Triple Chocolate Sourdough Bread (Rich, Fudgy & Naturally Fermented)

Indulge your sweet tooth with this rich and deeply chocolatey triple chocolate sourdough bread. Made with a blend of cocoa powder, brown sugar, milk chocolate chips, and white chocolate chips, this naturally fermented artisan-style loaf is everything a dessert-style sourdough should be. Soft, slightly tangy, and packed with melty chocolate in every bite, it’s a chocolate lover’s dream.

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Why I Created This Recipe

After testing several chocolate sourdough recipes, I kept coming up short. They looked good, but tasted flat, either too bitter or not chocolatey enough. On our homestead, we don’t do boring bread. If I’m going to take the time to bake something sweet, I want it to be worth it.

So I set out to create a decadent dessert sourdough loaf that still felt like real food: naturally leavened, simple ingredients, and rich in flavor. This triple chocolate sourdough bread checks all the boxes. Whether you’re baking it for dessert, a special brunch, or just to make an ordinary day feel a little extra, I think you’re going to love it.

Why You’ll Love This Chocolate Sourdough

• Ready to bake in about 8 hours, or ferment up to 48 hours for deeper flavor
• Uses my easy “Sourdough Sink Method” (no proofing box needed!)
• 100% naturally leavened with active sourdough starter
• Fully customizable, swap chips for bittersweet, dark, or even mint chocolate
• Perfect for dessert, breakfast, or an indulgent afternoon treat

What is the Sourdough Sink Method?

One of my favorite hacks for fermenting sourdough in a cooler home (like ours, which stays around 68°F year-round) is what I call the Sourdough Sink Method. Just fill your kitchen sink halfway with warm water, then set your covered bowl of dough right inside. The warmth and humidity mimic a proofing box and help your dough rise more predictably, without the need for fancy equipment.

It’s budget-friendly, easy, and works like a charm.

Tools You’ll Need

• Mixing bowl
• Danish whisk
• Measuring spoons & cups
• Kitchen scale (optional but recommended)
• Banneton basket or bowl
• Parchment paper
• Dutch oven
• Bread lame or sharp knife

Looking for a sourdough starter kit? Check out my favorite all-in-one kit and use code LewisAcres for 10% off!

Ingredients

• Active sourdough starter
• Brown sugar
• Bread flour
• Cocoa powder
• Water (added separately throughout the recipe)
• Vanilla extract
• Salt
• White chocolate chips
• Milk chocolate chips

A full list of ingredients with measurements can be found in the recipe card below.

How to Make Triple Chocolate Sourdough Bread

1. Mix the Cocoa Base

Whisk cocoa powder with 100g lukewarm water until it forms a smooth, syrupy mixture.

2. Add Wet Ingredients

Mix in sourdough starter, vanilla extract, and 220g of water. Whisk until fully combined.

3. Combine Dry Ingredients

Add bread flour and brown sugar. Mix until a shaggy dough forms. Cover and rest in a warm water bath (see sink method) for 30 minutes.

4. Add Salt

Add 10g salt and 30g water. Use your hands to knead and incorporate thoroughly. Let rest again in the warm sink for 30 minutes.

5. Stretch and Fold (Over 2 Hours)

Every 30 minutes, stretch and fold the dough 4 times (turning 90° between folds). Repeat for a total of 4 rounds.

6. Bulk Fermentation

Let the dough rise in the sink bath for 3 hours, or until doubled in size.

7. Laminate the Dough + Add Chocolate

Gently stretch the dough out into a rectangle. Sprinkle with chocolate chips, folding in layers and adding more chips as you go.

8. Shape the Dough

Form into a tight ball, ensuring no chocolate chips are sticking out (they’ll burn during baking). Place into a floured banneton or bowl.

9. Chill & Score

Preheat oven to 425°F. Place the dough in the freezer for 15–20 minutes to make scoring easier. Turn out onto parchment paper and score with a lame.

10. Bake

Transfer to a cold Dutch oven. Bake at 425°F for 60 minutes with the lid on. Do not remove the lid during baking.

Storage Tips

Let the loaf cool completely before storing. Wrap in plastic wrap or place in an airtight container at room temp for up to 5 days.

To freeze: slice and store in freezer-safe bags. Toast slices straight from frozen for a quick breakfast or dessert.

Same Day Triple Chocolate Sourdough Bread Schedule

9:00 AM – Mix cocoa base, starter, flour, and sugar.
9:30 AM – Add salt and remaining water.
10:00–11:30 AM – Perform 4 stretch and folds every 30 mins.
11:30–2:30 PM – Bulk ferment in warm water bath.
2:30 PM – Laminate dough, add chocolate chips, shape.
2:45 PM – Chill in freezer.
3:00 PM – Score, place in Dutch oven.
3:05 PM – Bake at 425°F for 60 minutes (lid on).
4:05 PM – Remove from oven, cool on wire rack.

FAQ’s

More Sourdough Recipes to Try

If you loved this Triple Chocolate Sourdough, chances are you’re just as obsessed with finding creative ways to use your sourdough starter. Here are a few more favorites from the homestead kitchen that are perfect for using up sourdough discard:

• Sourdough Discard Chocolate Cupcakes – Moist, rich, and packed with deep chocolate flavor, these cupcakes are an easy way to turn sourdough discard into a decadent dessert.
• Sourdough Discard Monkey Bread – Soft, sticky, and irresistible, this pull-apart treat is made even better with the tangy depth that sourdough discard adds.
• Fluffy Sourdough Discard Pancakes – A family favorite for slow mornings, these pancakes are light, tender, and a delicious way to use your discard without wasting a drop.

For another take on chocolate sourdough, check out King Arthur Baking’s Chocolate Sourdough Bread recipe.

Whether you’re baking for breakfast, dessert, or just because, these sourdough discard recipes are a great way to stretch your starter and enjoy something delicious.

This triple chocolate sourdough recipe is truly next-level: rich, tangy, sweet, and deeply satisfying. If you’re looking for a show-stopping loaf or a unique sourdough dessert, this is the one to try.

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At checkout make sure you use my code LewisAcres to get 10% off the sourdough kit.

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