Chocolate Chip Sourdough Bread

If you love sourdough bread and you love chocolate, then you will fall in love with this delicious sourdough chocolate chip bread! It’s soft and chewy on the inside, with a crispy crust, and melty rich chocolate chips throughout. This recipe is easy to make and great for beginners if you’re new to sourdough.

Imagine a loaf of bread that marries the deep, tangy flavor of sourdough with the indulgent sweetness of chocolate chips—pure comfort in every bite. Chocolate Chip Sourdough Bread takes two beloved flavors and brings them together in a harmonious way that feels both nostalgic and elevated. Whether you’re an experienced sourdough baker or just starting out, this recipe will satisfy your craving for something both comforting and a little indulgent.

Chocolate Chip Sourdough Bread Recipe

There’s nothing quite like the aroma of fresh sourdough baking in your kitchen, and adding chocolate chips to the mix takes it to a whole new level. The slight tang from the active sourdough starter balances perfectly with the sweetness of the chocolate, making each bite feel rich but not overly heavy. The natural fermentation process enhances the flavor, and also makes this bread easier to digest, breaking down the gluten and adding a depth that traditional bread recipes lack. Whether you’re baking for breakfast or dessert, this loaf is the perfect addition to any meal.

The best part? It’s surprisingly easy to make! With just a few ingredients and basic bread-making techniques, you’ll create a loaf that tastes as if it came from an artisan bakery. By using a Dutch oven with a tight-fitting lid, you’ll get that perfect crispy crust on the outside while keeping the inside soft and chewy. Adding dark chocolate chips during the folding process ensures they’re evenly distributed throughout the dough, resulting in little pockets of melted chocolate with every bite. And the simple process of performing stretch and folds during the bulk fermentation makes it easier to handle the dough and develop the right texture.

Why You’ll Love This Chocolate Chip Sourdough Bread Recipe:

• Unique Flavor Combination: The slightly tangy sourdough base pairs beautifully with the sweetness of chocolate chips, making this bread perfect for any time of day. 
• Dark Chocolate Chips: The addition of dark chocolate chips takes this bread to another level. They provide rich, intense bursts of chocolate flavor that contrast perfectly with the savoriness of the bread, melting into delightful pockets of goodness throughout the loaf.
• Perfect Texture: Soft and chewy on the inside, with a crispy, golden crust on the outside. The chocolate chips melt just enough to give this loaf an exceptionally soft texture. 
• Naturally Fermented: This bread is naturally leavened with sourdough starter. A long natural fermentation process helps to develop flavor and make bread easy to digest. 
• Versatile: Whether you enjoy it as a breakfast treat, an afternoon snack, or a dessert, this bread is versatile enough to fit any meal.
• Great for Beginners: The steps are straightforward, and most of the time spent on this recipe is hands-off, allowing the sourdough to do its magic.

What Makes This Chocolate Chip Sourdough Bread Recipe Easy

This recipe is easier than it looks because most of the time is spent waiting for the dough to ferment and rise. You won’tdon’t need to knead the dough; instead, you’ll use gentle folding techniques to build structure. Even if you’re new to sourdough, this recipe walks you through each step, and because sourdough is forgiving, slight variations in time or temperature won’t ruin the loaf.

The most hands-on part of the process is the stretching and folding, but once you get the hang of it, it becomes second nature. Plus, the overnight proofing in the fridge gives you flexibility, so you don’t have to rush the process.

Ingredients for Chocolate Chip Sourdough Bread

• Bread Flour: This gives the bread its structure and chew. You can use bread flour if you want a more elastic dough, but all-purpose works well.
• Whole Wheat Flour: Adds a nutty depth of flavor and a slightly denser texture.
• Water: Helps hydrate the dough and activate the gluten.
• Salt: Enhances the flavor of the bread and controls yeast activity.
• Sourdough Starter: The natural leavening agent that gives the bread its rise and characteristic tangy flavor.
• Chocolate Chips: The star of the show, adding sweetness and richness to the tangy sourdough.

Equipment You’ll Need

• Mixing Bowls: You’ll need multiple bowls for mixing ingredients and proofing the dough.
• Dutch Oven or Cast Iron: A heavy pot with a lid creates the perfect steam environment for baking sourdough, giving the bread a crispy crust.
• Banneton Basket: A proofing basket that helps shape the dough and gives it those characteristic ridges.
• Parchment Paper: A piece of parchment paper makes it easier to transfer the dough into the Dutch oven.
• Dough Scraper: Helps you handle the dough more easily, especially since sourdough tends to be sticky.
• Sharp Knife or Scoring Blade: Essential for scoring the dough before baking, which helps it expand properly in the oven.

Chocolate Chip Sourdough Bread Instructions

1. Feed Your Starter: Feed your starter 8-12 hours before mixing the dough so that it’s active and bubbly. This is crucial for a good rise.
2. Autolyse (Optional): Combine your flour and water and let it rest. This step helps develop the gluten before you add the sourdough starter and salt, making the dough easier to work with.
3. Mix and Initial Stretch & Fold: Mix the starter and salt into the dough, then let it rest for 30 minutes. Stretch and fold the dough to help develop its structure.
4. Add Chocolate Chips: Gradually add the chocolate chips during the stretch and fold process, ensuring they are evenly distributed.
5. Bulk Fermentation: Cover with plastic wrap and let the dough rise at room temperature until it doubles in size. This can take anywhere from 4-7 hours, depending on the temperature of your kitchen.
6. Shape the Dough: Shape the dough into a boule or batard (round or oval) and place it in a banneton basket for its final proof.
7. Overnight Proof: Refrigerate the dough overnight. The cold fermentation slows down yeast activity but allows the lactic acid bacteria to continue developing flavor.
8. Bake: Preheat your oven and Dutch oven, score the dough, and bake with the lid on for 20 minutes. Then, remove the lid and bake for another 15-20 minutes until the crust is golden brown.

Is Sourdough Healthier for You Than Regular Bread?

Yes, sourdough bread is generally considered healthier than regular bread. The fermentation process breaks down gluten, making it easier to digest, even for some people with gluten sensitivity. Sourdough also has a lower glycemic index than other breads, meaning it won’t cause blood sugar spikes. Sourdough fermentation also removes antinutrients naturally present in grains, so it’s higher in vitamins and minerals. 

Which Chocolate Chips to Use?

You can use any chocolate chips in this recipe, but semi-sweet or dark chocolate chips tend to pair best with the tangy, savory flavor of sourdough. They provide the right balance of sweetness without overpowering the bread. If you prefer a sweeter bread, milk chocolate chips can be used. For a gourmet touch, you can even use chopped chocolate bars, which will create larger pockets of melted chocolate in the bread.

What is Autolyse?

Autolyse is a technique in bread making where the flour and water are mixed together and left to rest before adding other ingredients like starter and salt. This step allows the flour to fully hydrate and begins the gluten development process, making the dough easier to work with and ultimately resulting in a better crumb structure.

How to Make Chocolate Chip Sourdough Bread

Autolyse – Premixing The Dough

Combine your flour and water and let it sit for 30 minutes to 4 hours. This step helps improve gluten development, which will give your bread a better texture.

Forming Up The Dough

After autolyse, mix in the sourdough starter and salt. This begins the fermentation process and starts building the dough’s structure.

Stretch & Fold – Creating Structure

During the bulk fermentation, perform stretch and folds every 30-60 minutes. This helps to strengthen the gluten without overworking the dough.

Bulk Fermentation (Bulk Rise) and Chocolate Chips

Let the dough rest at room temperature on your counter. Cover the top of your dough with plastic wrap or a damp towel. The length of this step depends on the temperature of your kitchen, but it usually takes 4-7 hours. As you stretch and fold, incorporate the chocolate chips in stages. This ensures even distribution without over-mixing the dough.

Shaping The Dough

Once the bread dough has doubled in size, gently shape it into a boule or batard, then place it in a proofing basket.

Cold Ferment

Refrigerate the bread dough for 12-24 hours. This step slows down the yeast, allowing the dough to develop more complex flavors.

Preparing To Bake

Preheat your oven and Dutch oven to 500°F. The Dutch oven will create the steam necessary for a crispy crust.

Bake Time!

Score the dough, place it in the preheated Dutch oven, and bake for 20 minutes with the lid on. Then, remove the lid and continue baking for another 15-20 minutes.

Finishing & Topping The Loaf

Let the loaf cool on a wire rack for at least 1 hour before slicing. Cutting into the bread too early can result in a gummy crumb.

Topping Idea: Whipped Vanilla Brown Butter

If you’re looking for the ultimate topping to take your Chocolate Chip Sourdough Bread to the next level, Whipped Vanilla Brown Butter is the perfect choice. Imagine a silky, golden spread with deep caramelized notes from the brown butter, paired with the aromatic warmth of vanilla—it’s absolutely irresistible.

Here’s how it works: by browning the butter, you’re intensifying its flavor. As the butter melts, the milk solids separate and toast in the pan, creating a rich, nutty aroma that pairs beautifully with both savory and sweet flavors. This browned butter is then cooled and whipped into a light, fluffy consistency. Adding a touch of vanilla extract enhances the sweetness and compliments the chocolate flavor perfectly. 

How to Make It:

1. Prepare an Ice Bath: First, fill a large bowl with ice and water. This will be your ice bath during the whipping stage. 
2. Brown the Butter: In a pan over medium heat, melt a stick of unsalted butter, stirring occasionally. Watch as it foams, crackles, and finally, small brown specks begin to form at the bottom. This is when the butter has reached its perfect, toasty point. Once the butter smells rich and nutty, take it off the heat immediately to avoid burning and transfer to a heat safe bowl.
3. Whip the Butter: Place the bowl of butter on top of the ice bath and begin whisking immediately. Continue whisking until the butter turns light in color and develops a light whipped consistency. Remove the bowl from the ice bath.
4. Add the Vanilla: Add in the vanilla seeds from one vanilla bean and whisk until incorporated. Sprinkle in sea salt to taste.
5. Spread a dollop on your chocolate chip sourdough bread and enjoy! 

The result is a buttery, slightly sweet spread with a rich depth of flavor from the brown butter, perfect for slathering on warm slices of Chocolate Chip Sourdough Bread. It’s indulgent but balanced, making it a fantastic addition to a weekend breakfast, a dinner party, or just an afternoon snack. Pair it with a sprinkle of sea salt to add a savory twist, or drizzle a bit of honey over the top for extra sweetness.

Example Bread Making Schedule

When baking sourdough, timing is everything, and this bread making schedule will help you stay on track without feeling rushed. With sourdough, it’s important to build in time for fermentation, shaping, and proofing, but the beauty of this process is that it’s mostly hands-off. Here’s a sample timeline to show how you can fit bread baking into your day without feeling overwhelmed.

Day 1 (Evening): Feed Your Sourdough Starter
In the evening, feed your sourdough starter. It typically takes 6-12 hours for your starter to become fully active, bubbly, and ready to use. This step is crucial because a strong, active sourdough starter is what helps give your bread its rise and flavor. Make sure to feed it with equal parts flour and water and let it sit at room temperature. 

Day 1 (Morning): Mix the Dough and Start Bulk Fermentation
By the morning, your starter should be at its peak, so now is the perfect time to mix the dough. Combine your flour, water, sourdough starter, and salt, then begin the bulk fermentation process. This is the first long rest period where the dough begins to rise and develop its flavor. You’ll add your chocolate chips and perform a few sets of stretch-and-folds over the course of the, but otherwise, let the dough sit at room temperature for 4-7 hours.

Day 1 (afternoon): Shape the Dough and Begin the Cold Ferment
Once the dough has roughly doubled in size, it’s time to shape. Lightly flour your work surface, gently shape your dough into a boule or batard, and place it seam-side up into a banneton. After shaping, the dough goes into the refrigerator for a cold fermentation, which can last anywhere from 12 to 24 hours.

Day 2 (morning): Bake and Enjoy!
After the dough has had time to slowly ferment in the fridge, it’s ready to bake. Preheat your oven with a Dutch oven inside, then score the dough and bake it. After baking, allow the bread to cool for at least an hour before slicing into it. The wait might feel endless, but it’s worth it for the perfect crumb structure and flavor development.

This schedule is flexible enough that you can adjust based on your day, but it allows you to enjoy the process of making sourdough without feeling rushed.

Health Benefits of Sourdough

Sourdough bread is more than just a delicious loaf—it also comes with several health benefits. Unlike breads made with commercial yeast, sourdough is naturally fermented using a culture of wild yeast and lactic acid bacteria. This process breaks down gluten and phytic acid, making the bread easier to digest.

Here are a few specific health benefits of sourdough:

• Better Digestibility: The fermentation process in sourdough helps to break down the gluten, making it easier for people with slight sensitivities to digest. It’s not a replacement for gluten-free bread, but it’s a good option for those who find regular bread too hard on their stomachs.
• Lower Glycemic Index: Sourdough has a lower glycemic index than many other breads. This means it won’t cause sharp spikes in blood sugar, making it a great option for people managing their blood sugar levels.
• Rich in Nutrients: The lactic acid bacteria in sourdough helps to unlock more nutrients in the bread flour, particularly B vitamins and minerals like magnesium, zinc, and iron. This makes the nutrients more bioavailable, meaning your body can absorb them more easily.
• Probiotic Properties: Although the baking process kills most of the probiotics, the fermentation process itself creates an environment where beneficial bacteria can thrive. While the probiotics may not survive the heat, the byproducts of fermentation (like lactic acid) still have positive effects on gut health.

Other Variations to Try

If you love this Chocolate Chip Sourdough Bread, here are some variations that you can experiment with to mix things up:

• Cranberry Walnut Sourdough: Perfect for fall and winter, this version adds dried cranberries and walnuts for a sweet and nutty twist. The tartness of the cranberries pairs beautifully with the earthy flavor of the sourdough.
• Sourdough Cinnamon Swirl: Add a swirl of cinnamon and sugar to your dough during shaping for a sweet, breakfast-worthy bread. This variation works especially well with the chocolate chip version for an indulgent twist.
• Sourdough Olive Bread: For a savory take, add chopped Kalamata olives and fresh rosemary. This loaf is perfect for dipping in olive oil or serving alongside a cheese board.

Chocolate Chip Sourdough Bread Recipe FAQ

What if my dough is rising too fast?
If your dough is rising too quickly during bulk fermentation, transfer it to the fridge to slow down the yeast activity. This will give you more control over the timing. Be careful, though—yeast will continue to rise in the fridge for a couple of hours before it fully slows down.

What is the float test?
To check if your starter is ready for baking, use the float test. Take a small spoonful of starter and drop it into a glass of room temperature water. If it floats, your starter is ready to use. If it sinks, give it more time to ferment before baking. One thing to note, the float test typically works well for starters that are fed mostly white flour, but if you’re using whole grain flours (like whole wheat, rye, spelt, etc), your starter may not pass the float test even if it’s fully active. This is because whole grain starters tend to be more dense and don’t float easily. 

What’s the difference between bulk fermentation and final proof?

Bulk fermentation is the first long rise after mixing the dough, where the yeast and bacteria do most of their work, developing the structure and flavor of the dough. Final proof is the second, shorter rise after shaping the dough, which allows it to puff up a bit before baking.

Can I make this recipe with whole wheat flour?

Yes! You can substitute up to 50% of the bread flour with whole wheat flour for a heartier loaf. You may need to adjust the water content slightly, as whole wheat flour tends to absorb more water than white flour. Note: whole wheat flour creates a denser, less airy loaf so you may not see as much rise. 

Final Recipe Thoughts

Chocolate Chip Sourdough Bread is a delicious and creative way to enjoy sourdough with a sweet twist. The combination of tangy, chewy sourdough and melty chocolate chips is irresistible, making this bread perfect for breakfast, dessert, or an afternoon snack. Whether you’re a sourdough pro or just starting your baking journey, this recipe is a great way to experiment with flavors and techniques.

If you loved this recipe, you’ll also love these sourdough recipes:

• Sourdough Chocolate Chip Cookies
• Cookies and Cream Sourdough Cookies
• Beginner Sourdough Bread
• Sourdough Cinnamon Rolls
• Sourdough Blueberry Bagels

If you made this chocolate chip sourdough bread recipe, please leave a review!

If you made this recipe for sourdough chocolate chip bread and loved it, don’t forget to leave a review! It helps others find and enjoy the recipes too, and I love hearing your feedback. ❤️