Can I use milk chocolate instead of dark chocolate?

Yes, though dark chocolate balances the tang of the sourdough better. If you use milk chocolate, expect a sweeter loaf overall.

Why didn't my dough double during bulk fermentation?

That's normal here. Unlike yeasted dough, this recipe is looking for about 50-75% growth, not a full double. Use the poke test and visual cues to judge readiness instead of size alone.

Can I skip the cold proof?

You can, but it makes a difference. The cold proof develops more flavor and firms up the dough, which makes it much easier to score and shape. If you're short on time, even 4-6 hours in the fridge is better than none.

My chocolate chunks are melting out during baking. Is that normal?

Yes, some chocolate on the surface will melt and caramelize, which is part of what gives this bread its character. If a lot is leaking out, you may have added it too late in the folding process or the dough may have been slightly too warm when you shaped it.

Can I make this without a Dutch oven?

Yes, you can also use a covered baking vessel of a similar size, or place a metal bowl over the dough on a baking sheet to trap steam.

Do I need to add sugar?

No, it's optional. It softens the cocoa's bitterness slightly and helps with browning, but the bread works fine without it if you prefer a more classic sourdough flavor.

How do I know if my starter is ready to use?

It should have roughly doubled in size, look bubbly with a domed top, smell pleasantly tangy, and pass the float test (a spoonful floats in water rather than sinking).

The Best Double Chocolate Sourdough Recipe

Ingredients

Scale

500g all-purpose flour (or 450g all-purpose + 50g whole wheat)
100g active sourdough starter
350g water
10g salt
30g cocoa powder
150g dark chocolate chunks or chips

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Instructions

Feed your starter. 8-12 hours before mixing, discard all but 50g of starter and feed it 50g water and 50g flour. Let it sit at room temperature until doubled, bubbly, and passing the float test.
Mix. Combine starter and water in a large bowl. Add flour, cocoa powder, and sugar (if using); mix until no dry patches remain.
Autolyse. Cover and rest the dough for 30-60 minutes.
Add salt. Sprinkle salt over the dough and pinch in with wet fingers until incorporated.
Stretch and fold. Every 30 minutes for 2-3 hours, do a round of stretch and folds. Fold in half the chocolate after the second round, and the remaining chocolate after the third round.
Bulk ferment. Cover and let rise at room temperature (70-75°F) for 4-6 hours, until the dough has grown by 50-75% and passes the poke test.
Shape. For a round loaf, shape into a boule and place seam-side up in a rice-floured banneton. For a sandwich loaf, shape into a log and place seam-side down in a greased loaf pan, pressing almonds on top if using.
Cold proof. Cover and refrigerate for 8-12 hours.
Bake (round loaf): Preheat oven to 450°F with Dutch oven inside for 45 minutes. Score the cold dough, place in the Dutch oven, bake covered 20 minutes, then uncovered 20-30 minutes until deep golden brown.
Bake (sandwich loaf): Preheat oven to 375°F. Let pan sit at room temperature 30 minutes, then bake 35-45 minutes until deep golden brown.
Check doneness. Internal temperature should read 205-210°F, and the loaf should sound hollow when tapped.
Cool. Let cool completely, at least 2 hours, before slicing.

Notes

Sugar is optional. It softens the cocoa’s bitterness and helps with browning, but the loaf works fine without it.
Fermentation times are guidelines. Warmer kitchens speed things up, cooler kitchens slow things down. Go by visual and tactile cues (jiggle, bubbles, poke test) rather than the clock.
Add chocolate in two stages during the stretch and folds to distribute it evenly without deflating the dough.
Use a kitchen scale for all ingredients. Sourdough is sensitive to hydration, and weighing gives much more consistent results than cup measurements.
Use minimal flour when shaping to avoid toughening the crust.
Store cooled bread cut-side down at room temperature, covered with a towel, for 3-4 days. Don’t refrigerate, it dries out the crust. Slice and freeze for up to 3 months for longer storage.
A few chocolate chunks melting onto the crust during baking is normal and adds caramelized flavor, not a sign of burning.

Author: Natasha Krajnc
Prep Time: 30 mins (active), 16-20 hours (starter feeding, autolyse, bulk fermentation, cold proof)
Cook Time: 40-50 mins
Method: Baking