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Chocolate Chip Sourdough Bread brings together the gentle tang of sourdough and the sweet comfort of chocolate in one delicious loaf. Imagine slicing into a warm, soft interior dotted with melty chocolate chips—each bite offering a satisfying balance between tart and sweet.
It’s a treat that can double as a breakfast indulgence or a dessert-like snack, yet it’s surprisingly straightforward to make. The magic comes from blending familiar bread-making techniques with a playful twist, turning your starter into something a little special.
Whether you’re already a sourdough fan or just love fresh-baked bread, this recipe will quickly become a new favorite. Gather your flour, starter, and chocolate chips, and let’s bake up a loaf that feels both comforting and slightly unexpected.
Why You’ll Love This Recipe
- Sweet & Tangy Contrast: The mild sourdough flavor pairs beautifully with pockets of chocolate.
- Moist Texture: Long fermentation helps create a soft, tender crumb.
- Easy to Personalize: Switch up the type of chocolate—milk, dark, or even white chocolate chips.
- Surprising Treat: Impress friends or family with a loaf that’s part bread, part dessert.
- Freezer-Friendly: Enjoy fresh slices now and save the rest for later.
What to Serve with Chocolate Chip Sourdough Bread
- Lightly Sweetened Butter: Adds a smooth finish without overshadowing the chocolate.
- Jam or Fruit Compote: Contrasts nicely with the subtle tang.
- Whipped Cream Cheese: Complements the sweet notes with a slight tang of its own.
- Hot Coffee or Tea: The perfect companion to a warm slice.
- Fresh Berries: Brings another layer of fruity sweetness to the table.
Ingredient Breakdown
These ingredients help create a balanced, sweet-tart bread:
- Bread Flour (or All-Purpose Flour): Provides the gluten structure for a soft yet sturdy loaf.
- Sourdough Starter: Contributes a mild tang and helps with leavening.
- Warm Water: Aids dough formation and fermentation.
- Sugar: Adds sweetness and supports fermentation.
- Salt: Balances flavors and strengthens the dough.
- Chocolate Chips: The highlight, provides bursts of melted chocolate throughout the loaf.
Pro Tip Before Starting
Let your sourdough starter come to room temperature if it’s been in the fridge. A warm, active starter or even discard at room temp will blend more easily and encourage better fermentation.
Chocolate Chip Sourdough Bread
A soft, lightly tangy sourdough loaf studded with melty chocolate chips, balancing sweet and sour flavors for a unique and delicious twist.
Ingredients
- 3 cups bread flour (or all-purpose flour), plus more for dusting
- 1 cup active sourdough starter (or discard at room temperature)
- 1 cup warm water (adjust as needed)
- 3 tablespoons sugar (or honey)
- 1 1/4 teaspoons salt
- 1 cup chocolate chips (milk, semi-sweet, or dark)
Instructions
- Combine the Dough: In a large mixing bowl, stir together flour, sugar, and salt. Add sourdough starter and warm water, mixing until you form a shaggy dough.
- Knead & Autolyze: Knead by hand or with a stand mixer for about 5–7 minutes until the dough is smooth and elastic. Cover the dough and let it rest (autolyze) for 30 minutes.
- Fold in Chocolate Chips: On a lightly floured surface, gently flatten the dough into a rough rectangle. Spread chocolate chips on top and fold or roll the dough to incorporate them evenly.
- Bulk Fermentation: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 2–3 hours, or until roughly doubled. Optionally, perform a stretch-and-fold every 30–45 minutes to strengthen the dough.
- Shape: Turn the dough out onto a floured surface. Shape into a round or oval loaf (boule or batard). Transfer to a proofing basket or lined bowl, seam side up. Cover and let rise for 45–60 minutes.
- Preheat & Score: Preheat your oven to 425°F (220°C). Place a Dutch oven or baking stone inside to heat if you’re using one. Carefully turn the loaf out onto parchment paper or a baking sheet. Score the top with a sharp blade.
- Bake: Dutch Oven Method: Transfer the dough (on the parchment) into the preheated Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake an additional 10–15 minutes until golden.
- Baking Sheet Method: Place the loaf directly on the sheet or stone. Bake for 30–35 minutes until the crust is nicely colored.
- Cool: Allow the loaf to cool on a wire rack for at least 1 hour before slicing. This helps the crumb set and keeps the chocolate melty but not runny.
Notes
- Overnight Method: Refrigerate the shaped dough overnight for a deeper flavor, then bake straight from the fridge.
- Storing: Keep the bread in a sealed bag at room temperature for up to 3 days or slice and freeze for up to 3 months.
- Gluten-Free: Try a 1:1 gluten-free flour blend, though the texture might vary.
- Substitutions: Swap chocolate chips for chopped nuts or dried fruit, or add a spoonful of cocoa powder for a chocolatey dough.
Pro Tip After Preparing
For an eye-catching finish, dust the loaf lightly with powdered sugar after it cools. It’s a simple way to highlight that sweet, dessert-like side of this bread.
Frequently Asked Questions
Can I use discard instead of active starter?
Yes. The rise might be slower, so allow extra fermentation time if your discard isn’t very active.
Why did my chocolate chips melt into the dough?
Some may melt if they’re too close to the dough’s surface or if the dough is very warm. Gently fold them in during a cooler phase of handling.
Can I bake this bread in a loaf pan?
Yes, you can shape it to fit a loaf pan, though you might not achieve the same crusty exterior you get from a Dutch oven or baking stone.
Wrapping it up
Chocolate Chip Sourdough Bread merges a comforting sourdough base with sweet, melt-in-your-mouth chocolate chips. It’s a fun twist on traditional sourdough that can satisfy both a bread craving and a sweet tooth.
Whether you enjoy it warm from the oven or toasted the next day, this loaf stands out as a memorable blend of flavors.
Grab a slice, pour a cup of coffee or tea, and savor the harmonious combination of tangy dough and decadent chocolate. Enjoy!
