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sourdough chocolate chip bread sliced from center and the image showcases the crumb filled with melted chocolate chips

Sourdough chocolate chip bread

Meenakshi
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 chocolate chip sourdough bread is sure to become a family favorite
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Prep Time 25 minutes
Cook Time 45 minutes
Resting time 16 hours
Total Time 17 hours 10 minutes
Course Bread
Cuisine American
Servings 12 slices
Calories 139 kcal

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

A table of nutrition facts about the sourdough chocolate chip bread

Nutrition

Calories: 139kcal
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