Name: Chocolate Chip Sourdough Bread
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Cuisine: Bread
Ingredients: 50 g Sourdough Starter (Fed and Bubbly); 350 g Water; 500 g Bread Flour; 10 g Salt; 200 g Chocolate Chips

Freshly baked chocolate chip sourdough bread with melted chocolate chips

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why make this recipe

Making Chocolate Chip Sourdough Bread brings together the tangy flavor of sourdough and the sweetness of chocolate chips, creating a delicious combination that’s perfect for breakfast or a snack. This recipe is not only fun to make but also allows you to use your sourdough starter, giving you a chance to showcase your baking skills. The result is a soft, chewy bread with molten pockets of chocolate that will make anyone smile.

how to make Chocolate Chip Sourdough Bread

Ingredients:

50 g Sourdough Starter (Fed and Bubbly)
350 g Water
500 g Bread Flour
10 g Salt (increase or decrease according to your taste)
200 g Chocolate Chips (use your favorite ones!)

Directions:

Autolyse – Premixing The Dough
Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly. Add your flour and salt, then mix until you form a shaggy dough. Cover the bowl with cling film or a damp tea towel and let it sit for about 1 hour. This allows your flour to absorb the water.
Forming Up The Dough
After the autolyse, bring the dough together into a ball. Stretch the dough from the outside and fold it over itself until you have a smooth ball. This should take about 20-30 stretches. Cover the bowl again and let it rest for 30 minutes.
Stretch & Fold – Creating Structure
Over the next few hours, perform around 4 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times, leaving about 15 minutes between each set.
Lamination of Chocolate Chips
When your dough is elastic, spray your counter with water and gently stretch out the dough into a loose square. Sprinkle the chocolate chips evenly over the dough. Roll it up like a log and put it back in the bowl for bulk ferment.
Bulk Ferment
Cover the dough again and let it rest and ferment. This is a crucial step for flavor development.
Shaping The Dough
After bulk fermentation, shape your dough into either a boule or a batard. Use a banneton or a bowl lined with a floured tea towel for this.
Placing Dough Into The Banneton
Dust your banneton with rice flour to prevent sticking. Place the shaped dough, smooth side down, into the banneton.
Cold Ferment
Cover the dough loosely with a plastic bag or towel and place it in the fridge for at least 5 hours.
Preparing To Bake
Preheat your oven to 230°C/450°F with your Dutch Oven inside for about 1 hour.
Bake Time!
Remove the dough from the fridge, place it on a piece of baking paper, and score it with a sharp knife. Transfer the dough into the hot Dutch Oven. Bake it covered for 30 minutes, then uncovered for another 10-15 minutes.
Finishing The Bake
After baking, carefully transfer the bread to a wire rack and let it cool.

how to serve Chocolate Chip Sourdough Bread

Chocolate Chip Sourdough Bread is delicious on its own, but you can serve it with butter, cream cheese, or simply enjoy it as is. It’s perfect for breakfast, snack time, or even dessert!

how to store Chocolate Chip Sourdough Bread

You can store the bread at room temperature in a paper bag for up to 3 days. If you want it to last longer, wrap it in plastic wrap and keep it in the refrigerator. You can also freeze slices for later use.

tips to make Chocolate Chip Sourdough Bread

Ensure your sourdough starter is active.
For extra chocolate flavor, consider mixing different types of chocolate chips.
Watch the dough carefully during the bulk fermentation stage; it needs to rise but should not double in size entirely.

variation

You can add nuts like walnuts or pecans along with the chocolate chips for a different texture and flavor. You might also try adding spices like cinnamon for a warm, cozy taste.

FAQs

1. Can I use whole wheat flour instead of bread flour?
Yes, you can substitute whole wheat flour, but it may result in a denser texture.

2. How can I know when my dough is ready to bake?
The dough should have risen significantly and have bubbles forming on the surface.

3. What if I don’t have a Dutch Oven?
If you don’t have a Dutch Oven, you can bake the bread on a baking stone or sheet, adding a separate tray of water in the oven to create steam.