Double Chocolate Chip Sourdough

This recipe makes a deep chocolatey loaf that isn't super sweet but satisfies that chocolate craving. The coffee doesn't come through as coffee flavor — it really brings out the chocolate. You can bake this same day or with an overnight cold proof.

Mixing the Dough

Mix the starter, water, coffee, and sugar until it comes together. Then add the flour, cocoa, salt and mix well. You're aiming for 80–82°F dough temp after mixing.

If using a mixer:

• Mix at the lowest speed for 5 minutes, scraping down the bowl halfway through.
• Rest for 10 minutes.
• Mix on higher speed for 4–6 more minutes, or until you see it coming together.
• Add the chocolate chips one minute before mixing is done.

If mixing by hand:

• Mix well and let it rest for 10 minutes.
• Give it 5–8 minutes of heavy mixing using slap and folds, Rubaud method, or kneading.
• Add the chocolate chips during your first fold.

Bulk Fermentation

Cover the dough and let it rest in a warm spot (careful it's not too warm and melts your chocolate chips — oven off with light on may be too warm here).

My dough took 4.5 hours at 80°F to be ready for shaping. You're looking for it to be light and bubbly, visibly bigger, and have some bubbles on the surface.

Shaping

Using a bit of flour on the counter, tip your dough out and fold in two sides, then roll it up on itself.

I have used both cocoa and flour to line the banneton — both work! I like the contrast of the flour, but cocoa brought a nice extra dark chocolate flavor as well. Your choice!

Final Proof & Baking

At this point, either:

• Let the dough rest for 2 hours and then bake, or
• Put it in the fridge overnight.
• Either way, let it rest for 2 hours before baking or putting in the fridge.

When you're ready to bake:

1. Preheat a Dutch oven to 450°F.
2. Score and bake the loaf for 20 minutes covered.
3. Bake an additional 15–20 minutes uncovered.
4. The dough needs to reach an internal temperature of 200°F.

Let it cool completely before slicing.