Sourdough Chocolate Bread
A rustic sourdough chocolate bread with chopped dark chocolate folded through the crumb. It bakes into a deep, cocoa-tinged loaf that's also great as chocolate chip sourdough.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough chocolate bread is a rustic loaf with a cocoa-tinted crumb and chopped dark chocolate scattered through it, baked in a Dutch oven like any good country sourdough. It's not a cake — it's a real bread with a bittersweet depth that toasts beautifully. Want something more playful? The same formula flips easily into a chocolate chip sourdough by swapping the chopped bar for chips.
Why this recipe works
The lean sourdough structure stays intact because the chocolate is folded in, not worked into a sweet batter. Cocoa powder colors and flavors the entire crumb, while the chunks give molten pockets. The long cold proof lets the acids mellow the cocoa's bitterness into something rounded.
| Ingredient | Percentage | Weight |
|---|---|---|
| Flour | 100% | 500 g |
| Water | 70% | 350 g |
| Starter | 20% | 100 g |
| Cocoa | 8% | 40 g |
Hydration stays at 70% so the crumb is open enough to show the chocolate.
Folding and baking
Add the chocolate during the second stretch-and-fold so it distributes without overworking the dough. Keep pieces around a centimeter so they suspend instead of sinking.
Bake hot and covered first to trap steam, then uncovered to set the crust. The loaf is done when it sounds hollow and the center reads about 205°F.
Common mistakes
- Burnt chocolate on the crust: chunks too close to the surface. Fold inward, keep them buried.
- Bitter loaf: too much cocoa or low-quality chocolate. Stick to 40 g cocoa and 70% chocolate.
- Gummy crumb: sliced hot. Cool the full 2 hours so chocolate re-solidifies.
- Flat loaf: under-proofed cold ferment. Give it the full 12-14 hours.
Before you bake
You'll need a lively starter at peak — the sourdough starter guide covers it. The score sourdough guide helps you cut a loaf full of chocolate without tearing, and the hydration guide explains why 70% works here. The sourdough bread recipe is the base this builds on.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 400 g bread flour
- 100 g whole wheat flour
- 350 g water
- 100 g active sourdough starter, at peak
- 10 g fine sea salt
- 40 g unsweetened cocoa powder
- 150 g dark chocolate, chopped into 1 cm chunks (or chocolate chips)
- 20 g honey (optional, rounds the flavor)
Method
Mix the flours, cocoa powder, water, starter and honey into a shaggy dough. Rest 30 minutes, then add the salt and pinch it in.
Bulk ferment 4-5 hours at 76-78°F with three stretch-and-folds in the first 90 minutes, folding the chopped chocolate in during the second fold.
Pre-shape into a round, rest 20 minutes, then shape into a boule or batard and place seam-side up in a floured banneton.
Cold proof 12-14 hours in the fridge. The long cold ferment builds flavor and sets the gluten for a clean cut.
Preheat a Dutch oven to 475°F (245°C). Flip the loaf out, score, and bake covered 25 minutes, then uncovered at 450°F (230°C) for 15-20 minutes until firm and aromatic.
Cool completely on a rack, at least 2 hours, before slicing so the melted chocolate sets.
Frequently asked questions
Can I make this with chocolate chips instead of chunks?
Yes. Chocolate chips hold their shape better and give an even speckle; chopped dark chocolate melts into pockets of gooey richness. Both are covered in the recipe above.
Is this a sweet dessert bread?
No, it's a rustic lean-ish loaf with a cocoa crumb and chocolate folded in, not a sugar-heavy cake. A little honey is optional. It reads more bittersweet than sweet.
Why add cocoa to the flour rather than just chocolate?
Cocoa gives the whole crumb a deep, malty chocolate note and color, while the chopped chocolate adds pockets of melt. Together they read as real chocolate bread, not just bread with chips.
My chocolate sank to the bottom. How do I stop that?
Fold the chunks in during bulk, not at shaping, and keep them chopped small. A cold proof also helps the pieces stay suspended instead of sliding.