How do you make orange sourdough bread?

Mix bread flour, water, and your sourdough starter, then fold in fresh orange zest during bulk fermentation. Allow the dough to cold proof overnight, score it straight from the fridge, and bake in a screaming-hot Dutch oven. The result is a beautifully tangy loaf with bright, fragrant citrus running through every slice.

Is chocolate and orange a good combination?

Absolutely. Chocolate and orange are a classic pairing because the bright, zesty citrus cuts right through the richness of the cocoa, creating a natural balance. The bitterness of dark chocolate softens the sharpness of the orange, while the orange lifts the chocolate and stops it from feeling too heavy. Together, they just work.

How to Make Chocolate Orange Sourdough

Ingredients

Scale

450g bread flour
325ml water
100g active sourdough starter
30g cocoa powder
100g dark chocolate (70%), roughly chopped
Zest of 1 large orange
9g sea salt

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Instructions

Mix: Combine flour, cocoa, and water until no dry flour remains — the dough will feel stiffer than usual due to the cocoa.
Autolyse: Cover and rest 45–60 minutes to hydrate the cocoa and kickstart gluten development.
Add starter: Incorporate using the squeeze-and-fold method until fully combined.
Add salt: Dissolve in a splash of water, then work it in evenly.
First stretch and fold: Rest 30 minutes, then perform your first set to build structure.
Windowpane test: Stretch a small piece thin enough to see light through; if it tears, keep folding.
Fold in inclusions: Once the dough passes the windowpane test, gently fold in the dark chocolate chunks and orange zest.
Bulk ferment: Complete 4–5 sets of stretch and folds over the first 2 hours, then let the dough rise undisturbed for 4–6 hours at 75–78°F, until it’s grown 50–75%, domed, and jiggly.
Pre-shape: Turn onto an unfloured surface, fold edges to center, flip seam-side down, and rest 20–30 minutes.
Final shape: Fold in the sides, roll tightly, then place seam-side up in a rice-floured banneton.
Cold proof: Refrigerate overnight, 8–16 hours, to deepen flavor and firm the dough for scoring.
Preheat: Heat the Dutch oven inside your oven to 500°F for 45–60 minutes.
Score and bake covered: Score the cold dough with a confident single slash, then bake covered at 500°F for 20 minutes.
Bake uncovered: Drop to 450°F and bake 20–25 minutes until deep, near-black in color.
Cool: Rest on a wire rack at least 2 hours before slicing.

Notes

Here’s what to expect when you finally cut into the loaf:

Crumb: Moderately open, soft, and slightly fudgy — the cocoa and chocolate chunks create a moister, denser interior than a plain sourdough, which is exactly what you want here
Crust: Deep mahogany to near-black, crackling, and sturdy — the dark color comes entirely from the cocoa, not from overbaking

Author: Natasha Krajnc