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Chocolate Sourdough Bread Recipe with Chocolate Chunks

This chocolate sourdough bread recipe is rich, soft, and studded with chunks of dark chocolate. Naturally leavened with sourdough starter, it’s an easy artisan loaf perfect for breakfast, dessert, or gifting.

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Ingredients

Sweet Levain:

  • 2 tbsp active sourdough starter
  • ¼ cup all-purpose flour
  • 2 tsp sugar
  • 2 tbsp water

Main Dough:

  • 3¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1½ tbsp sugar
  • ¾ cup brewed coffee (hot)
  • ½ cup warm water
  • All of the prepared levain 
  • 1½ tsp sea salt
  • ¾ cup dark chocolate chunks or chips

Instructions

  • Combine your active sourdough starter, flour, sugar, and warm water in a small bowl or jar. Let it rest until doubled and bubbly (around 4–5 hours).
  • In another bowl, whisk together your cocoa powder and sugar, then pour in brewed coffee. Stir until it forms a smooth paste—this is called “blooming.”
  • In a large mixing bowl, combine the all-purpose flour, the cocoa mixture, warm water, and levain. Use a dough whisk or your hands to stir until there’s no dry flour left. The dough will look shaggy and sticky—don’t worry, that’s exactly how it should be.
  • Cover the bowl with a damp tea towel or plastic wrap and let it rest for about 30 minutes. 
  • Sprinkle in the salt and mix gently until incorporated.
  • Cover the bowl and set it aside to bulk ferment at room temperature for 4–6 hours.
  • During this time, perform a series of stretch and folds every 30–45 minutes. To do this, wet your hand, reach under the side of the dough, and stretch it upward before folding it over the center of the dough. Rotate the bowl a quarter turn, and repeat on all sides
  • After your second stretch and fold, begin folding in the chocolate chunks a little at a time. You can use a mix of dark chocolate chips, milk chocolate, or chopped chocolate bar pieces.
  • Once the bulk fermentation is complete, your dough should look puffy and domed, with visible air bubbles near the bottom of the dough. Lightly flour your work surface and use a bench scraper to turn the dough out gently.
  • Shape it into a round loaf by tucking the edges underneath, tightening the surface tension as you go.
  • Place it seam-side up in a floured banneton or proofing basket dusted with rice flour to prevent sticking.
  • Cover with a damp towel, then refrigerate overnight for a long fermentation of 8-12 hours.
  • The next day, preheat your oven and Dutch oven to 500°F.
  • Turn the dough out onto the parchment, smooth side up. Use a sharp knife or razor blade to score the top of the dough
  • Carefully transfer the loaf (using the parchment as a sling) into the hot Dutch oven. 
  •  Bake covered for 20 minutes, then lower the temperature to 450°F, uncover, and bake another 15–20 minutes until the crust is deeply browned.
  • Transfer to a cooling rack or wire rack and let it cool completely before slicing. (I know it’s tempting, but slicing too soon can cause a gummy texture!)