We’ve fallen head over heels for sourdough bread’s tangy charm, and our Chocolate Chip Sourdough Bread recipe adds a playful twist that’ll have you craving more. It’s the perfect blend of ancient fermentation techniques and modern indulgence, turning a simple loaf into a decadent treat.
In our kitchen, we’ve experimented to create a bread that’s not only wholesome but also packed with melty chocolate goodness. Whether you’re a sourdough pro or just starting out, this easy recipe promises bakery-quality results that elevate your baking game.
Ingredients
In our Chocolate Chip Sourdough Bread recipe, we start with high-quality ingredients that blend the tangy depth of sourdough with the rich, melty sweetness of chocolate chips. This ensures a loaf that’s crispy on the outside, tender inside, and full of irresistible flavors.
To prepare, gather these ingredients in the order we’ll use them during the mixing and baking process. We’ve noted specific prep details for accuracy and ease.
- Sourdough Starter: 100 grams, active and fed (ensure it’s bubbly and doubled in size for optimal rise and tang).
- Water: 300 grams, lukewarm (helps activate the starter and hydrate the dough evenly).
- Bread Flour: 500 grams (provides the strong gluten structure essential for a chewy, bakery-quality crumb).
- Salt: 10 grams, fine sea salt (enhances flavor and controls yeast activity—add after initial mixing).
- Chocolate Chips: 150 grams, semi-sweet or dark (fold in gently at the end for even distribution and pockets of gooey indulgence).
Instructions
We love turning simple ingredients into a crave-worthy Chocolate Chip Sourdough Bread that’s tangy, chocolatey, and perfectly textured. Let’s dive into the step-by-step process to bake this loaf with confidence and ease.
Prepare the Sourdough Starter
First, ensure your sourdough starter is active and bubbly for the best rise. In a clean bowl, feed 100 grams of your starter with 100 grams of bread flour and 100 grams of lukewarm water. Stir until fully combined, cover loosely, and let it sit at room temperature for 4 to 6 hours until it doubles in size and smells yeasty. This step guarantees a lively starter that will give our bread its signature tang.
Mix the Dough
Begin by combining the active sourdough starter with 350 grams of lukewarm water in a large mixing bowl. Add 500 grams of bread flour and 10 grams of fine sea salt, stirring with a wooden spoon until a shaggy dough forms—about 2 minutes. Gently fold in 150 grams of semi-sweet chocolate chips to distribute them evenly. Once mixed, the dough should feel tacky yet cohesive, promising a tender crumb packed with melty chocolate bursts.
Bulk Fermentation
Transfer the dough to a lightly oiled bowl and cover it with a damp cloth. Let it undergo bulk fermentation at room temperature for 3 to 4 hours, performing a stretch and fold every 30 minutes for the first 2 hours. This technique strengthens the gluten, transforming the dough into a smooth, elastic mass that will trap those irresistible chocolate flavors.
Shape the Dough
After bulk fermentation, gently turn the dough onto a floured surface. Shape the Dough by flattening it into a rectangle, then folding the edges over to form a tight ball or oval—aim for a smooth, taut surface to encourage a lofty rise. This step ensures our loaf holds its structure, resulting in a crispy exterior that contrasts beautifully with the soft, chocolate-flecked interior.
Proof the Dough
Place the shaped dough seam-side down into a floured proofing basket or bowl lined with a towel. Cover and let it proof in the refrigerator for 12 to 16 hours (or at room temperature for 2 to 3 hours if short on time). The dough will expand and develop deeper flavors, emerging as a pillowy masterpiece ready for the oven.
Bake the Bread
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes to create steam for a golden crust. Carefully transfer the proofed dough into the hot Dutch oven, score the top with a sharp knife for an artistic touch, and bake covered for 20 minutes. Then, uncover and bake for another 20 to 25 minutes until the loaf is deeply browned and sounds hollow when tapped. Let it cool on a wire rack for at least 1 hour before slicing to enjoy the full, decadent aroma of fresh Chocolate Chip Sourdough Bread.
Tools and Equipment
To bring our Chocolate Chip Sourdough Bread recipe to life with precision and ease, we rely on a set of essential tools and equipment. These items help us achieve the perfect rise, texture, and flavor in every loaf. Below, we’ve organized them into categories for clarity, emphasizing key tools that enhance the baking process.
Essential Mixing and Measuring Tools
- Digital Scale: We recommend using a digital scale for accurate measurements, as baking sourdough requires precision. Weigh ingredients like flour and water to the gram to ensure consistent results.
- Measuring Cups and Spoons: For dry and liquid ingredients, opt for a set of sturdy measuring cups and spoons. This helps us measure out the sourdough starter and chocolate chips quickly and accurately.
- Large Mixing Bowl: A spacious, non-reactive bowl (such as glass or stainless steel) is crucial for combining the dough. It allows room for mixing and initial fermentation without overflow.
Dough Handling and Shaping Tools
- Dough Scraper or Bench Scraper: This versatile tool makes it easy to handle sticky sourdough dough. We use it to scrape the bowl clean and shape the dough into a smooth boule for optimal rising.
- Proofing Basket (Banneton): A lined proofing basket provides support during the final rise, helping create that signature sourdough shape. If unavailable, a well-floured bowl can substitute, but we find the basket delivers better structure.
Baking and Finishing Tools
- Dutch Oven: Essential for baking, a cast-iron Dutch oven traps steam to produce a crispy crust. We preheat it to mimic a professional oven environment, ensuring our bread bakes evenly at high temperatures.
- Scoring Lame or Sharp Knife: Use a lame for precise scoring of the dough’s surface. This step is key to controlling the bread’s expansion and achieving an attractive, artisan-style finish.
- Oven Thermometer: To guarantee the oven reaches the exact temperature needed (around 450°F), an oven thermometer prevents underbaking or burning, maintaining the bread’s tender interior.
With these tools in hand, we’re equipped to transition seamlessly from mixing to baking, elevating our Chocolate Chip Sourdough Bread to professional levels. Always choose high-quality items for durability and better outcomes in your home kitchen.
Make-Ahead Instructions
To make our Chocolate Chip Sourdough Bread even more convenient, we recommend preparing certain steps in advance. This allows the flavors to develop fully while fitting baking into your schedule. Below, we outline key make-ahead strategies, focusing on the sourdough starter, dough preparation, and proofing to ensure you achieve that perfect, tangy loaf with minimal last-minute effort.
Preparing the Sourdough Starter Ahead
We can prepare our active sourdough starter up to 24 hours in advance for optimal activity. Start by feeding your starter with equal parts flour and water—typically 50 grams each—and let it ferment at room temperature until it doubles in size and becomes bubbly. This step builds a strong foundation for the bread’s flavor and rise.
- Option 1: If you’re planning ahead, feed the starter in the evening and store it in the fridge overnight. In the morning, let it warm up for 1–2 hours before using.
- Option 2: For longer make-ahead, maintain your starter in the fridge for up to 1 week. Refresh it 24 hours before baking by feeding and allowing it to activate at room temperature.
Mixing and Bulk Fermentation in Advance
Mixing the dough and starting bulk fermentation can be done 12–24 hours ahead, giving the Chocolate Chip Sourdough Bread dough time to develop its signature tang and texture.
Follow these steps for make-ahead preparation:
- Combine the ingredients—active sourdough starter, lukewarm water, bread flour, fine sea salt, and chocolate chips—as outlined in our earlier steps.
- After mixing, cover the dough and let it undergo bulk fermentation for the initial 2–4 hours at room temperature to build gluten.
- Once the dough has risen slightly, transfer it to the fridge for a cold fermentation. This can extend up to 24 hours, enhancing flavor without over-proofing.
For a quick reference on fermentation times, here’s a markdown table comparing room temperature versus refrigerated methods:
| Fermentation Method | Time Range | Benefits | Key Considerations |
|---|---|---|---|
| Room Temperature | 4–6 hours | Faster process; promotes activity | Ideal for warmer kitchens; monitor to avoid over-fermentation |
| Refrigerated (Cold) | 12–24 hours | Deeper flavor; more flexibility | Slower rise; dough will be firmer and easier to shape later |
Shaping and Proofing Ahead
Shape the dough and proof it in advance to save time on baking day. After bulk fermentation, shape the dough into a ball or loaf as described previously.
- Place the shaped dough in a proofing basket and cover it with a cloth.
- For make-ahead proofing, refrigerate the dough for up to 16 hours. This cold proof not only improves the bread’s structure but also intensifies the chocolate and sourdough notes.
- When ready to bake, remove the dough from the fridge and let it sit at room temperature for 30–60 minutes to warm up before scoring and baking.
By following these make-ahead instructions, we ensure our Chocolate Chip Sourdough Bread turns out consistently delicious, with minimal hands-on time when you need it most.
Conclusion
We’ve thoroughly enjoyed guiding you through this chocolate chip sourdough bread adventure. It’s a simple yet satisfying way to elevate your baking game and create something truly special. We’re confident you’ll love the results as much as we do so go ahead and bake your own loaf today. It might just become a staple in your routine.
Frequently Asked Questions
What is Chocolate Chip Sourdough Bread?
Chocolate Chip Sourdough Bread is a unique twist on traditional sourdough, blending the tangy flavor of fermented dough with sweet chocolate chips. It’s a wholesome, easy-to-make loaf that’s crispy outside, tender inside, and perfect for bakers of all levels. This recipe uses simple ingredients like sourdough starter, flour, salt, and chocolate chips for a bakery-quality treat.
What ingredients are needed for the recipe?
You’ll need an active sourdough starter, lukewarm water, bread flour, fine sea salt, and semi-sweet or dark chocolate chips. High-quality ingredients ensure a flavorful loaf with a crispy crust and tender crumb. Measure accurately for the best results—total prep is straightforward and yields one delicious bread.
How do I prepare the sourdough starter?
Feed your sourdough starter with equal parts flour and water, letting it sit at room temperature until active and bubbly (usually 4-12 hours). For make-ahead, prepare it up to 24 hours in advance or store in the fridge for up to a week. This step is crucial for the bread’s tangy flavor and proper rise.
What is the step-by-step process for making the bread?
Start by mixing the dough with your active starter, water, flour, salt, and chocolate chips. Let it bulk ferment for several hours to develop flavor and gluten. Shape the dough, proof it (room temp or fridge), then bake in a preheated Dutch oven for a crispy crust. Total time is about 12-24 hours, including waits.
What tools are required for baking?
Essential tools include a digital scale for precise measurements, a large mixing bowl, dough scraper, proofing basket, Dutch oven, and scoring lame. These help with mixing, shaping, and baking for professional results. They’re affordable and make the process easier, especially for beginners.
Can I make Chocolate Chip Sourdough Bread ahead of time?
Yes, prepare the starter up to 24 hours in advance or mix the dough and start bulk fermentation early. Shape and proof in the fridge for up to 16 hours to enhance flavor and structure. This allows for fresh bread with minimal effort—bake straight from the cold for the best results.
What tips can help beginners bake successfully?
Use a digital scale for accurate measurements, handle dough gently during shaping, and don’t rush fermentation for better flavor. Preheat your Dutch oven for a great crust, and experiment with proofing times. With practice, you’ll achieve consistent, delicious results even as a novice baker.