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Chocolate Sourdough Bread – A Decadent Twist on a Classic
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There’s something magical about sourdough—the slow fermentation, the deep flavors, and the satisfaction of slicing into a homemade loaf. But what if we took that magic and made it even better? Enter Chocolate Sourdough Bread—a rich, slightly sweet, deeply flavored loaf that’s perfect for breakfast, snacking, or dessert.
I love how this bread balances a slight tang from the sourdough with the warmth of cocoa and the occasional surprise of melted chocolate chips. It’s not overly sweet, making it ideal for toasting with a spread of butter, nut butter, or even a drizzle of honey.
If you’re a chocolate lover or simply looking for a unique way to enjoy sourdough, this recipe is for you.
Why You’ll Love This Chocolate Sourdough Bread
✔️ Deep Chocolate Flavor – Rich cocoa and dark chocolate make every bite decadent.
✔️ No Commercial Yeast Needed – Naturally leavened for that perfect sourdough texture.
✔️ Not Too Sweet – Just enough sweetness to feel indulgent, but still versatile.
✔️ Great for Breakfast or Dessert – Toast it, slather it, or enjoy it plain with coffee.
Chocolate Sourdough Bread Recipe
📌 Prep Time: 20 minutes
⏳ Rest & Rise Time: 10-12 hours
🔥 Bake Time: 35-40 minutes
🍞 Yield: 1 loaf
Ingredients
- For the Dough:
- 500 g 4 cups bread flour
- 50 g ½ cup unsweetened cocoa powder
- 100 g ½ cup active sourdough starter (100% hydration)
- 300 g 1 ¼ cups warm water (90-95°F)
- 50 g ¼ cup honey or sugar
- 50 g ¼ cup unsalted butter, softened
- 8 g 1 ½ tsp salt
Instructions
- Mix the Dough
- In a large bowl, whisk together the bread flour and cocoa powder. Add:
- ✅ 100g sourdough starter
- ✅ 300g warm water
- ✅ 50g honey or sugar
- ✅ 50g softened butter
- ✅ 8g salt
- Mix until a shaggy dough forms. Cover and let it rest for 30 minutes.
- Strengthen the Dough
- Perform 3-4 sets of stretch and folds, one every 30 minutes over the next 2 hours.
- If adding chocolate chips or dried fruit, fold them in during the third stretch and fold.
- Bulk Fermentation (6-8 Hours, Room Temp 70-75°F)
- Cover the bowl and let the dough rise until puffy and about 50% larger.
- If your kitchen is cool, this may take longer.
- Shape the Loaf
- Gently turn the dough onto a floured surface.
- Shape it into a round boule or an oval loaf.
- Place it seam-side up in a floured banneton or bowl lined with a towel.
- Final Proof (2-3 Hours, Room Temp 70-75°F)
- Cover and let it rise again until it passes the poke test—a gentle press should spring back slowly.
- Alternative: If baking the next morning, place the shaped dough in the fridge overnight (cold-proof for up to 12 hours).
- Preheat & Bake
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Turn the dough onto parchment paper, score the top, and carefully place it in the hot Dutch oven.
- Bake covered for 20 minutes, then uncovered for 15-20 minutes until deep brown.
- Cool & Enjoy
Notes
Let the bread cool for at least 1 hour before slicing (this helps set the crumb).
Serve warm with butter, nut butter, or enjoy plain with a cup of coffee.
How to Store & Freeze Chocolate Sourdough Bread
- At Room Temp: Store in a sealed bag for up to 4 days.
- In the Freezer: Slice and freeze for up to 3 months. Just pop a slice in the toaster straight from frozen!
How to Enjoy Chocolate Sourdough Bread
This bread is as versatile as it is delicious. Here are some of my favorite ways to enjoy it:
🍫 Toasted with Butter & Honey – A simple, indulgent breakfast.
🍫 Chocolate French Toast – A next-level brunch treat.
🍫 Grilled Peanut Butter & Banana Sandwich – Trust me, it’s incredible.
🍫 Dessert Bread Pudding – Use up any leftover slices for a decadent treat.
Final Thoughts
If you’ve never tried baking a chocolate sourdough loaf before, this is your sign to start. It’s a little bit indulgent, a little bit comforting, and completely irresistible.
And as always, if you bake this, I’d love to see your creations! Share your photos on Instagram @WillowAndMoose and tag #TheGoodLifeChronicles.
Happy baking! 🍫🍞✨
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