There’s something magical about the tangy depth of sourdough combined with the sweet burst of chocolate chips. This Chocolate Chip Sourdough Bread recipe brings together the best of both worlds — a crusty, chewy loaf with pockets of melty chocolate that make every bite irresistible.
We love how this recipe transforms a classic sourdough into a delightful treat perfect for breakfast, snacks, or even dessert. Plus, it’s a fantastic way to use your sourdough starter in a fun and flavorful way. Whether you’re an experienced baker or just starting out, this recipe is straightforward and rewarding.
Get ready to fill your kitchen with the aroma of freshly baked bread and chocolate. Once you try it, this Chocolate Chip Sourdough Bread will quickly become a favorite in our baking rotation.
Ingredients
To create the perfect Chocolate Chip Sourdough Bread, gathering the right ingredients is essential. Below, we break down everything you need for the starter, the dough, and the delicious add-ins to elevate this loaf.
For the Sourdough Starter
The foundation of our bread is a healthy, active starter that gives the loaf its signature tang and texture.
- 50g whole wheat flour, freshly milled or store-bought
- 50g all-purpose flour, unbleached
- 100g lukewarm water (around 75°F or 24°C)
- 1 tablespoon mature sourdough starter (fed and bubbly)
For the Dough
This dough combines simplicity and precision to achieve a crusty exterior and chewy crumb.
- 400g bread flour, sifted for aeration
- 100g whole wheat flour
- 300g water, lukewarm (about 78°F or 26°C)
- 10g fine sea salt
- 150g active sourdough starter (prepared above)
- 1 tablespoon honey (optional for slight sweetness)
| Ingredient | Quantity | Notes |
|---|---|---|
| Bread flour | 400g | Provides structure |
| Whole wheat flour | 100g | Adds depth and flavor |
| Water | 300g | Slightly warm for activity |
| Fine sea salt | 10g | Enhances taste |
| Active sourdough starter | 150g | Fermentation agent |
| Honey (optional) | 1 tbsp | Balances sourness |
Add-Ins
The key to turning this into a Chocolate Chip Sourdough Bread lies in the add-ins. These bring bursts of sweet, melty chocolate to every bite.
- 150g dark chocolate chips (60-70% cocoa recommended)
- 1 teaspoon vanilla extract (optional, for extra aroma)
Pro Tip: Use high-quality chocolate chips that melt well but hold their shape to ensure consistent chocolate pockets throughout the bread.
Equipment Needed
To achieve the perfect Chocolate Chip Sourdough Bread loaf, having the right equipment is essential for consistent baking results. Here’s a detailed list of what we use to make the entire process smooth and efficient:
| Equipment | Purpose |
|---|---|
| Mixing Bowls | For combining ingredients and bulk fermenting dough |
| Digital Kitchen Scale | To measure flour, water, and starter accurately |
| Bench Scraper | To handle and shape the dough |
| Dough Proofing Basket (Banneton) | To support dough during the final rise and create a beautiful crust pattern |
| Dutch Oven or Cast Iron Pot with Lid | Provides even heat and steam for a perfect crust |
| Wooden Spoon or Dough Whisk | For initial mixing without overworking the dough |
| Parchment Paper | For easy transfer of dough to the Dutch oven |
| Instant-Read Thermometer | To check internal bread temperature for doneness |
| Kitchen Towels or Plastic Wrap | To cover the dough during bulk fermentation and proofing to retain moisture |
Additional Tools to Enhance Experience
- Cooling Rack: We place our bread here after baking to keep the crust crispy.
- Oven Mitts: Essential when handling hot Dutch ovens.
- Measuring Spoons: For small ingredients like salt, honey, and vanilla extract.
- Pastry Brush: Useful to lightly brush the crust with butter or egg wash if desired.
Using this equipment will help us maintain control over every stage — from mixing and fermenting to baking and cooling — ensuring the Chocolate Chip Sourdough Bread emerges with the ideal texture, flavor, and chocolate pockets throughout.
Preparing the Sourdough Starter
To create a richly flavored Chocolate Chip Sourdough Bread, the first step is ensuring our sourdough starter is active and bubbly. This foundational element leavens our bread naturally and provides its trademark tang.
Step 1: Gather Starter Ingredients
We start with these essential ingredients for the sourdough starter:
- 50g whole wheat flour – feeds beneficial wild yeast
- 50g all-purpose flour – balances texture
- 100g lukewarm water (around 75°F / 24°C) – hydrates the mixture
- 20g mature sourdough starter – acts as a culture seed
Step 2: Mix and Hydrate
In a clean glass or plastic container, we combine:
- All flours
- Lukewarm water
Stir vigorously until a smooth batter forms, resembling pancake consistency. Then, fold in the mature starter evenly.
Step 3: Fermentation and Feeding Schedule
Cover the container loosely with a breathable cloth or plastic wrap to allow airflow but prevent contaminants. Leave the mixture at room temperature (70–75°F / 21–24°C) to ferment.
| Timeframe | Action | Notes |
|---|---|---|
| 0 hours | Mix ingredients | Starting point |
| 12 hours | Check for bubbles and rise | Indicates active fermentation |
| 24 hours | Discard half, feed with equal flour & water | Maintain starter vitality |
| 48-72 hours | Repeat discard and feed every 12 hours | Starter should double in size reliably |
“A healthy sourdough starter shows visible bubbles and a pleasant, slightly tangy aroma. This is our green light to begin mixing the dough.”
Step 4: Assess Starter Readiness
Our starter is ready when it:
- Doubles in size within 4-6 hours after feeding
- Exhibits a spongy texture with abundant bubbles
- Has a slightly sour, yeasty fragrance
At this stage, the starter carries the energetic wild yeast and bacteria needed to ferment our bread, ensuring the signature sourdough tang alongside a chewy crumb.
By following these precise steps we build a vibrant sourdough starter base, essential for crafting our irresistible Chocolate Chip Sourdough Bread.
Making the Dough
Crafting the Chocolate Chip Sourdough Bread dough is an essential step where precision meets creativity. We’ll guide you through mixing, kneading, and folding in the chocolate chips to ensure the perfect texture and flavor distribution.
Mixing the Ingredients
We begin by combining our active sourdough starter, flours, water, salt, and honey to build a harmonious dough base. Precise measurements and timing are critical for developing the gluten and activating the fermentation process.
- In a large mixing bowl, combine the following:
-
500g bread flour
-
100g whole wheat flour
-
375g lukewarm water (about 80°F)
-
10g fine sea salt
-
150g active sourdough starter
- Optional: 1 tbsp honey (for slight sweetness)
- Mix thoroughly by hand or with a sturdy spoon until no dry flour patches remain. The dough will appear shaggy and sticky.
- Cover the bowl with a damp towel or plastic wrap and allow it to rest for 30 minutes. This autolyse period hydrates the flours and jumpstarts gluten formation.
| Ingredient | Measurement | Notes |
|---|---|---|
| Bread flour | 500g | Provides structure |
| Whole wheat flour | 100g | Adds flavor and nutrients |
| Lukewarm water (80°F) | 375g | Hydrates the dough |
| Fine sea salt | 10g | Enhances taste |
| Active sourdough starter | 150g | Fermentation agent |
| Honey (optional) | 1 tbsp | Adds sweetness & aroma |
Kneading the Dough
Once mixed, we move to kneading, which develops the dough’s gluten network, essential for creating the signature chewy crumb and sturdy crust.
- Turn the dough out onto a clean, lightly floured surface.
- Use the stretch and fold method:
- Gently stretch the dough outwards then fold it back over itself.
- Rotate the dough 90 degrees and repeat the stretch and fold.
- Perform these folds 3 to 4 times over 10 minutes until the dough becomes smooth and elastic but still slightly tacky.
- Transfer the dough back to the bowl and cover it.
- Let the dough bulk ferment at room temperature for 4 to 6 hours, folding every 30 minutes during the first 2 hours to enhance gluten strength and even fermentation.
Incorporating the Chocolate Chips
The chocolate chips add delightful bursts of sweetness that contrast beautifully with the tangy sourdough. Timing and technique ensure they’re evenly distributed without melting prematurely.
- Once the bulk fermentation nears completion and the dough has increased in volume (about doubled), turn the dough out onto a lightly floured surface.
- Gently press the dough flat and sprinkle 200g of dark chocolate chips evenly over the surface.
- Fold the dough over the chocolate chips, then gently knead just enough to evenly disperse the chips without crushing them.
- Shape the dough into a tight ball, cover, and proceed to final proofing.
Pro Tip: Use high-quality dark chocolate chips that melt smoothly with some firmness to maintain distinct pockets of chocolate throughout the bread.
This careful approach to mixing, kneading, and integrating the chocolate chips guarantees a Chocolate Chip Sourdough Bread dough with superior texture, flavor complexity, and stunning chocolate pockets ready for baking.
First Rise
After incorporating the dark chocolate chips evenly throughout the dough, we move on to the First Rise, a critical step to develop the gluten structure and build flavor in our Chocolate Chip Sourdough Bread.
- Transfer the Dough: Lightly oil a large mixing bowl to prevent sticking. Place the dough into the bowl, ensuring it is smooth on the surface.
- Cover and Rest: Cover the bowl tightly with a damp kitchen towel or plastic wrap to maintain humidity. This environment encourages active fermentation.
- Optimal Temperature: Let the dough rise at room temperature, ideally between 70°F and 75°F. This range promotes yeast activity without overproofing.
- Duration: Allow the dough to rise for 4 to 6 hours or until it roughly doubles in size. During this time, the dough should develop visible bubbles and a slightly domed surface.
- Stretch and Fold Intervals: To strengthen the dough’s gluten network, perform three sets of stretch and folds spaced 30 minutes apart during the initial 1.5 to 2 hours of the rise:
| Interval | Action | Purpose |
|---|---|---|
| 0 min | First stretch fold | Glutens starts to develop |
| 30 min | Second stretch fold | Strengthens elasticity |
| 60 min | Third stretch fold | Improves dough structure & gas retention |
- Check for Readiness: The dough is ready when it holds a gentle indentation after you press your finger. It should feel airy yet elastic.
“The First Rise not only expands the dough but also infuses our loaf with that distinct sourdough tang and a tender crumb — essential for a perfect balance with the melty chocolate chips.”
By precisely managing this stage, we ensure the Chocolate Chip Sourdough Bread develops a rich flavor, a chewy texture, and those delightful chocolate pockets that define this recipe.
Shaping the Dough
After the first rise has doubled our dough in size and we have incorporated those luscious dark chocolate chips, the next crucial step is shaping the dough to prepare it for the final proof. Proper shaping ensures an even crumb structure, promotes oven spring, and helps maintain those beautiful chocolate pockets throughout the loaf.
Steps for Shaping the Dough
- Lightly Flour Your Work Surface
Sprinkle a small amount of flour on a clean surface to prevent sticking, but avoid over-flouring as it can dry out the dough.
- Gently Turn Out the Dough
Tip the dough onto the floured surface with care to retain its gas bubbles, which are vital for the bread’s airy texture.
- Pre-Shape Into a Round
Using wet or lightly floured hands, fold the edges of the dough into the center, creating surface tension on the outer layer. This preliminary round prepares the dough for resting.
- Bench Rest
Let the dough rest uncovered for 15 to 20 minutes. This relaxing period allows the gluten to loosen and makes final shaping easier.
- Final Shape
For a classic boule, cup your hands around the dough and gently rotate it on the surface, tightening the outer skin. Alternatively, for a bâtard shape, flatten the dough slightly, fold one side toward the center, then the other, and pinch the seam closed.
- Prepare for Proofing
Place the shaped dough seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel to maintain structure during the final rise.
| Shaping Step | Key Action | Purpose |
|---|---|---|
| Lightly flour | Flour surface | Prevent sticking |
| Gently turn out | Maintain gas bubbles | Preserve airy crumb structure |
| Pre-shape | Fold edges to center | Create surface tension |
| Bench rest | Let dough relax | Ease gluten for shaping |
| Final shape | Tighten outer skin | Shape loaf form |
| Proofing prep | Place dough seam-side up | Support dough during final proof |
“Shaping the dough is where we start to see our bread take its final form. A well-shaped dough promises a beautiful rise and a perfect crumb texture.”
We want to handle the dough gently but confidently, ensuring the chocolate chips remain evenly distributed without bursting or clumping. Mastering this step brings us closer to that irresistible Chocolate Chip Sourdough Bread with its perfect balance of tangy sourdough and melty chocolate delights.
Second Rise
After shaping our Chocolate Chip Sourdough Bread, the next crucial step is the Second Rise, also known as the final proof. This stage allows the dough to relax and expand, developing the final structure and flavor before baking.
Steps for the Second Rise:
- Prepare the Proofing Basket
Lightly flour a proofing basket or a bowl lined with a clean kitchen towel. This prevents sticking and helps maintain the dough’s shape.
- Transfer Dough Gently
Carefully place the shaped dough seam-side up into the prepared basket. Handle the dough with care to preserve the pockets of dark chocolate chips and the delicate air bubbles formed during the first rise.
- Cover the Dough
Cover the basket with a damp towel or plastic wrap to maintain humidity. This stops the dough surface from drying out during the rise.
- Set the Proofing Environment
Allow the dough to rise for 2 to 4 hours at room temperature (ideally between 70°F to 75°F). Alternatively, for enhanced flavor and extended fermentation, place the dough in the refrigerator for 8 to 12 hours — this cold proof will deepen the sourdough flavor and improve crust development.
- Check for Readiness
The dough is ready when it has visibly expanded and a gentle poke with a floured finger springs back slowly but leaves a slight indentation. This indicates the gluten is relaxed yet still elastic, perfect for baking.
Quick Reference Table for Second Rise
| Condition | Temperature | Duration | Result |
|---|---|---|---|
| Room Temperature Proof | 70°F – 75°F | 2 to 4 hours | Moderate rise, softer flavor |
| Cold Proof (Refrigerate) | 38°F – 42°F | 8 to 12 hours | Enhanced tang, better crust |
Pro Tip:
For a more pronounced tang and a glossy crust, we recommend the cold proof. It’s worth the wait!
During this Second Rise, patience is key. The dough’s volume will increase, and it will develop the airy texture and subtle tang that define our Chocolate Chip Sourdough Bread. Proper proofing ensures a loaf with a perfect crumb and beautifully distributed chocolate pockets in every slice.
Baking the Bread
Baking Chocolate Chip Sourdough Bread requires careful attention to oven preparation and timing to achieve that golden crust, chewy crumb, and perfectly melted chocolate pockets we all love. Let’s walk through the critical steps for baking our loaf to perfection.
Preheating the Oven
Proper oven preheating is essential for optimal oven spring and crust development. We recommend preheating the oven with a Dutch oven or cast iron pot inside to ensure even, radiant heat.
- Preheat the oven to 475°F (246°C) at least 45 minutes before baking.
- Place the Dutch oven lid inside while preheating.
- This high heat initially traps steam from the dough, helping expand the loaf and create a crispy crust.
“Patience is key! A thoroughly preheated oven sets the stage for the best crust and crumb texture.”
Baking Time and Temperature
After preheating, we move quickly to bake the loaf, making sure to release steam and finish with a perfectly browned crust.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial Bake | 475°F | 20 minutes | Bake covered (lid on) to trap steam |
| Final Bake | 450°F | 20 – 25 minutes | Remove lid for direct heat to brown crust and crisp exterior |
- Carefully transfer the dough from the proofing basket to the hot Dutch oven.
- Score the dough with a sharp blade to control expansion and reveal beautiful patterns.
- Cover immediately with the lid and bake for 20 minutes.
- Remove the lid and reduce temperature to 450°F for the final 20-25 minutes.
- This step ensures the crust develops that rich golden-brown color with a slight crunch.
Checking for Doneness
To confirm our Chocolate Chip Sourdough Bread is perfectly baked, we use specific cues beyond just timing.
- The crust will be deep golden brown and crisp to the touch.
- The loaf should sound hollow when tapped on the bottom.
- Internal temperature should read 205°F to 210°F (96°C to 99°C) with an instant-read thermometer.
“If you don’t have a thermometer, relying on visual and auditory cues can still produce excellent results.”
| Doneness Indicator | Description |
|---|---|
| Crust Color | Deep golden brown with slight sheen |
| Hollow Sound | Tapping bottom yields hollow tone |
| Internal Temperature | 205°F – 210°F |
Once done, carefully remove the bread and place it on a cooling rack. Allow the bread to cool completely before slicing for best texture and to let the chocolate chips set perfectly inside our tangy sourdough loaf.
Cooling and Serving
Once baked, it is essential to let our Chocolate Chip Sourdough Bread cool completely on a wire rack. Cooling allows the crumb to set properly and prevents the chocolate chips from becoming overly gooey, which helps maintain the bread’s structure and texture.
Step-by-Step Cooling Process
- Remove the bread carefully from the Dutch oven using oven mitts.
- Transfer the loaf onto a wire cooling rack to allow air to circulate around it.
- Let it cool for at least 2 hours before slicing. This waiting time lets the crumb finish its final moisture redistribution and firm up.
- Avoid wrapping or covering the bread while warm to prevent condensation which can make the crust soggy.
Serving Suggestions
Our Chocolate Chip Sourdough Bread shines both on its own or paired with complementary flavors:
- Serve sliced at room temperature for breakfast with butter or cream cheese.
- Enjoy it slightly toasted to enhance the crispy crust and melty chocolate pockets.
- Pair with a glass of cold milk or a cup of strong coffee to balance the tangy sweetness.
- Use leftover bread for decadent French toast or bread pudding.
| Cooling Time | Purpose | Serving Tip |
|---|---|---|
| 2 hours | Allows crumb to set and stabilize | Slice with serrated knife |
| Room Temp | Maintains flavor and texture | Toast lightly for crunch |
| Avoid Covering Warm Bread | Prevents soggy crust | Serve with creamy spreads or beverages |
“Patience during the cooling phase is key to achieving slices that boast that perfect balance between sourdough tang and chocolate indulgence.“
By following this cooling and serving method, we guarantee a satisfying experience with every bite of our Chocolate Chip Sourdough Bread, showcasing its chewy crumb, crisp crust, and rich chocolate bursts.
Storage Tips
To keep our Chocolate Chip Sourdough Bread fresh and flavorful, proper storage is essential. Follow these steps to maintain the loaf’s crusty exterior and chewy crumb while preserving the melty chocolate pockets.
Room Temperature Storage
- Wrap the cooled bread loosely in a clean cotton or linen bread bag or place it in a paper bag.
- Store the bread on the kitchen counter away from direct sunlight or heat sources.
- Use within 2 to 3 days to enjoy optimal texture and flavor.
“Avoid plastic wrap at this stage as it traps moisture and can make our crust soggy.”
Refrigeration Guidelines
- Refrigerate only if the bread will not be consumed within 3 days.
- Wrap tightly in plastic wrap or place in an airtight container to prevent drying out.
- Refrigeration may slightly stiffen the crumb and diminish the rich chocolate melt, but toasting can revive the texture.
| Storage Method | Wrapping Material | Duration | Effect on Texture |
|---|---|---|---|
| Room Temperature | Cotton or linen bag | 2-3 days | Maintains crust and crumb |
| Refrigeration | Plastic wrap or airtight container | Up to 1 week | May dry crumb, crisp with toasting |
Freezing for Extended Storage
- Slice the bread before freezing for convenience.
- Wrap each portion tightly in plastic wrap followed by aluminum foil.
- Place wrapped slices or whole loaf in a freezer-safe bag.
- Freeze for up to 3 months without loss of flavor.
To thaw:
- Remove desired slices and let thaw at room temperature for 30 to 60 minutes.
- Warm slices in a toaster or oven at 350°F (175°C) for 5 to 10 minutes to restore the soft crumb and melty chocolate chips.
“Freezing is our best method for enjoying the delicious tang and sweetness of the Chocolate Chip Sourdough Bread well beyond baking day.”
By following these storage tips, we ensure every bite remains as delightful as when it first came out of the oven.
Conclusion
Baking Chocolate Chip Sourdough Bread is a rewarding experience that brings together the best of tangy sourdough and rich chocolate. With the right ingredients, tools, and techniques, we can create a loaf that’s as beautiful as it is delicious.
Taking the time to nurture our starter, shape the dough carefully, and patiently follow each step ensures a perfect crumb and irresistible chocolate pockets. Whether enjoyed fresh or toasted, this bread is sure to become a favorite addition to our baking repertoire.
Let’s embrace the process and savor every bite of this unique and flavorful treat. Happy baking!
Frequently Asked Questions
What ingredients are essential for making Chocolate Chip Sourdough Bread?
The key ingredients include an active sourdough starter, bread flour, whole wheat flour, lukewarm water, fine sea salt, dark chocolate chips, and optionally honey and vanilla extract for added sweetness and flavor.
How do I know if my sourdough starter is ready to use?
A ready starter doubles in size, has a spongy texture with bubbles, and emits a slightly sour aroma, indicating it’s active and perfect for baking.
What equipment do I need to bake this bread successfully?
Essential tools include mixing bowls, a digital scale, bench scraper, proofing basket, Dutch oven or cast iron pot, cooling rack, and oven mitts.
How long should the first rise last for the dough?
The first rise at room temperature should take about 4 to 6 hours until the dough doubles in size, with three sets of stretch and folds during this period.
What is the best method for shaping the dough?
Gently turn out the dough on a floured surface, pre-shape into a round, rest, then shape it into a boule or bâtard while preserving gas bubbles and evenly distributing chocolate chips.
How do I know when the dough is ready after the second rise?
The dough should visibly expand and slowly spring back when poked, indicating it’s properly proofed and ready for baking.
What temperature and baking time should I use?
Preheat oven to 475°F (246°C); bake with lid on for 20 minutes, then reduce to 450°F and bake 20-25 minutes with lid off for a crispy, golden crust.
How should I cool and serve the bread?
Cool completely on a wire rack for at least 2 hours; serve at room temperature, toasted, or use leftovers for French toast or bread pudding.
What is the best way to store Chocolate Chip Sourdough Bread?
Store wrapped in a cotton or linen bag at room temperature for 2-3 days, refrigerate if longer storage is needed, or freeze sliced bread tightly wrapped for months.
Can beginners easily make this recipe?
Yes, the recipe is designed for both novice and experienced bakers, with straightforward steps and helpful tips to guide you through the process.