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–+ servings
chocolate chip sourdough bread

Chocolate Chip Sourdough Bread

5 from 1 vote
If you love sourdough bread and you love chocolate, then you will fall in love with this delicious sourdough chocolate chip bread! 
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Prep Time:20 minutes
Cook Time:40 minutes
Course: Breakfast, Sourdough Bread
Cuisine: American
Keyword: Sourdough bread
Servings: 1 Loaf
Author: sourdoughjesha

Ingredients

Bread Dough Ingredients:

  • 450 g bread flour
  • 50 g whole wheat flour 10%
  • 370 g water 74%
  • 10 g salt 2%
  • 100 g sourdough starter 20%
  • 175 g chocolate chips 35%

Topping Suggestion:

  • Whipped Vanilla Brown Butter

Instructions

  • Optional Autolyse: Combine the flour and water (520g total) in a bowl, mix until no dry patches remain, and cover. Let the dough rest for 30 minutes to 4 hours. This process builds structure before adding the sourdough starter and salt.
    450g bread flour, 50g whole wheat flour, 370g water
  • Mix and Initial Stretch & Fold: Add the sourdough starter and salt to the dough. Mix by hand for a few minutes until all ingredients are incorporated. Let the dough rest for 30 minutes, then perform 1-3 minutes of stretch and folds until the dough becomes smooth.
    100g sourdough starter, 10g salt
  • Add Chocolate Chips During Stretch & Folds: During the stretch and fold process, add the chocolate chips in stages. Perform 4 sets of stretch and folds every hour during the bulk fermentation. Add a portion of the chocolate chips before each fold, sprinkling them evenly over the dough. As you fold, the chocolate chips will incorporate into the dough until all 175g are evenly distributed by the end of the folding process.
    175g chocolate chips
  • Bulk Fermentation: Let the dough ferment at room temperature until it nearly doubles in size, typically 4-7 hours, depending on room temperature. Perform 3-5 sets of stretch and folds, spacing them about an hour apart. These folds help build dough strength. Aim for at least 4 sets for optimal results.
  • Shape: Once the bulk fermentation is done and your dough has doubled in size, lightly flour your work surface. Shape the dough into a round boule by folding the bottom edge up, folding the sides inward, and folding the top edge down. Place the shaped dough in a proofing basket, seam side up, and dust it lightly with flour.
  • Overnight Rise: Cover the dough and place it in the fridge for an overnight rise, lasting anywhere from 12 to 24 hours. This cold fermentation period slows yeast activity while allowing the lactic acid bacteria to continue developing flavor, improving texture, and making the bread more digestible.
  • Preheat Oven & Cast Iron: Preheat your oven to 500°F (260°C) with a Dutch oven or cast iron inside for 30 minutes to 1 hour before baking. The hot cast iron creates a steam-filled environment that allows the bread to rise and develop a crispy crust.
  • Score the Bread: Remove the dough from the fridge and flip it onto a piece of parchment paper. Score the top of the dough at a 45-degree angle with a sharp knife or scoring blade. This step allows gases to escape while baking and helps control the shape of the loaf.
  • Bake: Transfer the dough into the preheated Dutch oven by lifting the parchment paper and placing the dough inside. Cover with the lid and bake for 20 minutes at 500°F. Then, remove the lid, lower the oven temperature to 450°F, and bake for another 15-20 minutes until the crust is a deep golden brown and the internal temperature reaches 208-210°F.
  • Cool and Enjoy: Allow the bread to cool for at least 1 hour before slicing to ensure the crumb sets. If you cut into the bread immediately, expect a slightly gummier loaf, but it will still be delicious. Slather with butter or serve alongside fried eggs for a fresh, comforting meal.

Notes

Tips & FAQs:

  1. What flour is best for this recipe?
    Use high-protein bread flour, such as 80% white bread flour and 20% whole wheat flour. You can also substitute with spelt, rye, or buckwheat flours, adjusting water content accordingly.
    For 100% white bread flour, reduce the total water content to around 74-75%.
  2. How do I know bulk fermentation is done?
    Bulk fermentation is complete when the dough has doubled in size and air bubbles form on the surface and sides. The dough should feel airy and light.
  3. Why do I do an overnight proof?
    The overnight proof slows yeast activity and allows the lactic acid bacteria (LAB) to continue working, improving the flavor, texture, and digestibility of the bread.
  4. Can I autolyse the dough?
    Yes, autolyse is an excellent way to develop dough structure before adding the starter and salt. Simply mix the flour and water, let it rest for up to 4 hours, then incorporate the starter and salt with stretch and folds.
  5. When do I add chocolate chips?
    Add the chocolate chips gradually during the stretch and fold process. This ensures even distribution throughout the dough.
This recipe yields a flavorful, textured loaf with a delicious balance of chocolate chips and sourdough tang. Perfect for a sweet yet hearty treat!