Chocolate Sourdough Bread

Artisan no-knead Chocolate Sourdough Bread is an easy recipe perfect for a beginner.  This decadent double chocolate bread has chocolate chips, rich cocoa powder, and a touch of honey. Embellished with a scored heart design.  Impressive and delicious!

I love sourdough-everything about it.  Keeping a starter, mixing dough, adding inclusions, scoring beautiful designs, and of course making it for those I love. The gift of Chocolate Sourdough Bread says “I LOVE YOU”.  

How to serve Chocolate Sourdough Bread

• Warmed and spread with Butter
• Topped with Butter and Honey
• Peanut Butter Sandwich
• Spread with Cherry Jam
• Serve with Afternoon Tea
• Serve on a charcuterie board 
• If you make toast you will need to toast it in the oven because the chocolate chips will melt
• Nutella is delicious with chocolate sourdough bread

This is an easy beginner-friendly NO-KNEAD sourdough recipe

No-knead sourdough recipes are both easy and require very little hands-on time. You definitely can make this recipe if you are super busy.  This is a stiff dough and easy to work with.  

Tools you may need to make No-Knead Chocolate Sourdough Bread:

• Bowl
• Spoon or Danish Dough Whisk
• Kitchen Scale 
• Banneton Basket or bowl   
• Unbleached Parchment Paper
• Dutch Oven
• Heart Stencil-I made one by cutting out a heart design from parchment paper
• Lame or Razor Blade to score dough
• Bench Scraper

Here are my favorite tools for Sourdough Baking.  If you love sourdough these tools will help make things easier.  

(I may be compensated for some items linked in this post at no extra cost to you) 

Ingredients:

• Happy Active Sourdough Starter
• Water:  If you only have tap water that has chlorine then leave some water uncovered overnight and the chlorine should dissipate. I use room temperature water from my Berkey.
• Honey:  Other options are sugar, brown sugar, sucanat
• Salt:  We use Redmond or sea salt
• Unbleached All-Purpose Flour or Bread Flour-organic is best 
• Whole Wheat Flour:  I use my Wheat Grinder to mill wheat berries or you can use ground whole wheat flour.  If you want to omit whole wheat flour then replace it with unbleached flour.  The whole wheat gives your bread flavor and helps with giving the bread an extra boost to rise.  My favorite wheat to add to chocolate sourdough is Rouge De Bordeaux from Barton Springs Mill.  
• Cocoa Powder:  I use Valrhona cocoa powder but use what you have access to.  The darker cocoa will produce a darker bread
• Chocolate Chips:  Semi-Sweet chocolate chips or your favorite chocolate chips or chunks. In this recipe I give a range from 125-200 grams of chocolate chips.  Keep in mind if you use the larger quantity, though it will be delicious, the results may vary. Chocolate chips may poke out of the dough and get burned. My family prefers 200 grams.   

How To Make Chocolate Sourdough Bread

Mix Dough

• Make sure your sourdough starter is fed 4-12 hours before you are ready to mix your dough. It needs to be active and bubbly.  A float test will tell you if it is ready to go. (fig. 1.)
• Place bowl on scale, add water. Weigh in grams.
• Add starter to bowl.  It should float in the water.
• Mix in honey and salt 
• Add unbleached flour, whole wheat flour and cocoa powder:  mix until all the flour is incorporated.  The dough is a shaggy dough but no worries the dough will be smooth at the next step.  (fig. 2.)

 

Autolyse

• Cover dough with a lid or damp tea towel. During the autolyse phase the dough is absorbing water (hydrating) and the gluten will start to develop.
• Rest 30 minutes

Bulk Fermentation

• To strengthen the bread dough without kneading we will do a process called stretch and folds.  Here is how to do stretch and folds: Pull the dough up on the edge (fig. 4) and stretch it up then let it fall over itself.(fig. 5) Turn the bowl a quarter turn then stretch and fold on this side. Turn the bowl two more quarter turns doing stretch and folds. This will complete a round of stretch and folds. Think of the bowl as having a north, east, south, and west. Do several rounds of stretch and folds until your dough is smooth. If you wet your hands with water before you touch the dough it won’t stick to them. 
• Cover dough with a damp tea towel
• Rest for 30 minutes
• Uncover dough and repeat Stretch and Folds (2nd set)
• Cover Bowl
• Rest for 30 minutes
• This is the third set of stretch and folds. Uncover dough.  Add Chocolate chips a little at a time with each stretch and fold.(fig. 3.)
• Cover dough with damp tea towel

Let time do the work for you

• Rest until the dough has risen by about 1/3-1/2. The time it takes can vary due to several factors such as ambient temperature, type of flour, maturity of starter.  If it is cold this can take 6+hours.  During the summer here in Texas the whole process from start to finish can be 4-6 hours and 6-8+ hours in the winter. It is easy to see when your dough is happy and rising. It is important not to over-ferment your dough. Once I see the dough is bubbly I take a pinch of dough and do a float test. If the dough floats in the water then it is time to move on to the next step. (fig. 7)

Pre-Shape Dough

• Turn dough out onto a lightly floured counter top.
• Fold dough over itself a few times then shape into a ball.
• Cover and let rest for 20 minutes

Final Shape

• Gently stretch dough into a rectangle. (fig. 8)
• Fold in each side like a burrito. (fig. 9)
• Starting at end closest to you roll up the dough. (fig 10)
• Pinch the ends closed.
• Spin the dough ball by pushing it up and pulling it back towards you. The dough will stick to the counter (as long as you don’t use too much flour) creating surface tension. You don’t want the outer skin of the dough ball to tear so be careful not to over-shape. You want a smooth, taut dough ball. (fig. 11)
• Pick up dough ball with a dough scraper and turn it upside down in a floured Banneton basket or bowl lined with a tea towel. I like to use white rice flour to sprinkle on the Banneton basket or tea towel.  White rice flour won’t absorb moisture like flour.
• Optional: After 10 minutes you can pinch the dough back together if it separates.

Proof 

• Cover with a tea towel, put the basket in a 2 gallon ziplock bag.  Store in the refrigerator to cold-proof for 12-18 hours.   
• If you want to go ahead and bake after shaping then let it rest for 1-2 hours then bake.

Baking

• Preheat dutch oven at 425F for 30 minutes.
• Take dough directly out of refrigerator and flip out on a piece of parchment paper.
• Dust flour on top of dough.  Brush off any excess flour from the parchment paper.
• Place heart stencil on top of dough and score around it with a lame. (fig. 12)
• Take out hot dutch oven and be super careful.
• Place dough on parchment down into dutch oven. Cover the dutch oven and put back into oven.
• Lastly, keep the lid on the dutch oven almost the whole baking time so the chocolate chips won’t burn.
• Set your timer-Bake for 40 minutes.
• Uncover the dutch oven and bake about 5 minutes.  Watch carefully.  You don’t want the chocolate to burn.
• Cool bread.
• Slice and enjoy.

Want to know how sugar affects your sourdough read this blog post.

Easy Schedule to Make Chocolate Sourdough Bread

Feed sourdough starter in the morning

Around 12 noon mix dough

Rest 30 minutes

Stretch and Fold (1)dough until it is smooth

Rest 30 minutes

Stretch and fold-(2)

Rest 30 minutes

Add chocolate chips-mix in by stretching and folding (3) -Cover with a damp tea towel 

Rest until dough has risen and bubbly and will pass the float test. However, the rate of fermentation will vary, but you should be able to shape before bedtime.

Pre-Shape-cover then rest 20 minutes

Shape-place in refrigerator to cold proof for 12-18 hours.

Bake the next day.

Remember to make sourdough fit into your schedule.  Don’t  worry your bread will be delicious!

We have a favorite sourdough bread recipe that doesn’t require a dutch oven if you are new to sourdough. You will see this bread in some of our videos.  We use it for large sandwiches.  

My Children’s Favorite Sandwich Bread recipe

 

Chocolate Sourdough Bread

Print

Artisan no-knead Chocolate Sourdough Bread is an easy recipe perfect for a beginner.  This decadent double chocolate bread has chocolate chips, rich cocoa powder, and a touch of honey. Embellished with a scored heart design.  Impressive and delicious!

Ingredients

• 350 grams Water
• 100 grams Sourdough Starter
• 45 grams Honey
• 10 grams Salt
• 400 grams Unbleached All-Purpose Flour or Bread Flour (organic is best)
• 50 grams Whole Wheat Flour
• 50 grams Cocoa Powder
• 125-200 grams chocolate chips or chunks.

Instructions

1. Make sure your sourdough starter is fed 4-12 hours before you are ready to mix your dough. It needs to be active and bubbly.  A float test will tell you if it is ready to go.
2. Place bowl on scale, add water. Weigh in grams.
3. Add starter to bowl.  It should float in the water.
4. Mix in honey and salt 
5. Add unbleached flour, whole wheat flour and cocoa powder:  mix until all the flour is incorporated.  The dough is a shaggy dough but no worries the dough will be smooth in the next step.
6. Cover dough to autolyse. During this phase the dough is absorbing water and the gluten will start to develop.
7. Rest 30 minutes
8. Mix the dough in the bowl by doing stretch and folds.  Here is how to do stretch and folds: Pull the dough up on the edge and stretch it up then let it fall over itself. Turn the bowl a quarter turn then stretch and fold on this side. Turn the bowl two more quarter turns and this will complete a round of stretch and folds. Think of the bowl having a north, east, south, and west. Do several rounds of stretch and folds until your dough is smooth. If you wet your hands with water before you touch the dough it won't stick to them. I keep a small bowl of water beside my dough bowl. 
9. Cover dough with a damp tea towel.
10. Rest for 30 minutes
11. Uncover dough and repeat Stretch and Folds
12. Cover dough.
13. Rest for 30 minutes
14. Uncover dough. The third set of stretch and folds is when I like to add inclusions. Add Chocolate chips a little at a time when doing stretch and folds.  
15. Cover dough with damp tea towel.
16. Rest until the dough has risen by about 1/3-1/2. The time it takes can vary due to several factors such as ambient temperature, type of flour, maturity of starter.  If it is cold this can take 6+hours.  
17. Turn dough out onto a lightly floured counter top.
    Fold dough over itself a few times then shape into a ball.
    Cover and let rest for 20 minutes.
18. Gently stretch dough into a rectangle.
    Fold in each side like a burrito.
    Starting at end closest to you roll up the dough.
    Pinch the ends closed.
    Spin the dough ball by pushing it up and pulling it back towards you. The dough will stick to the counter (as long as you don't use too much flour) building tension.  You want a smooth, taut dough ball.
    
19. Pick up dough ball with a dough scraper and turn it upside down in a floured Banneton basket or bowl lined with a tea towel. I like to use white rice flour to sprinkle on the Banneton basket or tea towel.  White rice flour won't absorb moisture like flour.
    Optional: After letting the dough rest 10 minutes you can pinch the dough back together if it separates.
20. Cover with a tea towel, put the basket in a 2 gallon ziplock bag.  Store in the refrigerator to cold-proof for 12-18 hours. If you want to go ahead and bake after shaping then let it rest for 1-2 hours then bake.
21. When ready to bake preheat dutch oven at 425F for 30 minutes.
22. Take dough directly out of refrigerator and turn out on a piece of parchment paper.
    Dust flour on top of dough.  Brush off any excess flour from the parchment paper.
23. Place heart stencil on top of dough and score around it with a lame.
24. Take out hot dutch oven and be super careful.
    Place dough on parchment down into dutch oven. Cover the dutch oven and put back into oven.
25. Set your timer-Bake for 40 minutes. Keep the lid on the dutch oven almost the whole baking time so the chocolate chips won't burn.
    Uncover the dutch oven and bake about 5 minutes.  Watch carefully.  You don't want the chocolate to burn.
26. Cool bread before Slicing.
27. Enjoy.
    
    

Notes

Delicous Ways to Serve Chocolate Sourdough Bread

• Warmed and spread with Butter
• Topped with Butter and Honey
• Peanut Butter Sandwich
• Spread with Cherry Jam
• Serve with Afternoon Tea
• Serve on a charcuterie board 
• If you make toast you will need to toast it in the oven because the chocolate chips will melt
• Nutella is delicious with chocolate sourdough bread