The Ultimate Triple Chocolate Sourdough Bread Recipe

Chocolate sourdough bread sliced on a piece of parchment paper.

The Ultimate Triple Chocolate Sourdough Bread Recipe

Indulge your sweet tooth with this rich and fudgy Triple Chocolate Sourdough bread. Made with a blend of cocoa powder, creamy milk chocolate, and sweet white chocolate chips, this artisan-style sourdough loaf is a chocolate lover’s dream and the perfect dessert sourdough bread.

Prep Time: 20

Cook Time: 1

Resting Time: 6 30

Total Time: 7 50

Yield: slices

Calories: 237kcal

Equipment

Bowl
Danish whisk
Measuring cup
Measuring spoon
Scale optional
Banneton basket
Parchment paper
Dutch oven
Bread lame

Ingredients

100 grams active sourdough starter or ⅓ cup
120 grams brown sugar or ½ cup packed
500 grams of bread flour or 4 cups
50 grams of cocoa powder or ½ cup
350 grams of lukewarm water or 1½ cups (added separately throughout the recipe)
2 tsp vanilla extract
10 grams salt or 1½ teaspoons
60 grams white chocolate chips or ⅓ cup
60 grams milk chocolate chips or ⅓ cup

Instructions

Mix the Cocoa Base
Whisk cocoa powder with 100g lukewarm water until it forms a smooth, syrupy mixture.
Add Wet Ingredients
Mix in sourdough starter, vanilla extract, and 220g of water. Whisk until fully combined.
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.
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.
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.
Bulk Fermentation
Let the dough rise in the sink bath for 3 hours, or until doubled in size.
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.
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.
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.
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.

Notes

Sourdough Sink Method: A Simple Homemade Proofing Box

One of the biggest challenges in sourdough baking is getting your dough to rise properly, especially in a cooler home. If you've ever struggled with slow fermentation, this homemade sourdough proofing method might be your new go-to trick!

I call it the Sourdough Sink Method, and it’s my favorite way to proof sourdough quickly and efficiently. No fancy equipment required. Simply fill your kitchen sink about halfway with warm water. Then place your bowl of dough, covered with a damp towel, directly into the water. The gentle heat and natural humidity create the ideal environment for fermentation, essentially mimicking a professional proofing box.

If your house stays on the cooler side (we keep ours around 68°F year-round), this method helps speed up the proofing process so your dough can be ready to bake in less than 12 hours.

This easy and budget-friendly sourdough proofing method is perfect for home bakers who want consistent results without investing in expensive tools. Try it out the next time you make sourdough and watch your dough rise beautifully!

Storage Instructions

Store your chocolate sourdough bread in an airtight container, bag, or wrapped in plastic wrap at room temperature for up to 5 days. Make sure it’s completely cool before storing.

For longer storage, slice and freeze the loaf in individual portions. Toasting it from frozen makes a decadent breakfast treat!

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.

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