Chocolate Sourdough Bread
This chocolate sourdough bread is a dream for chocolate lovers! With a subtle sourdough tang, a soft and springy crumb, and just the right amount of cocoa, this Italian-style Pane al Cioccolato is perfect for snacking, breakfast, or making the ultimate sweet sandwich. Slather a slice with Nutella, peanut butter, or mascarpone for a treat you won’t want to share (but should probably consider).
If you’ve never tried a naturally leavened chocolate bread, you’re in for a surprise! This isn’t a quick bread or cake-like loaf—it’s a true sourdough bread, flavored with cocoa and studded with chocolate, yet still structured and airy like a rustic loaf. And because it’s made using biga naturale, a stiff sourdough pre-ferment, the flavor is complex with a light, slightly nutty character that makes it truly special.
A biga is a traditional Italian pre-ferment used to enhance flavor and structure in bread. Unlike a liquid sourdough starter, a biga naturale is much stiffer (about 50% hydration), creating a mild, nutty flavor and a light, open crumb. Many Italian breads, including ciabatta, use a biga to develop their signature texture.
What you’ll love about this recipe
- Incredible Flavor: The combination of sourdough, cocoa, and chocolate creates a rich, deep taste that’s not overly sweet.
- Great Texture: Soft and airy inside with a golden crust—perfect for slicing, toasting, or eating straight from the cutting board.
- Versatile & Customizable: Add nuts, dried fruit, or even a hint of espresso powder for a unique twist.
If you loved this chocolate sourdough bread, there are so many other flavored sourdough breads to explore! For a naturally sweet and fruity option, strawberry sourdough bread is bursting with fresh berries and makes a perfect breakfast treat. If you enjoy adding savory elements to your baking, rosemary sourdough bread has an aromatic, herbaceous flavor that pairs beautifully with soups, cheeses, or just a simple spread of butter. For a bold and unique loaf, sourdough beer bread brings depth and complexity, using the carbonation from beer to enhance the rise while adding malty richness. And if you’re a garlic lover, roasted garlic sourdough bread infuses your dough with soft, caramelized garlic cloves, making it an incredible addition to any meal. Whether you’re in the mood for something sweet or savory, these flavored sourdough breads are a great way to experiment with new techniques and flavors while making the most of your sourdough starter.
How to make a chocolate bread with sourdough
This recipe follows the traditional Italian method using a biga naturale, which develops the dough’s structure and flavor. The process takes time, but most of it is hands-off! Below is a brief overview. For the full set of instructions, please scroll down to the recipe card below.
Step 1: Make the Biga Naturale
A biga naturale is a stiff sourdough pre-ferment that helps create an open crumb and complex flavor.
- In a bowl, mix the 50% hydration sourdough starter, flour, and water.
- Knead until all the flour is absorbed. Cover and ferment at room temperature for 8-12 hours.
- Feed the starter at least twice before baking.
Step 2: Mix the dough
- In the bowl of a stand mixer, combine the biga naturale, warm water, cocoa powder, flour, honey, salt, and olive oil.
- Knead for 8-10 minutes on low speed until the dough becomes smooth and elastic.
- Let the dough rest for 5 minutes, then gently knead in the chocolate chips by hand.
Step 3: Bulk fermentation
- Transfer the dough to a lightly oiled bowl, cover, and allow it to rise at room temperature until nearly doubled.
- This can take 2 to 12 hours, depending on the temperature of your kitchen and the strength of your starter.
Step 4: Shaping the dough
- Lightly flour your work surface and gently shape the dough into a round loaf (boule).
- Place it seam-side down in a floured proofing basket or lined bowl.
- Cover and let rise for 45-60 minutes until slightly puffy.
Step 5: Baking the bread
- Preheat your oven and a Dutch oven to 400°F (200°C).
- Turn the dough onto parchment paper, score the top, and transfer to the Dutch oven.
- Bake 20 minutes covered, then remove the lid and bake 20-30 more minutes until golden.
- For a crisper crust, crack the oven door for the last 10 minutes.
- Let cool on a wire rack for at least 1 hour before slicing.
Ways to enjoy chocolate sourdough bread
This Pane al Cioccolato is delicious on its own, but here are a few ways to make it even better:
- Spread with Nutella or mascarpone for an indulgent treat.
- Toast and drizzle with honey for a simple but delicious breakfast.
- Make chocolate French toast with a dusting of powdered sugar.
- Use as the base for a sweet sandwich with ricotta and fresh berries.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Chocolate Sourdough Bread
This chocolate sourdough bread combines a subtle sourdough tang with rich cocoa and melty chocolate chips for a soft, flavorful loaf. Perfect for snacking, French toast, or sweet sandwiches! Learn how to make this Italian-inspired Pane al Cioccolato with a naturally leavened biga.
- Prep Time: 13 hours 30 minutes
- Cook Time: 40 minutes
- Total Time: 14 hours 10 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: Italian
Ingredients
Biga Naturale (or starter):
- 28 grams of 50% hydration starter fed and active
- 32 grams 1/4 cup bread flour
- 18 grams water at room temperature
Final Dough:
- All of the biga naturale
- 393 grams 3 cups bread flour
- 248 grams 1 1/8 cups water
- 71 grams 4 TBSP honey
- 1 TBSP vanilla extract
- 25 grams 4 TBSP cocoa powder
- 10 grams 1 TBSP kosher salt
- 78 grams chocolate chips
Instructions
Mix the biga naturale
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Mix the ingredients for the biga naturale together in a bowl until everything is evenly distributed.
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Cover with plastic wrap and a towel and allow to sit at room temperature for 8 hours.
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Mix the dough
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In the bowl of your electric mixer, mix together all the ingredients for the final dough, except for the chocolate chips!
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Knead by machine for 8-10 minutes until you reach a medium level of gluten development. The dough should be smooth, stretchy, and silky.
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Allow the dough to rest for 5 minutes.
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Dump the dough out onto a lightly floured counter and knead in the chocolate chips by hand, until well incorporated.
Bulk Proof
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Place the dough in a lightly oiled bowl, cover, and allow to sit at room temperature until doubled, anywhere from 2 to 12 hours. (Note that the timing here depends on how active and mature your starter is and the temperature of your house. This could take longer in the winter or shorter in the summer, so watch the dough, not your clock).
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When done proofing, your dough will look lighter, puffier, have some bubbles, and be almost doubled in size.
Shaping
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Remove the dough from the bowl and place onto a lightly floured surface. Be gentle to not deflate the air from the dough.
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Gather the dough, one side at a time, and fold it into the center.Flip the dough over and place it seam side down.
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Gently cup the sides of the dough and rotate it using quarter turns in a circular motion. Repeat until you are happy with its appearance.
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Place the dough in a cloth lined 8” bowl or floured/lined proofing basket.
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Allow to rise for about 45 minutes to 1 hour. It is ready when the dough is slightly puffy.
Baking
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Preheat your oven and dutch oven to 400 F.
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Sprinkle some cornmeal in the center of a piece of parchment paper.
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Gently turn your bread out onto a piece of parchment paper.
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Score your bread with a few slashes in whatever pattern you like. Use a bread lame(affiliate link), sharp pairing knife or serrated knife.
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Carefully transfer the parchment paper to the preheated dutch oven.
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Bake the bread for 20 minutes with the lid on, rotate the loaf, and bake another 20 – 30 minutes uncovered. The bread is done when it has an internal temperature of 205 F.
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Optional: During the last 10 minutes of baking, crack the oven door to allow any excess moisture to escape and help create a crisp crust. Or skip this step for a softer crust.
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When done, remove bread to a cooling rack and allow to cool for at least 1 hour.
Notes
How to change 100% starter to 50% starter:
Take 25 grams of your 100% hydration starter. To it, add 50 grams of flour and 25 grams of water. Mix until combined. This is a stiff starter, so it will take some work to get all the flour mixed in. Do not add extra water. You might need to do a little kneading to get it to all mix in. If all the flour won’t mix in, it’s ok, just get as much as you can.Cover the bowl with a lid or plastic wrap and allow it to sit on the counter overnight 8-12 hours.Divide in half (discard) and feed again, the same proportions. You will want to give it 2-4 good feedings before baking with it.
