Prep Time: 30 minutes
Bulk Fermentation Time: 4–6 hours
Cold Proof Time: 8–12 hours
Bake Time: 40–45 minutes
Total Time: Approximately 14–19 hours
Yield: 1 large loaf (10–12 slices)
Difficulty Level: Intermediate
Ingredients
For the Dough
- 500g bread flour
- 350g water, room temperature
- 100g active sourdough starter
- 10g fine sea salt
- 180g semi-sweet chocolate chips
Optional Additions
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar for a sweeter loaf
Equipment Needed
- Large mixing bowl
- Dough scraper
- Kitchen scale
- Banneton basket or bowl lined with a towel
- Dutch oven with lid
- Parchment paper
- Sharp bread lame or knife
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and let the mixture rest for 30 minutes. This process, known as autolyse, helps improve gluten development and dough structure.
After the rest period, add the active sourdough starter and salt. Mix thoroughly until fully incorporated. The dough will feel sticky but should become smoother as you continue mixing.
Step 2: Stretch and Fold
Over the next 2 hours, perform four sets of stretch-and-folds every 30 minutes.
To do this, gently pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all four sides. This strengthens the dough without intensive kneading.
During the third set of folds, gently add the chocolate chips. Fold carefully to distribute them evenly throughout the dough without tearing the gluten structure.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours.
The exact timing will depend on the temperature of your kitchen. The dough should increase in volume by approximately 50%, appear airy, and show bubbles along the sides of the bowl.
Avoid over-fermenting, as the dough may become difficult to shape and lose strength.
Step 4: Pre-Shape the Dough
Turn the dough onto a lightly floured surface. Gently shape it into a round ball using a dough scraper.
Allow the dough to rest uncovered for 20 minutes. This bench rest helps relax the gluten and makes final shaping easier.
Step 5: Final Shaping
Shape the dough into a tight round or oval loaf, depending on the shape of your proofing basket.
Place the shaped dough seam-side up into a floured banneton basket or a bowl lined with a floured kitchen towel.
Cover and refrigerate overnight for 8–12 hours. The cold proof develops flavor and makes scoring easier before baking.
Step 6: Preheat the Oven
The next day, place a Dutch oven inside your oven and preheat to 475°F (245°C) for at least 45 minutes.
A thoroughly heated Dutch oven creates steam, helping the loaf achieve maximum oven spring and a crisp crust.
Step 7: Score and Bake
Carefully remove the dough from the refrigerator and invert it onto a sheet of parchment paper.
Using a sharp bread lame or knife, score the top of the loaf with one long slash approximately ½ inch deep.
Transfer the dough into the hot Dutch oven.
Cover with the lid and bake for 25 minutes.
Remove the lid and continue baking for an additional 15–20 minutes, or until the crust is deep golden brown and the internal temperature reaches approximately 205–210°F (96–99°C).
Step 8: Cool Before Slicing
Remove the bread from the Dutch oven and place it on a cooling rack.
Allow the loaf to cool for at least 1 hour before slicing. This step is important because the interior continues to set as it cools.
Cutting too soon may result in a gummy texture.
Expert Tips for Success
- Use an active, recently fed sourdough starter for the best rise.
- Choose high-quality chocolate chips for richer flavor.
- Keep chocolate chips slightly chilled before adding them to the dough to prevent melting during mixing.
- If your kitchen is warm, reduce bulk fermentation time accordingly.
- For extra sweetness, use dark chocolate chunks combined with a tablespoon of brown sugar.
- Dust the proofing basket generously to prevent sticking.
Serving Suggestions
This chocolate chip sourdough bread is delicious served:
- Warm with butter
- Toasted with cream cheese
- Alongside coffee or hot chocolate
- As a sweet breakfast bread
- With fresh berries and whipped cream
- As the base for decadent French toast
Storage Instructions
Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Reheat slices directly from frozen in a toaster or oven.
Nutrition Information
Per Serving (1 Slice, based on 12 slices)
- Calories: 235
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 190mg
- Carbohydrates: 39g
- Fiber: 2g
- Sugars: 8g
- Protein: 6g