Let’s be honest: sourdough is amazing. But sourdough with chocolate chips? That’s next-level. This sourdough chocolate chip bread is the perfect marriage of tangy, crusty sourdough and sweet, melty pockets of dark chocolate.
It’s the bread you never knew you needed—until now. Toast it for breakfast and watch the chocolate melt into buttery goodness. Slather it with more butter (yes, more) and close your eyes.
It’s part bread, part dessert, entirely irresistible. And yes, it’s made with your sourdough starter. Your morning routine is about to get a whole lot sweeter.
Instructions
Mix the Dough
In a large bowl, combine the active sourdough starter and warm water. Stir to dissolve. Add the bread flour and salt. Mix with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry flour remains. Cover and let rest for 30 minutes .
Stretch and Folds – First Set
With wet hands to prevent sticking, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat 3-4 times. Cover and rest 30 minutes .
Add Chocolate Chips
During the second set of stretch and folds, gently sprinkle the cold chocolate chips over the dough. Fold to incorporate, repeating the stretch and fold process until the chips are evenly distributed. Cover and rest 30 minutes .
Continue Stretch and Folds
Perform 2-3 more sets of stretch and folds, each 30 minutes apart, for a total of 4-5 sets. The dough should become smoother and more elastic .
Bulk Fermentation
Cover the bowl and let rise at room temperature for 4-6 hours until the dough is puffy, has bubbles on the surface, and has increased in volume by about 50% .
Shape the Dough
Turn the dough out onto a lightly floured surface. Gently shape it into a round, being careful not to press out all the air. Let rest uncovered for 20 minutes .
Final Shaping and Proofing
Shape it again into a tighter round. Place it seam-side up in a proofing basket or a bowl lined with a floured kitchen towel. Dust the top with rice flour. Cover and refrigerate for 8-16 hours (overnight is perfect) .
Preheat Dutch Oven
Place a Dutch oven with its lid in the oven and preheat to 500°F (260°C) for at least 30 minutes .
Score the Dough
Carefully turn the cold dough out onto a piece of parchment paper. Using a lame or sharp knife, score the top with a quick, confident slash .
Bake
Carefully place the dough (with parchment) into the hot Dutch oven. Put the lid on and bake at 500°F for 20 minutes. Remove the lid, reduce temperature to 450°F (230°C), and bake for another 20-25 minutes until deeply golden brown .
Cool Completely
Transfer the bread to a wire rack and let it cool completely—at least 1-2 hours before slicing .
Serve and Store
Slice, toast, and enjoy with butter. Store in a paper bag at room temperature for up to 3 days, or freeze for up to 3 months .
Pro-Tips for Sourdough Chocolate Chip Bread Greatness
- Use Cold Chocolate Chips: Cold chips are less likely to melt into the dough during fermentation .
- Add Chips During Stretch and Folds: This ensures even distribution without deflating the dough .
- Use a Kitchen Scale: Baking by weight is far more accurate for consistent results .
- Don’t Overmix After Adding Chips: Gentle folds are key to keeping the chocolate distributed without tearing the gluten .
- Toast Before Serving: Toasting brings out the flavor of both the sourdough and the chocolate. A pat of butter melting into warm, chocolate-studded bread is pure heaven .
