• You are going to follow a relaxed, step-by-step chocolate sourdough method that fits easily into a weekend rhythm. Read through once before you start so the timing feels natural.

Feed Your Sourdough Starter

• Refresh your starter 4–8 hours before mixing the dough.
• Keep it in a warm spot until it is bubbly, doubled in size, and active.
• Your naturally leavened chocolate bread will only rise well if the starter is at its peak, so do not rush this part.

Mix and Autolyse the Dough

• In a large bowl, whisk together the bread flour, cocoa powder, and any sugar you are using.
• Add the active sourdough starter and warm water.
• Mix with your hand or a dough whisk until no dry pockets remain. The dough will look rough and shaggy at this stage.
• Let the dough rest, covered, for 30–45 minutes. This autolyse step allows the flour to hydrate and gluten to start forming, which makes the dough easier to work with later.

Add Salt and Flavor Boosters

• Sprinkle the fine sea salt evenly over the dough.
• Add any espresso powder, vanilla, or orange zest you are using.
• Gently pinch and fold the dough until everything is well combined.
• The dough should feel slightly sticky but cohesive. If it feels very dry, wet your hand lightly and work a touch more water into the dough rather than adding flour.

Bulk Fermentation with Stretch and Fold

• Now you will build strength using a simple stretch and fold technique instead of kneading.
• Cover the bowl and let the dough rest for 30 minutes.
• With damp hands, grab one side of the dough, stretch it up, and fold it over the center.
• Rotate the bowl a quarter turn and repeat until you have stretched and folded all the way around.
• Repeat this mini “stretch and fold” session 3–4 times over the first 2 hours of bulk fermentation, resting about 30 minutes between each round.
• Then, let the dough continue to bulk ferment at room temperature until it has risen by about 50–75%, feels airy, and jiggles slightly when you move the bowl. This can take 3–6 hours depending on room temperature and starter strength.
• During the last round of folds, gently work in your dark chocolate chips or chunks (and any nuts or dried fruit) so they are evenly distributed without tearing the dough.

Pre-Shape and Shape the Loaf

• Lightly flour your work surface and gently turn the dough out of the bowl.
• Use a bench scraper to tuck the edges under, forming a loose round. Let it rest for 15–20 minutes; this is your bench rest.
• To shape, gently stretch the dough into a rough rectangle, fold the bottom third up, the top third down, then roll it up or tighten it into a round boule or oval batard, depending on your proofing basket.
• Aim for a smooth, taut surface on top—this tension helps support a nice oven spring.

Final Proof and Overnight Cold Retard

• Generously flour your proofing basket (banneton) or line a bowl with a floured towel.
• Place the shaped dough seam-side up in the basket.
• Cover and let it proof at room temperature for 30–60 minutes, just until it starts to puff slightly.
• For deeper flavor and easier scoring, cover the basket well and transfer it to the refrigerator for an overnight cold retard (8–16 hours). This slow, cold proof is what gives your chocolate sourdough bread its complex, tangy, bakery-style flavor.

Preheat the Oven and Dutch Oven

• Place your Dutch oven (with lid on) in the oven.
• Preheat to high heat (around 230–250°C / 450–480°F) for at least 30–45 minutes so everything is thoroughly hot.
• A well-preheated Dutch oven is the secret to that crisp, artisan-style crust and good oven spring.

Score and Bake

• Carefully remove the hot Dutch oven from the oven and line it with a piece of parchment paper.
• Gently invert the chilled dough from the proofing basket onto the parchment, now seam-side down.
• Use a lame or sharp knife to score the top with a deep slash or simple pattern—this guides the expansion and gives your loaf an attractive, rustic look.
• Cover with the lid and bake for 20–25 minutes.
• Remove the lid and bake for another 15–25 minutes, or until the crust is deeply browned and the loaf sounds hollow when tapped on the bottom.
• If you like to be precise, the internal temperature should register around 96–98°C / 205–208°F.

Cool Completely Before Slicing

• This is the hardest part, but it matters.
• Transfer the loaf to a cooling rack and let it cool for at least 1–2 hours.
• Slicing too early can make the crumb gummy and compress the structure, especially in a moist, chocolate-rich sourdough loaf.
• Once cooled, you will see a soft, chewy crumb with pockets of melted chocolate and a crisp crust—an insanely good weekend treat that looks and tastes like it came from your favorite artisan bakery.