Go Back
–+ servings

Rustic Sourdough Chocolate Bread

This rustic sourdough chocolate bread is rich with deep cocoa flavor, naturally leavened with an active sourdough starter, and studded with pockets of melted dark chocolate. With its crisp artisan crust and soft, chewy crumb, this loaf is perfect for breakfast, dessert, or an afternoon cup of coffee. It's a beautiful way to elevate your sourdough baking with a touch of indulgence.
No ratings yet
Print Pin
Course: bread
Diet: Vegetarian
Keyword: artisan bread recipe, artisan chocolate bread, chocolate sourdough bread, chocolate sourdough loaf, cocoa sourdough bread, homemade sourdough chocolate bread, rustic sourdough recipes, sourdough baking chocolate bread recipe, sourdough chocolate bread
Prep Time: 45 minutes
Cook Time: 45 minutes
Bulk Fermentation Time: 6 hours
Total Time: 7 hours 30 minutes
Servings: 1 loaf
Pin Recipe
Author: Victoria Herbert

Equipment

  • large mixing bowl
  • Kitchen scale
  • Danish dough whisk or wooden spoon
  • Bench scraper
  • Banneton basket or bowl lined with a floured towel
  • Dutch oven with lid
  • Bread lame or sharp knife
  • parchment paper
  • cooling rack

Ingredients

Dough

  • 100 g active sourdough starter
  • 350 g warm water
  • 500 g bread flour
  • 35 g unsweetened cocoa powder
  • 10 g sea salt
  • 40 g honey or maple syrup
  • 170 g dark chocolate chips or chopped dark chocolate

Optional Add-Ins

  • ½ cup dried tart cherries
  • ½ cup toasted walnuts or pecans
  • 1 teaspoon espresso powder
  • 1 tablespoon orange zest
  • 1 teaspoon cinnamon

Instructions

Mix the Dough

  • In a large bowl, combine the active sourdough starter, warm water, and honey until mostly dissolved.
  • Add the bread flour and cocoa powder. Mix until no dry flour remains.
  • Cover and let the dough rest for 30 minutes (autolyse).

Add the Salt

  • Sprinkle the salt over the dough.
  • Mix thoroughly until fully incorporated.

Stretch and Fold

  • Perform one set of stretch and folds.
  • During the final stretch and fold, gently incorporate the chocolate chips and any optional add-ins.
  • Continue performing stretch and folds every 30 minutes for about 2 hours (4 total sets).

Bulk Fermentation

  • Cover the dough and allow it to rise at room temperature until increased by about 50%, approximately 4–6 additional hours, depending on your kitchen temperature.

Shape the Dough

  • Turn the dough onto a lightly floured surface.
  • Shape into a tight round loaf.
  • Place seam-side up into a floured banneton.

Cold Proof

  • Cover and refrigerate overnight (8–12 hours).

Bake

  • Preheat your oven and Dutch oven to 475°F (245°C) for at least 30 minutes.
  • Carefully invert the dough onto parchment paper.
  • Score the top with a bread lame.
  • Transfer to the hot Dutch oven.
  • Bake covered for 25 minutes.
  • Remove the lid and reduce the oven temperature to 450°F (232°C).
  • Bake an additional 20–25 minutes until the crust is deep brown and the internal temperature reaches about 205–210°F.

Cool

  • Allow the loaf to cool completely on a wire rack for at least 2 hours before slicing.

Notes

* An active, bubbly starter is essential for a good rise.
* Use high-quality Dutch-process or natural cocoa powder for the richest chocolate flavor.
* Dark chocolate creates the best contrast with the tangy sourdough.
* Don't skip the overnight cold proof. It develops incredible flavor and makes scoring easier.
* This bread is delicious toasted with butter, cream cheese, raspberry jam, or even a drizzle of honey.
Love this recipe?Mention @keepingitholistic or tag #keepingitholistic!