Estimated reading time: 7 minutes
Have you ever tasted something so surprising, so utterly delightful, that it completely changed your perspective? That’s exactly what happened the first time I tried Chocolate Chip Sourdough Bread. Before that, I was a sourdough purist. Just the thought of introducing anything sweet into the tangy, complex world of sourdough felt almost sacrilegious. I mean, sourdough was supposed to be crusty, slightly sour, the perfect companion to a bowl of hearty soup or a smear of creamy cheese. It wasn’t meant to be…dessert, right?
Well, I was wrong. So, so wrong. The combination of the tangy sourdough with the sweet, melty chocolate chips is a flavor explosion that you have to experience to believe. This bread has a wonderful mix of salty and sweet flavors that make your mouth happy. And the texture? It’s amazing! There’s a crunchy, chewy outside, and inside it’s soft and light, with little bits of melted chocolate. Each bite feels like a small piece of heaven. This isn’t just bread; it’s something special. In this article, you will learn how to make tasty chocolate chip sourdough bread.
Table of contents
Ingredients for Chocolate Chip Sourdough Bread
To bake this amazing bread, you will need high-quality ingredients.
| Ingredient Name | Quantity | Special Notes |
| Active Sourdough Starter | 100g | Fed and bubbly – this is your leavening agent! |
| Bread Flour | 400g | High protein content is essential for structure. |
| Warm Water | 300g | Around 85-90°F (29-32°C) – not too hot, not too cold. |
| Salt | 8g | Enhances flavor and controls fermentation. |
| Granulated Sugar | 30g | Adds a touch of sweetness and helps with browning. |
| Chocolate Chips | 200g | Use good-quality chips or chunks for the best flavor. |
Equipping Your Kitchen for Sourdough Success
Having the right tools makes sourdough baking much easier and more enjoyable.
- Dutch Oven: For baking with steam, creating a beautiful crust.
- Mixing Bowls: To mix dough and let it rise.
- Kitchen Scale: Accurate measurements are crucial!
- Bench Scraper: For handling sticky dough.
- Proofing Basket (Banneton): Helps shape the dough during the final rise.
Don’t have a Dutch oven? A baking stone with a roasting pan filled with water underneath can work as a substitute.
A Pro’s Perspective: On the Magic of Fermentation
“The beauty of sourdough lies in the slow fermentation process. This not only develops complex flavors but also makes the bread more digestible and nutritious,” says Sarah Owens, renowned baker and author of Sourdough.
Step-by-Step Instructions: From Starter to Sweetness
Time needed: 45 minutes
- Autolyse:
Take some flour and water and put them in a bowl. Stir them together until they are mixed, but don’t worry if it’s not perfect. Let the mixture sit for 45 mins. This helps the flour absorb the water better, which will make the texture nicer.
- Mix the Dough:
Add the active starter, sugar, and salt to the autolysed dough. Mix well to combine.
- Bulk Fermentation:
Over the next 3-6 hours, perform stretch and folds every 30-60 minutes. This develops strength in the dough and encourages even fermentation.
- Add the Chocolate Chips:
Gently fold in the chocolate chips during the last few sets of stretch and folds. Be careful not to overmix, as this can degas the dough.
- Make the Dough:
Carefully form the dough into a round or oval shape.
- Proof:
Place the dough in a well-floured proofing basket. Cover and refrigerate for 12-24 hours for best flavor.
- Bake:
First, heat your Dutch oven in an oven set to 450°F (232°C) for at least 30 minutes. After it’s hot, carefully take it out and use a sharp knife to make cuts on the surface of the bread. Place the bread inside the Dutch oven, cover it, and bake it for 20 minutes. Then, take off the lid and bake it for another 25-30 minutes, until the crust is a deep golden brown color.
- Cool:
Let the bread cool completely on a wire rack before slicing and enjoying.
Tips & Tricks for Perfect Sourdough
- Use a Kitchen Scale: Weighing ingredients is far more accurate than measuring by volume.
- Don’t Overmix: Overmixing develops too much gluten, resulting in a tough bread.
- Watch the Dough, Not the Clock: The time it takes for fermentation can change based on how strong your starter is and how warm your kitchen is.
- Score Confidently: A good score allows the bread to expand properly in the oven.
Serving Ideas: Beyond the Slice!
- Toast with Butter: The classic way to enjoy sourdough!
- Grilled Cheese: The tangy bread pairs perfectly with melty cheese.
- French Toast: A delicious breakfast or brunch dish that feels special and indulgent.
- Bread Pudding: Transform leftover sourdough into a comforting dessert.
Nutritional Information: A Treat With Benefits
(Estimated per slice)
- Calories: 250-300
- Protein: 7-9g
- Carbohydrates: 40-50g
- Fat: 8-12g
(Please note: The information about nutrition is an estimate and can change based on the specific ingredients and how much you use.)
Mix it Up: Variations and Alternatives
- Add Nuts: Walnuts, pecans, or hazelnuts add a lovely crunch.
- Dried Fruit: Raisins, cranberries, or chopped apricots create a chewy texture.
- Spices: Cinnamon, nutmeg, or cardamom enhance the flavor.
- Vegan Option: Use plant-based chocolate chips and ensure your starter is fed with plant-based flour.
Frequently Asked Questions: Sourdough Mysteries Solved
Follow the recipe above for step-by-step instructions. The key is to gently incorporate the chocolate chips after the bulk fermentation.
Gently fold them in during the last stretch and folds, being careful not to overmix.
This can be due to several factors, including a weak starter, under-fermentation, or over-proofing. Make sure your starter is active and bubbly, and adjust fermentation times as needed.
While you can, bread flour is recommended for its higher protein content, which results in a better structure and chew. If using all-purpose, you might need to adjust the hydration.
Keep it in a bread box or a paper bag at temperature for up to 3 days. If you want to keep it for a longer time, cut it into slices and put it in the freezer.
Is This Bread Right For You?
This Chocolate Chip Sourdough Bread is a yummy treat for many people, but please think about this:
- Gluten Sensitivity: Sourdough is often more digestible than commercial bread, but it still contains gluten. If you have celiac disease or very bad reactions to gluten, this bread is not safe to eat.
- Sugar Content: If you are trying to eat less sugar, pay attention to how many chocolate chips you use. You can use fewer chips or choose chocolate chips that do not have sugar.
- Texture Preferences: If you prefer a soft, non-chewy bread, sourdough might not be for you. However, the tangy flavor is worth a try!
What Do You Think? Share Your Baking Adventures!
Have you tried making Chocolate Chip Sourdough Bread before? What are your favorite variations? Share your tips in the comments below!
Want to continue your sourdough journey? Check out my recipes for classic sourdough boules and sourdough pizza dough!
My Sourdough Story: From Failure to Flour Power
I remember my first try at making sourdough bread like it was yesterday. It was a total mess. My starter was slow, the dough was very sticky, and the bread I baked turned out hard and sour—like a brick. I almost wanted to give up. But something made me keep going. Maybe it was the challenge or my strong wish to learn how to make this special bread.
I spent a long time learning and experimenting with my baking. Slowly but surely, I started to see improvements. My bread starter became more active, the dough was easier to handle, and the loaves started looking really delicious. Then, one day, it finally happened. I pulled a loaf out of the oven that was perfectly crispy on the outside, light on the inside, and had a wonderful tangy flavor. It felt incredible! Now, adding chocolate chips takes it to a whole new level of deliciousness. So, if you’re trying something new, keep going—don’t give up!
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How to Bake Chocolate Chip Sourdough Bread
Equipment
- Dutch Oven For baking with steam, creating a beautiful crust.
- Mixing Bowls To mix dough and let it rise.
- Kitchen Scale Accurate measurements are crucial!
- Bench Scraper For handling sticky dough.
- Proofing Basket (Banneton) Helps shape the dough during the final rise.
Ingredients
- 100g Active Sourdough Starter Fed and bubbly – this is your leavening agent!
- 400g Bread Flour High protein content is essential for structure.
- 300g Warm Water Around 85-90°F / 29-32°C – not too hot, not too cold.
- 8g Salt Enhances flavor and controls fermentation.
- 30g Granulated Sugar Adds a touch of sweetness and helps with browning.
- 200g Chocolate Chips Use good-quality chips or chunks for the best flavor.
Instructions
- Autolyse: Take some flour and water and put them in a bowl. Stir them together until they are mixed, but don’t worry if it’s not perfect. Let the mixture sit for 45 mins. This helps the flour absorb the water better, which will make the texture nicer.
- Mix the Dough: Add the active starter, sugar, and salt to the autolysed dough. Mix well to combine.
- Bulk Fermentation: Over the next 3-6 hours, perform stretch and folds every 30-60 minutes. This develops strength in the dough and encourages even fermentation.
- Add the Chocolate Chips: Gently fold in the chocolate chips during the last few sets of stretch and folds. Be careful not to overmix, as this can degas the dough.
- Make the Dough: Carefully form the dough into a round or oval shape.
- Proof: Place the dough in a well-floured proofing basket. Cover and refrigerate for 12-24 hours for best flavor.
- Bake: First, heat your Dutch oven in an oven set to 450°F (232°C) for at least 30 minutes. After it’s hot, carefully take it out and use a sharp knife to make cuts on the surface of the bread. Place the bread inside the Dutch oven, cover it, and bake it for 20 minutes. Then, take off the lid and bake it for another 25-30 minutes, until the crust is a deep golden brown color.
- Cool: Let the bread cool completely on a wire rack before slicing and enjoying.
