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Freshly baked chocolate marbled sourdough bread with chocolate chips on a wooden cutting board

Chocolate Marbled Sourdough Bread

This chocolate marbled sourdough bread is a rich and rustic twist on traditional sourdough. Swirled with unsweetened cocoa and studded with chocolate chips, it’s chewy, crusty, naturally fermented, and subtly sweet. Perfect for breakfast, snacking, or serving with fruit and cream.
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Equipment

  • Large mixing bowl
  • Digital kitchen scale
  • Dutch oven or baking cloche
  • Banneton or proofing bowl
  • Dough whisk or wooden spoon
  • Bench scraper
  • Parchment paper
  • Clean kitchen towel
  • Wire cooling rack

Ingredients
  

  • 500 g bread flour
  • 350 g water room temperature
  • 100 g active sourdough starter
  • 10 g salt
  • 30 g unsweetened cocoa powder
  • 100 g semi-sweet chocolate chips or chopped dark chocolate
  • Optional: 10g honey or maple syrup

Instructions
 

  • Autolyse: In a large bowl, mix flour and water until no dry spots remain. Cover and let rest for 30 minutes.
  • Add Starter & Salt: Add active sourdough starter and salt. Mix well until fully combined.
  • First Fold: Stretch and fold the dough in the bowl. Let rest 30 minutes.
  • Add Cocoa & Chocolate: Sprinkle in cocoa powder and chocolate chips during the second fold. Fold gently to create a marbled effect.
  • Bulk Fermentation: Let dough rest for 4–6 hours, performing 2–3 additional folds every 30–45 minutes.
  • Shape the Dough: Turn the dough onto a lightly floured surface, shape into a round, and place seam-side up in a banneton or proofing bowl.
  • Cold Proof: Cover and refrigerate for 12–16 hours.
  • Preheat Oven: Place your Dutch oven in the oven and preheat to 475°F (245°C) at least 30 minutes before baking.
  • Score & Bake: Turn dough onto parchment, score the top, and transfer to the hot Dutch oven. Bake covered for 20 minutes, then uncovered for 20–25 minutes.
  • Cool: Let cool completely on a wire rack before slicing.

Notes

For a more dramatic swirl, lightly fold the cocoa in only once or twice.
If using honey or syrup, mix it into the water at the beginning.
Use quality chocolate with at least 60% cocoa content for best results.
Store at room temperature for 2–3 days or freeze sliced for up to 2 months.
Let the bread cool fully before cutting to avoid a gummy texture.