Chocolate Marbled Sourdough Bread
A soft and indulgent sourdough loaf swirled with chocolate and filled with gooey chocolate chips. Naturally fermented, fiber-rich, and full of flavor, this bread is as wholesome as it is delicious—perfect for breakfast, snacks, or a sweet treat.
Equipment
- 2 Large mixing bowls
- Measuring Cups & Spoons
- Digital Kitchen Scale
- Dough scraper (1)
- Clean work surface or pastry mat
- Proofing basket (1) or lined bowl
- Plastic wrap or damp towel (1)
- Dutch oven with lid (1)
- Parchment Paper (1 sheet)
- Scoring knife or sharp blade (1)
Ingredients
Plain Dough
- 250 g bread flour about 2 cups + 1 tbsp
- 50 g sourdough starter ¼ cup
- 190 g water ¾ cup + 2 tsp
- 5 g salt 1 tsp
Chocolate Dough
- 250 g bread flour about 2 cups + 1 tbsp
- 50 g sourdough starter ¼ cup
- 176 g water ¾ cup
- 25 g cocoa powder ¼ cup
- 25 g sugar 2 tbsp, cane, coconut, or brown
- 5 g salt 1 tsp
Additional
- 175 g chocolate chips 1 cup
Instructions
- Prepare the plain dough: In a large mixing bowl, whisk together the sourdough starter and water until the starter dissolves and the liquid looks slightly bubbly.Add the flour and salt, then stir with a spoon or your hands until all dry flour is absorbed and the dough looks shaggy. It will feel sticky at first, which is completely normal for sourdough. Cover the bowl with a damp towel or plastic wrap and let it rest for about 30 minutes so the flour can hydrate and the gluten begins to develop naturally.
- Mix the chocolate dough: In a separate bowl, combine sourdough starter, water, and sugar, whisking until the sugar dissolves fully. Add the flour, cocoa powder, and salt, then mix until you have a thick, sticky dough. The cocoa will make this dough slightly denser than the plain one, but it will loosen during fermentation. Cover the bowl and rest for 30 minutes, just like the plain dough.
- First stretch and fold: Once both doughs have rested, it’s time to build strength without kneading. Lightly wet your hands to prevent sticking, then grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat on the next side. Continue until you’ve folded all four sides over themselves. Cover and let the dough rest for another 30 minutes. Repeat the same process with the second dough. This helps create structure and elasticity for both doughs.
- Combine the doughs through lamination: To create the marble effect, lightly mist a large, clean work surface with water. Stretch the plain dough into a large, thin rectangle about ¼ inch thick. Repeat with the chocolate dough, aiming for roughly the same size and thickness. Place the chocolate dough on top of the plain dough so they overlap evenly. Sprinkle chocolate chips across the surface, pressing them gently into place. Fold the left side toward the center, then fold the right side over it to form a long rectangle. Finally, roll the dough tightly from the bottom upward, forming a layered package. Place it seam-side down in a clean bowl, cover, and rest for 1 hour.
- Second and third stretch and folds: Over the next two hours, perform two more sets of stretch-and-folds, spacing them 60 minutes apart. These folds further strengthen the dough, help distribute the chocolate chips evenly, and enhance the marble pattern. After the final fold, cover the bowl and let the dough ferment at room temperature until it has risen by about 50% in volume, with visible bubbles on the sides and bottom. This bulk fermentation usually takes 4 to 6 hours, depending on your starter strength and room temperature.
- Shape the dough: When the dough is airy and slightly jiggly, it’s ready to shape. Lightly flour your work surface and gently turn out the dough seam-side down. With floured hands, stretch it into a rectangle. Fold the bottom third upward, then the top third down, overlapping slightly. Fold the left side inward, then the right side over it. Flip the dough seam-side down and gently round it into a ball by tucking the edges underneath and dragging it toward you on the counter to tighten the surface. Place the shaped dough into a floured proofing basket or a towel-lined bowl with the seam facing up.
- Cold proof the dough: Cover the proofing basket and refrigerate the dough overnight or up to 48 hours. This slow, cold fermentation deepens the flavor, makes the bread more digestible, and improves its texture. Aim for at least 12 hours for the best results. The chilled dough will also be easier to handle during baking.
- Preheat the oven and Dutch oven: About 30 to 60 minutes before baking, place your Dutch oven with its lid inside your oven and preheat to 500°F (260°C). Preheating the Dutch oven ensures it is piping hot, creating steam that helps the bread expand quickly in the oven, giving you a lofty loaf with a crisp crust.
- Score the dough: Once your Dutch oven is hot, remove the dough from the refrigerator. Lay a sheet of parchment paper on top of the proofing basket, then invert the dough onto it so the seam faces down. Using a sharp bread lame or knife, score the surface with one deep slash at a 45° angle or create your own design. Scoring controls how the bread expands and prevents it from bursting randomly in the oven.
- Bake the bread: Carefully lift the dough by the parchment paper and place it inside the hot Dutch oven. Cover with the lid and bake at 500°F (260°C) for 30 minutes. Then, reduce the oven temperature to 450°F (232°C), remove the lid, and continue baking for another 10–15 minutes.The bread is ready when the crust is a deep golden brown and the internal temperature reaches 208–210°F (98–99°C).
- Cool and enjoy: Transfer the baked bread to a wire rack and let it cool completely for at least 1 to 2 hours. Cooling allows the crumb to set and prevents a gummy texture when sliced. Once cooled, cut into the loaf to reveal the stunning chocolate marbling inside. Enjoy it plain, toasted with butter, spread with jam, or paired with mascarpone for a luxurious treat.
Notes
- Always use an active, bubbly sourdough starter for best fermentation and rise.
- For extra nutrition, replace a small portion of the bread flour with whole wheat flour.
- Use good quality cocoa powder for a rich chocolate flavor and deeper color.
- Chilling the dough overnight not only enhances flavor but also makes it easier to score.
- A digital kitchen scale is highly recommended for precise ingredient measurements.
- If your kitchen is cold, bulk fermentation may take longer—be patient and watch the dough, not just the clock.
- Avoid slicing the bread too soon after baking; cooling time is essential for the crumb structure.
- For an indulgent twist, sprinkle in nuts or dried fruit along with the chocolate chips.
- Leftover slices make excellent French toast or a base for bread pudding.
- The recipe can be halved to make a smaller loaf, though baking time may be slightly reduced.
