How to Make Triple Chocolate Sourdough Bread
Indulge in the ultimate chocolatey treat with this triple chocolate sourdough bread recipe. It is the perfect balance of rich cocoa, milk chocolate, and tangy sourdough making it perfect for any chocolate lover.
For months now I have been testing out many chocolate sourdough bread recipes but to no avail, in my opinion, they were all blah. So I set out on a mission to create the best triple chocolate sourdough bread recipe and not to toot my own horn but, wow is all I can say. After spending weeks working on a recipe I have finally created a delicious recipe!
The biggest issue I found with all other recipes out there was the lack of sugar and overall flavor. When I think of chocolate bread I want to taste the decadent chocolate. In our house we prefer sweet over bitter chocolate so if you are a fan of sweet then this recipe is for you. This triple chocolate sourdough recipe combines the complex flavors of sourdough with the decadence of three types of chocolate – cocoa, milk, and white – creating a dessert that is sure to satisfy even the most discerning sweet tooth.
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Why You’ll Love This Recipe
- This recipe can be made start to finish in 8 hours! If you prefer a longer fermented bread you can allow it to ferment for as long as 48 hours.
- You can customize the chocolate you are using in this recipe to fit any dietary needs or restrictions.
- You can make this a sweeter loaf or a more bitter loaf depending on the type of chocolate you use. You can use milk chocolate chips and white chocolate chips for a sweeter loaf. Semi sweet chocolate chips can be used for a less sweet option. If your looking for more of a bitter chocolate loaf you can use dark chocolate chips.
Sourdough Sink Method
As you’ll see below in the recipe I like to use what I call the sink method for getting my dough to proof and ready to bake in less than 12 hours. It is simply filling a sink half full with warm water and placing the bowl of dough with a rag overtop in the water. It essentially creates a proofing box. It introduces warmth and humidity which is exactly what a proofing box does. If your house is cold (we like ours 68 year round) then your dough is going to have a hard time proofing. The sourdough sink method as I call it is just a free easy option to help speed the proofing process up without spending hundreds of dollars on a proofing box.
Equipment
- Bowl
- Danish whisk
- Measuring cup
- Measuring spoons
- Scale (optional)
- Banneton basket
- Parchment paper
- Dutch oven
- Bread lame
If you are shopping for a sourdough kit that includes everything you need to get started on your sourdough journey here is a link to the sourdough kit I use here on the homestead. It includes silicone baskets which make for easy cleanup and it comes with the glass jar you need to get starter and so much more. At checkout make sure you use my code LewisAcres to get 10% off!
Ingredients
- 100 grams active sourdough starter
- 120 grams brown sugar
- 500 grams of bread flour
- 50 grams of cocoa powder
- 350 grams of water (added separately throughout the recipe)
- 2 teaspoons vanilla extract
- 10 grams salt
- 60 grams white chocolate chips
- 60 grams milk chocolate chips
How to Make The Best Chocolate Sourdough Bread
1. In a heavy weighted mixing bowl add the cocoa powder and 100 grams of lukewarm water. Using the Danish whisk, whisk until the cocoa powder dissolves and begins to look like a thick syrup.
2. Add the sourdough starter, 220 grams of water, and vanilla. Using the Danish whisk, whisk until the starter is dissolved in the cocoa water mixture.
3. Add the flour, vanilla, and brown sugar. Using the Danish whisk mix the flour in the best you can without kneading. It should be a dryish-looking shaggy dough. Cover with a damp kitchen towel and set into your kitchen sink filled about half full with water for 30 minutes. (see “sourdough sink method” above if you need further explanation.)
4. Next, add the salt and additional 30 grams of water. Using your hands incorporate the salt and water into the dough until it is thoroughly incorporated. Cover with a damp kitchen towel and set in your kitchen sink filled about half full with warm water for 30 minutes.
5. Begin a series of stretches and folds every 30 minutes over 2 hours. Do this by pulling the dough up as far as it will go and then folding the dough back over. Turn the bowl a quarter turn and repeat this process 4 times. Between each stretch and fold cover with a damp kitchen towel and set into your kitchen sink filled about half full with warm water for 30 minutes.
6. After the last stretch and fold set the bowl back in your sink of warm water for 3 hours to allow for bulk fermentation. (refresh with fresh warm water if needed) The dough should double in size. If it didn’t double in size allow to set for an additional 30 minutes or until it doubles in size.
7. Turn the dough out onto a very lightly floured surface. Laminate the dough by gently stretching on each side until you have a sheet of dough. Sprinkle on a generous amount of chocolate chips. (Do NOT add them all yet. Save some to be added as you fold the dough so they will be evenly distributed throughout the dough.)
8. Fold the dough over itself in thirds. Add chocolate chips onto each fold. Add all chocolate chips before rolling the dough up into a ball.
9. Preheat the oven to 425°F. Build tension in the dough by pushing the dough ball up and pulling it back down. When shaping your loaf, be gentle but firm in creating surface tension on the outside of the dough. This will help prevent it from spreading out too much during baking and promote oven spring. Be careful to not pierce the top of the dough with the chocolate chips. You do NOT want chocolate chips to be showing on the outside of the dough anywhere. If they are poking out try pushing them into the dough and pinching the dough closed. If chocolate chips are on the outside of the dough they will scorch.
10. Place the dough into a Banneton basket and cover. Place into the freezer for 15 – 20 minutes. This will help with the scoring process.
11. Turn the dough out onto a sheet of parchment paper. Using a bread lame score the dough. Pick the dough up using the parchment paper and place into the cast iron Dutch oven with lid. Put in oven and allow to bake at 425°F for 60 minutes. Do NOT remove the dutch oven lid. Leave the lid on the entire time while baking.
How to Store Triple Chocolate Sourdough Bread
Chocolate sourdough bread should be stored in an airtight container, ziplock bag, or plastic wrap. It can be stored at room temperature or in the refrigerator. Before storing the loaf needs to be completely cool. If stored properly it will remain fresh for about 5 days.
Same Day Triple Chocolate Sourdough Bread Schedule
- 9:00 am – Mix cocoa powder, brown sugar, water, sourdough starter, and flour. Mix thoroughly. Set in a water bath for 30 minutes.
- 9:30 am – Add salt and additional water. Mix thoroughly. Set in a water bath for 30 minutes.
- 10:00 am – Stretch and fold. Put back in a warm water bath.
- 10:30 am – Stretch and fold. Put back in a warm water bath.
- 11:00 am – Stretch and fold. Put back in a warm water bath.
- 11:30 am – Stretch and fold. Put back in a warm water bath.
- 2:30 pm – Preheat oven. Remove from warm water bath. Laminate dough. Add chocolate chips. Build tension. Shape.
- 2:45 pm – Place in proofing basket. Put in freezer.
- 3:00 pm – Line Dutch oven with parchment paper. Put dough on parchment paper. Score. Add ice. Put lid on Dutch oven.
- 3:05 pm – Bake at 480°F for 45 minutes.
- 3:50 pm – Turn oven down to 350°F. Remove Dutch oven lid. Bake for 15 minutes.
- 4:05 pm – Remove from oven. Place bread on cooling rack.
FAQ’s
Can I use sourdough discard instead of active sourdough starter?
In this case no. Since the sourdough starter is the leavening agent used in this recipe you cannot use discard. You need a fed, active sourdough starter so the bread will rise in the oven.
Why did my chocolate sourdough bread burn?
If your chocolate sourdough bread turned out scorched or burnt more than likely it wasn’t the bread that burnt but instead it was the chocolate chips that burnt during baking. If any of the chocolate chips are sticking out of the dough ball on the top or bottom of the dough the chocolate chips are going to burn and scorch during the baking process.
Can I use whole wheat flour instead of bread flour in my chocolate sourdough bread?
Yes. You can substitute whole wheat flour in place of bread flour. It may slightly alter the flavor of the chocolate loaf as whole wheat flour has a bolder flavor than bread flour.
Can I use All purpose flour instead of bread flour in my chocolate sourdough bread?
Yes. You can substitute all purpose flour in place of bread flour. It may be slightly denser if using all purpose flour instead but will still be a delicious loaf of bread!
In conclusion, this sourdough chocolate bread recipe is a decadent, rich chocolate, and indulgent treat that is sure to satisfy any chocolate lover’s cravings. The combination of rich cocoa powder, creamy chocolate chips, and tangy sourdough starter creates a unique and delicious flavor profile that will keep you coming back for more. Whether you’re an experienced baker or just starting out with sourdough, this recipe is a must-try for anyone looking to elevate their baking game and impress friends and family with a truly unforgettable dessert.
If you try this recipe share a picture on Instagram and tag me, I love getting to see what you make. I would appreciate if you would leave a star rating or a written review below. I love hearing your feedback!
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At checkout make sure you use my code LewisAcres to get 10% off the sourdough kit.
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