Overnight Chocolate Chip Sourdough Bread

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This overnight chocolate chip sourdough bread is naturally leavened and filled with pockets of melty chocolate. An easy artisan-style loaf that’s perfect for breakfast, dessert, or gifting.

One of my favorite things about sourdough is how a simple overnight ferment can turn basic ingredients into something amazing. This chocolate chip sourdough bread is soft, rich, and just a little indulgent—exactly the kind of bake I love sharing with my family and with you!

If you’ve ever thought sourdough seemed intimidating or time-consuming, I want to encourage you—it doesn’t have to be that way. Whether this is your first time baking a loaf or you’ve been nurturing your own sourdough starter for years, there’s room for every baker here. Real sourdough doesn’t have to look one specific way. It can be cozy, imperfect, and full of personality—just like the people you share it with.

This recipe is one of those special ones that feels both simple and a little decadent. It’s the perfect balance between wholesome and sweet. A rustic sourdough loaf with gooey chocolate chips feels like such a treat—and yet, it’s made from the same humble ingredients that start every loaf of bread: flour, water, and salt. Add in the magic of fermentation and a bit of chocolate, and you’ll have a delicious sourdough bread that’s sure to become a favorite.

What You’ll Love About This Recipe

You’ll love how approachable this recipe is. It doesn’t require fancy equipment or exact measurements down to the gram—though if you have a kitchen scale, that can help you learn how hydration and flour types affect your dough.
It’s also a great one for learning about the fermentation process. This loaf rests overnight, which allows time for deep flavor to develop. The slow bulk fermentation lets your dough rise naturally while the chocolate gently melts into little pockets throughout the loaf.
And let’s not forget—it smells amazing. That warm, slightly sweet aroma that fills the kitchen the next morning? It’s pure comfort.
This bread also makes the best use of your active sourdough starter. Whether you feed your starter with bread flour, whole wheat flour, or even purpose flour, the key is making sure it’s bubbly and active.

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Key Ingredients

While this recipe is simple, each ingredient plays an important role in creating that perfect texture and flavor:

Active sourdough starter (leaven): The strength of your starter determines how well your bread rises. Feed it with equal parts flour and warm water, and let it double before using.
Water: I prefer using warm water—not hot—around room temperature. This helps the dough come together easily.
All-purpose flour: This recipe calls for all-purpose flour, but you can experiment with bread flour or even give go with milling your own flour. Check out my post about it!
Milk chocolate chips: These bring the magic! You can also use semi-sweet chocolate chips, dark chocolate chips, or even chunks of a favorite chocolate bar if you like a little variety.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

Optional additions if you’re feeling adventurous:
A spoonful of brown sugar or a swirl of peanut butter can give this bread a dessert-like twist. Or try a bit of cocoa powder for a double chocolate loaf—like an hour double chocolate chip sourdough bread, one of my personal favorites!

How to Make Chocolate Chip Sourdough Bread

Once your active starter has doubled and bubbled, it’s time to mix the dough. Add your starter and water into a large mixing bowl. Stir well to disperse—this is where a dough whisk can come in handy. Then add your flour and stir until a shaggy dough forms. Cover the bowl with plastic wrap, a damp towel, or a damp tea towel, and let it rest for about 20 minutes. This short dough rest allows the flour to absorb the water and makes kneading easier later.

After resting, add the salt and knead by hand for 2-3 minutes. Use wet hands to keep the dough from sticking and to help the salt incorporate evenly. Cover the bowl again and set it aside in a warm spot to begin the first rise.

Thirty minutes later, start your set of stretch and folds—six in total. The first three are done 15 minutes apart, and the last three every 30 minutes. This helps strengthen the gluten and encourages an even dough rise during the bulk fermentation.

After the third set, gently fold in your milk chocolate chips. You can also use dark chocolate chips or a mix for that perfect balance of sweet and rich. This step feels like a little celebration—the dough turns from simple and rustic into something that looks like dessert and breakfast had a baby.

Continue the stretch and folds until the dough feels smooth and elastic. Then cover and leave it to rest for about two hours, or until it looks silky and has risen about 30–50%. Depending on your ambient temperature, this may take a bit longer or shorter—just trust your eyes and hands more than the clock.

When the bulk rise is complete, separate and shape your dough into two loaves. Place each on a lightly floured surface and let them rest for about 20 minutes. Then, shape again into your final shaped loaf and place them into lightly floured banneton baskets.

Cover and refrigerate overnight—or at least 12 hours. The turned-off oven can be a great place to store the dough if your fridge is too full or cold. This overnight rest is the perfect time to let the flavor deepen and make your morning bake easy and stress-free.

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When you’re ready to bake, preheat your oven to 500°F with a Dutch oven inside. This ensures the pot is hot enough to create steam, which helps the crust turn beautifully golden brown and gives that signature artisan look.

Pull your cold loaf from the fridge and turn it over onto a piece of parchment paper. Use a sharp knife or bread lame to score the top of the dough—this lets steam escape and gives the loaf that lovely pattern once baked.

Carefully lift the parchment with the dough into the hot Dutch oven, cover with the lid, and bake for 25 minutes. Then lower the temperature to 450°F, remove the lid, and bake for another 20–25 minutes, or until it reaches an internal temperature of about 208°F–210°F.

Repeat the process for your second loaf. For best results, preheat the oven and Dutch oven again before baking the second one.

Let the loaves cool completely on a wire rack before slicing. The center of the dough continues to set as it cools, and you’ll get that perfect texture.

Ways to Serve Chocolate Chip Sourdough Bread

This bread is so versatile—you can serve it in countless ways!

Breakfast treat: Slice and spread with butter, cream cheese, or even a drizzle of peanut butter.
Dessert: Toast lightly and top with a scoop of ice cream or a sprinkle of powdered sugar.
Snack: Perfect with coffee or milk. My boys love it warm, right out of the toaster.
Gift idea: Wrap a cooled loaf in parchment and tie it with twine. Homemade sourdough chocolate bread makes a beautiful, heartfelt gift.

Baking Tips & Variations

If you’re baking in a Dutch oven, always preheat it thoroughly. It’s the best way to get that artisan-style crust.
Don’t stress over exact measurements. Ambient humidity, flour type, and strength of your starter can all affect hydration. Trust the feel of the dough
Mix in a handful of semi-sweet chocolate chips or dark chocolate chips for a more decadent bread that satisfies every sweet tooth.
Use your own sourdough starter regularly to build flavor and texture. Even if you’re not an experienced sourdough baker, you’ll get the hang of how the dough should feel over time.
Use leftovers as french toast in the morning.

Remember: every loaf tells a story. Maybe your last coil fold wasn’t perfect or your crust cracked on the side of the dough—it’s all part of learning. Sourdough baking isn’t about perfection; it’s about connection and creativity.

Recipe FAQs

Can I use whole wheat flour in this recipe?

Yes! Substitute up to 25% of the flour with whole wheat flour for a heartier loaf.

Can I use different chocolate?

Absolutely. Use semi-sweet, dark, or even chopped chocolate bar pieces. Each adds its own unique flavor.

Do I need a banneton?

No, you can use any bowl lined with a floured tea towel. Rice flour helps prevent sticking.

How do I know when the dough is ready for baking?

Your dough should look smooth, airy, and slightly jiggly. If you gently poke the center of the dough, it should slowly bounce back.

Can I freeze this bread?

Yes! Cool completely, wrap tightly in plastic wrap, and freeze for up to 3 months.

More Sourdough Bread Recipes

If you love this loaf, here are more sourdough recipes you might enjoy:

Each one is a cozy addition to your rotation, whether you’re an experienced sourdough baker or just starting out.

Final Thoughts

Sourdough doesn’t have to be fancy, complicated, or rigid. It’s a living, breathing process that changes with your ambient temperature, your active starter, and even your mood. The joy of baking is in the process itself—the feel of the dough between your fingers, the smell that fills your kitchen, the simple pride in pulling out a loaf you made with your own hands.

This chocolate sourdough bread is proof that sourdough can be fun and flexible. You can be a real sourdough mom and still make a loaf that feels like dessert. Whether you’re baking this as a weekend treat, part of a bonus episode in your baking adventures, or just to share with your kids over breakfast, I hope this recipe brings warmth and joy to your home.

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!