starter, baking, double chocolate, homemade, dessert bread
For those who already maintain a lively starter, this Double Chocolate Sourdough Loaf feels like a natural next step—a chance to stretch your skills while treating yourself to something special.
Why This Bread Is A Perfect Bake For Everyone
What makes this bread shine is how adaptable it is for bakers at any level. If you’re new to sourdough, it’s forgiving: the sweetness from chocolate and berries balances out any hint of tang from a young starter, while the built-in moisture helps create a tender crumb. For seasoned bakers, the process offers the joy of fine-tuning hydration, timing, and mix-ins without needing complicated shaping techniques.
The flavors themselves are captivating. The cocoa adds depth and aroma, the chocolate chunks melt into soft, velvety puddles, and the raspberries contribute a lively burst of color and brightness. Together, they elevate a typical Artisan Bread Sour Dough into something that feels celebratory yet down-to-earth.
This recipe fits so many moments—it’s ideal for cozy weekend mornings, brunch with loved ones, or wrapped beautifully as a handmade gift. And because you can prepare it as a same-day bake or let it proof overnight, it easily adapts to your schedule and your starter’s rhythm. Whether you’re exploring new Recipes From Sourdough Starter or simply in search of your next warm, chocolatey kitchen triumph, this bread welcomes you with open arms and the irresistible scent of cocoa and berries mingling in the oven.
Gathering Ingredients for a Yummy Sourdough Recipe
Every great loaf begins with thoughtfully chosen ingredients. Your Sourdough Chocolate Raspberry Bread depends on quality cocoa, active starter, and fresh berries to bring out that signature richness and tang. Since sourdough bakes thrive on precision, weighing each component ensures consistent results. Below is a complete list with both cup and gram measurements to guide you from mixing bowl to baked perfection.
| Ingredient | Amount (grams) | Approx. Cups/Measures | Notes/Substitutions |
|---|---|---|---|
| Active sourdough starter (100% hydration) | 150 g | ¾ cup | Use bubbly, recently fed starter |
| Warm water | 240 g | 1 cup | Slightly warm—not hot—to preserve yeast activity |
| Bread flour (high-protein flour) | 350 g | 2¾ cups | Substitute half with whole-wheat for added depth |
| Unsweetened cocoa powder | 30 g | ¼ cup | Dutch-process cocoa yields a darker flavor |
| Dark chocolate chunks or chips | 100 g | 1 cup | Replace with white or milk chocolate for variations |
| Fresh or frozen raspberries | 120 g | 1 cup | Frozen works fine—add while still cold to avoid breaking down |
| Honey or maple syrup | 25 g | 1 tbsp | For vegan option, use maple syrup or agave |
| Salt | 7 g | 1¼ tsp | Enhances flavor and controls fermentation |
If you’re adapting this for specific dietary needs, try these easy alterations:
- Vegan: Swap honey for maple syrup and ensure chocolate is dairy-free.
- Gluten-free: Use a blend of gluten-free bread flour with xanthan gum. Expect a softer texture and lighter rise.
- Dairy-free: Use dairy-free chocolate and skip butter finishes.
Use ripe raspberries that are still firm—they hold their shape during folding and create lovely bursts throughout the Double Chocolate Sourdough Loaf. Cold berries prevent streaking, while slightly warm water keeps fermentation consistent. Handle gently for the best texture and balanced flavor typical of Artisan Bread Sour Dough.
Essential Tools and Tips for Artisan Bread Success
Knowing What To Bake Sourdough Bread In can make all the difference between a decent loaf and a bakery-worthy one. The right tools don’t have to be professional-grade; they just make consistency easier.
- 1. Dutch Oven – The Secret to a Crisp Crust: Its sealed environment traps steam for incredible crust expansion and shine. If you don’t have one, use a baking stone and a pan of hot water.
- 2. Banneton (Proofing Basket): Dust with rice flour or cocoa for easy release and gorgeous texture lines.
- 3. Bench Scraper & Digital Scale: The scraper aids folding sticky dough, and a scale ensures accuracy in Recipes From Sourdough Starter.
- 4. Mixing Tools: Large bowls, whisks, and a dough mat make mixing and cleanup easier. Wet your hands for stretch-and-folds instead of adding excess flour.
- 5. Parchment Paper and Lame: Use parchment for smooth transfer and score the dough for impressive oven spring.
Preparation Tips:
- Feed your starter 4–6 hours in advance; it should double and pass the float test.
- Keep berries and chocolate chilled until mixing.
- Maintain ambient temperature near 75°F (24°C) for predictable fermentation.
Attention to these details transforms a simple Recipe From Sourdough Starter into an impressive Yummy Sourdough Recipe. Each step supports that airy, cocoa-rich crumb and berry aroma that make this bread truly special.
From Starter to Slice: The Preparation Process
Step 1: Activate the Starter
Feed 4–6 hours before baking until doubled. If a spoonful floats in water, it’s ready.
Step 2: Mix the Wet Ingredients and Cocoa
Whisk starter, warm water, and honey. Add sifted cocoa for even color.
Step 3: Add Dry Ingredients
Combine flour and salt until no dry patches remain. Avoid adding extra flour too early.
Step 4: Autolyse
Rest 45 minutes for gluten to form naturally. Dough becomes smoother and elastic.
Step 5: Add Mix‑Ins & Fold
Fold in dark chocolate and raspberries gently. Perform stretch-and-folds every 30 minutes for 2 hours.
Step 6: Bulk Fermentation
Let rise 3–4 hours at 75°F (24°C), increasing in volume by half with visible bubbles.
Step 7: Pre‑shape & Rest
Shape lightly into a round, rest 20 minutes to relax gluten.
Step 8: Final Shape & Proof
Place in a floured banneton, cover, and proof 2–3 hours or refrigerate overnight for more flavor.
Step 9: Bake
Preheat Dutch oven at 450°F (230°C). Bake 25 minutes covered, then 20–25 minutes uncovered at 420°F (215°C) until deep brown and 205°F (96°C) inside.
Step 10: Cool & Slice
Cool 1 hour before slicing to set the crumb. Use a serrated knife for neat cuts.
The outcome is a heavenly loaf with melted chocolate pockets and ruby raspberries—a true delight among Recipes From Sourdough Starter.
Troubleshooting and Professional Tips for the Perfect Bake
- Dense Crumb: Under‑fermented dough; next time extend bulk rise.
- Overproofing: Watch for dough that springs gently when poked—chill if running late.
- Bursting Berries: Add them late and keep cold.
- Chocolate Streaks: Use cold chunks; fold them in last.
- Crust Control: Bake first 25 minutes covered for shine, uncover to crisp.
Extra Tips:
- Increase hydration 10–15 g if using whole wheat flour.
- Keep steady mid‑70s°F for reliable fermentation.
- Score confidently ¼‑inch deep for artistic results.
- Try flavor swaps: white chocolate with strawberries, or a raspberry swirl layered before shaping.
Each bake deepens your intuition. This Yummy Sourdough Recipe blends art and science, creating not just bread but an experience filled with warmth, scent, and flavor.
Frequently Asked Questions
1. Can I use frozen raspberries instead of fresh?
Yes. Use directly from the freezer—no thawing—to maintain structure and prevent sogginess.
2. How do I keep chocolate from melting into the dough?
Add cold chocolate pieces late in the folding process or chill dough before mix‑ins.
3. What’s the best way to store it?
Wrap cooled loaf in parchment or a breathable bread bag. Store two days at room temperature, refrigerate five, or freeze slices individually.
4. Can I bake it without a Dutch oven?
Yes. Use a preheated stone or tray with a pan of hot water in the oven to create steam.
5. How long does it stay fresh?
Best within three days. Toast slices to revive and enhance flavor when reheated.
The Joy of Baking a Yummy Sourdough Recipe at Home
There’s a special comfort in crafting something beautiful from simple ingredients—a lively starter, cocoa, and berries merged into one fragrant loaf. Baking this Double Chocolate Sourdough Loaf celebrates the playful, mindful nature of home baking.
Whether you’re new to Recipes From Sourdough Starter or already a confident Artisan Bread Sour Dough maker, this bread invites you to share joy through baking. Gift it, serve it, or savor it yourself—it suits all occasions equally well.
The Sourdough Chocolate Raspberry Bread proves how creativity and comfort come together in one humble loaf. When it emerges crackling from the oven, ruby berries sparkling against rich cocoa, you’re reminded why baking at home never loses its magic—a truly yummy reward for time well spent.
