Chocolate Chip Sourdough Bread

why make this recipe

Chocolate Chip Sourdough Bread is a delightful twist on the classic sourdough. It combines the tangy flavor of sourdough with sweet chocolate chips, making it perfect for breakfast, snacks, or dessert. The chewy texture and rich taste will surely impress your family and friends. Baking this bread at home also allows you to experience the joy of working with your sourdough starter and creating something truly special.

how to make Chocolate Chip Sourdough Bread

Ingredients:

• 1 ¼ cups + 2 tablespoons (330 grams) warm water (80-90℉)
• ½ cup (100 grams) active sourdough starter
• 4 ¼ cups (510 grams) bread flour
• ¼ cup (50 grams) granulated sugar
• 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
• 1 cup (170 grams) semi-sweet chocolate chips
• Rice flour (for dusting banneton)
• 2 ice cubes (for steam)

Directions:

1. Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active. Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉) or up to 12 hours in cooler kitchens (65-68℉).
2. In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved. Add the flour, sugar, and salt, mixing until fully incorporated with no dry flour remaining. Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
3. Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips, and repeat until all the chips are incorporated. Gather the dough into a rough ball and place it seam-side down. Cover and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
4. Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. The rise time can vary anywhere from 4-12 hours depending on your kitchen temperature and starter strength. (Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.)
5. Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you’re folding a letter, then fold the short sides inward, and flip the dough seam-side down. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
6. Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you’re using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
7. Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it. Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
8. Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
9. Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
10. Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
11. Allow the bread to cool on a wire rack for at least 2-4 hours before slicing and serving.

how to serve Chocolate Chip Sourdough Bread

Serve this Chocolate Chip Sourdough Bread sliced with a pat of butter or enjoy it plain to relish the sweet, tangy flavors. It also makes a great base for French toast, or you can serve it alongside coffee or tea for a delightful treat.

how to store Chocolate Chip Sourdough Bread

To store the bread, wrap it in parchment paper and keep it at room temperature for up to three days. For longer storage, you can freeze it. Wrap it tightly in plastic wrap, then put it in a freezer bag. Thaw and enjoy whenever you crave freshly baked bread.

tips to make Chocolate Chip Sourdough Bread

• Make sure your sourdough starter is active and bubbly to get the best rise.
• Adjust the amount of chocolate chips to your taste—add more if you love chocolate!
• Remember to use warm water to help with the dough’s yeast activity.

variation

You can switch out semi-sweet chocolate chips for dark chocolate or even experiment with nuts, dried fruits, or spices like cinnamon for a unique twist on the flavor.

FAQs

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour, but the bread may not have the same chewiness and structure.

Q: How can I tell when my sourdough bread is fully baked?
A: The bread should be golden brown and sound hollow when tapped on the bottom. You can also use a thermometer—the internal temperature should be around 200-210℉.

Q: What should I do if my dough doesn’t rise?
A: Check if your sourdough starter is active. If it’s not bubbly and strong, your bread may not rise well. Ensure the dough is in a warm spot while rising, or give it more time.

Chocolate Chip Sourdough Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 370 minutes
• Yield: 1 loaf
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful twist on classic sourdough, combining tangy flavors with sweet chocolate chips.

---

Ingredients

• 1 ¼ cups + 2 tablespoons (330 grams) warm water (80-90℉)
• ½ cup (100 grams) active sourdough starter
• 4 ¼ cups (510 grams) bread flour
• ¼ cup (50 grams) granulated sugar
• 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
• 1 cup (170 grams) semi-sweet chocolate chips
• Rice flour (for dusting banneton)
• 2 ice cubes (for steam)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Feed your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
2. In a large mixing bowl, whisk together warm water and the sourdough starter until dissolved.
3. Add flour, sugar, and salt; mix until no dry flour remains. Cover and let rest for 20 minutes.
4. Wet your hands, flatten the dough, and sprinkle ¼ of the chocolate chips in the center. Perform a stretch-and-fold, rotating the bowl every time you add more chocolate chips until all are incorporated.
5. Gather the dough into a ball, seam-side down, cover, and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times with 20-minute rests.
6. Let the dough rise until it nearly doubles in size, about 4-12 hours depending on conditions.
7. Turn the dough onto a floured surface, shape it into a round ball, and let it rest for 15 minutes.
8. Shape the dough again for either a round or batard loaf, then place it seam-side up in a rice flour-dusted banneton.
9. Cover and refrigerate overnight for cold proofing (12-16 hours).
10. Preheat a lidded Dutch oven to 450℉ for 30-60 minutes.
11. Turn the dough onto parchment, score the top, add ice cubes to Dutch oven, then transfer dough.
12. Bake covered for 45 minutes, then uncover and optionally bake for an additional 5 minutes for a darker crust.
13. Cool on a wire rack for at least 2-4 hours before slicing.

Notes

Adjust chocolate chips to taste and ensure your starter is active for best results.

• Prep Time: 60 minutes
• Cook Time: 50 minutes
• Category: Baking
• Method: Baking
• Cuisine: Bread