why make this recipe
Chocolate Chip Sourdough Bread combines the tanginess of sourdough with the sweetness of chocolate chips. It’s a delightful treat that is perfect for breakfast, snacks, or even dessert. The slow fermentation process adds depth to the flavor and gives the bread a lovely texture. Plus, who can resist warm slices of bread studded with rich chocolate?
how to make Chocolate Chip Sourdough Bread
Ingredients:
- 1 ¼ cups + 2 tablespoons (330 grams) warm water (80-90℉)
- ½ cup (100 grams) active sourdough starter
- 4 ¼ cups (510 grams) bread flour
- ¼ cup (50 grams) granulated sugar
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Rice flour (for dusting banneton)
- 2 ice cubes (for steam)
Directions:
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Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active. Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
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In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved. Add the flour, sugar, and salt, mixing until fully incorporated with no dry flour remaining. Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
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Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips, and repeat until all the chips are incorporated. Gather the dough into a rough ball and place it seam-side down. Cover and rest for 20 minutes.
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Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
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Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. The rise time can vary anywhere from 4-12 hours depending on your kitchen temperature and starter strength. (Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.)
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Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you’re folding a letter, then fold the short sides inward, and flip the dough seam-side down. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
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Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you’re using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
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Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it. Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
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Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
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Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
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Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
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Allow the bread to cool on a wire rack for at least 2-4 hours before slicing and serving.
how to serve Chocolate Chip Sourdough Bread
You can serve Chocolate Chip Sourdough Bread warm or at room temperature. It is delicious on its own or with butter. Consider toasting it lightly for a crunchy texture. You can also pair it with fruit spreads or use it to make sandwiches with your favorite fillings.
how to store Chocolate Chip Sourdough Bread
Store your Chocolate Chip Sourdough Bread in a paper bag at room temperature for up to 3 days. For longer freshness, wrap it tightly in plastic wrap and place it in an airtight container. You can also freeze slices of the bread. Just make sure to seal them tightly and consume within 3 months.
tips to make Chocolate Chip Sourdough Bread
- Ensure your sourdough starter is active and bubbly before starting.
- Keep an eye on your dough during the rise time as temperatures can affect fermentation.
- Use kitchen scales for more accurate measurements.
- If you want a richer flavor, try adding a pinch of cinnamon or vanilla extract along with the chocolate chips.
variation
For a different twist, consider adding nuts like walnuts or pecans along with the chocolate chips. You can also experiment with different types of chocolate, such as dark chocolate or even white chocolate for a unique flavor.
FAQs
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Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be different. Bread flour provides more strength and chewiness. -
Is it necessary to cold proof the dough?
Cold proofing enhances the flavor and structure of the bread, but if you’re short on time, you can skip this step and let it rise at room temperature. -
Why is my sourdough bread not rising well?
If your bread isn’t rising, it may be due to an inactive sourdough starter or too cool of a room temperature. Make sure your starter is bubbly and try placing the dough in a warmer environment.
Chocolate Chip Sourdough Bread
- Total Time: 45 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Delightful Chocolate Chip Sourdough Bread combines tangy sourdough with sweet chocolate chips. Perfect for breakfast, snacks, or dessert.
Ingredients
- 1 ¼ cups + 2 tablespoons (330 grams) warm water (80-90℉)
- ½ cup (100 grams) active sourdough starter
- 4 ¼ cups (510 grams) bread flour
- ¼ cup (50 grams) granulated sugar
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Rice flour (for dusting banneton)
- 2 ice cubes (for steam)
Instructions
- Feed your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
- In a large mixing bowl, whisk together the warm water and sourdough starter until dissolved. Add flour, sugar, and salt, mixing until fully incorporated. Cover and let rest for 20 minutes.
- Wet your hands and flatten the dough slightly. Sprinkle in ¼ of the chocolate chips and perform a stretch-and-fold. Repeat with remaining chips until all are incorporated. Gather dough into a ball, seam-side down, and cover. Let rest for 20 minutes.
- Repeat the stretch-and-fold process 3 more times, letting dough rest 20 minutes in between.
- Cover the dough and let it rise until nearly doubled in size (4-12 hours depending on temperature).
- Gently turn the dough out onto a floured surface and shape into a round ball. Cover and let rest for 15 minutes.
- Flip the dough and stretch into a smaller rectangle. Shape into a batard or round for proofing.
- Dust proofing basket with rice flour, transfer dough seam-side up, cover, and refrigerate overnight (12-16 hours).
- Preheat a lidded Dutch oven to 450℉ for 30-60 minutes.
- Turn dough onto parchment paper, score top, and place in Dutch oven with ice cubes for steam. Cover and bake for 45 minutes, then remove lid and bake for an additional 5 minutes as needed.
- Cool on a wire rack for 2-4 hours before slicing.
Notes
Serve warm or at room temperature. Pairs well with butter or fruit spreads. Store in a paper bag for up to 3 days, or wrap and freeze slices for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
