Decadent Sourdough Chocolate Chip Boule

This sourdough chocolate chip boule is rich, decadent but not overly sweet. The warm chocolate compliments the bread nicely and when slathered with butter, it is a morning treat like no other.

This time of year, my sourdough starter lives on my kitchen countertop, being used just about daily. With frequent feedings, the starter makes the bread on the less sour side, which is what we prefer.

In the chilly months, my oven never seems to halt the production of daily baked bread, like our everyday sourdough boule and this soft whole wheat loaf. Both of these are great for sandwiches, toast, and just daily bread to serve for meal times. But every now and again, I like to switch things up and go from savory to sweet. It is funny to think that there was a time when I thought sourdough baking was only for savory flavors.

This couldn’t have been further from the truth of course as this delicious decadent sourdough chocolate chip boule is outstanding. The sweetness from the melted chocolate and the texture of the bread makes this bread an absolute treat.

Sourdough Chocolate Chip Boule Is…

• A decadent sourdough chocolate bread.
• One of the easiest sourdough recipes to make.
• A golden brown delicious bread filled with rich chocolate bites throughout. 
• The best chocolate chip sourdough bread recipe.
• Made with an active sourdough starter.
• Filled with all the goodness of a long bulk fermentation and a starter.

Ingredients

Sourdough Starter- Use a fed active starter. The starter should be nice and bubbly when mixing the dough up.

Flour- I use King Arthur unbleached bread flour. Using bread flour allows for a good structure and gluten development.

Water- I use room-temperature water when mixing the dough. Standard drinking is fine, it does not have to be filtered.

Salt- I like to use sea salt in my kitchen but Kosher salt and even standard table salt will work fine. A small amount of salt is needed to balance the flavor of the rich chocolate.

Chocolate Chips- Semi-sweet chocolate chips are delicious in this sourdough chocolate chip bread however, dark chocolate chips will work if that is preferred.

Tools

Dutch Oven

Bench Scraper

Banneton Basket (or colander with a linen towel)

Directions

In a large bowl, mix the salt, water and starter. Add the flour and chocolate chips. Combine with a fork. Be sure to get all the flour underneath and on the sides of the bowl mixed in. Cover the shaggy dough with a tea towel and allow it to rest for 30 minutes.

Stretch and Folds

After the initial dough rest, remove the tea towel and begin the first set of stretch and folds. Begin by pulling up on a corner of the dough, lift it up, and fold it over itself. Turn the bowl slightly, pick up another corner, lift it and fold it over itself.

Complete two more stretches and folds for a total of four times. Place the tea towel back over the top of the dough and let it rest for 30 minutes. Continue to complete two more sets of stretch and folds. After the final set of stretch and folds, cover the top of the dough with a tea towel and let it sit out at room temperature for 8-12 hours for the bulk rise. 

The Next Day

The next day, uncover the dough. Flip the dough onto a lightly floured surface. The dough might be a little bit tacky. It helps to flour your hands. Mold the dough into a round shape or large boule. Flour the inside of a banneton basket, (if you don’t have one see notes). Place the dough ball into the fridge to chill for 1 hour.

When ready to bake, place a Dutch oven inside the oven as it preheats 450F. Keep the Dutch oven inside the oven for an additional 10-15 minutes to make sure it is nice and hot. Remove the chilled dough from the fridge.

Cut a large piece of parchment paper to fit the dough ball into the center. Flip it onto the center of the dough. Use a sharp knife or lame (razor blade) to score the top of the dough. Remove the hot Dutch oven from the oven (be careful as it will be very hot). Pick up the dough by the sides of the parchment paper and place it directly into the Dutch oven.

Place the lid back on and pop it into the oven to bake for 20 minutes. After this initial 20 minutes, remove the lid and continue baking for another 20 minutes. Remove the boule from the Dutch oven with oven mitts and place it directly on the center rack. Allow it to brown for another 10 minutes. When done, remove the loaf from the oven and place it on a wire rack to cool for an hour. Slice and enjoy when cooled.

Baking Notes

• If you do not have a banneton basket, use a colander with a linen towel inside. 
• If making this in the summer, it helps to put the chocolate chips into the freezer before mixing up the dough to help keep them from melting.
• Be sure to use a mature starter, not sourdough starter discard as this recipe relies on bulk fermentation and will need a robust starter for success.

How To Store

Store leftover sourdough chocolate chip bread in an airtight container or zip-top bag with a seal. When storing, it is important to allow the bread to completely cool before placing it in the storage container. it is also important to push out any excess air out of the bag or container. 

How To Freeze

For longer storage, consider freezing. Sourdough chocolate chip boule freezes very well. I like to pre-slice them, then place the slices in between parchment paper and place them into a gallon-size freezer bag or freezer-safe container. I label the bag or container and place it into the freezer until needed. Pre-slicing the boule is perfect for toasting later and gives you the ability to take out the quantity you would like as needed. You can also freeze an entire loaf or half loaf whole.

To do: wrap the half loaf or whole loaf in plastic wrap tightly. Then place the wrapped loaf (or half loaf) into a gallon-sized freezer bag for extra protection. Remember to label the bag before placing it in the freezer. Sourdough chocolate chip boule will last up to 3 months in the freezer.

FAQ

Can I substitute all-purpose flour in place of the bread flour for this recipe?

When it comes to flour, specifically all-purpose flour vs bread flour, there are a few things to consider. Bread flour is preferred for the boules and bread of any sort for the most part. It has a higher protein content which helps develop the gluten structure within the dough. It also gives a nice texture and a better overall final result. However, in a pinch, I have used all-purpose flour and only noticed a slight difference in the rise and texture.

What is the best way to serve this bread?

​We love it freshly warm from the oven sliced with butter slathered on it. I will also toast it in the toaster oven and put either cream cheese or butter on it. It makes a delicious treat both in the morning with coffee and with afternoon tea. 

What if my dough has not doubled after 12 hours?

The thing to remember with sourdough is that we are working with a wild yeast that can be volatile and unpredictable. Factors like room temperature, and maturity of the starter will affect the rise times. If your kitchen is particularly cold this time of year, you might find it takes more time to rise the dough. In warmer weather, it will take less time. Dough temperature matters.

A cold kitchen is a very common issue. Simply leave it out longer to bulk ferment. Sourdough can take up to 24 hours to rise properly! So don’t worry if 12 hours is not long enough, just give it more time and that should do the trick.

More Easy Sourdough Recipes To Try

• Sourdough Chocolate Orange Bread Pudding
• Best Sourdough Cinnamon Swirl Bread
• Sourdough Banana Bread

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Sourdough Supplies

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