There's nothing quite like the rich aroma of freshly baked chocolate chip sourdough bread wafting through your kitchen. This delightful fusion of tangy sourdough and sweet, melty chocolate chips is not only a treat for the taste buds but also a visually stunning addition to your bread repertoire.
Whether you're a sourdough enthusiast or a curious beginner, this recipe will guide you through creating a loaf that's perfect for breakfast, dessert, or a comforting snack. With its unique flavor profile and irresistibly soft crumb, this choco chip filled sourdough bread is sure to become a family favorite
If you are into chocolates, you must try this chocolate sourdough bread, and chocolate buns recipe.
🧐 Why You’ll Love This Chocolate Chip Sourdough Recipe
This chocolate chip sourdough bread is the ultimate treat for sourdough lovers and chocolate enthusiasts alike! Here’s why you’ll adore the amazing sourdough recipes:
- Perfect Balance of Flavors: The tangy, slightly sour notes of the sourdough pair beautifully with the sweet, melty chocolate chips, creating a flavor combination that’s simply irresistible.
- Soft and Chewy Texture: With a crisp, golden crust and a soft, airy crumb, every bite is a delightful mix of textures.
- Easy to Make: Whether you’re a sourdough pro or just starting out, this recipe is straightforward and beginner-friendly, with clear step-by-step instructions.
- Uses Your Sourdough Starter: It’s a fantastic way to use up your active sourdough starter or sourdough discard, reducing waste while creating something delicious.
- Versatile and Crowd-Pleasing: Enjoy it as a breakfast treat with your morning coffee, as a dessert with a scoop of ice cream, or as a snack any time of day.
This chocolate chip sourdough bread is not just a recipe—it’s an experience. Once you try it, you’ll want to bake it again and again!
🧂 Ingredient for Chocolate Chip Sourdough Bread
- Flour: Bread flour is your best bet for a strong gluten structure, but if you don’t have it on hand, you can use all-purpose flour. Keep in mind that the texture may be slightly less chewy, but still delicious! If you’re feeling adventurous, a portion of whole wheat flour or rye flour can be substituted for added flavor and nutrition—just reduce the water slightly, as these flours absorb more liquid. Look for high-quality flour at local grocery stores or specialty shops, or even explore bulk bins for fresher, more affordable options.
- Sourdough Starter: A ripe, active sourdough starter is essential for that classic tang and rise. If you’re out of starter, you could substitute with a pre-ferment like a poolish or even experiment with store-bought yeast and a longer fermentation time. Also, you can use 30 percent discard to make chocolate chip sourdough discard bread.
- Salt: Regular table salt works just fine, but for improved flavor, try Himalayan pink salt, sea salt or kosher salt, which dissolve more evenly into the dough. Avoid omitting salt entirely, as it’s critical for controlling the fermentation process and enhancing flavor.
- Water: Filtered or bottled water is ideal if the tap water is heavily chlorinated, as chlorine can inhibit fermentation. You’ll need to reserve 15 grams of water for mixing later, so precise measurement helps achieving the correct hydration level.
- Mini Chocolate Chips: Mini chocolate chips are perfect as they distribute evenly throughout the dough, but feel free to use standard chocolate chips, chunks, or even a chopped-up chocolate bar for a more rustic feel. Dark chocolate adds a rich depth, while milk chocolate chips sweeten the overall profile. You can also play with flavored chips like salted caramel or peanut butter for a unique twist. Choose high-quality chocolate for the best taste and texture—check the baking aisle of your local store or specialty chocolate shops for options.
🥣 Equipment Needed
Having the right tools can make all the difference when baking chocolate chip sourdough bread. Here’s what you’ll need:
- Essential Tools for the recipe:
- A kitchen scale is crucial for accurate measurements, ensuring consistent results every time.A mixing bowl for combining the dough ingredients.A dough scraper or bench knife to make handling and shaping the dough easier.A proofing basket (banneton) to help the dough maintain its shape during the final rise.A Dutch oven or a heavy oven-safe pot with a lid, as it provides the ideal environment for baking sourdough—locking in moisture and heat for a perfect crust.Parchment paper for transferring the dough into the hot Dutch oven with ease.A baking sheet in case you prefer to shape your bread differently or bake without a Dutch oven.A lame or sharp razor blade to make clean, professional-looking scores on the dough before baking.
- A spray bottle filled with water to create steam in the oven if you’re not using a Dutch oven.
🔪 Detailed step by step Instructions
Step 1: Combining the Flour and Water (Autolyse)
Start by placing the bread flour into a large mixing bowl. Gradually pour in 240 grams of water (reserving 15 grams for later). Use your hands or a sturdy spoon to mix until all the flour is hydrated and no dry spots remain. This forms the basic dough, which will rest and undergo the autolyse process.
Autolyse is a critical stage—it allows the flour to fully absorb the water, starts gluten development, and makes the dough more elastic and easier to handle later. Once combined, cover the bowl with a clean, damp towel or plastic wrap to prevent the surface from drying out. Let the dough rest for 30-45 minutes at room temperature to allow the magic of autolyse to happen.
Step 2: Adding the Sourdough Starter
After the autolyse, it's time to incorporate the star of the show: your active sourdough starter. Ensure the starter is bubbly and at its peak activity for the best results. Add it to the dough and use the pincer method to incorporate it. The pincer method involves using your thumb and forefinger to pinch and stretch the dough, then folding it over itself.
This technique is gentler on the dough and ensures that the starter is evenly distributed. Take your time here to ensure thorough mixing—you want the starter to blend seamlessly into the dough.
Step 3: Adding Salt and Remaining Water (Bassinage)
Mix the salt with the reserved 15 grams of water to help it dissolve and incorporate more easily. Pour this salt-water solution over the dough, then work it in using the same pincer technique you used earlier.
This step is called bassinage, and it allows the dough to reach its final hydration without becoming too sticky or difficult to manage early on. Take care to ensure the salt and water are fully absorbed into the dough—this is crucial for flavor and gluten structure.
Step 4: Performing Stretch and Folds
To strengthen the gluten structure of your dough, perform 4 rounds of stretch and folds at 30-minute intervals. To do a stretch and fold, wet your hands slightly to prevent sticking, then reach under one side of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl a quarter turn and repeat this process until all four sides have been stretched and folded.
This technique is essential for building the dough’s elasticity and ensuring it can trap air for a beautiful rise. Cover the bowl with the damp towel between rounds to keep the dough moist.
Step 5: Bulk Fermentation
After the stretch and folds, allow the dough to rest and ferment in the bowl. This stage is called bulk fermentation, during which the yeast activity from the sourdough starter causes the dough to rise and develop flavor. Leave the dough at room temperature, ideally around 75°F, for 4-6 hours or until it has roughly doubled in size.
Look for visual cues like a puffy, slightly jiggly dough, and don’t rush this stage—it’s key to achieving a flavorful loaf. It may take longer than the suggested time as it has a lot to do with vigor of the sourdough starter and the ambient temperature. Be patient!
Step 6: Shaping and Laminating with Chocolate Chips
Once bulk fermentation is complete, it’s time to shape the dough. Turn the dough out onto a lightly floured surface and gently press it into a rectangular shape. Distribute the mini chocolate chips evenly over the surface. Use the laminating method to fold the dough—stretch it thinly, fold it over itself, and repeat until the chocolate chips are well incorporated. This technique helps layer the dough and chocolate for even distribution without deflating the dough.
After laminating, shape the dough into a boule (round shape) or batard (oval shape), depending on your preference, this stage is called pre shaping. Now, let it rest on the counter for 5-7 minutes while covering it with an inverted bowl or a kitchen towel.
Once the dough has rested, it’s time for the final shaping. Lightly flour the top of the dough and your hands, then flip it over so the smooth side is facing down. Gently stretch the dough into a rectangle, being careful not to degas it too much. Fold the top edge down to the center, then fold the bottom edge up to meet it, like folding a letter. Next, fold the left and right sides toward the center, creating a neat package. Finally, starting from the top, roll the dough tightly toward yourself, using your thumbs to tuck and seal the seam as you go. Use your hands to gently cup and elongate the dough into a smooth, taut oval shape.
Place the shaped batard seam side up into a floured proofing basket or a towel-lined bowl. This helps the dough hold its shape during the final proof.
Step 7: Proofing (Cold Retard)
At this stage, you have two proofing options. For a more convenient and flavorful process, opt for a cold retard by placing the shaped dough in the refrigerator overnight for 8-12 hours. Cold proofing slows down fermentation, allowing flavors to develop while making the dough easier to handle.
Alternatively, if you’re short on time, proof the dough at room temperature for 1-2 hours, or until it has risen slightly and feels airy. Cover the basket with a plastic bag or damp towel to prevent it from drying out during this final rise.
Step 8: Baking chocolate chip sourdough bread
Preheat your oven to 500°F (260°C) with the Dutch oven inside. The high heat ensures a steaming hot baking environment that’s ideal for sourdough. Carefully transfer the proofed dough onto parchment paper and score the top with a lame or sharp blade, making deep cuts to control how the bread expands during baking. Using the parchment paper as a bread sling, lower the dough into the preheated Dutch oven.
Cover with the lid and bake at 500°F for 20 minutes to allow the loaf to steam and rise. Then, remove the lid, lower the oven temperature to 450°F (232°C), and bake for an additional 22 minutes to develop a deep golden-brown crust. Once baked, let the bread cool completely on a wire rack before slicing to allow the crumb to set properly.
Now you’re ready to enjoy your labor of love—a loaf of chocolate chip sourdough bread that’s as gorgeous as it is delicious!
💭Tips for Success
Baking the perfect chocolate chip sourdough bread is all about patience, practice, and a few expert tips. Here’s how to ensure your loaf turns out beautifully every time:
- Use an Active Sourdough Starter: Your starter should be bubbly, doubled in size, and pass the float test before using it. This ensures it’s strong enough to leaven the dough properly.
- Maintain the Right Dough Consistency: Sourdough dough should feel slightly sticky but smooth and elastic. If it’s too dry, add a splash of water; if it’s too wet, dust it lightly with flour during shaping.
- Don’t Skip the Autolyse: Letting the flour and water rest before adding the starter helps develop gluten naturally, making the dough easier to handle and giving it a better structure.
- Watch the Dough, Not the Clock: Bulk fermentation time can vary depending on your kitchen temperature. Look for signs that the dough is ready: it should be puffy, jiggly, and have increased in volume by about 50%.
- Avoid Overproofing: Overproofed dough will collapse when baked, resulting in a dense loaf. If you’re proofing at room temperature, check the dough frequently. If you’re doing a cold retard, 12-24 hours in the fridge is usually safe.
- Fold Gently but Confidently: During stretch and folds, handle the dough gently to avoid tearing, but be firm enough to build gluten strength. This gives the bread its signature chewy texture.
- Distribute Chocolate Chips Evenly: When laminating the dough, spread the chocolate chips in an even layer to ensure every slice has a perfect balance of flavors.
- Preheat Your Dutch Oven Properly: A hot Dutch oven is key to creating steam and achieving a crisp, golden crust. Make sure it’s fully preheated before adding the dough.
- Let It Cool Completely: As tempting as it is to slice into your bread right away, resist! Let it cool for at least 1-2 hours to allow the crumb to set and the flavors to develop fully.
🍫 Variations and Add-Ins for Chocolate Chip Sourdough Bread
Customize your chocolate chip sourdough bread with creative twists or adaptations for dietary needs.
- Swap the mini chocolate chips for white chocolate chips, chopped nuts like pecans or walnuts, or even dried fruits like cranberries for added sweetness and texture. You can also make this bread with chocolate chunks. Also you can adapt this recipe for making sourdough chocolate chip buns or rolls.
- Enhance the flavor profile with a sprinkle of cinnamon or experiment with flavored chocolate such as salted caramel or dark mint.
- For dietary restrictions, use vegan chocolate chips to make vegan Choco chip sourdough bread ensuring your starter is also plant-based.
- If you're going gluten-free, substitute the flour with a gluten-free bread flour blend and use a compatible sourdough starter.
🫙 How to Store and Reheat
Proper storage is essential to maintaining the flavor and texture of this easy chocolate chip sourdough bread.
- If you plan to enjoy it within a few days, keep the bread at room temperature in an airtight container, such as a bread box or a reusable bag, to prevent it from drying out. Avoid storing it in the refrigerator, as this can make the bread stale more quickly due to the cold environment.
- For longer storage, the freezer is your best option. Slice the bread before freezing so you can take out individual pieces as needed. Wrap the slices in parchment paper and store them in a resealable freezer bag or airtight container to keep them fresh for up to three months.
When it’s time to reheat your bread, follow these tips to revive its texture and flavor.
- For frozen slices, let them thaw at room temperature for a few minutes before reheating. You can then place the slices in a preheated toaster or oven at 350°F for about 5-7 minutes to bring back their warmth and slight crispiness.
- If you’re reheating an entire loaf, wrap it in aluminum foil to lock in moisture and warm it in the oven at 350°F for 10-15 minutes.
- For an added touch of freshness, lightly spritz the bread with water before reheating to restore moisture and enhance the crust's texture.
🍽Serving Suggestions for Chocolate Chip Sourdough Bread
Chocolate chip sourdough bread is wonderfully versatile, making it perfect for a range of occasions.
- Enjoy a warm slice straight out of the oven with a generous smear of butter or a drizzle of honey for a comforting treat.
- For dessert, elevate your bread by pairing it with a scoop of vanilla ice cream or a dollop of whipped cream—this transforms it into a simple yet indulgent finale to any meal.
- As a breakfast option, serve it toasted with a spread of hazelnut chocolate spread or almond butter, and pair it with a steaming cup of coffee or hot chocolate for a delightful start to your day.
- This bread also makes a fantastic addition to special occasions. It’s a great choice for a holiday breakfast table, offering a sweet and festive touch.
- Slice it up and pack it as a picnic snack, where it can be enjoyed plain or alongside fresh fruit and cheese.
- Use the left over sourdough chocolate chip bread to make sourdough French Toast.
Whether served as a luxurious dessert or a cozy breakfast, this bread adapts beautifully to any moment, making it a favorite for all occasions!
🔗More sourdough recipes
A few more sourdough bread recipes that you are sure to enjoy:
- Sourdough Chocolate Bread
- Sourdough discard pretzels
- Classic sourdough French Bread
- Pumpkin sourdough bread
- Blueberry sourdough Bread
- Rye sourdough bread
- Sourdough Cinnamon bread
- Sourdough Sandwich Bread
Combining the rich, complex flavors of a traditional sourdough loaf with the irresistible indulgence of melted chocolate chips, this easy chocolate chip loaf is a delightful treat for breakfast, dessert, or anytime snacking.
Have you tried making this chocolate chip sourdough bread? Let me know how it turned out in the comments section—share your successes, troubleshooting tips, or even your own creative twists on the recipe. If you have any questions along the way, don’t hesitate to ask; I’m here to help make your baking journey as smooth as possible.
Till then,
Bake It Delicious!
Sourdough chocolate chip bread
Equipment
- Essential Tools
- Kitchen scale
- Mixing Bowl
- Dough scraper or bench knife
- Proofing basket (banneton)
- Dutch oven or heavy oven-safe pot with a lid
- Parchment paper
- Baking sheet
- Lame or sharp razor blade
- Spray bottle
Ingredients
- 350 g bread flour
- 70 g ripe sourdough starter
- 7 g Salt
- 255 g water ( divided (240g +15g ))
- ½ cup mini chocolate chips
Instructions
Step 1: Combining the Flour and Water (Autolyse)
- Place the bread flour into a large mixing bowl.
- Gradually pour in water (reserving a small portion for later).
- Mix with your hands or a sturdy spoon until all the flour is hydrated and no dry spots remain.
- Cover the bowl with a clean, damp towel to prevent the surface from drying out.
- Let the dough rest at room temperature for 30-45 minutes to allow the autolyse process to occur.
- Autolyse helps the flour absorb water, initiates gluten development, and makes the dough more elastic and easier to handle.
Step 2: Adding the Sourdough Starter
- Ensure your sourdough starter is bubbly and at its peak activity.
- Add the starter to the dough and use the pincer method to incorporate it.
- Pinch and stretch the dough with your thumb and forefinger, then fold it over itself to evenly distribute the starter.
- Take your time to ensure the starter is fully blended into the dough.
Step 3: Adding Salt and Remaining Water (Bassinage)
- Mix the salt with the reserved water to help it dissolve.
- Pour the salt-water solution over the dough.
- Use the pincer technique again to work the salt and water into the dough.
- Ensure the salt and water are fully absorbed—this step enhances flavor and strengthens the gluten structure.
Step 4: Performing Stretch and Folds
- Perform 4 rounds of stretch and folds at 30-minute intervals.
- Wet your hands slightly to prevent sticking.
- Reach under one side of the dough, stretch it upward, and fold it over to the opposite side.
- Rotate the bowl a quarter turn and repeat on all four sides.
- Cover the bowl with a damp towel between rounds to keep the dough moist.
- Stretch and folds build elasticity and help the dough trap air for a better rise.
Step 5: Bulk Fermentation
- Allow the dough to rest and ferment in the bowl at room temperature for 4-6 hours.
- Look for visual cues: the dough should become puffy, slightly jiggly, and roughly double in size.
- The fermentation time depends on the vigor of your starter and the ambient temperature—be patient and don’t rush this stage.
Step 6: Shaping and Laminating with Chocolate Chips
- Turn the dough out onto a lightly floured surface and gently press it into a rectangle.
- Distribute the mini chocolate chips evenly over the surface.
- Use the laminating method: stretch the dough thinly, fold it over itself, and repeat until the chocolate chips are well incorporated.
- Shape the dough into a boule (round) or batard (oval)—this is called pre-shaping.
- Let the dough rest on the counter for 5-7 minutes, covered with an inverted bowl or kitchen towel.
- For final shaping, lightly flour the top of the dough and your hands, then flip it over so the smooth side is facing down.
- Gently stretch the dough into a rectangle, fold the top edge down to the center, and the bottom edge up to meet it.
- Fold the left and right sides toward the center, then roll the dough tightly from the top, sealing the seam as you go.
- Shape the dough into a smooth, taut oval and place it seam side up into a floured proofing basket or towel-lined bowl.
Step 7: Proofing (Cold Retard)
- For a cold retard, place the shaped dough in the refrigerator for 8-12 hours. This slows fermentation, deepens flavor, and makes the dough easier to handle.
- Alternatively, proof at room temperature for 1-2 hours, or until the dough has risen slightly and feels airy.
- Cover the basket with a plastic bag or damp towel to prevent drying.
Step 8: Baking Chocolate Chip Sourdough Bread
- Preheat your oven to a high temperature with the Dutch oven inside.
- Carefully transfer the proofed dough onto parchment paper and score the top with a lame or sharp blade.
- Use the parchment paper as a sling to lower the dough into the preheated Dutch oven.
- Cover with the lid and bake at the high temperature for 20 minutes to create steam and allow the loaf to rise.
- Remove the lid, lower the oven temperature, and bake for an additional 22 minutes to develop a deep golden-brown crust.
- Let the bread cool completely on a wire rack before slicing to allow the crumb to set properly.
Notes
- Active Starter is Key: Use a starter that’s bubbly, doubled in size, and passes the float test to ensure proper leavening.
- Perfect Dough Texture: Aim for dough that’s slightly sticky but smooth and elastic. Adjust with water or flour as needed.
- Autolyse Matters: Resting flour and water before adding the starter develops gluten naturally, making the dough easier to handle.
- Trust the Dough, Not the Clock: Bulk fermentation varies—look for a puffy, jiggly dough that’s increased by about 50% in volume.
- Avoid Overproofing: Overproofed dough collapses, leading to a dense loaf. Check frequently during room temp proofing, or stick to 12-24 hours for cold retard.
- Gentle but Firm Folds: Handle the dough gently during stretch and folds, but be confident to build gluten strength for a chewy texture.
- Even Chocolate Distribution: Spread chocolate chips evenly during lamination for a balanced flavor in every slice.
- Hot Dutch Oven: Preheat your Dutch oven thoroughly to create steam and achieve a crisp, golden crust.
- Patience Pays Off: Let the bread cool completely (1-2 hours) before slicing to allow the crumb to set and flavors to develop.
📝Nutrition Facts
Leave a Reply