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Sourdough Chocolate Mocha Bread Recipe

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★★★★

3.9 from 58 reviews

A soft, chocolatey sourdough bread featuring rich Dutch cocoa and melty semi-sweet chocolate chips, offering a tender crumb with a subtle mocha flavor. Perfect as a decadent breakfast treat, dessert, or an anytime chocolate indulgence.

Ingredients

Scale

Wet Ingredients

  • ⅓ cup + 1 tablespoon warm coffee (100g)
  • ¾ cup active sourdough starter (150g)
  • 1¼ cups warm water (300g)
  • ⅓ cup packed brown sugar (75g)
  • 1 teaspoon vanilla extract (5g)
  • 1¾ teaspoons salt (10g)

Dry Ingredients

  • ½ cup Dutch cocoa powder (60g)
  • 4¼ cups bread flour (525g)
  • 1 cup semi-sweet chocolate chips (170g)

Instructions

  1. Bloom the Cocoa: In a large mixing bowl, whisk together the warm coffee and Dutch cocoa powder until smooth. Let the mixture sit for 1–2 minutes to allow the cocoa to fully hydrate.
  2. Mix Wet Ingredients: Add the active sourdough starter, warm water, brown sugar, vanilla extract, and salt to the cocoa mixture. Stir until everything is well combined.
  3. Add the Flour: Gradually stir in the bread flour until the dough is shaggy, sticky, and no dry flour remains.
  4. First Rest: Cover the bowl with a damp towel and let the dough rest for 30–45 minutes to begin gluten development.
  5. Stretch and Folds: With wet hands, perform a set of stretch and folds by pulling one edge of the dough up and folding it over the center. Rotate the bowl and repeat for all four sides. Repeat 3–4 times, spacing each set 30–45 minutes apart to strengthen the dough.
  6. Bulk Fermentation: Cover the bowl and let the dough rise in a warm spot until it doubles in size, about 4–6 hours depending on ambient temperature.
  7. Add Chocolate Chips & Shape: Turn the dough out onto a lightly floured surface, sprinkle the chocolate chips evenly over the dough, and gently fold them in. Shape the dough into a tight round or oval loaf, ensuring the surface is smooth and taut.
  8. Proof: Place the shaped loaf seam-side up into a floured banneton basket or a bowl lined with a floured towel. Cover and refrigerate overnight for 8–12 hours to develop flavor and structure.
  9. Bake: Preheat the oven to 450°F (232°C). Lay a piece of parchment paper over the refrigerated loaf, invert it onto your work surface, and score the top with a sharp knife or razor blade. Lift the dough with the parchment and place it into a preheated Dutch oven. Bake with the lid on for 35–40 minutes until the loaf is set and golden brown. Cool completely on a wire rack before slicing.

Notes

  • Store leftover bread wrapped in a towel or in a plastic bag at room temperature for up to 3 days.
  • Slice and freeze extra bread for convenient toasting at a later time.
  • Serve warm with butter, honey, hot honey, cream cheese, or Nutella for added indulgence.

Keywords: sourdough bread, chocolate bread, mocha bread, Dutch cocoa, chocolate chips, artisan bread, breakfast bread, dessert bread

Find it online: https://foodiecara.com/sourdough-chocolate-mocha-bread-recipe/