Chocolate Chip Sourdough Bread

why make this recipe

Chocolate Chip Sourdough Bread is a delightful blend of tangy sourdough and sweet chocolate chips, making it an irresistible treat. This recipe allows you to enjoy the unique flavor of sourdough while indulging in the sweetness of chocolate. It’s perfect for breakfast, an afternoon snack, or dessert. Plus, baking bread at home can be very satisfying and gives you a wonderful aroma throughout your kitchen.

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

1. 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℉).
2. 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 it rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
3. 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. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
4. 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.)
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

how to serve Chocolate Chip Sourdough Bread

Chocolate Chip Sourdough Bread is best enjoyed fresh. You can slice it thinly and serve it as is, or toast it lightly for a warm treat. Spread some butter or cream cheese on top for an extra touch. You can also serve it with coffee or tea for a cozy afternoon snack.

how to store Chocolate Chip Sourdough Bread

To store your Chocolate Chip Sourdough Bread, place it in a paper bag or wrap it in a clean kitchen towel. Keep it at room temperature for up to 2-3 days. For longer storage, slice the bread and freeze it in an airtight container or freezer bag. It will last for about 1-2 months in the freezer.

tips to make Chocolate Chip Sourdough Bread

• Make sure your sourdough starter is active and bubbly for the best results.
• Use a kitchen scale to measure ingredients accurately.
• If your kitchen is warm, watch the dough closely as it rises; it may get too puffy.
• Experiment with different types of chocolate chips, such as dark or milk chocolate, for varying sweetness levels.

variation

You can add nuts, such as walnuts or pecans, for added crunch and flavor. Dried fruits, like cranberries or cherries, can also be mixed in for a different twist on this recipe.

FAQs

Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be less chewy.

What can I do if my dough doesn’t rise properly?
If your dough doesn’t rise much, it may be due to a weak starter or cool temperatures. Ensure your starter is active and consider placing the dough in a warmer area.

Can I bake this bread in a regular oven without a Dutch oven?
Yes, but you may need to use a baking stone and add a pan of water to create steam for a good crust.

How do I know when the bread is fully baked?
The bread should be deep golden-brown on the outside and sound hollow when tapped on the bottom. An instant-read thermometer should read about 200℉ to 210℉ when done.

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