Chocolate Chip Swirl Artisan Sourdough Bread Recipe

This chocolate chip swirl artisan sourdough bread recipe combines the tangy flavor of sourdough with the sweetness of dark chocolate chips, creating a delightful and delicious bread. It is a great way to satisfy your sweet tooth, yet still have the benefits of the sourdough bread.

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Common Question:

Can You Add Chocolate to Sourdough Bread?

Absolutely! Chocolate Chip Sourdough Bread is an unexpected yet heavenly combination. I would just highly suggest choosing high-quality chocolate chips or chunks for your sourdough bread. You can use semi-sweet, dark, or milk chocolate, depending on your preference. Dark chocolate adds a rich flavor that pairs well with the tanginess of sourdough, while milk chocolate offers a sweeter option.

Ways to Enjoy Chocolate Chip Sourdough

There are many delicious ways to enjoy chocolate chip sourdough bread! Here are some ideas:

1. Toast and Spread: Toast slices of the bread until golden brown, then spread them with butter or your favorite nut butter for a simple and satisfying snack or breakfast.
2. French Toast: Use slices of chocolate chip sourdough bread to make indulgent French toast. Dip the bread in a mixture of beaten eggs, milk, and cinnamon, then cook it on a skillet until golden brown. Serve with maple syrup and fresh berries.
3. Bread Pudding: Cube the bread and use it to make a decadent bread pudding. Mix the bread cubes with a custard made from eggs, milk, sugar, and vanilla extract, then bake until set. Serve warm with a drizzle of chocolate sauce or a dollop of whipped cream for a decadent chocolate bread pudding.
4. Sandwiches: Use slices of chocolate chip sourdough bread to make sweet sandwiches. Spread one slice with cream cheese or peanut butter, then add sliced bananas or strawberries for a delicious and satisfying treat.
5. Bread and Butter Pudding: Make a classic bread and butter pudding using slices of chocolate chip sourdough bread. Layer the bread with butter and chocolate chips in a baking dish, then pour over a mixture of eggs, milk, sugar, and vanilla extract. Bake until golden and set, then serve warm with custard or whipped cream.
6. Bread and Jam: Enjoy slices of chocolate chip sourdough bread with your favorite jam or fruit preserves for a simple and delicious snack.
7. Bread Pudding Parfait: Layer cubes of chocolate chip sourdough bread with yogurt and fresh fruit to make a delicious and nutritious parfait.

Why You Will Love This Chocolate Chip Sourdough Bread Recipe

Chocolate and sourdough might seem like an unusual pairing at first, but they actually complement each other quite well. Here are a few reasons why they work together:

1. Contrasting Flavors: Sourdough bread has a tangy and slightly acidic flavor due to the fermentation process, while the sweetness of the chocolate chips along with the chocolate swirl throughout the bread dough give a rich chocolate flavor. The combination of these contrasting flavors creates a complex and satisfying taste experience.
2. Texture Contrast: Sourdough bread typically has a chewy crust and a soft, airy interior. When you add chocolate chips to the bread, you introduce pockets of melty, gooey chocolate that contrast beautifully with the bread’s texture.
3. Balanced Sweetness: Sourdough bread tends to be less sweet than other types of bread, making it an ideal canvas for sweeter additions like chocolate chips. The sweetness of the chocolate enhances the overall flavor profile of the bread without overwhelming it.
4. Versatility: Sourdough bread is incredibly versatile and can pair well with both savory and sweet ingredients. Chocolate chips add a touch of indulgence to the bread, turning it into a delicious treat that can be enjoyed on its own or with toppings like jam or nut butter.

Materials You Will Need for Your Fresh Chocolate Chip Bread.

Dutch Oven

Piece of parchment paper

Large mixing bowl

Tea towel or plastic wrap

Danish dough whisk (the one I use is found here)

Banneton basket or a proofing bowl (check out this post on how to DIY a banneton basket: How To Make An Easy DIY Basket Liner (Sew Tutorial)

Ingredients

• 1 teaspoon sea salt (or Himalayan salt)
• 2 tablespoons sugar
• 100 grams active sourdough starter (1/2 cup)
• 350 grams warm water about 85-90 degrees F (1 1/4 cup) 
• 500 grams all purpose flour (5 cups)
• 25 grams cane sugar or brown sugar (2 Tablespoons)
• 10 grams sea salt (or Himalayan salt) (1 1/2 teaspoons)
• 164 grams dark chocolate chips (1 cup) (you can substitute with semi-sweet chocolate chips, chocolate chunks, or a chopped chocolate bar)
• Additional flour for dusting

Ingredients for the filling

• 8 grams dutch-processed cocoa powder (1 Tablespoon + 1 teaspoon) (or you can substitute raw cocoa powder or cocoa powder) 
• 25 grams cane sugar (2 Tablespoons)

Chocolate Chip Swirl Artisan Sourdough Bread Recipe

Prepare the Dough:

In a large mixing bowl, combine the active bubbly starter, warm water, sugar, and salt. Stir until the sugar and salt are mostly dissolved.

Add the flour and the chocolate chips, mixing until a shaggy dough forms. Cover with a damp cloth and allow the dough to rest for 30 minutes.

Stretch and Fold (First Set)

Following the resting period, utilize a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl, gently stretch it out, and fold it back onto itself. Rotate the bowl a quarter turn and repeat the stretching and folding action. This should encourage the dough to take on a somewhat square shape. Once more, cover the bowl with a damp tea towel and allow the dough to rest for an additional 30 minutes.

Repeat the Stretch and fold process

Following the 30-minute rest period, conduct another round of stretch and folds. This entails stretching the dough from opposite ends and folding them over each other. Rotate the bowl and repeat the procedure. Cover the bowl and allow the dough to rest for an additional 30 minutes. For best results, repeat this sequence two more times, completing a total of three sets of stretches and folds.

Bulk Fermentation

Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about a 4-6 hour period, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your sourdough starter.

After the First Rise

Prepare the cocoa powder and sugar filling by combining the sugar and cocoa powder in a small bowl, ensuring they are well mixed, then set the mixture aside.

Dough Preparation

By now, the dough should have doubled in size. Transfer it from the large bowl to a clean work surface lightly dusted with flour.

Gently stretch the dough into a rectangular shape.

Apply the filling by spreading half of the cocoa sugar mixture evenly across the dough, leaving a 1-inch border around the edges to prevent spillage.

Fold the top half of the dough towards the center, resembling the folding of a letter.

Distribute slightly more than half of the remaining cocoa sugar mixture onto the folded half of the dough, making sure to reserve a small portion for later.

Fold the bottom half of the dough over the top half, enclosing the filling. 

Sprinkle the remaining cocoa sugar mixture over half of the newly folded dough.

Fold the dough in half lengthwise.

Form the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket. If you need a banneton, check out “How To Make An Easy DIY Basket Liner (Sew Tutorial)“.

Place the dough into a floured banneton and cover it with plastic wrap or a damp tea towel. 

Place the banneton in the refrigerator overnight for the final rise. 

Next Day

Remove banneton from fridge, place sourdough dough on a piece of parchment paper, and score the top of the dough. 

Transfer the sourdough, with the parchment paper under it, to the dutch oven. 

Place the lid on the dutch oven and place it into the oven.

Turn the oven on to 425 degrees and bake for 50 minutes.

Once 50 minutes is up, remove the lid. If the sourdough loaf color is to your liking, then remove your sourdough from the dutch oven and place on a cooling rack. If it is not, then bake for another 5 minutes with the top off until the desired color is achieved.

Allow the chocolate chip sourdough to cool for at least 1 hour before cutting into it, otherwise your crumb will be mushy.

Enjoy your homemade chocolate chip sourdough bread!

More Sourdough recipes:

The Best Cinnamon Raisin Sweet Sourdough Bread Recipe

Peanut Butter with Chocolate Sourdough Bread Recipe

Best Sourdough Bread Recipe with Almond and Raisins

Simple Lemon Blueberry Sweet Sourdough Bread Recipe

Easy Italian Sourdough Flatbread Discard Recipe

Easy Same Day Sourdough Bread (Beginner’s Recipe)

Chocolate Chip Swirl Artisan Sourdough Bread Recipe

his chocolate chip swirl artisan sourdough bread recipe combines the tangy flavor of sourdough with the sweetness of dark chocolate chips, creating a delightful and delicious bread.

Print Pin

Prep Time: 22 hours hours

Cook Time: 55 minutes minutes

Additional Time: 1 hour hour

Total Time: 23 hours hours 55 minutes minutes

Servings: 1 loaf

Author: Stephanie

Ingredients

• 1 teaspoon sea salt or Himalayan salt
• 2 tablespoons sugar
• 100 grams active sourdough starter 1/2 cup
• 350 grams warm water about 85-90 degrees F 1 1/4 cup
• 500 grams all purpose flour 5 cups
• 25 grams cane sugar or brown sugar 2 Tablespoons
• 10 grams sea salt or Himalayan salt (1 1/2 teaspoons)
• 164 grams dark chocolate chips 1 cup (you can substitute with semi-sweet chocolate chips, chocolate chunks, or a chopped chocolate bar)
• Additional flour for dusting
• Ingredients for the filling
• 8 grams dutch-processed cocoa powder raw cocoa powder or cocoa powder
• 25 grams cane sugar 2 Tablespoons

Instructions

Prepare the Dough:

• In a large mixing bowl, combine the active bubbly starter, warm water, sugar, and salt. Stir until the sugar and salt are mostly dissolved.
• Add the flour and the chocolate chips, mixing until a shaggy dough forms. Cover with a damp cloth and allow the dough to rest for 30 minutes.
• Stretch and Fold (First Set)
• Following the resting period, utilize a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl, gently stretch it out, and fold it back onto itself. Rotate the bowl a quarter turn and repeat the stretching and folding action. This should encourage the dough to take on a somewhat square shape. Once more, cover the bowl with a damp tea towel and allow the dough to rest for an additional 30 minutes.
• Repeat the Stretch and fold process
• Following the 30-minute rest period, conduct another round of stretch and folds. This entails stretching the dough from opposite ends and folding them over each other. Rotate the bowl and repeat the procedure. Cover the bowl and allow the dough to rest for an additional 30 minutes. For best results, repeat this sequence two more times, completing a total of three sets of stretches and folds.
• Bulk Fermentation
• Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about a 4-6 hour period, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your sourdough starter.
• After the First Rise
• Prepare the cocoa powder and sugar filling by combining the sugar and cocoa powder in a small bowl, ensuring they are well mixed, then set the mixture aside.
• Dough Preparation
• By now, the dough should have doubled in size. Transfer it from the large bowl to a clean work surface lightly dusted with flour.
• Gently stretch the dough into a rectangular shape.
• Apply the filling by spreading half of the cocoa sugar mixture evenly across the dough, leaving a 1-inch border around the edges to prevent spillage.
• Fold the top half of the dough towards the center, resembling the folding of a letter.
• Distribute slightly more than half of the remaining cocoa sugar mixture onto the folded half of the dough, making sure to reserve a small portion for later.
• Fold the bottom half of the dough over the top half, enclosing the filling. 
• Sprinkle the remaining cocoa sugar mixture over half of the newly folded dough.
• Fold the dough in half lengthwise.
• Form the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket. If you need a banneton, check out "How To Make An Easy DIY Basket Liner (Sew Tutorial)".
• Place the dough into a floured banneton and cover it with plastic wrap or a damp tea towel. 
• Place the banneton in the refrigerator overnight for the final rise. 
• Next Day
• Remove banneton from fridge, place sourdough dough on a piece of parchment paper, and score the top of the dough. 
• Transfer the sourdough, with the parchment paper under it, to the dutch oven. 
• Place the lid on the dutch oven and place it into the oven.
• Turn the oven on to 425 degrees and bake for 50 minutes.
• Once 50 minutes is up, remove the lid. If the sourdough loaf color is to your liking, then remove your sourdough from the dutch oven and place on a cooling rack. If it is not, then bake for another 5 minutes with the top off until the desired color is achieved.
• Allow the chocolate chip sourdough to cool for at least 1 hour before cutting into it, otherwise your crumb will be mushy.
• Enjoy your homemade chocolate chip sourdough bread!