Chocolate Chip Sourdough Bread

Recipe by David Turner
2 Reviews 5.0 out of 5 stars

Our chocolate chip sourdough bread is a soft sandwich loaf that pairs the tang of sourdough with the sweetness of chocolate chips. Adding a little yeast to the dough saves hours of time (no overnight rest required!). Try a slice toasted and smeared with salted butter, or use it for a fluffernutter sandwich, a PB&J, or French toast.

Prep
20 mins
Bake
32 to 36 mins
Total
2 hrs 40 mins
Yield
one 8 1/2" x 4 1/2" loaf
Chocolate Chip Sourdough Bread - select to zoom
Chocolate Chip Sourdough Bread - select to zoom
Chocolate Chip Sourdough Bread - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In the bowl of a stand mixer fitted with the dough hook, combine the flour, starter, buttermilk, butter, sugar, yeast, and salt. Knead on medium speed until the mixture forms a soft, smooth, sticky dough that pulls away from the sides of the bowl, 7 to 10 minutes.  

  2. Sprinkle about a third of the chocolate chips (3 scant tablespoons or 28g) evenly over the dough, then perform a bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, lift it up, then press it down into the middle. Repeat this motion 6 to 8 times, rotating the bowl and grabbing a new section of dough each time until you’ve made a full circle around the bowl. Once you’ve completed the bowl fold, turn the dough smooth-side up. Cover the bowl and let the dough rest at room temperature for 15 minutes. 

  3. Sprinkle another third of the chocolate chips (3 scant tablespoons or 28g) evenly over the dough, then perform a second bowl fold. Re-cover the bowl and let the dough rise for another 15 minutes. 

  4. Sprinkle the remaining chocolate chips evenly over the dough, then perform a third and final bowl fold. At this point, the dough should be smoother and tighter. Re-cover the bowl and let the dough rise for a final 15 minutes. The dough will be slightly puffy but not doubled in size. 

  5. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Line with a parchment sling and lightly grease the parchment. 

  6. Gently deflate the dough and transfer it to a well-floured work surface. Shape the dough into an 8" log. Place the log in the prepared pan, cover, and let rise for 60 to 90 minutes, until it crests the rim of the pan by 3/4". 

  7. Meanwhile, preheat the oven to 375°F with a rack in the center. 

  8. Bake the loaf for 32 to 36 minutes, until the top is golden brown and a digital thermometer inserted into the center reads 206°F to 210°F.  

  9. Remove the loaf from the oven and let it cool in the pan for a couple of minutes before using the sling to transfer it to a wire rack. Remove the parchment and let the loaf cool completely before slicing. 

  10. Store leftover chocolate chip sourdough bread, well-wrapped, at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

  • Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

Baker’s Resources