The Sweet Loaf That Turned My Kitchen Into a Brownie Bakery
Let me tell you—double chocolate sourdough is not your average loaf. The first time I baked it, the whole kitchen smelled like a brownie bakery collided with an artisan bread shop, and I was absolutely not mad about it. I mean, who said sourdough had to be savory?
This double chocolate sourdough was born on a cold Saturday when I was craving something rich and cozy but still wanted to feed my starter. I grabbed cocoa, some dark chocolate chunks, and leaned into the idea that sourdough could totally be a dessert-adjacent bread. Spoiler: it absolutely can.
What I love most about this double chocolate sourdough is how it balances richness with subtle tang. The cocoa blends right into the dough, making the crumb almost cake-like, while those melty chocolate pockets give you a burst of sweetness in every bite. It’s fudgy, deeply flavored, and still totally sliceable for toast or French toast.
Double Chocolate Sourdough
Ingredients
Method
- 1. Mix flour, cocoa, starter, and water. Autolyse 30 minutes.
- 2. Add salt. Begin bulk fermentation.
- 3. Perform stretch & folds every 30–45 minutes.
- 4. Add chocolate chunks during 2nd fold.
- 5. Finish bulk ferment, then shape.
- 6. Cold proof overnight (12–16 hrs).
- 7. Score and bake covered at 475°F for 22 min, then uncovered at 450°F for 20 min.
Nutrition
Notes
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Leave a rating & comment. how it was!If you’re exploring sweeter inclusions, this recipe is one of the highlights in the Sweet Mix-Ins Guide. Whether you’re serving it with whipped ricotta, espresso, or fresh strawberries, this loaf makes every bite feel a little fancy.
Table of Contents
Why Double Chocolate Sourdough Is More Than a Dessert
I’ll admit, the first time I made double chocolate sourdough, it felt like I was bending the rules. Sourdough with cocoa? Chocolate chips? Isn’t that cheating a little? But one bite in, and I realized this wasn’t dessert—it was magic.
Adding unsweetened cocoa to your base dough transforms the color, texture, and aroma of the bake. You’re not just making sourdough—you’re building a chocolate canvas for flavor. It’s deep and dark, almost espresso-like, and when you fold in good-quality chocolate chips or chopped bars, the crumb becomes rich and moist. Think artisan bread meets brownie.
The beauty of double chocolate sourdough is that it doesn’t go overboard. It’s not sugar-loaded. The cocoa brings intensity, while the natural sourdough tang keeps it grounded. It’s sweet—but in a grown-up, have-it-with-your-coffee kind of way.
This style of bake fits perfectly into the Sweet Mix-Ins Guide, where ingredients like dried fruit, citrus zest, and brown sugar turn everyday loaves into something a little more special. But chocolate? Chocolate is next-level.
If you’ve ever tried baking chocolate bread before and ended up with a dry brick (been there), the trick is in the balance—hydration, proofing time, and cocoa type all matter. I learned a lot from this Kitchn tutorial about chocolate bread, especially how different cocoa reacts in enriched dough.
So yes, double chocolate sourdough is a little rebellious—but it’s also the most rewarding sourdough I’ve baked in months. It’s the kind of loaf that disappears by breakfast and makes your kitchen smell like a pastry shop.
Choosing the Best Cocoa and Chocolate for Double Chocolate Sourdough
Crafting deep, rich flavor in double chocolate sourdough starts with more than just a bubbly starter — the type of cocoa and chocolate you use plays an equally powerful role. I’ve tested everything from budget baking cocoa to premium Dutch-processed blends—and yes, the difference shows up in every bite.
Natural cocoa powder brings a sharper, more acidic flavor and is often lighter in color. Dutch-processed cocoa, on the other hand, has been alkalized, giving it a deeper, more mellow chocolate taste. In double chocolate sourdough, I prefer Dutch-process—it plays well with the sourdough tang and gives that rich, almost brownie-like color I crave.
As for chocolate add-ins? That’s where you can get creative. I’ve used everything from chopped dark chocolate bars to semisweet chips. The key is balance—enough to create melty pockets, but not so much that the dough gets sticky or collapses.
Here’s a side-by-side look at cocoa types and their impact:
| Cocoa Type | Flavor Profile | Color | Best For |
|---|---|---|---|
| Natural Cocoa | Sharp, fruity, acidic | Light brown | Bolder tang in dough |
| Dutch-Processed Cocoa | Smooth, rich, earthy | Dark brown | Classic double chocolate sourdough flavor |
📌 Cocoa powder comparison for double chocolate sourdough
If you’re tempted to go all-in on chocolate, you might love the Espresso Cocoa Sourdough (Coming soon) version too—it layers deep cocoa with coffee for a bold, brunch-worthy bake. Or, if you’re new to sweet bakes, ease into it with something like Cinnamon Raisin Sourdough, which offers a gentler flavor profile.
In the end, double chocolate sourdough is all about contrast: bitter cocoa meets gooey sweetness, tangy crumb meets melty centers. And when it works? Pure magic.
Step-by-Step: How to Make Double Chocolate Sourdough
Making double chocolate sourdough isn’t much harder than any other enriched sourdough—just a bit more delicious. The key is knowing when to add each component and how cocoa powder affects hydration.
Here’s how I do it step-by-step in my kitchen, from bubbly starter to cocoa-kissed crust:
1. Mix the Base Dough
Begin by sifting or whisking the flour and cocoa powder together until fully combined. I use 500g bread flour with 30g Dutch-processed cocoa for a balanced, bold flavor. Then add your active sourdough starter, water (adjust based on cocoa %, see slider below!), and mix until shaggy.
Let it rest 30–45 minutes for autolyse. This is crucial when working with cocoa, which absorbs differently than flour.
2. Add Salt and Begin Bulk Fermentation
Add 10g of salt to your dough and gently incorporate it using the stretch-and-fold technique. Let the dough rise at room temperature for 4 to 5 hours. When performing your second stretch and fold, gently fold in the chocolate chunks—waiting until this stage helps prevent them from melting too soon or breaking apart in the dough.
My go-to combo for double chocolate sourdough is 100g of chopped 70% dark chocolate, but feel free to play with chips, chunks, or even stuffed squares. Just don’t overdo it or your structure will collapse (learned the hard way!).
3. Shape and Cold Proof
After bulk fermentation, shape your dough gently—it’ll be slightly stickier from the cocoa and chocolate. Place in a banneton, cover, and cold proof overnight for 12–16 hours.
4. Score and Bake
Bake your double chocolate sourdough in a preheated Dutch oven at 475°F. I like to bake covered for 22 minutes, then uncover and reduce to 450°F for another 20. The cocoa gives the crust a beautiful dark hue—don’t panic if it looks almost black!
This bake smells like a chocolate cake and a bakery had a baby—and tastes like it too.
📌 Double chocolate sourdough baking process — from mix to crust
🔁 Hydration Slider – Cocoa Ratio Adjustment Tool
Here’s a simple hydration calculator you can embed on your site to adjust water based on cocoa %:
6%Recommended Hydration: 72%
📌 Adjust hydration for your double chocolate sourdough based on cocoa percentage
This method has become my go-to for all enriched loaves. It works beautifully for other sweet styles too, like Brown Sugar Cinnamon Sourdough, where you also have to manage higher hydration and sugar content.
FAQs About Double Chocolate Sourdough
What kind of chocolate works best in double chocolate sourdough?
I personally love using chopped 70% dark chocolate because it melts into gooey pockets without making the crumb overly sweet. Chocolate chips work too, but they hold their shape more. If you’re looking for variety, try mixing in some chopped hazelnut chocolate—similar to the Chocolate Hazelnut Sourdough (Coming soon) to the blog!
Does the sugar and cocoa affect sourdough fermentation?
Yes, but only slightly. Sugar and cocoa can slow fermentation down a bit, especially in cooler kitchens. I recommend extending your bulk fermentation time or doing an overnight proof in the fridge. That’s how I keep my double chocolate sourdough nice and active without over-proofing. If you’re ever in doubt, poke the dough gently—if it springs back slowly, it’s ready.
Can I make this gluten-free or dairy-free?
You sure can! For a gluten-free version, use a 1:1 gluten-free bread flour blend and a mature starter. For dairy-free, skip any milk powder (if using) and choose dairy-free chocolate. Many dark chocolate bars are already vegan-friendly. That said, results may vary slightly in structure and rise. You can always refer to King Arthur Baking’s gluten-free sourdough guide for more tailored tips.
Conclusion: Why Double Chocolate Sourdough Deserves a Spot in Your Recipe Rotation
If you’ve made it this far, it’s probably clear that double chocolate sourdough is so much more than a novelty bake—it’s a celebration of rich cocoa, gooey chocolate, and the beautiful contrast of sweet meets sour. Whether you’re baking it for a weekend treat, brunch centerpiece, or just to have a slice of something sweet with your morning coffee, this loaf delivers every time.
As part of the Sweet Mix-Ins Guide, this recipe opens the door to so many creative twists—think espresso swirls, chocolate cherry versions, or even chocolate hazelnut variations.
And if you’re craving more rich, indulgent bakes, don’t miss these reader favorites:
