Description
Craving something sweet and savory? Chocolate Chip Sourdough Bread combines the tangy richness of sourdough with melty chocolate chips, creating the ultimate treat for breakfast or dessert. This easy-to-make bread is soft, chewy, and packed with flavor—perfect for snacking, toasting, or pairing with coffee.
Whether you’re new to sourdough baking or an experienced baker, this step-by-step guide will help you create a delicious loaf that’s moist, slightly chewy, and filled with gooey chocolate goodness.
Ingredients
For the Dough:
- 1 cup (240g) active sourdough starter (fed within 12 hours for best rise)
- 3 cups (375g) bread flour (for structure and chewiness)
- 1 cup (180g) chocolate chips (dark, milk, or white chocolate)
- 1 tsp salt (enhances flavor balance)
- 2 tbsp (25g) sugar (helps with browning and mild sweetness)
- ¾ cup (180ml) warm water (to hydrate the dough)
Optional Add-ins:
- ½ cup (60g) chopped nuts (walnuts, pecans, or almonds for crunch)
- ½ tsp cinnamon (adds warmth and extra depth of flavor)
Instructions
Prepare the Dough:
- In a large mixing bowl, combine sourdough starter, warm water, and sugar. Stir until dissolved.
- Add bread flour and salt, then mix until a shaggy dough forms.
- Knead the dough for 10 minutes until it becomes smooth and elastic. (If using a stand mixer, knead on low for 5-7 minutes.)
- Cover the bowl with a damp towel and let it rest at room temperature for 30 minutes.
2. Bulk Fermentation:
- After resting, stretch and fold the dough every 30 minutes for the next 4-6 hours.
- On the final fold, gently mix in the chocolate chips and any optional add-ins.
3. Shaping and Second Rise:
- Shape the dough into a round or oval loaf. Place it in a parchment-lined proofing basket or bowl.
- Cover and let it rise for 4-6 hours at room temperature, or overnight in the fridge for enhanced flavor.
4. Bake the Bread:
- Preheat oven to 450°F (230°C). If using a Dutch oven, place it inside while preheating.
- Place the dough onto parchment paper, score the top, and carefully transfer to the preheated Dutch oven or baking sheet.
- Cover and bake for 20 minutes, then remove the lid and bake for another 15-20 minutes until golden brown.
- Let the bread cool completely before slicing to allow the crumb to set.
Notes
- Make Ahead Option: The dough can be proofed overnight in the fridge for enhanced flavor.
- Best Chocolate Chips: Dark chocolate adds a rich contrast to the tangy sourdough, while milk or white chocolate provides extra sweetness.
- Storage Tips:
- Store at room temperature in a paper bag or towel-wrapped for 2-3 days.
- For longer storage, slice and freeze for up to 1 month. Toast to reheat.
Serving Ideas:
- Spread with butter, honey, or almond butter for a delicious breakfast.
- Serve with coffee or hot cocoa for an afternoon treat.
- Toast and top with cream cheese or mascarpone for an indulgent dessert.
- Prep Time: 15 min
- Cook Time: 35-40 min
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~220
- Fat: ~7g
- Carbohydrates: ~35g
- Protein: ~5g