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The Best Chocolate Chip Sourdough Bread | Soft & Sweet Artisan Loaf

March 22, 2025

24 hours

medium

1 loaves

The Best Chocolate Chip Sourdough Bread | Soft & Sweet Artisan Loaf

A Deliciously Tangy and Sweet Sourdough Treat

This chocolate chip sourdough bread took a few attempts to perfect, but wow—was it worth it! My secret to making this loaf extra special for my family was adding a bit more chocolate chips and using a bit more brown sugar for a touch of caramel sweetness. The result? A slightly sweeter, more indulgent version.  It’s just too good not to toast and slather with butter.

When my family is craving a cozy evening snack, a weekend baking adventure, or just an excuse to indulge? This chocolate chip sourdough bread is our go-to—rich, gooey, and downright irresistible! The rich cocoa flavor balances perfectly with the tangy sourdough, and the melty chocolate chips create a gooey, decadent experience in every bite.

Follow my step-by-step instructions, and you’ll have a stunning artisan loaf that will wow everyone at the table!

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

Why You’ll Love & Benefit from These Ingredients 🍵✨

🍞 Sourdough Starter – Enhances digestibility, improves nutrient absorption, and gives a unique tangy flavor.
🍫 Dark Chocolate Chips – Rich in antioxidants and adds deep, indulgent sweetness.
🌾 Bread Flour – High protein content helps create structure and a beautiful rise.
🍯 Honey or Brown Sugar – Adds moisture, depth of flavor, and a touch of sweetness. Brown sugar creates a richer caramelized taste.
🧂 Sea Salt – Balances flavors and enhances the taste of chocolate.

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Ingredients

Adjust Servings
250 grams unbleached all-purpose flour
100 grams freshly ground whole wheat flour
125 grams bread flour (or substitute with more all-purpose flour)
10 grams sea salt
50 grams brown sugar (for a sweeter loaf add a little more)
100 grams mature sourdough starter, active and bubbly
335 grams warm water
125 grams dark chocolate chips (or your favorite) + a little more for a sweeter loaf
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Nutritional Information

210 Calories
38g Carbs
5g Protein
5g Fat
8g Sugar
2g Fiber

Directions

1.

Feed Your Starter

Feed a sourdough starter 4-12 hours before with sufficient flour and water. The starter should be super active and bubbly before starting the dough. The night before baking, feed your sourdough starter with equal parts flour and water. Ensure it is active and bubbly before using it in the recipe. This step is crucial for a strong rise and great flavor.
To feed my starter, I use Barton Springs Mill: Butler's Gold Flour whole wheat and for the 50g of Bread Flour I use King Arthur Bread Flour. I always use filtered water.
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2.

Mix the Dough

In a large bowl, weigh out dry ingredients (except salt). Mix well. Add warm water and sourdough starter. Combine and allow to rest for 30 minutes. Stir until well combined. Add the bread flour and mix until a shaggy dough forms. Let it rest for 30 minutes (autolyse).
A Mason Cash mixing bowl filled with sourdough ingredients, resting for 30 minutes before the first stretch and fold.
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3.

Add Salt & Chocolate

Sprinkle salt over top. With your hands, mix the dough for about 5 minutes until the dough comes together. Cover with a damp towel or plastic wrap and let rest for 30 minutes. Add in chocolate chips and start the stretch and fold process. Take the dough in the bowl and grab the edge firmly. Pull up, stretching it upwards, then push the dough into the center. Turn the bowl about a quarter turn and do this stretch and fold again, repeating two more times. Every 15 minutes, do this stretch and fold technique, aiming for a total of three times. Every 30 minutes, do another stretch and fold – three times.
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4.

Bulk Fermentation

Cover and allow the dough to bulk-ferment until doubled. The timing will vary depending on a lot of factors, such as the temperature of your home and how active your starter is. Typically, making the dough in the morning and letting it rise all day works well.
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5.

Shape the Dough

Spin dough and pull it toward you multiple times until a ball forms. Leave the dough out for 15-20 minutes uncovered so a skin can develop on the surface of the dough. Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides. Place the dough into a floured banneton or bowl lined with a tea towel, seam side up.
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6.

Cold Proof

Cover and refrigerate overnight (8-12 hours) for enhanced flavor and texture.
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7.

Preheat

Preheat your Dutch oven to 425°F (218°C) for 1 hour. After preheating, remove the dough from the fridge.
A fully cold-proofed chocolate sourdough dough resting in a banneton on a wooden board, with a bowl of chocolate chips beside it.
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8.

Score the Dough

Dust dough with flour on top (optional) and score a design with a lame.
A perfectly scored chocolate chip sourdough loaf, ready for the oven, sitting on a wooden board with sprinkles of brown sugar, cocoa powder and chocolate chips.
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9.

Bake

Place the scored dough into the hot Dutch oven, cover, and bake for 20 minutes. Remove the lid and continue baking for another 20 minutes, or until the crust reaches your desired level of crispiness.
A kitchen timer set to 20 minutes, counting down as a chocolate sourdough loaf bakes to perfection
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10.

Cool & Enjoy

Allow the bread to cool completely before slicing. But let’s be honest—the anticipation is torture. The smell alone will have you hovering. Slice in, let the chocolate ooze, and slather on that butter. Pure bliss!
The Best Chocolate Sourdough Bread | Perfectly Baked & Cooling
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Notes

You’ve just pulled your chocolate chip sourdough bread out of the oven, and OMG—it smells amazing! The rich chocolate aroma mixed with that signature sourdough tang is pure perfection. For me, the brown sugar swap and the extra chocolate chips transformed this into a true dessert loaf. Toasted with butter? Absolute heaven. Let me know how you love it! 🍞🍫
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