Dark Chocolate Sourdough Bread Recipe (Easy Artisan Chocolate Sourdough Loaf)

If you love homemade sourdough and rich chocolate, this Dark Chocolate Sourdough Bread is the perfect combination of both. It has a deep cocoa flavor, pockets of melted dark chocolate, and the chewy texture that makes artisan sourdough so irresistible.

Whether you’re serving it for breakfast with butter, enjoying it with coffee, or making a special dessert, this chocolate sourdough bread is surprisingly simple to make. The long fermentation develops incredible flavor while keeping the process mostly hands-off. Oh, and it makes an AMAZING FRENCH TOAST served with raspberries, fresh maple syrup, and powdered sugar. Yes!

If you’ve never made chocolate sourdough before, don’t worry. I’ll walk you through each step.

Why You’ll Love This Dark Chocolate Sourdough Bread

• Rich chocolate flavor without being overly sweet.
• Soft, chewy crumb with crisp artisan crust.
• Filled with melted dark chocolate morsels.
• Naturally fermented with active sourdough starter.
• Perfect for breakfast, brunch, or dessert.
• Freezes beautifully.

Ingredients

• 350 grams water
• 475 grams bread flour
• 50 grams brown sugar
• 50 grams cocoa powder
• 125 grams active sourdough starter
• 11 grams sea salt (about 2 teaspoons)
• 170 grams dark chocolate morsels (about half of a standard bag)

Before You Begin

Feed your sourdough starter 1–2 days before baking so it is active, bubbly, and ready to use.

My feeding ratio is:

• 25 grams sourdough starter
• 125 grams water
• 125 grams bread flour

Allow the starter to become active before mixing your dough.

How to Make Dark Chocolate Sourdough Bread

Step 1: Mix the Dough

In a large mixing bowl, combine:

• 125 grams active sourdough starter
• 350 grams water
• 50 grams brown sugar
• 50 grams cocoa powder

Whisk everything together using a Danish dough whisk until smooth.

I love using a Danish dough whisk because the dough doesn’t get trapped in tiny openings like it does with a traditional whisk, making cleanup much easier.

Next, stir in:

• 11 grams sea salt
• 475 grams bread flour

Mix until all of the dry flour is incorporated and a stiff, shaggy dough forms.

Cover the bowl and allow the dough to rest for 30 minutes.

Step 2: Stretch and Fold

After the dough has rested, complete your first set of stretch and folds.

Grab one edge of the dough, gently lift and stretch it upward without tearing it, then fold it back toward the center. Turn the bowl and repeat this around the entire perimeter about 4–5 times.

Cover the dough and let it rest for another 30 minutes.

Repeat this process for a second set.

Cover and rest another 30 minutes.

Repeat a third set.

Step 3: Add the Chocolate

Before completing your fourth and final stretch and fold, add the dark chocolate morsels.

As you stretch and fold the dough, sprinkle in the chocolate morsels and gently press them into the dough with your fingers. This helps distribute the chocolate evenly throughout the loaf without losing pieces during shaping.

Cover the bowl once more.

Step 4: Bulk Fermentation

Allow the dough to ferment at room temperature for about 5 hours.

The exact timing may vary depending on how warm your kitchen is. The dough should appear puffier and slightly risen.

Step 5: Shape the Dough

Lightly flour your countertop and the top of the dough. Wet your hands to prevent sticking.

Turn the dough onto the counter and perform an envelope (or diaper) fold:

• Fold the top toward the center.
• Fold the bottom toward the center.
• Fold the left side toward the center.
• Fold the right side toward the center.

Flip the dough over so the smooth side is facing up.

Using gentle tension, pull the dough toward yourself several times until a smooth, tight round forms.

Place the dough seam-side up into a floured banneton basket.

Cover and refrigerate for 8–12 hours.

Baking Instructions

The next day, preheat your oven to 400°F with your Dutch oven inside.

Once the oven is fully preheated:

1. Turn the dough onto a sheet of parchment paper.
2. Dust lightly with flour if desired.
3. Score the top with a sharp lame or razor blade.
4. Carefully lift the parchment paper and place the loaf into the hot Dutch oven.
5. Cover with the lid.

Bake for 40 minutes with the lid on.

Remove the lid and continue baking for an additional 6–8 minutes to deepen the crust.

The bread is finished when the internal temperature reaches approximately 200°F.

If your oven tends to bake hot, begin checking the bread a few minutes early.

Tips for Success

• Always use an active, bubbly starter.
• Bread flour gives the loaf the best structure and chew.
• Wet hands make handling sticky dough much easier.
• Don’t skip the overnight cold proof—it improves both flavor and scoring.
• Use a digital thermometer to ensure the loaf is fully baked.

How to Serve Chocolate Sourdough Bread

This loaf is delicious served:

• Warm with butter.
• Toasted with cream cheese.
• Spread with peanut butter.
• Drizzled with honey.
• Alongside fresh berries.
• As the base for French toast.
• With a hot cup of coffee or tea.

Storage

Store the cooled loaf in a bread bag or airtight container at room temperature for up to 3 days.

For longer storage, slice the bread and freeze it. Simply toast individual slices whenever you’re ready to enjoy them.

Frequently Asked Questions

Can I use milk chocolate instead of dark chocolate?

Yes. Milk chocolate creates a sweeter loaf, while dark chocolate provides a richer, more balanced flavor.

Can I freeze chocolate sourdough bread?

Absolutely. Slice the loaf before freezing so you can remove only what you need.

Why does my dough feel stiff?

The cocoa powder absorbs quite a bit of moisture, making this dough firmer than a traditional sourdough recipe. This is completely normal.

Can beginners make this recipe?

Yes! If you’ve made a basic sourdough loaf before, this recipe follows the same process with the addition of cocoa powder and chocolate morsels.

Time to be a Doer and Make This Delicious Bread

This Dark Chocolate Sourdough Bread is one of those recipes that feels extra special without requiring complicated techniques. The rich cocoa, melty chocolate pockets, and tangy sourdough flavor come together in a loaf that’s beautiful enough for guests but simple enough for a cozy weekend at home.

Whether you’re serving it with your morning coffee or enjoying a slice for dessert, this homemade chocolate sourdough is sure to become a favorite.