Chocolate Sourdough Bread Recipe

I wanted to create a sourdough loaf that felt as special as a weekend breakfast treat. This chocolate sourdough bread recipe with salted caramel swirl changes everything, transforming your standard weekly bake into an unforgettable dessert or family-friendly snack. The complexity of the sourdough meets the decadence of chocolate and caramel for a show-stopping result. We’ll cover everything from managing the sticky chocolate dough to creating the perfect caramel swirl. Don’t worry, no special equipment is needed beyond a Dutch oven and your trusty starter for this beautiful chocolate sourdough bread recipe.

Ingredients

• 100 g (3.5 oz) active sourdough starter
  Use a starter that has been fed 4-8 hours prior and is active and bubbly.
  This ensures strong leavening power for the heavy dough.
• 350 g (12.3 oz) bread flour
  Bread flour (with its higher protein content) is essential for developing gluten structure to support the inclusions.
  All-purpose flour will result in a denser loaf.
• 50 g (1.8 oz) unsweetened cocoa powder
  Choose high-quality unsweetened cocoa powder for a deep, rich chocolate flavor without added sugar.
  Dutch-process cocoa powder creates a smoother, less acidic taste, while natural cocoa adds a slight tang.
• 280 g (9.9 oz) filtered water (plus 15 g for autolyse, if needed)
  Use filtered water for optimal starter health; chlorine can inhibit fermentation.
  The extra 15g is a common adjustment for managing dough hydration in different climates.
• 60 g (2.1 oz) granulated sugar
  Adds sweetness to balance the bitterness of the cocoa powder and enhances the fermentation process.
  Brown sugar can be used for a slightly molasses flavor, but adjust total hydration as needed.
• 10 g (0.4 oz) fine sea salt
  Salt is critical for controlling fermentation speed and enhancing flavor.
  Do not omit, as it significantly impacts texture and taste.
• 120 g (4.2 oz) dark chocolate chips (60-70% cacao)
  Use high-quality dark chocolate chips for pockets of intense flavor that melt during baking.
  Smaller chips distribute more evenly throughout the loaf; I often use half chocolate chips and half larger chunks for texture.
• For the Salted Caramel Swirl:
  100 g (3.5 oz) granulated sugar: The foundation of the caramel.
  50 g (1.8 oz) unsalted butter, cubed: Adds richness and smoothness.
  60 ml (4 tbsp) heavy cream: Essential for creating a creamy, non-crystalline texture.
  5 g (1 tsp) flaky sea salt, divided: Enhances the caramel’s flavor profile; use half for the caramel and half for finishing.
  2.5 ml (0.5 tsp) alcohol-free vanilla extract: Adds depth to the caramel flavor.

Instructions

1. Autolyse the dough:
   In a large bowl, combine the bread flour, cocoa powder, 280g water, and granulated sugar. Mix until no dry spots remain and cover.
   Let it autolyse (rest) for 30 minutes to hydrate the flour and start gluten development; the mixture should look shaggy and slightly stiff at first.
2. Add starter and salt:
   Add the active sourdough starter and fine sea salt to the dough. Mix and knead thoroughly for 5-10 minutes until well combined; the dough may feel sticky due to the cocoa powder.
   Allow the dough to rest for 30 minutes before proceeding with this chocolate sourdough bread recipe.
3. Perform stretch and folds:
   Perform a series of stretch and folds (4-5 sets, 30 minutes apart) over 2-3 hours. During the second set of folds, gently fold in the dark chocolate chips, trying to distribute them evenly without overworking the dough.
   This process builds strength and structure in the dough, making it feel more elastic with each set.
4. Bulk fermentation:
   Cover the dough and let it bulk ferment at room temperature (22-24°C / 72-75°F) for 4-6 hours. The dough should increase in volume by about 30-50% and look airy and bubbly around the edges.
   Adjust the timing based on your kitchen temperature; lower temperatures require longer fermentation.
5. Prepare the Salted Caramel Swirl:
   In a medium saucepan over medium heat, melt the 100g granulated sugar until it turns a deep amber color, stirring occasionally. Carefully add the cubed butter and whisk until fully incorporated.
   Slowly pour in the heavy cream while whisking constantly (be careful, it will bubble vigorously).
   Remove from heat, stir in 3g (0.5 tsp) of the flaky sea salt and the vanilla extract. Let the caramel cool completely to a thick, spreadable consistency.
   A quick tip: I make the caramel right after starting bulk fermentation, so it has plenty of time to cool completely before I need it.
6. Shape and add swirl:
   Gently transfer the chocolate sourdough dough to a lightly floured surface. Stretch or roll it into a large rectangle (approximately 30×40 cm or 12×16 inches).
   Spread about two-thirds of the cooled salted caramel evenly over the entire surface, leaving a small border free on one of the longer sides for sealing.
7. Roll and final shape:
   Starting from the longer side without caramel, tightly roll the dough into a log.
   Pinch the seam closed to seal the caramel inside and prevent leaking during baking.
   Gently shape the log into a round boule or an elongated batard, creating tension on the surface.
8. Cold proof:
   Place the shaped dough seam-side up in a floured proofing basket (banneton). Cover with a kitchen towel or plastic wrap and refrigerate for 12-18 hours for a cold proof.
   This step develops flavor and makes the dough easier to score before baking.
9. Bake in a Dutch oven:
   Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
   Carefully invert the dough from the banneton into the hot Dutch oven and score the top with a sharp lame or razor blade.
   Bake covered for 25 minutes to trap steam for maximum oven spring in this chocolate sourdough bread recipe.
10. Finish baking and cool:
    Remove the lid and reduce the oven temperature to 220°C (425°F). Continue baking for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 96-98°C (205-208°F).
    Cool completely for at least 2-3 hours on a wire rack before slicing; this is essential for a clean caramel swirl and set crumb structure.

Sourdough Baking Tips for Beginners

Dealing with Sticky Dough: The cocoa powder in this chocolate sourdough bread recipe makes the dough much stickier and less firm than traditional white sourdough. Resist the urge to add excessive flour during shaping; use a light dusting on your work surface and hands. A bench scraper and a gentle touch will be your best tools when handling this dough.

Adjusting for Temperature: Bulk fermentation time varies significantly based on your kitchen temperature. If your kitchen is warm (above 24°C / 75°F), fermentation will speed up, and you may only need 3-4 hours. In colder kitchens, it may take longer than 6 hours. The goal is a 30-50% rise and an airy texture, not a specific time on the clock.

Troubleshooting Your Salted Caramel Swirl

Why did my caramel crystallize or harden? This usually happens if the sugar isn’t fully melted before adding the butter and cream. Ensure all sugar crystals dissolve before the mixture starts boiling, or stir minimally during the melting phase. If it hardens after adding the cream, heat gently until smooth again, or start over if it’s too grainy.

Spreading the Swirl: To get a clean swirl pattern, ensure the caramel is completely cooled to a thick, spreadable consistency. If the caramel is too warm or runny, it will simply soak into the dough rather than creating distinct layers during the roll. Reserve enough caramel for serving, as it’s a key part of the final presentation.

Serving and Storing Your Chocolate Loaf

How to slice this bread for maximum presentation? Ensure the loaf is fully cooled (at least 2 hours) before slicing to keep the caramel swirl intact. A sharp serrated knife is best for cutting through both the crust and the sticky interior without squishing it.

Serving Suggestions: This bread is delicious served warm with extra caramel drizzle (as suggested in the recipe), or lightly toasted with a dollop of butter or cream cheese. It makes for excellent family dinners, high-protein snacks, or an indulgent weekend breakfast.

Storing the Loaf: Store the chocolate sourdough bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, slice the cooled bread and freeze individual slices in a freezer bag or container for up to 3 months. Reheat slices in a toaster oven until warmed through.

FAQs

Can I make this chocolate sourdough bread recipe without the caramel swirl?

Yes, absolutely. You can follow the recipe exactly and simply omit the caramel swirl steps. The base chocolate sourdough bread recipe is delicious on its own with the addition of the chocolate chips.

Can I speed up the bulk fermentation time?

Yes, you can place the dough in a slightly warmer spot, like inside a cold oven with just the light on, or near a heating vent. However, the cold proof is important for flavor development in this chocolate sourdough bread recipe, so don’t rush both steps.

Is this bread sweet enough for a dessert?

Yes, with the addition of both granulated sugar in the dough and the sweet salted caramel swirl, this chocolate sourdough bread recipe leans much more toward a dessert bread than traditional sourdough.

Can I use a stand mixer to mix the dough?

Yes, you can mix the dough in a stand mixer fitted with a dough hook on low speed for 5-10 minutes. However, stretch and folds are still recommended to build strength and gently incorporate inclusions.

Why is my caramel leaking out during baking?

This often happens if the seam wasn’t pinched tightly enough during shaping or if the caramel was spread too close to the edge. Ensure the seam is fully sealed before the cold proof; I always make sure to leave at least an inch border around the edge when spreading the caramel.

What if I don’t have a Dutch oven?

You can still bake this chocolate sourdough bread on a preheated baking steel or stone. Place a pan of boiling water on a lower rack during the initial covered bake phase to create steam for oven spring.

Conclusion

This chocolate sourdough bread recipe with salted caramel swirl is a true labor of love that rewards you with an incredibly rich and satisfying treat. The combination of tangy sourdough, bitter chocolate, and sweet caramel is a perfect balance for an indulgent weekend breakfast or dessert. Don’t be intimidated by the swirl; follow the steps for a beautiful result that will impress everyone in the family.

Save this recipe for your next special occasion bake. Pin this to your “healthy eating” or “family-friendly desserts” board on Pinterest for easy access later.

chocolate sourdough bread recipe

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• Author: Lauren Mitchell
• Total Time: 1200 minutes
• Yield: 1 large loaf (8 servings) 1x
• Diet: Vegetarian

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Description

A decadent chocolate sourdough bread featuring a rich salted caramel swirl, perfect for a special breakfast or snack, combining the complexity of sourdough with chocolate indulgence.

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Ingredients

Scale 1x2x3x

• 100 g active sourdough starter
• 350 g bread flour
• 50 g unsweetened cocoa powder
• 280 g filtered water
• 60 g granulated sugar
• 10 g fine sea salt
• 120 g dark chocolate chips (60-70% cacao)
• 100 g granulated sugar (for caramel)
• 50 g unsalted butter, cubed
• 60 ml heavy cream
• 5 g flaky sea salt, divided
• 2.5 ml vanilla extract (alcohol-free)

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Instructions

1. Autolyse Dough: In a large bowl, combine the bread flour, cocoa powder, 280g water, and granulated sugar. Mix until no dry spots remain and cover. Let it autolyse (rest) for 30 minutes to hydrate the flour and start gluten development.
2. Add Starter and Salt: Add the active sourdough starter and fine sea salt to the dough. Mix and knead thoroughly for 5-10 minutes until well combined. Allow the dough to rest for 30 minutes before proceeding.
3. Perform Stretch and Folds: Perform a series of stretch and folds (4-5 sets, 30 minutes apart) over 2-3 hours. During the second set of folds, gently fold in the dark chocolate chips, trying to distribute them evenly without overworking the dough.
4. Bulk Fermentation: Cover the dough and let it bulk ferment at room temperature (22-24°C / 72-75°F) for 4-6 hours. The dough should increase in volume by about 30-50%.
5. Prepare Salted Caramel Swirl: In a medium saucepan over medium heat, melt the 100g granulated sugar until it turns a deep amber color, stirring occasionally. Carefully add the cubed butter and whisk until fully incorporated. Slowly pour in the heavy cream while whisking constantly. Remove from heat, stir in 3g (0.5 tsp) of the flaky sea salt and the vanilla extract. Let the caramel cool completely to a thick, spreadable consistency.
6. Shape and Add Swirl: Gently transfer the dough to a lightly floured surface. Stretch or roll it into a large rectangle. Spread about two-thirds of the cooled salted caramel evenly over the surface, leaving a small border free on one of the longer sides for sealing.
7. Roll and Final Shape: Starting from the longer side without caramel, tightly roll the dough into a log. Pinch the seam closed to seal the caramel inside and prevent leaking during baking. Gently shape the log into a round boule or an elongated batard.
8. Cold Proof: Place the shaped dough seam-side up in a floured proofing basket (banneton). Cover with a kitchen towel or plastic wrap and refrigerate for 12-18 hours for a cold proof.
9. Bake in a Dutch Oven: Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes. Carefully invert the dough into the hot Dutch oven and score the top. Bake covered for 25 minutes to trap steam.
10. Finish Baking and Cool: Remove the lid and reduce the oven temperature to 220°C (425°F). Continue baking for another 20-25 minutes, or until the internal temperature reaches 96-98°C (205-208°F). Cool completely for at least 2-3 hours on a wire rack before slicing.

Notes

Use high-quality bread flour for better gluten structure. The dough will feel sticky due to the cocoa powder. Adjust fermentation timing based on kitchen temperature. Cool the salted caramel completely before spreading and cool the baked loaf completely for at least 2-3 hours before slicing to set the crumb structure and caramel swirl.

• Prep Time: 50 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: General

Nutrition

• Serving Size: 1 slice (100 g)
• Calories: 410 calories
• Sugar: 20 g
• Sodium: 700 mg
• Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 40 mg