Sourdough chocolate bread recipe: Easy and delicious !

Okay, so this one is not a typical sourdough recipe. Instead, a sweet and fragrant, chocolate sourdough bread recipe. This is perfect for entertaining, or self-indulgence. Ideal to serve as sweet toasts with maple syrup or butter, cream sandwiches, jelly and nut butter sandwiches, or fruit sandwiches. And did I mention, they make excellent chocolaty French toast!

How does this sourdough chocolate bread tastes?

This chocolate sourdough bread is mildly sweet and fragrant with tons of chocolatey flavor. Texture-wise it is more towards a sandwich bread and not like a loaf of banana bread or chocolate loaf cake. 

There is not much of a sourdough taste in this sourdough chocolate bread but it's a keeper for its unique texture and flavor.

 I am making a sourdough chocolate sandwich bread. You can shape it as a batard if you please. It is a matter of personal choice and how you wish to consume it.

You can also make it using yeast or sourdough discard. More on that in the later sections.

So, that being said, let us get making the sourdough chocolate bread. 

Ingredients

Sourdough starter

We need the active bubbly starter for this recipe. Feed the starter as you usually do and have it at its peak by the time you start making the dough.  In this recipe, I have used a 20 percent ripe starter. If your starter is not ripe and bubbly, you might want to increase the percentage of the starter.

This recipe can be easily made with sourdough discard. For making chocolate sourdough discard bread, use 35 percent sourdough discard. If you store the discard in the fridge, make sure to take it out a few hours before making the bread.

Flour

I have used bread flour in this recipe. We need high protein flour for this recipe. So, go for unbleached bread flour with high protein content.

You can certainly use all-purpose flour. Also, you can add a little bit of whole wheat flour for adding more depth to the flavor. But, results will vary.

Hydration/ water

I have used 70 percent hydration in this recipe. After multiple attempts, I concluded that 70 percent hydration works best for this recipe. 

Make sure to use, unchlorinated water for making bread. Read to learn more about water as a key factor in making bread.

Cocoa powder/ chocolate

Chocolate is the ingredient that makes this bread, what it is. A chocolate bread!

You can use sweetened or unsweetened cocoa powder depending on your liking and availability. I have used unsweetened cocoa powder as I think it gives a profound chocolate taste to the bread. 

You could make it chocolate chip sourdough bread by adding a ton of chocolate chips. Add dark chocolate chips for sourdough chocolate noir. You can make it further decadent by adding some raisins or dried cranberries, or other chopped nuts of your choice.

Sugar

To overcome the bitterness of the cocoa powder, I have used sugar. If you are going to use sweetened cocoa powder, you do not need to add much sugar to the recipe. Just add 1-2 tablespoons depending on how sweet you want your bread.

You can also use brown sugar or other sweetener that you like. But do not use any syrup, as it will influence the overall hydration of the dough.

Vanilla/ butter 

Vanilla gives a great flavor to the bread. It just augments the aroma and taste of chocolate. But this is an optional ingredient. 

I have used butter in the sourdough chocolate bread recipe. You can substitute it with coconut oil or any other oil if you want. 

Steps for making sourdough chocolate bread

1. Feeding the sourdough starter or making the levain

 For this sourdough chocolate bread, I am using a ripe sourdough starter. A ripe sourdough starter is a starter that has been fed and has reached the peak of its activity. Use it right before it starts to fall. Learn more about sourdough starters here.

Now, if you refrigerate your sourdough starter, then it is better to make levain the night before. 

Make levain as follows:

8 g sourdough starter

40 g flour

40 g water.

Confused between levain and sourdough starter?

Levain is simply the part of the starter that we use in the recipe. To check if the starter or levain is active and ready, do a float test. If you are interested in understanding it better, i highly suggest you read the post on sourdough starter.

2. Preparing the dough

In another large bowl combine flour, salt, and cocoa powder. Whisk all the dry ingredients together. 

In a big bowl combine the sourdough starter (or levain) with sugar, butter, vanilla, and water. Mix well and set aside.

Now add the dry ingredients to the wet mixture and combine well using the back of a wooden ladle or something similar. Combine well until all the flour is incorporated and a wet dough ball is formed. Clean the sides of the bowl and cover it with a kitchen towel or plastic wrap. Now we want to let it rest for about an hour. This stage is called autolyze.

3. Stretching and folding during the bulk fermentation 

We want to let the dough bulk ferment (first rise) for 3-4 hours or until the dough starts to become fuller in volume.The exact time will depend on the vigor of the starter and the ambient temperature. Also, carry on the stretch and folds during the period.  

The dough has already been in the bulk rise stage, for an hour. Now we will do our first stretch and folds to further build the strength and structure of the gluten molecules in the dough. 

Technique for stretching and folding the dough

With slightly wet hands grab the dough by putting your hands under and stretching it outwards. Stretch it to point till you could easily stretch it without feeling any resistance from the dough. Now fold it under the opposite side of the dough. Rotate the bowl, 45 degrees, and repeat. I have an elaborated the technique in my rustic sourdough bread recipe.

 In one session of Stretching and folding, you should be doing 4-6 stretches and folds. Perform 4 rounds of stretching and folding in total, spaced about 40 minutes apart.

If you want to add chocolate chips or chocolate shaving to the bread dough, incorporate them during the last stretch and fold. 

Finish the bulk rise in the fridge by letting it cold-rise in the fridge overnight. 

If you do not want the bulk rise the dough overnight, just let it bulk rise at room temperature till it becomes about 1 ½ times in volume and then, just pop it into the fridge for an hour or two, so that it becomes easy to handle and shape.

How to know that bulk fermentation is complete?

• The dough would have increased in volume. Not doubled up, but somewhere about 70 percent increase in volume. If you are new to sourdough baking, use a glass bowl, or a square transparent vessel. This will help to visually estimate the increase in the volume. You would also see big gaps at the sides of the container caused by the air bubbles in the dough.
• The dough would become smooth and elastic. Not at all sticky.
• The dough would retain its dome structure from the last stretch and fold. 
• There would be visible bubbles under the skin of the dough
• The feel of the dough will change. It will feel lighter.
  
  

4. Shaping

Take out the dough on a flour-dusted surface. Flatten the dough into a rectangle using fingers (flour-dusted). Now roll the dough into a log and place it on the work surface with the seam side down. Now lift the shaped dough and transfer to a 9X5 inch loaf pan.

You can shape it as a batard and bake it in a Dutch oven. But I choose to make sourdough chocolate bread as a sandwich bread.

5. Second rise or proofing

 Now let the dough double up in volume. It should rise about an inch above the rim at the center of the pan. That is when you know that the bread is ready to bake.

6. Baking

Towards the end of the proofing period, preheat the oven to 375 ⁰F. Bake the sourdough chocolate bread for about 35-40 minutes.

Let the bread cool for 15 minutes before removing it from the loaf pan. When removed from the loaf pan, let the bread cool completely on a wire rack before slicing.

Variations of chocolate sourdough bread

• Make it more chocolatey! Add more chocolate for a more profound taste. Do not go crazy with the cocoa powder. I would not suggest increasing it beyond 10 percent. Adding too much cocoa powder affects the texture of the bread. It also means that you will need to add more sugar to balance the bitterness of the cocoa powder as well. In such a case go for sweetened cocoa powder.
• Alternately, if you intend to make it more chocolatey bread with some chocolate dense bites in it, try adding more chocolate in form of chocolate shavings or chocolate chips. 
• If you are making this chocolate bread delight for holidays or entertaining, you can make it more decadent by adding some raisins or dried cranberries, or other chopped nuts of your choice.

Making the chocolate bread with commercial yeast.

For making the chocolate bread with yeast, you should just use 1 pack or about 2 ¼ teaspoon of active dry yeast in this recipe. Follow the rest of the recipe as such.

Also, you use a combination of both. 

Serving suggestions:

• Serve the sourdough chocolate bread by simply toasting it and drizzling some maple syrup on top.
• Make Nutella, jelly, or nut butter sandwiches, or sweet cream cheese sandwiches filled with fruits!
• Make chocolate French toast. Yum.!!
• Toast and make an ice cream sandwich or simply top the toast with your favorite chocolate ice cream and fruits.
• My kids love the Japanese whipped cream and fruit sandwiches made with the slices of this delicious sourdough chocolate bread.

How to make sourdough discard chocolate bread?

For making the chocolate bread using the sourdough discard, you have to use a higher percentage of the starter as discard is not a potent as the ripe starter. 

Anything between 35 to 45 percent should suffice. Choose the percentage that you feel will work for you. It will depend on the vigor of your starter. If your starter usually doubles in less than 4-6 hours, consider it vigorous and use the discard on the lower side. Maybe 35 percent.

Frequently asked questions

Few tips for making perfect chocolate sourdough bread

• For best results, measure all the ingredients properly using a weighing machine.
• Make sure that the starter is ripe and bubbly. You can do a float test to check if the starter is ready. Another way to tell if the starter has peaked is to see if it has more than doubled and there is a dome shape at its top with some dimple-like indentations. If you store your starter in the fridge and like to go with the levain technique, read the starter section (ingredients) of the blog post.
• Too much Cocoa powder can affect the overall texture of the bread, so do not go crazy with it. You might end with a denser bread. So, I suggest adding more chocolate in form of toppings. Be it chocolate shavings or chocolate chips.
• Chocolate makes the dough sticky. So, it is a good idea to work with cold dough. That is why I suggest going for a cold rise in the fridge for 8-9 hours or more depending on your baking schedule.
• If you do not want the bulk-rise the dough overnight, just let it bulk rise at room temperature till it becomes about 1 ½ times in volume and then, just pop it into the fridge for an hour or two, so that it becomes easy to handle and shape.
• If you want to add chocolate chips or chocolate shaving to the bread dough, incorporate them during the last stretch and fold. 
• You can also shape it as a batard and bake it in a Dutch oven if you want.
• For making the chocolate bread using the sourdough discard, you have to use a higher percentage of the starter as discard is not a potent as the ripe starter. 

Other sourdough recipes that you might wanna check out:

• Rustic sourdough bread with a perfect crust and open crumb
• How to make the basic sourdough batard?
• How to make Sourdough Hokkaido Milk Bread
• The best Sourdough doughnuts recipe with Cinnamon sugar
• Sourdough hot cross bun recipe

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5 from 2 votes

Chocolate sourdough bread

This chocolate sourdough bread recipe yields mildly sweet and fragrant chocolatey bread with a light and airy texture, perfect for sandwiches. This chocolate bread is made without yeast using the ripe sourdough starter. It is a super delicious and an easy bread recipe that you should definitely try.

Course Bread

Cuisine American

Keyword chocolate bread, chocolate bread without yeast, sourdough chocolate bread

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Proofing time 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12

Calories 158kcal

Author Meenakshi

Ingredients

• 400 g bread flour
• 80 g Sourdough starter ripe and bubbly
• 280 g water
• 35 g Cocoa powder
• 55 g sugar
• 1 tablespoon Butter melted
• 1 teaspoon Vanilla extract
• 5 g salt

Instructions

Preparing the starter:

• Start by feeding the starter. We need the ripe and bubbly starter by the time we start to make the dough.
• In a big bowl combine the sourdough starter (or levain) with sugar, butter, vanilla, and water. Mix well and set aside. In another large bowl combine flour, salt, and cocoa powder. Whisk all the dry ingredients together.

Making the dough:

• Now add the dry ingredients to the wet mixture and combine well using the back of a wooden ladle or something similar. Combine well until all the flour is incorporated and a wet dough ball is formed.

Autolyse:

• Now we want to let it rest for about an hour. This stage is called autolyze. Clean the sides of the bowl and cover it with a kitchen towel or plastic wrap.

Stretching and folding the dough.

• With slightly wet hands grab the dough by putting your hands under and stretching it outwards. Stretch it to point till you could easily stretch it without feeling any resistance from the dough. Now fold it under the opposite side of the dough. Rotate the bowl, 45 degrees, and repeat. In one session of Stretching and folding, you should be doing 4-6 stretches and folds. Do 4 rounds of stretching and folding in total, spaced about 40 minutes apart.
• By the end of the process, your dough will be smooth and supple. The dough should have started to become fuller in volume.

Cold rise.

• We will complete the bulk rise in the refrigerator. Let it cold-rise in the fridge overnight.
• If you do not want the bulk rise the dough overnight, just let it bulk rise at room temperature till it becomes about 1 ½ times in volume and then, just pop it into the fridge for an hour or two, so that it becomes easy to handle and shape.

Shaping

• Take out the dough on a flour-dusted surface. Flatten the dough into a rectangle using fingers (flour-dusted). Now roll the dough into a log and place it on the work surface with the seam side down. Now lift the shaped dough and transfer to a 9X5 inch greased loaf pan.

Second rise or proofing

• Now let the dough double up in volume. It should rise about an inch above the rim at the center of the pan. That is when you know that the bread is ready to bake.

Baking

• Towards the end of the proofing period, preheat the oven to 375 ⁰F. Bake the sourdough chocolate bread for about 35-40 minutes.
• Let the bread cool for 15 minutes before removing it from the loaf pan. When removed from the loaf pan, let the bread cool completely on a wire rack before slicing.

Notes

•  For best results, measure all the ingredients properly using a weighing machine.
•  Make sure that the starter is ripe and bubbly. You can do a float test to check if the starter is ready. Another way to tell if the starter has peaked is to see if it has more than doubled and there is a dome shape at its top with some dimple-like indentations. If you store your starter in the fridge and like to go with the levain technique, read the starter section (ingredients) of the blog post.
• Too much Cocoa powder can affect the overall texture of the bread, so do not go crazy with it. You might end with a denser bread. So, I suggest adding more chocolate in form of toppings. Be it chocolate shavings or chocolate chips.
• Chocolate makes the dough sticky. So, it is a good idea to work with cold dough. That is why I suggest going for a cold rise in the fridge for 8-9 hours or more depending on your baking schedule.
•  If you do not want the bulk-rise the dough overnight, just let it bulk rise at room temperature till it becomes about 1 ½ times in volume and then, just pop it into the fridge for an hour or two, so that it becomes easy to handle and shape.
• If you want to add chocolate chips or chocolate shaving to the bread dough, incorporate them during the last stretch and fold.
• You can also shape it as a batard and bake it in a Dutch oven if you want.
•  For making the chocolate bread using the sourdough discard, you have to use a higher percentage of the starter as discard is not a potent as the ripe starter.

Nutrition facts