Chocolate Sourdough Bread




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When chunks of chocolate are added to delicious sourdough bread, something truly magical happens. On top of smelling amazing, this bread is almost like a giant chocolate croissant, and is perfect for a special breakfast, brunch, or snack (especially lightly toasted and smeared with butter or Nutella and served warm).

Step 1: You'll Need. . .

  • 1/2 cup fed/prepared sourdough starter (you can make your own or if you're too timid for that, you can purchase some, or if you're lucky (and have awesome friends) you can get some from one of your pals)
  • 3/4 cups water (lukewarm)
  • 1 teaspoon yeast
  • 1/2 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 2 1/2 cups all-purpose flour
  • 1/3 cup semi-sweet chocolate (cut into large chunks)
  • About a teaspoon of vegetable oil to grease your pan
  • Large mixing bowl
  • Measuring cups and spoons
  • Clean towel to cover bowl
  • Sheet pan (or baking stone or bread pan, if you're into that kind of thing)
  • Spray bottle filled with water
  • Serrated bread knife or other sharp knife

Step 2: Mix and Rise

  1. Combine all ingredients except for the chocolate and mix until just combined (I just use my hands, but you can use a spoon or standmixer if you prefer)
  2. Add the chocolate to the dough and mix well (try to make sure that the chocolate is distributed evenly through the dough)
  3. Cover the mixing bowl with the towel and allow to rise until doubled in size (approximately 90 minutes)

Step 3: Shape It Up

  1. Give the dough a few gentle kneads (nothing crazy, just to make sure everything is well mixed)
  2. Lightly grease the baking sheet and place the dough onto it, gently shaping it into an oval loaf (if you prefer pan-shaped loaves rather than free-formed, you can use a bread pan instead)
  3. Cover and allow to rise until for about 1 hour or until it puffs up - towards the end the rising time you'll want to preheat the oven to 425 degrees Fahrenheit

Step 4: Bake and Nom

  1. Spray the top of the loaf lightly with water
  2. Make two diagonal slashes in the top of the loaf using a serrated bread knife or other sharp knife
  3. Bake for 25 to 30 minutes or until the bread is a very deep golden brown (while it's baking your kitchen will start to smell kind of like chocolate cookies - an added bonus!) - Note: If your oven heats a little unevenly (like mine) you may want to turn the pan halfway through the baking
  4. Remove from the oven and allow to cool
  5. Tear off chunk or cut a slice and enjoy as is, or toast it lightly and smear with butter or Nutella for an extra delicious treat!

Note: Baked loaves (once cooled fully) can be wrapped tightly in plastic and frozen. When you want some awesome bread, just preheat your oven to 350 degrees Fahrenheit, remove the bread from the freezer and unwrap, and pop it in the oven for 30 to 40 minutes. It'll be good as new and almost as delicious as fresh-baked!
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    14 Discussions


    2 years ago

    How stiff should this dough be? Mine was very stiff and the bread didn't get any oven spring. However, it disappeared anyway!

    3 replies

    Reply 2 years ago

    It should be a fairly stiff/firm dough, but should still be pliable. Did you allow it to rise? That would help ensure it isn't too dense.


    Reply 2 years ago

    It rose some but when I scored the top, it deflated and didn't bounce back in the oven. It wasn't extremely dense though, just not as airy as I'd hoped.
    The dough was about the consistency of pie crust dough and pretty dry.


    Reply 2 years ago

    It's hard to know what might have happened, but it sounds like perhaps the measurements of wet and dry ingredients were off a little, or the yeast may have gotten too hot or too cold.


    I made this last weekend, pretty tasty, even though I'm not a huge chocolate person. I'm not sure if I did something wrong, but the sourdough wasn't as sour as I was expecting. That didn't stop us from gobbling it up though!

    3 replies

    Glad you enjoyed it!

    I've found that the sourness depends mostly on how sour the starter is, and though I haven't tried it, I've read that feeding a starter with rye flour can help increase its sourness.

    Hope that helps some!

    I've found feeding it reduces the sour. I don't know if this is an aerobic/anaerobic thing, or just acids being spread out over new flour; but if you don't feed it for a couple of days on the countertop, or maybe 10 days in the fridge it should be sharp unto stanky.


    7 years ago on Introduction

    Bread/yeast baking is my nemesis... but DANG, this Bread looks SO YUMMY!

    Best of Luck to you!!!!

    1 reply