Chocolate Chip Sourdough Bread Recipe – A Perfect Sweet and Tangy Loaf

If you love the rich, slightly tangy taste of sourdough bread but also crave a touch of sweetness, this Chocolate Chip Sourdough Bread Recipe is the perfect combination of both worlds. With a crispy golden crust, a soft and airy crumb, and delicious melted chocolate chips scattered throughout, this homemade bread is irresistible.

Unlike traditional sweet breads, this recipe doesn’t rely on commercial yeast. Instead, it uses a sourdough starter, which naturally ferments the dough, giving it a unique depth of flavor and an incredible texture. Whether you’re a seasoned baker or a beginner, this step-by-step guide will walk you through the process, ensuring your loaf turns out perfect every time.

In this article, we’ll cover:

• The best ingredients for a rich, flavorful sourdough bread.
• A foolproof step-by-step method to mix, proof, and bake.
• Expert tips to avoid common mistakes and enhance the final loaf.
• Creative variations and storage tips to keep your bread fresh.

So, grab your sourdough starter, some high-quality chocolate chips, and let’s start baking!

Introduction to Chocolate Chip Sourdough Bread

What Is Chocolate Chip Sourdough Bread?

Chocolate Chip Sourdough Bread is a unique fusion of artisanal sourdough and classic sweet bread. It combines the slightly tangy taste of fermented dough with the rich, melty goodness of chocolate. Unlike traditional sweet loaves, this bread retains a rustic, chewy texture with a crispy crust, making it a versatile treat—delicious on its own, toasted with butter, or paired with coffee.

Unlike quick breads, which use baking powder or yeast for leavening, this bread relies solely on natural fermentation from a sourdough starter. This process not only enhances the flavor but also makes the bread easier to digest. Plus, the long fermentation time helps develop deep, complex flavors that you just can’t get from store-bought loaves.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with this Chocolate Chip Sourdough Bread Recipe:

• Naturally leavened – No need for commercial yeast! The sourdough starter does all the work.
• Sweet yet tangy – The combination of sourdough’s mild acidity with sweet chocolate chips creates an amazing contrast.
• Soft, airy texture – Thanks to long fermentation and proper hydration, the crumb is light and fluffy, with pockets of gooey melted chocolate.
• Minimal ingredients – Made with simple pantry staples, this bread is both wholesome and indulgent.
• Perfect for any occasion – Whether you enjoy it as a breakfast treat, dessert, or snack, it’s a great way to add a touch of sweetness to your day.

The Perfect Balance of Sweet and Tangy Flavors

The magic of this bread lies in the delicate balance of flavors. The sourdough starter adds subtle acidity and complexity, while the chocolate chips bring just the right amount of sweetness. The result? A loaf that’s neither too sweet nor too sour, but just right.

Using the right type of chocolate also makes a huge difference. Dark chocolate chips (around 60-70% cocoa) complement the tanginess of the sourdough, while milk chocolate chips create a creamier, more indulgent taste. If you prefer a sweeter loaf, you can even mix in white chocolate chips for a unique twist.

Key Ingredients for Chocolate Chip Sourdough Bread

The secret to making the perfect Chocolate Chip Sourdough Bread lies in selecting high-quality ingredients. Each component plays a crucial role in the texture, flavor, and rise of the bread. Let’s break down what you’ll need and why it matters.

Essential Ingredients for the Dough

To create a well-structured loaf with a soft interior and crisp crust, you need the right combination of flour, water, salt, and, of course, chocolate chips.

Flour Selection: Best Types for Sourdough

The type of flour you use significantly impacts the final texture of your bread. Here are some of the best options:

• Bread Flour – This is the top choice for making sourdough because of its high protein content (around 12-14%). It helps develop strong gluten, giving the bread its signature chewy texture.
• All-Purpose Flour – If bread flour isn’t available, high-quality all-purpose flour with at least 11% protein will work. The bread may be slightly softer but still delicious.
• Whole Wheat Flour – Adding up to 20% whole wheat flour can enhance the bread’s flavor and nutritional value, but too much can make the loaf dense.
• Spelt or Einkorn Flour – These ancient grains can add a nutty flavor and extra depth, but they have less gluten, so they should be mixed with bread flour.

Choosing the Right Chocolate Chips

Not all chocolate chips are created equal! Since this bread has a tangy base, choosing the best chocolate can make a difference in taste.

• Dark Chocolate (60-70% cocoa) – Balances beautifully with the sourdough’s slight acidity and creates a deep, rich flavor.
• Milk Chocolate – Sweeter and creamier, ideal for those who prefer a more dessert-like bread.
• White Chocolate – A unique twist that adds extra sweetness and a caramelized flavor when baked.
• Chocolate Chunks – If you want bigger pockets of melted chocolate, using hand-cut chocolate chunks instead of chips will give your bread more texture.

Pro tip: Toss chocolate chips in a little flour before adding them to the dough to prevent them from sinking to the bottom.

The Role of Sourdough Starter in the Recipe

Unlike conventional breads that rely on commercial yeast, this recipe uses a sourdough starter to naturally ferment the dough.

• Why it’s important: The starter contains wild yeast and beneficial bacteria that help the dough rise while adding complexity to the flavor.
• How to prepare it: Before baking, make sure your starter is active and bubbly. Feed it about 4-6 hours before mixing your dough for the best results.
• Can you use discard? It’s not recommended to use sourdough discard in this recipe since you need a strong, active starter for fermentation.

Additional Ingredients for Texture and Flavor

Aside from the basics, a few extra ingredients can enhance the texture and taste of your Chocolate Chip Sourdough Bread.

• Water – Hydrates the flour, allowing gluten development and fermentation. Filtered water is best to avoid chlorine, which can weaken the sourdough culture.
• Salt – Not only enhances flavor but also strengthens the dough structure. Use fine sea salt or kosher salt rather than iodized table salt.
• Honey or Maple Syrup (Optional) – A touch of natural sweetener can balance the sourdough’s tang and create a slightly softer crust. If adding, reduce the water slightly.
• Butter or Olive Oil (Optional) – Adds richness and tenderness to the bread. If you prefer a slightly softer crumb, incorporating a small amount of melted butter can work wonders.

How to Make Chocolate Chip Sourdough Bread Step-by-Step

Now that we’ve covered the essential ingredients, it’s time to bring everything together. Making Chocolate Chip Sourdough Bread is a rewarding process, but it requires patience and precision. Don’t worry—we’ll guide you through each step to ensure your loaf turns out perfect!

Preparing Your Sourdough Starter for Baking

Since this recipe relies on natural fermentation, your sourdough starter must be active and bubbly before mixing the dough. Here’s how to ensure it’s ready:

1. Feed your starter – 4-6 hours before making the dough, feed your starter with equal parts flour and water.
2. Check for activity – A healthy starter should double in size and be full of bubbles.
3. Float test – Drop a spoonful of starter into water. If it floats, it’s ready to use!

If your starter isn’t active, give it another feeding and wait a few more hours. Using an underfed starter can lead to dense, under-risen bread.

Mixing the Dough – Getting the Right Consistency

Once your starter is ready, it’s time to mix the dough.

Step-by-Step Mixing Instructions:

1. Combine dry ingredients – In a large mixing bowl, whisk together:
   • 500g bread flour
   • 10g salt
2. Add wet ingredients – Pour in:
   • 100g active sourdough starter
   • 350g filtered water
3. Mix until just combined – Stir with a wooden spoon or dough whisk until all the flour is hydrated. The dough will look shaggy—this is normal!

📌 Tip: Don’t add the chocolate chips yet! They’ll be added later to prevent melting during fermentation.

Bulk Fermentation: Letting the Dough Rise Properly

Bulk fermentation is the most crucial step in making Chocolate Chip Sourdough Bread. This is when the dough develops structure and flavor.

How to Bulk Ferment:

1. Cover and rest – Let the dough sit, covered with a damp towel, at room temperature for 30 minutes.
2. Perform stretch and folds – Every 30 minutes for the next 3 hours, perform a gentle stretch-and-fold:
   • Grab one side of the dough, stretch it upward, then fold it over itself.
   • Rotate the bowl and repeat on all four sides.
3. Incorporate the chocolate chips – During the second stretch and fold (about 60 minutes in), gently fold in 100g of chocolate chips.

By the end of bulk fermentation, the dough should be smooth, elastic, and slightly puffy. If it hasn’t risen much, give it another hour.

Adding Chocolate Chips the Right Way

Chocolate chips can be tricky to incorporate into sourdough bread. If added too early, they can melt or interfere with gluten development.

Best Practices for Evenly Distributed Chocolate:

• Use chilled chocolate chips – This prevents them from melting into the dough.
• Dust with flour – Lightly coating them in flour prevents sinking.
• Fold gently – Avoid overworking the dough, as it can tear the gluten strands.

Once the chocolate chips are evenly distributed, the dough is ready for shaping.

Shaping and Final Proofing Before Baking

After bulk fermentation, shaping gives the bread its final form and structure.

How to Shape the Dough:

1. Lightly flour your surface – Avoid using too much flour to prevent a dense crust.
2. Turn out the dough – Gently remove the dough from the bowl.
3. Shape into a round or oval loaf –
   • Stretch the dough slightly into a rectangle.
   • Fold the sides inward, then roll it up tightly.
   • Place it seam-side up in a floured banneton (proofing basket) or a towel-lined bowl.

📌 Tip: If the dough feels too sticky, lightly wet your hands to prevent it from tearing while shaping.

Final Proofing:

• Cover the shaped dough with a towel and let it proof at room temperature for 1-2 hours, or until slightly puffy.
• Alternatively, for enhanced flavor, place it in the fridge overnight for a cold proof (8-12 hours).

Baking the Perfect Chocolate Chip Sourdough Loaf

Now that your dough has been shaped and proofed, it’s time for the most exciting part—baking! The right temperature, steam, and baking techniques will ensure that your Chocolate Chip Sourdough Bread comes out with a crispy crust, airy crumb, and gooey pockets of melted chocolate.

Preheating and Choosing the Best Bakeware

For the best results, you’ll need to bake your bread in a hot and steamy environment. This helps create an open crumb while giving the crust its signature crispness.

Best Bakeware for Sourdough Bread:

• Dutch Oven – This is the best option for home bakers. It traps steam inside, mimicking a professional steam-injected oven.
• Baking Stone or Steel – If you don’t have a Dutch oven, use a baking stone with a tray of hot water underneath to create steam.
• Sheet Pan (Alternative) – This can work, but the loaf won’t get the same crispy crust without added steam.

Preheating Tips:

• Preheat the oven to 475°F (245°C) at least 45 minutes before baking.
• If using a Dutch oven, preheat it with the lid on to trap heat.

📌 Tip: Baking in a hot oven prevents the dough from spreading too much, helping it rise properly!

How to Achieve the Ideal Crust and Texture

A great sourdough loaf should have a crackly, golden crust with a light, airy interior. Here’s how to make that happen:

1. Score the Dough:
   • Using a sharp lame or razor blade, make a deep slash on the surface.
   • This controls how the bread expands while baking and prevents random cracks.
   • For a decorative touch, try making a curved or leaf-like pattern.
2. Bake with Steam:
   • If using a Dutch oven, place the dough inside and cover it with the lid.
   • If using a baking stone, place a tray of boiling water on the bottom rack to create steam.
3. Use the Right Baking Temperatures:
   • Bake at 475°F (245°C) for 20 minutes with steam.
   • Remove the lid (or steam source) and continue baking for 20-25 minutes until deep golden brown.

📌 Tip: The bread is done when it sounds hollow when tapped on the bottom.

Baking Time and Temperature Guidelines

📌 Tip: Don’t slice the bread too soon! Let it cool for at least an hour to prevent the inside from becoming gummy.

Cooling the Bread: Why It Matters

You’ve waited hours for your dough to ferment and bake—but now comes the hardest part: letting it cool properly.

• Cooling allows the crumb to set and develop texture.
• Cutting too soon can result in a gummy or undercooked center.
• Place the loaf on a wire rack to allow air to circulate around it.

After about 1-2 hours, your Chocolate Chip Sourdough Bread is finally ready to slice and enjoy!

Want to try a different chocolate treat? Learn how to make chocolate rice cakes with this easy step-by-step guide.

Expert Tips for the Best Chocolate Chip Sourdough Bread

Baking Chocolate Chip Sourdough Bread is a rewarding experience, but like any sourdough recipe, it comes with its own set of challenges. To help you achieve the perfect loaf every time, here are expert tips to avoid common mistakes, improve texture, and enhance flavor.

Common Mistakes to Avoid

Even experienced bakers make mistakes, but knowing what to watch out for can make a huge difference in your final loaf.

1. Using an Inactive Sourdough Starter

• A weak starter results in dense, under-risen bread.
• Always do a float test before using your starter: drop a small spoonful into water—if it floats, it’s ready!

2. Overproofing or Underproofing the Dough

• Underproofed dough won’t have enough rise and will be too tight inside.
• Overproofed dough may collapse in the oven, resulting in a flat loaf.
• The best way to tell if your dough is ready is the poke test:
  • Press the dough gently—if it springs back slowly and leaves a slight indentation, it’s proofed perfectly.

3. Adding Chocolate Too Early

• If you mix in chocolate chips too soon, they can melt into the dough during fermentation.
• Add them during the second stretch and fold for the best distribution.

How to Prevent Overproofing or Underproofing

Knowing the right timing is crucial for a perfect sourdough loaf.

📌 Tip: Cold proofing (overnight in the fridge) slows down fermentation and develops deeper flavor!

Best Chocolate Chip Brands for Baking

Not all chocolate chips behave the same way when baked. Some melt too quickly, while others hold their shape better. Here are the top choices:

• Ghirardelli 60% Dark Chocolate Chips – Excellent balance of richness and slight bitterness.
• Guittard Semi-Sweet Chocolate Chips – Smooth and creamy, melts perfectly.
• Callebaut Belgian Chocolate Chunks – If you prefer pockets of melted chocolate, this is the best choice!
• Enjoy Life Dairy-Free Chocolate Chips – A great alternative for a lactose-free loaf.

📌 Tip: Chilling the chocolate chips before mixing them in can prevent them from melting into the dough.

How to Get an Even Chocolate Distribution

Sometimes, chocolate chips sink to the bottom or clump together. Here’s how to evenly distribute them throughout the dough:

1. Dust with Flour – Lightly coat the chips with flour before mixing them in.
2. Fold Gently – Use a light folding motion rather than kneading.
3. Layer Them in During Shaping – Instead of mixing all at once, sprinkle some chocolate in layers while shaping the dough.

By following these expert tips, you’ll ensure that every slice has the perfect amount of gooey melted chocolate.

Curious about calories? Find out how many calories are in one chocolate rice cake and how it fits into your diet.

Storing and Freezing Chocolate Chip Sourdough Bread

You’ve put in the time and effort to bake the perfect Chocolate Chip Sourdough Bread, but how do you keep it fresh? Proper storage ensures that your loaf stays flavorful, with a crispy crust and soft, airy crumb. Whether you want to enjoy it over a few days or freeze it for later, here’s how to do it right.

How to Keep Your Bread Fresh Longer

Unlike store-bought bread filled with preservatives, homemade sourdough has a shorter shelf life. However, with the right storage method, you can extend its freshness.

Best Ways to Store Sourdough Bread at Room Temperature

1. Use a Bread Box or Cotton Bag
   • Helps maintain the crust while keeping the inside soft.
   • Prevents excess moisture buildup that can make the bread soggy.
2. Wrap in a Clean Kitchen Towel
   • Keeps the loaf from drying out too quickly.
   • Allows the bread to “breathe,” preventing mold growth.
3. Store Cut Side Down on a Cutting Board
   • Instead of wrapping, place the exposed crumb directly against the board.
   • This keeps the inside moist while the crust remains crisp.

📌 Avoid storing bread in plastic bags at room temperature, as it can make the crust go soft too quickly.

How Long Does It Stay Fresh?

• Day 1-2: Best texture and flavor.
• Day 3-4: Still good, but may start to lose its crispness.
• Day 5+: Best for toasting or making French toast.

The Best Way to Freeze Sourdough Bread

If you want to enjoy your Chocolate Chip Sourdough Bread later, freezing is the best option.

Step-by-Step Guide to Freezing Bread

1. Let the Bread Cool Completely
   • Freezing warm bread can create ice crystals, making it soggy when thawed.
2. Slice Before Freezing(Optional but recommended)
   • Makes it easy to take out one or two slices at a time.
3. Wrap Tightly
   • Use plastic wrap followed by foil or a zip-top freezer bag to prevent freezer burn.
4. Label & Freeze
   • Mark with the date and store for up to 3 months.

📌 If freezing a whole loaf, wrap it well and place it in an airtight container for extra protection.

Reheating Tips for the Best Flavor and Texture

When you’re ready to enjoy your frozen bread, here’s how to bring it back to life:

For Whole Loaves:

• Let the bread thaw at room temperature for 2-3 hours.
• Reheat in a 350°F (175°C) oven for 10-15 minutes to restore the crust.

For Slices:

• Toast directly from frozen for a crispy, warm slice.
• Microwave for 15-20 seconds if you prefer a softer texture.

📌 Tip: Brushing a bit of butter or honey on a toasted slice enhances the flavor and adds moisture back to the bread.

Creative Variations of Chocolate Chip Sourdough Bread

One of the best things about Chocolate Chip Sourdough Bread is how versatile it can be! Whether you want to switch up the chocolate, add extra ingredients, or make it healthier, there are endless ways to customize this recipe.

Using Different Types of Chocolate

While traditional semi-sweet chocolate chips work perfectly, trying different types of chocolate can elevate the flavor of your bread.

Best Chocolate Varieties for Sourdough Bread

• Dark Chocolate (70% cocoa or higher) – Rich, slightly bitter, and perfect for balancing the tangy notes of sourdough.
• Milk Chocolate – Creamier and sweeter, making the bread more dessert-like.
• White Chocolate – Adds a buttery sweetness that caramelizes slightly when baked.
• Chocolate Chunks or Shavings – Create larger pockets of melted chocolate for a more indulgent experience.

📌 Tip: A mix of dark and milk chocolate chips gives the perfect balance of sweetness and depth!

Adding Nuts, Spices, or Other Flavors

Want to take your Chocolate Chip Sourdough Bread to the next level? Try incorporating some of these mix-ins for extra flavor and texture.

Great Additions to Try:

• Nuts – Walnuts, pecans, or almonds add a crunchy contrast.
• Dried Fruit – Chopped dates, cranberries, or cherries pair well with chocolate.
• Spices – A pinch of cinnamon, nutmeg, or cardamom enhances the warm, sweet flavors.
• Coconut Flakes – A tropical twist that adds chewiness.
• Espresso Powder – Brings out the richness of the chocolate for a mocha-like taste.

📌 Tip: If adding nuts or dried fruit, toast them lightly before mixing them into the dough for extra flavor.

Gluten-Free or Whole Wheat Variations

For those with dietary preferences, here are some ways to modify the recipe while still achieving a great loaf.

1. Whole Wheat Variation

• Replace up to 30% of the bread flour with whole wheat flour for a nuttier, more nutritious loaf.
• Whole wheat absorbs more water, so slightly increase hydration.

2. Gluten-Free Variation

• Use a gluten-free sourdough starter and a blend of gluten-free flours like:
  • 50% brown rice flour
  • 25% almond flour
  • 25% tapioca or potato starch
• Increase hydration, as gluten-free doughs tend to be drier.

📌 Tip: Gluten-free sourdough takes longer to ferment, so extend the bulk fermentation by 2-3 hours.

Love chocolate and crunch? Check out our ultimate guide to chocolate rice cakes and explore delicious variations.

FAQs About Chocolate Chip Sourdough Bread

Before we wrap up, let’s address some of the most common questions about making Chocolate Chip Sourdough Bread.

Conclusion – Enjoy Your Perfect Chocolate Chip Sourdough Bread

Baking Chocolate Chip Sourdough Bread is a rewarding experience that blends the tangy depth of sourdough with the rich, melty sweetness of chocolate. With a crispy golden crust, an airy crumb, and delicious pockets of chocolate, this bread is perfect for breakfast, a snack, or even dessert.

By following this step-by-step guide, you’ll master:
✔️ Choosing the best ingredients for flavor and texture.
✔️ Mixing and fermenting dough for optimal rise.
✔️ Shaping and baking techniques for the perfect crust and crumb.
✔️ Expert tips to troubleshoot common mistakes.
✔️ Fun variations to customize your loaf.

Now, it’s time to slice into your freshly baked loaf, savor the aroma, and enjoy every bite!

Craving a rich and creamy dessert? Try this delicious Chocolate Cream Cheese Cake Recipe for a perfect balance of chocolatey goodness and smooth cream cheese.