Chocolate Chip Sourdough Bread Recipe

Indulge in the perfect blend of tangy sourdough and sweet chocolate chips with this easy chocolate chip sourdough bread recipe. Perfect for breakfast or a sweet snack!

Hold on to your aprons, folks, because this isn’t your grandma’s sourdough! 

Imagine a loaf that’s equal parts chewy sourdough and warm, melty chocolate goodness. This chocolate chip sourdough bread is taking all the cozy vibes of traditional sourdough and cranking up the indulgence with the one and only: chocolate. 

It’s that perfect combo of tangy sourdough flavor and sweet chocolatey bites that will have you slicing “just one more piece” again and again.

Whether you’re an experienced sourdough baker or a newbie looking for a delicious way to start, this recipe brings out the best of both worlds.

Sourdough bread itself has had a bit of a glow-up recently (thanks, 2020 lockdown hobbies), but this version takes it up a notch. The addition of chocolate chips gives it a dessert-worthy twist without overwhelming the classic bread vibes. 

It’s a bread you can toast for breakfast, serve as a sweet snack, or even pair with a drizzle of honey or peanut butter for a heavenly bite. Plus, with a few simple ingredients like active sourdough starter, flour, salt, and chocolate chips, this recipe is both simple and unforgettable.

So, grab your sourdough starter and warm up the oven because you’re about to bake something extraordinary. And if you’ve never thought of bread as indulgent – well, get ready for a whole new world of deliciousness!

If you love chocolate chip recipes you may also enjoy my Vegan Gluten-Free Chocolate Chip Cookies or my Chocolate Chip Banana Bread Bagels.

WHY YOU’LL LOVE THIS CHOCOLATE CHIP SOURDOUGH BREAD

• Perfect Sweet-Savory Balance: The tangy sourdough combined with sweet chocolate chips is a match made in heaven. Every slice has a little hint of dessert without going full cake mode!
• Sourdough with a Twist: If you’re already a sourdough fan, this recipe gives your favorite loaf a fresh, fun upgrade. And if you’re new to sourdough, what a delicious way to dive in!
• Simple Ingredients, Major Flavor: With just flour, salt, water, sourdough starter, and chocolate chips, you’ll create something that tastes like it came from a bakery.
• Versatile and Delicious: This bread works as an on-the-go breakfast, a special brunch addition, or even a late-night snack. It’s indulgence wrapped in practicality.
• No Extra Sugar Needed: Unlike many sweet breads, this one’s naturally sweetened by the chocolate chips, letting the sourdough flavor shine.
• Showstopper Quality: This loaf is not just tasty; it’s Instagram-worthy. Slice it open, and those melty chocolate pockets will have you (and your followers) drooling!

SIMPLE INGREDIENTS YOU NEED FOR THE CHOCOLATE SOURDOUGH BREAD

You will need the following ingredients listed below to make the delicious sourdough bread (the exact measurements, nutritional information and full recipe are in the recipe card at the bottom of the post):

• Active sourdough starter
• Warm water
• Bread flour – can use all-purpose flour or whole wheat flour.
• Sea salt
• Semi-sweet chocolate chips – alternatively can use chopped chocolate bar, milk chocolate chips, dark chocolate chips or mini chocolate chips.
• Optional – cocoa powder, brown sugar, white sugar, etc.

HOW TO MAKE

Prepare Your Starter

1. Feed the Starter: Before making your dough, feed your starter 4-8 hours in advance or until it’s doubled in size.
   • Suggested Feed Ratio: Start with 50g of starter, adding 100g of flour and 100g of water (1:2:2 ratio).
   • Ensure the starter is bubbly and active for best results. If you’re not sure if your starter is ready, perform the “float test” by dropping a small spoonful in water; it should float.

Mixing the Dough

1. Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until it’s fully dissolved, resulting in a milky consistency.
2. Add Flour and Salt: Add flour and salt to the mixture and stir until no flour pockets remain, creating a sticky shaggy dough.
   • Tip: Use a dough whisk for initial mixing, then switch to your hands to fully incorporate all ingredients.
3. Rest the Dough: Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour. This rest, helps the flour absorb water, creating a smoother, more manageable dough and enhancing the bread’s structure.

Stretch and Fold

1. Perform 3-4 sets of stretch and folds every 30 minutes, covering the dough between sets.
   • To Stretch and Fold: Wet your hands slightly to prevent sticking, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat this process on each “side” of the dough.

Bulk Fermentation

1. After the last set of stretch and folds, cover the bowl and leave it at room temperature to ferment until bubbles form, and the dough rises (3-12 hours, depending on room temperature and starter strength).
   • Note: Fermentation time will vary based on your climate and indoor temperature.

Shaping the Dough

1. Transfer Dough: Lightly flour your countertop and transfer the dough onto it.
2. Laminating: Gently press the dough into a rectangle, taking care not to tear it. Cover the dough with chocolate chips.
   • Folding: Fold one side of the rectangle into the middle, then fold the opposite side over it. Each time you fold and have an open surface of dough, add more chocolate chips.
3. Rolling and Tension: Gently roll the dough from one end to the other, creating a dough ball. Then, using gentle push-and-pull motions, create surface tension on the top.
4. Final Proofing: Place the dough in a floured banneton basket or towel-lined bowl, seam side up. Cover and let it rest at room temperature for 30 minutes to an hour, then refrigerate for 4-24 hours.
   • Tip: For a more sour flavor and easier digestion, proof longer in the fridge.

Scoring and Baking

1. Preheat Oven: Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes.
2. Prepare for Baking: Flip your dough onto a piece of parchment paper, seam side down. Dust the top of the loaf with flour. Rice flour will yield best results, but you can also use all-purpose flour or bread flour.
3. Score the Dough: Using a scoring tool or sharp knife, make a large cut along one side of the top of the dough to allow gases to escape while baking.
4. Bake: Transfer the dough (on parchment) into the preheated Dutch oven.
   • Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes until the crust is golden brown.
   • Tip: To prevent the bottom from over-browning, place a cookie sheet on the rack below the Dutch oven.

Cooling and Serving

1. Cool the Loaf:Let the bread cool on a wire rack for at least 1 hour before slicing.
   • Note: Cutting too soon may result in a gummy texture.

Enjoy your beautiful sourdough loaf with family and friends!

STORING LEFTOVER SOURDOUGH CHOCOLATE BREAD

Short-Term Storage

• Room Temperature: Wrap the bread tightly in parchment or wax paper, then cover with plastic wrap or place it in a reusable zip-top bag. It’ll keep well at room temperature for up to 3 days.
• Avoid the Fridge: Refrigerating sourdough can dry it out faster, so it’s best to keep it at room temperature if you plan to eat it within a few days.

Long-Term Storage

• Freezer Storage: For longer storage, slice the bread and place the slices in a freezer-safe bag with parchment between layers to prevent sticking. The bread can be frozen for up to 2 months.
• Reheating from Frozen: Let frozen slices thaw at room temperature for 20-30 minutes, then reheat in the oven at 300°F for 5-10 minutes or pop them in a toaster for a quick warm-up.

TIPS AND TRICKS FOR BEST RESULTS

• Feed Your Starter Right: Make sure your sourdough starter is active and bubbly before starting. A well-fed starter will give your bread the best rise and flavor!
• Use Room-Temperature Ingredients: Cold ingredients can slow fermentation. Ensure your water, flour, and starter are at room temperature for consistent results.
• Get the Stretch and Fold Technique Down: This process strengthens gluten, which helps with the bread’s structure and texture. Aim for 3-4 stretch and folds, 30 minutes apart, to build that structure without overworking.
• Bulk Fermentation Timing: This varies based on the room temperature. A warmer environment speeds it up, while a colder one slows it down. Look for dough that has doubled in size and has visible bubbles.
• Handle with Care: When shaping, be gentle to avoid deflating the dough too much. You want to maintain those beautiful air pockets created during fermentation.
• Refrigerate Overnight for Flavor: If you love a deeper, tangier sourdough flavor, let the dough proof in the fridge overnight. This also makes shaping and scoring easier.
• Score with Purpose: Make at least one deep score to help the bread expand and avoid unexpected cracks during baking. Feel free to add a decorative pattern if you’re feeling creative!
• Prevent Burning: Place a cookie sheet on the rack below the Dutch oven to protect the bottom of the loaf from burning.
• Cool Before Cutting: It’s tempting to slice into fresh bread, but cooling lets the bread set and avoids a gummy texture. Wait at least an hour (or if you can, longer!).

FAQS

WHAT’S THE PURPOSE OF LETTING THE BREAD DOUGH REST?

Allowing the dough to rest before stretching and folding gives the gluten time to relax, making it easier to handle. This resting time also hydrates the flour, resulting in a more cohesive dough and better overall structure.

HOW DO I PREVENT THE DOUGH FROM STICKING TO MY WORK SURFACE?

A lightly floured surface or lightly wet hands work best to keep the dough manageable without over-flouring. Alternatively, you can work on a lightly oiled surface, which adds a bit of smoothness to the dough.

WHY USE A DAMP TEA TOWEL TO COVER THE DOUGH?

A damp towel prevents the dough’s surface from drying out as it rests. If the dough dries out, it can form a tough skin that affects rising and baking.

WHERE’S THE BEST SPOT TO LET MY DELICIOUS BREAD DOUGH RISE?

Place your dough in a warm spot, ideally around 75-80°F. Ambient temperature affects the rising time, so a warmer place (like an oven with the light on) speeds things up, while a cooler spot may slow it down.

WHY IS A KITCHEN SCALE SUPER IMPORTANT IN SOURDOUGH RECIPES?

A kitchen scale provides precise measurements, which is key for sourdough. Even small deviations can affect hydration and overall consistency, so weighing ingredients makes for better results.

CAN I USE SOURDOUGH DISCARD FOR THIS SOURDOUGH CHOCOLATE CHIP BREAD RECIPE?

Sourdough discard is not ideal for this recipe, as it doesn’t have the active, bubbly quality needed for a good rise. Use an active starter instead to ensure the dough rises well.

HOW SHOULD I COOL THE BREAD AFTER BAKING?

Place your bread on a cooling rack to allow air to circulate around it. This prevents the bottom from becoming soggy and helps the bread set.

Other Delicious Recipes With Chocolate Chips You May Enjoy!

• Gluten-Free Chocolate Chip Oatmeal Bars
• Copycat Heavenly Hunks Oatmeal Dark Chocolate Recipe
• Healthy And Easy Oatmeal Protein Cookies Recipe
• Low Calorie Protein Ball Recipe (Peanut Butter)
• Crisco Ultimate Chocolate Chip Cookie Recipe
• Chewy Double Chocolate Peppermint Cookies
• The Best Soft and Chewy Chocolate Chip Cookies
• Easy Banana Chocolate Chip Muffins
• Protein Cookie Dough Baked Oats
• The Best Gluten-Free Chocolate Cake
• Vegan Chocolate Chip Banana Bread Cookies
• Chewy Chocolate Chip Blondies
• Keto Almond Butter Cookies
• Cottage Cheese Lava Cake

IF YOU TRIED THIS RICH CHOCOLATE FLAVOR SOURDOUGH PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS CHOCOLATE CHIP SOURDOUGH BREAD RECIPE RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails