Chocolate Chunk Sourdough Bread Recipe

Name: Chocolate Chunk Sourdough Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 45 g bread flour or all purpose flour; 30 g sourdough starter (wet kind); 15 g water (1 Tbsp), might need 1 more Tbsp; 425 g bread flour; 265 g water (265 ml); 10 g salt; 1/2 g active dry yeast (1 heaping 1/8 tsp); 30 g unsweetened cocoa powder; 75 g dark molasses (or honey); 100 g semi-sweet chocolate, cut into chunks

Servings: persons

1
Mix the sourdough pre-dough together in a small bowl.
2
Cover and let rest for 12 hours at room temperature.
3
After 12 hours, mix the pre-dough with the main dough ingredients in a large bowl until the dough comes together.
4
Remove to a floured working surface and knead for 15 minutes until smooth and elastic.
5
Fold in the chocolate in batches.
6
When all chocolate is folded in, knead for 1 more minute.
7
Return dough to bowl, cover and let rise 2 hours at room temperature.
8
After 2 hours, divide the dough into two equal portions.
9
Shape into a round boules or longer oval loaf, or one each.
10
Dust with a little flour and cover with a clean cloth.
11
Let rise another 3 hours.
12
Preheat oven to 230C/445F.
13
While preheating, place a shallow tray at the bottom of the oven for creating steam.
14
We'll be pouring in boiling water in right before baking to get the steam.
15
When ready to bake, prepare some boiling water to pour in the tray at the bottom of the oven.
16
Cut a slit down the center of each bread dough right before putting in oven to bake.
17
Pour in some boiling water into the tray, then immediately put in the bread.
18
Bake at 230C/445F for 10 minutes then remove the steam tray.
19
Lower heat to 190C/375F and bak for another 25 minutes.
20
(Total 35 minutes).
21
Remove and let cool on a rack.

578

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 45 g bread flour or all purpose flour, 30 g sourdough starter (wet kind), 15 g water (1 Tbsp), might need 1 more Tbsp, 425 g bread flour, and more.

Yes, Chocolate Chunk Sourdough Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chunk Sourdough Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions