At a Glance
A moderately hydrated wheat sourdough loaf with dark chocolate folded in for moistness and flavor. Using Dutch-process cocoa or dark chocolate pieces balances acidity from the starter; cocoa and chocolate absorb water and relax gluten, so hydrate accordingly to avoid a dense crumb [1][2][3].
Not suitable if:
- • You don't have an active starter → create a starter
- • You need a very open, airy crumb → try a high-hydration loaf
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Creates steam for good oven spring and crust
Banneton Proofing Basket
Helps shape the loaf and produce a neat seam
Dough Scraper/Bench Knife (OXO)
Useful for mixing and handling sticky wheat dough
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Ingredients
Weigh all ingredients on a kitchen scale. Chocolate and cocoa absorb water—if using cocoa powder or a large proportion of chopped chocolate, add 20–30g extra water to prevent a dry, tight crumb [4][6].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (Type 550 or all-purpose) | 450g | 90% | Provides structure for chocolate inclusions |
| Whole wheat flour | 50g | 10% | Adds flavor and color; optional |
| Water | 360g | 72% | Adjust +20g if using unsweetened cocoa or lots of chopped chocolate [3][6] |
| Active sourdough starter (100% hydration) | 100g | 20% | Should be bubbly and active (doubled 4–6h after feed) [6] |
| Unsweetened cocoa powder (Dutch-process recommended) | 20g | 4% | Prehydrate with a little of the dough water if adding directly to dough to avoid dry spots [1][5] |
| Salt | 10g | 2% | |
| Dark chocolate, chopped (60–70% cocoa) or chocolate chips | 130g | 26% | Large chopped pieces melt more evenly—fold in late to avoid smeared pockets [2][3][5] |
Schedule
Weekend Relaxed
Longer bulk, mature flavor from cold proof
Weekday Shortcut
Mix at night, bake next evening
💡 Tips
- If bulk fermentation is advancing too fast, move dough to the fridge to slow it—this preserves enzymes that accentuate chocolate notes [3][6].
- If chocolate melts during proofing, lower proof temperature or fold chocolate in later; chilled chocolate pieces reduce melting risk [3].
Step by Step
Prepare starter and cocoa
Feed your starter so it's active at mixing time. Prehydrate cocoa by mixing it with 30–50g of the dough water to avoid flour absorption and clumping. Put starter and remaining water aside.
⏱ 10-30 minutes (starter timing varies)
Mix and autolyse
Combine flours and cocoa paste in a large mixing bowl. Add most of the water and mix until just combined. Rest 20–40 minutes (autolyse) to develop gluten without salt.
⏱ 20-40 minutes
Add starter and salt, develop gluten
Add starter and salt; mix to incorporate. Use stretch-and-folds or slap-and-fold (for stronger development) every 30 minutes for 2 hours to build strength without intensive kneading [2][5].
⏱ 60-120 minutes (with folds)
Bulk fermentation and chocolate inclusion
Allow bulk fermentation until the dough has risen ~30–50% (not doubled); signs are domed surface and small bubbles. Gently fold in chopped chocolate near the end of bulk to avoid melting and uneven pockets. Use a dough scraper to help incorporate without degassing too much [1][3][5].
⏱ 3-5 hours (depending on temp)
Shape and final proof
Pre-shape gently, bench rest 15 min, then shape tightly into an oval or bâtard. Place seam-up in a well-floured banneton or lined basket. Proof at room temp until slightly puffy or refrigerate 12–18 hours for flavor.
⏱ 1-2 hours at room temp or 12-18 hours cold
Bake for oven spring and crust
Preheat oven to 250°C/480°F with a Dutch oven inside (30–45 min). Turn dough onto parchment paper, score with a bread lame. Bake covered 12–20 min, then uncover and reduce to 200°C/400°F for another 30–40 min until crust is deep brown. Use an instant-read thermometer — 96–98°C (205–208°F) internal when done [3][5].
⏱ 45-65 minutes total
Cool completely
Remove loaf with oven mitts to a rack. Cool at least 2 hours before slicing — chocolate and crumb finish setting; cutting warm leads to gummy texture [3][4].
⏱ 2+ hours
Tips & Variations
Variations
Cocoa-forward
Increase cocoa to 30g, reduce flour 10g, add 10–20g water
→ Richer chocolate note but requires extra hydration
Sweeter loaf
Add 20–30g sugar or honey to water
→ Mellower chocolate-sourdough balance; browns faster [5]
Whole wheat Weizenbrot
Replace 100g bread flour with whole wheat and increase water 10–20g
→ More rustic flavor, denser crumb [4]
Pro Tips
- 💡 Use chopped chocolate rather than chips for better melt control and distribution [3].
- 💡 If cocoa is used, prehydrate it so it doesn't steal dough hydration [1][5].
- 💡 If loaf is flat, the likely causes are over-fermented bulk or weak starter—ensure starter floats and bulk increase is ~30–50% not doubled [1][6].
- 💡 For scoring control around inclusions, use a sharp bread lame and score shallower than usual to avoid tearing.
Common Issues
Common issues and quick fixes:
Storage
Room temperature (bread bag or box)
3-4 days
Keep cut side down to retain moisture
Kitchen towel
2-3 days
Wrap in linen to avoid excess condensation
Freezing
3 months
Slice and freeze; toast slices straight from frozen
⚠️ Don't store in the fridge—starch retrogradation accelerates and loaf stales faster [3][6].
Sources
-
[1]
Bigger Bolder Baking / King Arthur Baking – Chocolate Sourdough Bread Recipe | King Arthur Baking – Link
-
[2]
King Arthur Baking – The Chocolate Sourdough Bread I Trust When It Has to Be Perfect - Bigger Bolder Baking – Link
-
[3]
Baking with Butter – Chocolate Sourdough Bread - Baking with Butter – Link
-
[4]
Acts of Sourdough – Sourdough Chocolate Loaf – Acts of Sourdough – Link
-
[5]
Wild Thistle Kitchen – Chocolate Sourdough Bread - Wild Thistle Kitchen – Link
-
[6]
Make It Dough / My Daily Sourdough Bread – How to Make Chocolate Sourdough Bread – My Daily Sourdough Bread – Link