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Chocolate chip sourdough on counter top with parchment paper and green towel

Simple & Easy Chocolate Chip Sourdough Bread

5 from 1 vote
Chocolate Chip Sourdough Bread is the perfect weekend breakfast. It’s full of the soft spongey texture we all know from traditional sourdough, but chocked full of gooey chocolate chips. It’s beautiful and decorative exterior would make a wonderful show stopper for anyone’s brunch or desert table.
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Prep Time 2 days
Cook Time 40 minutes
Hands on TIme 30 minutes
Total Time 2 days 40 minutes
Servings: 1 Loaf
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 400 Grams Water
  • 105 Grams Active Sourdough Starter
  • 550 Grams Bread Flour
  • 3 tsp Salt
  • 1/4 Cup Chocolate Chips

Equipment

  • Dutch Oven
  • Proofing Basket
  • Lame
  • Large Glass or Ceramic Bowl
  • Kitchen Scale
  • Wooden Spoon
  • Parchment Paper

Method
 

  1. Instructions:
    1. Feed sourdough starter 8-12 hours before making dough. This is to ensure it is at it's peak active state.
    2. Combine water and starter in large mixing bowl.
    3. Add flour to water mixture.
    4. Cover with damp towel and allow to rest for 20-30 minutes.
    5. Add salt and work into dough with the first stretch and fold.
    Stretch and Folds
    1. Grab dough with wet hands and pull up, bouncing the dough, careful not to tear. Fold dough over itself. Turn bowl a quarter turn and repeat until all of the dough has been stretched and folded over itself. This is the first stretch and fold.
    2. After 15 minutes, add chocolate chips to the dough. Repeat stretch and fold technique.
    3. Repeat stretch and folds every 15 minutes, for two more rounds. (four total stretch and folds)
    4. Cover with a damp cloth and allow to rest in a warmer area of your kitchen for 8-12 hours. (Be careful to not over proof, you are looking for the dough to be doubled in size and bubbly)
    Shaping Dough
    1. Gently scrape dough out of bowl onto a clean worksurface that has been lightly dusted with flour.
    2. Fold the bottom of the dough in towards center. Fold the remaining top half in on itself. Turn dough 90 degrees and roll up. Create tension by spinning the base of the dough across the surface with the palm of your hand.
    3. Transfer ball of dough gently into a floured banneton or towel lined bowl.
    4. Place in refrigerator for 8-12 hours, until ready to bake.
    Bake
    1. Preheat oven to 450℉
    2. Place Dutch oven inside and allow to preheat for 20-30 minutes.
    3. Once the oven and Dutch oven are heated properly, remove dough from refrigerator and transfer to a sheet of parchment paper.
    4. Score the top of the dough. This can be as simple or as complex of a design as you'd like.
    5. Place parchment paper and dough directly into a hot Dutch oven, careful not to burn yourself.
    6. Bake for 25 minutes with lid on.
    7. After initial 25 minute bake, lower temp to 400℉ and bake an additional 15 minutes with the lid removed until golden brown.
    8. Allow to cool completely until chocolate chips have set.

Notes

  • A sourdough starter at its bubbly peak or slightly after its peak will work the best for this recipe.
  • A kitchen scale will result in the most accurate and consistence results.
  • The time needed to bulk ferment will greatly be determined based on the temperature of your environment. Just keep an eye on this, as it could lead to an over proofed loaf. 
  • Dough that has been over proofed may not have the same rise, but it will still be delicious!