This thick and chewy chocolate chip sourdough bread recipe is one of my all time favorites. I think you’ll love this sweet and tangy combination too!
- 50 g (¼ cup) active bubbly starter
- 350 g (1 ⅓ cups plus 2 tbsp) water
- 100 g (3/4 cup) whole wheat flour
- 400 g (3 3 cups) all-purpose flour
- 10 g (1 ½ tsp) fine sea salt
- 175 g (1 cup) milk chocolate chips
- Make the dough by adding the starter and the water to a large bowl. Use a fork to whisk them together well.
- Add the whole wheat flour, all-purpose flour, and salt, and use the fork to combine well. Stir until the mixture comes together into a rough dough and you’ve incorporated the flour well. You can finish mixing by hand to incorporate all of the flour as needed.
- Cover the bowl with a clean, damp kitchen towel, and let the dough rest for 30-90 minutes, depending on your schedule.
- While the dough is resting, feed your starter, and store it according to your preference.
- After the dough has rested, add the chocolate chips to the bowl, and use your hands to gently pull the edge of the dough from the side of the bowl and push it down into the middle of the bowl. Do this, rotating around the bowl, until the dough starts to look smooth and comes together in more of a ball. This should take about a minute of going around the bowl 4-5 times, pulling and tucking into the center. This will evenly incorporate the chocolate chips as well.
- Cover the bowl with your damp towel, and allow the dough to rest for 8-12 hours at room temperature, about 70℉ (21℃).
- After the bulk rise, gently remove the dough from the bowl onto a lightly floured surface. Tuck the edges of the dough into the center and work around the edges until you’ve tucked them all in. Flip the dough ball over. Let the dough rest for 5-10 minutes.
- Using your hands, cup the side of the dough farthest from you, pinkies against the counter, and gently pull the dough ball towards you, letting its grip on the counter pull it into a tighter ball. Rotate the dough slightly, and repeat around the edges until you’ve formed a tight ball.
- Prepare a bread proofing basket by dusting it well with flour.
- Place your dough ball, smooth top down, into your prepared basket, and cover with a damp towel.
- Let the dough rest for 1-2 hours, at room temperature, or until it’s spread out a bit and looks puffy. It will not double in size.
- Preheat your oven to 425℉ (218℃).
- Gently turn your bread dough out onto a piece of parchment paper. With your hand, gently spread out any flour that has accumulated on top of the dough.
- Score the top of the loaf in a pattern of your choosing or simply make a long slash down the middle.
- Use the corners of the parchment paper to lift the dough into your dutch oven. Place the lid on the dutch oven.
- Place the dutch oven in the hot oven, and cook for 30 minutes.
- Remove the lid, and return the dutch oven to the oven, uncovered, for another 20-30 minutes.
- When done, the bread will be dark and sound hollow when tapped.
- Remove the pan from the oven, and then remove the bread from the pan, and let it cool on a wire rack for 1 hour before slicing and serving.
- Sourdough bread is best eaten the day of, though leftovers make great toast.
- You have a lot of flexibility about the kind of chocolate you use. You can chop your own or use chocolate chips, and the chocolate can be white, dark, semi-sweet, milk, or a combination of any of those. Use what you like and what you have on hand.
- This recipe is one of MANY in my sourdough cookbook! You can check out the digital or hardcover version here.
- Category: side
- Method: bake
- Cuisine: American
Keywords: sourdough bread, sourdough bread recipe, chocolate chip sourdough bread, chocolate chip sourdough bread recipe, how to make sweet sourdough bread