Here’s a fully rewritten version with fresh, original wording, smoother flow, and a polished storytelling tone—perfect for a blog or recipe page:
When my mom asked how to make chocolate chip sourdough bread, my first answer was simple: just fold in some chocolate chips during stretch and folds. Easy, right? But then I paused and thought… how can we take this loaf to the next level?
After testing and refining, this recipe turned into something truly special. It’s been baked and rated by 415 home bakers across six continents, earning an impressive 4.69 out of 5 stars. The result? A loaf with evenly scattered chocolate in every slice, balanced sweetness from brown sugar, warm notes of vanilla, and an optional hint of espresso that deepens the flavor without overpowering it.
If you love sourdough with a twist, this one’s for you. Enjoy 🍫🍞
Equipment
- ¾-liter Weck jar
- Silicone spatula
- Digital kitchen scale
- Stand mixer (optional)
- Danish dough whisk
- Mixing bowl
- Bowl cover or towel
- Bench scraper
- Round banneton
- Bread lame or sharp blade
- Parchment paper or bread sling
- Dutch oven
- Baking steel or shell (optional)
- Serrated bread knife
Ingredients
Sweet Levain
(see notes if skipping)
Main Dough
Add-Ins
(Ingredient amounts remain the same as your original recipe)
Instructions
1️⃣ Prepare the Sweet Levain
The night before baking, combine your levain ingredients in a ¾- to 1-liter jar. Stir until smooth, loosely cover, and leave on the counter to ferment overnight for 10–12 hours, until bubbly and active.
2️⃣ Mix the Dough
In a glass bowl, use a Danish dough whisk or a stand mixer fitted with a dough hook to combine all main dough ingredients, including vanilla and espresso powder (if using). Mix until everything is fully incorporated and no dry flour remains—about 3–4 minutes.
If using a stand mixer, transfer the dough to a bowl, cover, and rest for 30 minutes.
3️⃣ Stretch & Fold (2 Rounds)
With damp hands, stretch and fold the dough from all four sides, rotating the bowl as you go. Continue until the dough tightens and resists stretching. Cover and rest for 30–60 minutes.
Repeat once more.
👉 If the dough still feels weak or rough after the second round, add a third set followed by a 30-minute rest.
4️⃣ Lamination + Chocolate Chips
Turn the dough out and gently stretch it into a large rectangle, about 19 × 17 inches, being careful not to tear it. Avoid flour—use the surface grip to help stretch.
Sprinkle ⅔ of the chocolate chips evenly over the dough.
Fold the dough into thirds like a letter, sealing the center seam.
Scatter the remaining chocolate chips on top, then roll the dough tightly into a log. Gently tuck the sides under to create a rounder shape, then return it to the bowl.
5️⃣ Finish Bulk Fermentation
Allow the dough to continue fermenting until it looks airy, jiggles when shaken, and pulls away easily from the bowl.
⏱️ This took about 9 hours at 72°F (22°C) and 7 hours at 74°F (23°C).
6️⃣ Pre-Shape
Turn the dough onto your work surface and gently tighten it into a round using a push-and-pull motion. Let rest uncovered for 10–15 minutes.
7️⃣ Final Shape + Cold Proof
Shape using a double caddy clasp—folding the dough like a book in both directions. Tighten into a round, place seam-side up in a banneton, pinch seams closed, dust with rice flour, cover, and refrigerate overnight.
8️⃣ Preheat the Oven
The next day, preheat your oven with the Dutch oven inside to:
- 425°F (220°C) convection
- 450°F (230°C) conventional
Once preheated, wait an extra 10 minutes to ensure the Dutch oven is fully heated.
9️⃣ Score & Bake
Turn the dough onto parchment or a bread sling. Score with a single line (batard) or a large X (boule), then carefully transfer to the hot Dutch oven.
⚠️ Tip: To prevent burning on the bottom, place a sheet pan on the rack below or slide foil under the parchment.
Bake covered for 40 minutes, then uncover and bake 5 more minutes to deepen color and dry the crumb slightly.
The loaf is done when the internal temperature reaches 205–210°F (96–99°C).
Let cool completely before slicing.
Notes
- If you already have active starter, skip the sweet levain and use 115 g starter instead.
- Add 15 g extra brown sugar to the dough if you’d like to maintain the same sweetness level.
