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Sliced chocolate chips sourdough bread over a cooling rack.
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Chocolate Chip Sourdough Bread

This delicious chocolate chip sourdough bread makes for such a fun treat if you love to make naturally fermented bread using a sourdough starter. It is chewy, perfectly sweet, and filled with dark chocolate chips. Perfect homemade sourdough bread for breakfast, snacking or even to enjoy as a light dessert. And kids love it!
Cook Time35 minutes
Approx fermentation time17 hours
Total Time17 hours 35 minutes
Course: bread, Breakfast, Dessert
Cuisine: American
Keyword: sourdough bread
Servings: 10 large slices
Calories: 290kcal
Author: Jessica Laroche

Equipment

  • Large mixing bowl or container (with cover)
  • Blade (for scoring)
  • Banneton
  • Dutch oven (with parchment paper)

Ingredients

  • 100 g active sourdough starter 100% hydration
  • 350 g water
  • 500 g bread flour
  • 10 g salt
  • 200 g chocolate chips

Instructions

  • PREP THE STARTER: about 4-8 hours before you want to make the dough, feed your starter. You can use it when it has at least doubled in height in your jar. I usually feed my starter later in the evening so I can make the dough early the next morning.
  • MAKE THE DOUGH: add the sourdough starter and water to a large mixing bowl or container, then stir until uniform. Add the bread flour and salt, and keep mixing until a shaggy dough forms. Cover and let the dough rest for about 20 minutes.
  • ADD CHOCOLATE CHIPS + STRETCHES AND FOLDS: Add the chocolate chips over the dough and perform stretches and fold right into the bowl every 30 minutes, 3 times, covering well in between. The chocolate chips should be incorporated into the dough as you do the stretches and folds.
  • BULK FERMENTATION: Cover and let the dough ferment for 5-8 hours, depending on the temperature of your house. The dough should become bubbly and rise in your container, although not quite doubled.
  • PRE-SHAPE: Lightly cover a clean surface with some flour, and transfer the dough over. Roughly pre-shape into a ball by grabbing/pulling on the corners of the dough to bring them back in the middle (this should look like a large dumpling!). Flip the ball, cover it (you can just flip your bowl over) and let the ball of dough rest for 20 minutes.
  • SHAPE: Uncover and flip the dough again, then gently stretch the dough into a square/rectangular shape. Fold the top part up to the middle, then fold each side one over the other one, then grab the top part and roll the dough into a tight ball. Then, use both your hands to grab the top part, then gently push it towards you while allowing the dough to drag on the counter (do not use too much flour so there is some tension when dragging). Slightly rotate the ball and repeat. Keep going until the dough forms a nice boule with a tight surface (KEEP SCROLLING TO WATCH THE VIDEO).
  • COLD PROOF: Transfer the dough to a banneton (flip the boule so the tight top part is under). Cover with cling and transfer to the fridge overnight (or for at least 3 hours).
  • BAKE: Transfer a Dutch Oven cast-iron dish with the cover on to your oven and pre-heat to 450ºF until very hot (or at least 20-30 minutes). When ready to bake, take the banneton out of the fridge and flip it over a large square of parchment paper. Score the dough as you wish, then transfer it to the Dutch oven by pulling on the corner of the paper. You can add a few ice cubes between the parchment paper and the sides of the Dutch oven (it creates more steam and helps with rising the bread). Cover and bake for 30 minutes. Then, uncover and bake for another 5 minutes. Once done baking, transfer to a cooling rack and let the bread cool down completely before slicing.

Video

Notes

  • It is essential to use a fed, bubbly and active sourdough starter when mixing the dough ingredients so the bread can rise and ferment properly. I recommend feeding your starter about 4-8 hours prior to making the dough. I usually feed my starter early in the morning and make my dough after lunchtime, but if you are not at home during the day, then feed the starter the night before and make your dough the next morning. Then it can ferment during the day.
  • The tricky part of making sourdough bread is knowing when the bulk fermentation is done since it varies depending on the ambient temperature. Usually, I let my sourdough ferment for about 5-7 hours. If your dough is colder and/or your house is chilly, then you might need to ferment for longer. A subjective way to know when it is ready is that the dough should be bubbly, become wiggly if you shake the container and it has risen in the dish.
  • To help my bread rise when baking (called the oven spring), I like to place a few ice cubes between the Dutch oven and the parchment paper. This creates a little extra steam that helps keep the crust softer for longer while baking, promoting a better rise of the loaf.
  • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition

Calories: 290kcal | Carbohydrates: 51g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 390mg | Potassium: 107mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Calcium: 23mg | Iron: 0.5mg