Imagine sinking your teeth into a slice of freshly baked sourdough bread, studded with gooey chocolate chips that melt in your mouth. This simple yet delectable recipe for chocolate chip sourdough bread is about to become your new obsession.
Not only is this bread a feast for the senses, but it’s also a true labor of love. The slow fermentation of the sourdough starter lends a tantalizing depth of flavor and a wonderfully chewy texture that sets it apart from ordinary quick bread. And the addition of rich, decadent chocolate chips takes this loaf to a whole new level of indulgence.
Whether you’re a seasoned sourdough baker or a newcomer to the art of bread-making, this recipe is sure to impress. So let’s dive in and explore the magic of creating the ultimate chocolate chip sourdough bread!
🍞 What Makes This Recipe a Total Winner?
This chocolate chip sourdough bread stands out from the crowd for a few key reasons. First and foremost, the sourdough starter used in the recipe imparts a remarkable depth of flavor that you simply can’t achieve with regular yeast bread. The slow fermentation process allows the natural yeasts and bacteria to work their magic, resulting in a complex, slightly tangy crumb that perfectly complements the sweetness of the chocolate chips.
Moreover, the addition of chocolate chips takes this bread to new heights of deliciousness. The melty pockets of chocolate throughout the loaf create an irresistible flavor combination that will have your taste buds singing. And the fact that it’s a relatively simple recipe to prepare, with no kneading required, makes it an accessible baking project for home cooks of all skill levels.
Ingredients
• 1 1/2 cups (355 ml) lukewarm water
• 4 cups (500 g) all-purpose flour
• 1 teaspoon (5 ml) salt
• 1 cup (170 g) semisweet chocolate chips
The key ingredient in this recipe is, of course, the sourdough starter. This fermented mixture of flour and water is what gives the bread its distinctive flavor and chewy texture.
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If you don’t have an active starter on hand, you can easily create one by following a simple sourdough starter guide. The type of flour you use is also crucial – all-purpose flour provides the perfect balance of structure and softness for this bread.
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter and lukewarm water. Add the all-purpose flour and salt, and stir until a shaggy dough forms. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Bulk Ferment: Cover the dough and let it rest at room temperature for 8-12 hours, or until it has doubled in size. This slow fermentation process is key to developing the sourdough flavor.
- Shape the Loaf: Gently transfer the dough to a lightly floured surface and shape it into a round loaf. Place the dough, seam-side down, in a parchment-lined bowl or a 9-inch cast-iron skillet.
- Final Proof: Cover the shaped dough and let it rise for an additional 2-3 hours, or until it has puffed up significantly.
- Bake: Preheat your oven to 450°F (230°C) with a cast-iron pan or metal baking dish on the bottom rack. Carefully transfer the dough, using the parchment paper, to the preheated oven. Pour 1 cup (240 ml) of hot water into the hot pan to create steam, which will help the bread develop a beautiful crust. Bake for 20 minutes, then reduce the temperature to 400°F (200°C) and bake for an additional 25-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 205°F (96°C).
- Cool and Enjoy: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing and serving. The bread will keep for up to 5 days at room temperature, or you can freeze it for up to 3 months.
⏱️ Timing Overview
• Bulk fermentation: 8-12 hours
• Final proof: 2-3 hours
• Baking time: 45-50 minutes
• Cooling time: 2 hours
• Total Time: 12-17 hours
🍽️ Nutritional Information
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 5 g
• Sodium: 326 mg
• Carbohydrates: 41 g
• Fat: 8 g
• Fiber: 2 g
🧑🍳 How to Tailor This Recipe for Your Family?
• To Make it Vegan: Replace the chocolate chips with dairy-free chocolate chips or chopped dark chocolate. You can also experiment with other mix-ins, like nuts or dried fruit, to add texture and flavor.
• To Add a Spicy Kick: Fold in a teaspoon or two of cayenne pepper or chili flakes into the dough along with the chocolate chips. The warmth will create an unexpected and delightful contrast to the sweetness of the chocolate.
🍽️ Make It Look as Good as It Tastes
• Garnish Suggestions: Drizzle a bit of honey or melted dark chocolate over the top of the bread, and sprinkle with a few flakes of sea salt for a stunning and decadent presentation.
• Beverage Pairing: This chocolate chip sourdough bread pairs beautifully with a rich, bold cup of coffee or a glass of smooth, full-bodied red wine.
🤔 Expert Advice for Foolproof Results
🧊 Keeping Leftovers Tasty for Tomorrow
• Freezing: This bread freezes beautifully for up to 3 months. Wrap the cooled loaf tightly in plastic wrap or foil, then place it in a resealable freezer bag. To thaw, simply leave the bread at room temperature for several hours or overnight.
• Reheating: To reheat the bread, preheat your oven to 350°F (175°C). Place the bread directly on the oven rack and heat for 10-15 minutes, or until warmed through and the crust is crisp again.
💬 FAQs
Can I use whole wheat flour instead of all-purpose?
While you can substitute up to 50% of the all-purpose flour with whole wheat flour, keep in mind that this will result in a denser, heartier texture. The whole wheat flour will also absorb more moisture, so you may need to adjust the liquid ratios accordingly. Start by replacing 1 cup (125g) of the all-purpose flour with whole wheat flour and see how the dough comes together.
What if I don’t have a sourdough starter?
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If you don’t have an active sourdough starter, you can still make this recipe by using instant yeast instead. Simply substitute 1 teaspoon (5 ml) of instant yeast for the sourdough starter, and add it directly to the flour mixture. The flavor profile won’t be quite as complex, but you’ll still end up with a delicious chocolate chip bread.
Can I add other mix-ins to the dough?
Absolutely! This chocolate chip sourdough bread makes an excellent canvas for all sorts of additional mix-ins. Try folding in chopped walnuts, pecans, or hazelnuts for extra crunch and flavor. You could also experiment with dried cranberries, apricots, or even a swirl of peanut butter for a unique twist.
How do I achieve a crispy crust?
The key to getting that perfect crispy crust on your chocolate chip sourdough bread is to create steam in the oven. Just before baking, pour 1 cup (240 ml) of hot water into a hot cast-iron pan or metal baking dish on the bottom rack of your oven. This will create a burst of steam that will help the bread develop a beautiful, crackly crust.
Can I double the recipe?
Absolutely! This recipe can be easily doubled to make two loaves of chocolate chip sourdough bread. Just be sure to divide the dough evenly between two pans or bowls for the final proof, and adjust the baking time accordingly, as the loaves may take a bit longer to bake.
🍫 Tying a Bow on This Recipe
Baking this chocolate chip sourdough bread is truly a labor of love, but the end result is so worth it. The complex, tangy notes of the sourdough perfectly complement the rich, gooey chocolate chips, creating a bread that is both comforting and indulgent. Whether you enjoy it for breakfast, as a snack, or alongside a hearty meal, this recipe is sure to become a new family favorite.
So gather your ingredients, clear your schedule, and get ready to immerse yourself in the magical process of baking this incredible chocolate chip sourdough bread.
Your taste buds (and your loved ones) will thank you!
Simple & Delicious Chocolate Chip Sourdough Bread
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a large bowl, combine the sourdough starter and lukewarm water. Add the all-purpose flour and salt, and stir until a shaggy dough forms. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Cover the dough and let it rest at room temperature for 8-12 hours, or until it has doubled in size. This slow fermentation process is key to developing the sourdough flavor.
- Gently transfer the dough to a lightly floured surface and shape it into a round loaf. Place the dough, seam-side down, in a parchment-lined bowl or a 9-inch cast-iron skillet.
- Cover the shaped dough and let it rise for an additional 2-3 hours, or until it has puffed up significantly.
- Preheat your oven to 450°F (230°C) with a cast-iron pan or metal baking dish on the bottom rack. Carefully transfer the dough, using the parchment paper, to the preheated oven. Pour 1 cup (240 ml) of hot water into the hot pan to create steam, which will help the bread develop a beautiful crust. Bake for 20 minutes, then reduce the temperature to 400°F (200°C) and bake for an additional 25-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 205°F (96°C).
- Remove the bread from the oven and allow it to cool completely on a wire rack before slicing and serving. The bread will keep for up to 5 days at room temperature, or you can freeze it for up to 3 months.
