Does chocolate sourdough take longer to bulk ferment?

Yes, slightly. Cocoa powder and chocolate chunks can slow fermentation. Expect 5–6 hours at room temp or cold-proof overnight for best results.

Is sourdough healthier for you than regular bread?

Generally, yes. Sourdough is easier to digest due to its fermentation process. It may also cause fewer blood sugar spikes compared to commercial yeast breads.

What flavors can you add to sourdough bread?

From savory add-ins like olives and herbs to sweet options like dried fruit, nuts, citrus zest, and spices, sourdough is a blank canvas. Chocolate, cinnamon, and chili flakes work especially well in this recipe.

What is the disadvantage of sourdough bread?

Time. Sourdough requires patience, from feeding the starter to bulk fermentation. It also has a stronger flavor that might not suit every palate.

What to pair with chocolate sourdough?

Sweet options include butter, honey, or mascarpone. Savory pairings like cheese or cured meats work surprisingly well. It’s also delicious with nut butter and berries.

Chocolate Sourdough Bread – 5 Bold Pairings & 1 Remarkable Recipe

Description

A bold, chewy, crusty chocolate sourdough bread—rich with cocoa and 70% dark chocolate chunks. Tangy, earthy, and deeply satisfying, perfect for breakfast or dessert.

Ingredients

500g bread flour
350g water
100g ripe sourdough starter
10g salt
30g unsweetened cocoa powder
100–150g dark chocolate chunks (70% cocoa)
Optional: orange zest, chili flakes, dried cherries, espresso powder

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Instructions

Mix bread flour, water, starter, salt, cocoa powder, and any optional add-ins until combined.
Cover and let rest for 30 minutes (autolyse).
Perform 3–4 stretch-and-folds over 3 hours to strengthen dough.
Fold in dark chocolate chunks halfway through bulk fermentation.
Let dough bulk ferment at room temperature for 5–6 hours until nearly doubled.
Shape into a round loaf and place into a floured banneton.
Cover and cold-proof overnight in the fridge.
Preheat oven to 475°F (245°C) with a Dutch oven inside.
Transfer dough to parchment, score the top, and bake covered for 20 minutes.
Remove lid and bake another 20–25 minutes until deep brown.
Cool completely before slicing.

Notes

Best enjoyed with salted butter, mascarpone, or cheeses like aged cheddar or blue cheese. Also excellent toasted with berries or as French toast. Cold-proofing overnight enhances flavor and crust.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Artisan