Double Chocolate Sourdough Country Bread with Strawberries (Full Recipe Video)
Double Chocolate Sourdough Country Bread with Strawberries (Full Recipe Video) is a medium American recipe that serves 8. 250 calories per serving. Recipe by The Sourdough Baker | Caitlin Vincent on YouTube.
Prep: 25 hrs 20 min | Cook: 45 min | Total: 26 hrs 35 min
Cost: $4.97 total, $0.62 per serving
Ingredients
- 1 large egg Large Egg (room temperature, about 50 g)
- 300 g Water (room temperature)
- 450 g Bread Flour (unbleached, high protein)
- 15 g Cocoa Powder (unsweetened)
- 22 g Brown Sugar (light brown, packed)
- 100 g Active Sourdough Starter (100 % hydration, fed and bubbly)
- 7 g Salt (fine sea salt)
- 100 g Semisweet Chocolate Chips (prefer high‑quality chips)
- 30 g Freeze‑Dried Strawberries (crushed lightly before folding in)
Instructions
Whisk Egg and Water
In a large mixing bowl whisk the large egg together with 300 g water until fully combined.
Time: PT5M
Autolyse
Add 450 g bread flour, 15 g cocoa powder, and 22 g brown sugar to the bowl. Mix until a shaggy dough forms, then cover the bowl and let rest for 2 hours at below 70 °F (21 °C).
Time: PT2H
Temperature: 70°F
Incorporate Starter and Salt
Add 100 g active sourdough starter and 7 g salt to the rested dough. Mix thoroughly until the starter and salt are fully integrated.
Time: PT5M
Bulk Rest #1
Cover the bowl tightly and let the dough rest for 45 minutes.
Time: PT45M
Laminate with Mix‑ins
Lightly spray the work surface with water. Stretch the dough into a thin rectangle, sprinkle the chocolate chips and crushed freeze‑dried strawberries evenly, fold the dough into thirds, then roll it up into a log. Cover and rest for 45 minutes.
Time: PT10M
Rest After Lamination
Cover the dough and let it rest for 45 minutes.
Time: PT45M
First Set of Stretch‑and‑Folds
Perform a series of stretch‑and‑folds: lift one side of the dough, stretch it upward, then fold it over the center. Rotate the bowl and repeat until the dough has been folded 4‑5 times.
Time: PT5M
Rest #2
Cover and let the dough rest for 45 minutes.
Time: PT45M
Second Set of Stretch‑and‑Folds
Repeat the stretch‑and‑fold process as in step 7.
Time: PT5M
Rest #3
Cover and let the dough rest for 45 minutes.
Time: PT45M
Third Set of Stretch‑and‑Folds
Perform the final stretch‑and‑fold series.
Time: PT5M
Rest #4
Cover and let the dough rest for 45 minutes.
Time: PT45M
Bulk Fermentation
Place the dough in a lightly oiled container, cover, and let it ferment at 75 °F (24 °C) until it has doubled in size, about 6 hours 30 minutes.
Time: PT6H30M
Temperature: 75°F
Shape the Loaf
Turn the dough onto a lightly rice‑floured surface. Fold the left and right sides into the middle, then fold the top half over, followed by the bottom half. Tuck the edges to form a tight round.
Time: PT10M
Cold Proof
Place the shaped round into a well‑floured banneton, cover with a plastic bag, and refrigerate overnight (≈12 hours).
Time: PT12H
Temperature: 4°F
Preheat Oven and Dutch Oven
Preheat the oven to 450 °F (232 °C) with the Dutch oven inside for at least 15 minutes.
Time: PT15M
Temperature: 450°F
Transfer and Score
Carefully turn the cold loaf onto parchment paper, slide it into the hot Dutch oven, and make a shallow ¼‑inch deep slash with a razor blade, keeping the blade parallel to the countertop.
Time: PT5M
Bake Covered (Steam Phase)
Place the lid on the Dutch oven, spray a little water inside for extra steam, and bake for 25 minutes.
Time: PT25M
Temperature: 450°F
Optional Second Score and Finish Baking
If desired, quickly lift the lid and make a second shallow score where the loaf is expanding, spray a bit more water, replace the lid for 5 minutes, then remove the lid and bake uncovered for a further 20 minutes.
Time: PT20M
Temperature: 450°F
Cool
Remove the loaf from the Dutch oven, transfer to a cooling rack, and let it rest for at least 30 minutes before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 9 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten
Allergens: Eggs, Wheat, Dairy, Soy
Ingredient Substitutions
- Instead of Large Egg: Egg substitute, flax egg
- Instead of Bread Flour: All‑purpose flour (use 10 % more)
- Instead of Cocoa Powder: Dutch‑process cocoa
- Instead of Brown Sugar: white sugar, coconut sugar
- Instead of Salt: kosher salt (use 1.5×)
- Instead of Semisweet Chocolate Chips: chopped dark chocolate
- Instead of Freeze‑Dried Strawberries: dried cranberries, dried cherries
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Whisk
- Bench Scraper
- Plastic Bag
- Dutch Oven
- Parchment Paper
- Razor Blade or Lame
- Spray Bottle (optional)
- Cooling Rack (optional)
- Proofer (or warm oven) (optional)
Critical Steps — Do Not Skip
- Autolyse
- Incorporating starter and salt
- Laminating with chocolate chips and freeze‑dried strawberries
- Three sets of stretch‑and‑folds
- Bulk fermentation until doubled
- Shaping into a tight round
- Cold proof in the refrigerator
- Scoring and baking with steam
Chef Tips from the Video
- Dust the banneton with a mixture of rice flour and a tiny pinch of cornmeal; this prevents sticking without adding extra flour to the crumb.
- If you prefer a sweeter loaf, increase brown sugar to 30 g or add a drizzle of honey to the dough before the first rest.
Troubleshooting
Dough does not rise during bulk fermentation.
Check that the starter is active (it should double within 4–6 hours at 75 °F). Feed the starter a day before and ensure the proofing temperature is warm enough.
Mix‑ins fall out during shaping.
Fold the chocolate chips and strawberries into the dough during the lamination step and keep the dough well‑covered between folds to prevent them from spilling.
Crust is too hard or burnt.
Lower the oven temperature by 10–15 °F or reduce the uncovered baking time. Ensure the Dutch oven lid is on for the full steam phase.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 3–4 days.
Freezer: Freeze whole loaf wrapped in foil and a freezer bag; lasts up to 1 month. Thaw at room temperature before reheating.
Room temperature: Best eaten within 1 day; store in a bread box.
Make-Ahead Tips
- After shaping, you can freeze the dough in the banneton for up to 2 weeks; bake directly from frozen, adding 10 minutes to the bake time.
- Baked loaves freeze well; slice and wrap tightly before freezing.
Frequently Asked Questions
What is the cultural significance and history of double chocolate sourdough country bread in American home baking?
Chocolate‑infused sourdough loaves are a modern twist on traditional American country breads, reflecting the recent trend of incorporating dessert flavors into everyday staples. The technique of adding mix‑ins like chocolate chips and freeze‑dried fruit honors the American love of sweet breakfast treats while preserving the heritage of natural‑leavened bread.
What are the traditional regional variations of chocolate sourdough bread in the United States?
In the Pacific Northwest, bakers often add locally sourced berries and dark chocolate, while in the Midwest chocolate chip and raisin versions are common. Some New England bakers use maple‑flavored chocolate, creating a distinct regional flavor profile.
How is double chocolate sourdough country bread traditionally served in American households?
It is typically sliced thick and enjoyed toasted with butter, Nutella, or a drizzle of honey. It also makes a popular base for sweet bruschetta topped with fresh fruit or a spread of cream cheese.
During which occasions or celebrations is double chocolate sourdough country bread commonly served in American culture?
The loaf appears at brunch gatherings, holiday breakfasts, and casual family picnics. Its sweet‑savory profile makes it a favorite for Easter brunches and Thanksgiving breakfast spreads.
What authentic ingredients are essential for this double chocolate sourdough country bread versus acceptable substitutes?
Key ingredients are a 100 % hydration active sourdough starter, high‑protein bread flour, unsweetened cocoa powder, and quality semisweet chocolate chips. Substitutes can include all‑purpose flour (with extra water), Dutch‑process cocoa, or chopped dark chocolate, but the texture and flavor may vary slightly.
What other American breads pair well with double chocolate sourdough country bread from The Sourdough Baker | Caitlin Vincent?
Pair it with a classic sourdough boule, a rustic rye loaf, or a simple whole‑grain sandwich bread for a contrasting texture. Serving a plain sourdough alongside highlights the chocolate loaf’s richness.
What are the most common mistakes to avoid when making double chocolate sourdough country bread from The Sourdough Baker | Caitlin Vincent?
Common errors include under‑developing gluten during the autolyse, over‑mixing after adding the starter, and letting the dough dry out during folds. Also, scoring too shallow or too deep can affect oven spring.
Why does this recipe use stretch‑and‑folds instead of a traditional knead for the chocolate‑studded dough?
Stretch‑and‑folds gently develop gluten while keeping the incorporated chocolate chips and freeze‑dried strawberries from breaking apart. A heavy knead would crush the mix‑ins and create a denser crumb.
Can I make the double chocolate sourdough country bread ahead of time and how should I store it?
Yes. After shaping, you can refrigerate the dough overnight or freeze it in the banneton for up to two weeks. Once baked, wrap the loaf tightly and store at room temperature for up to a day, or freeze for longer storage.
What texture and appearance should I look for when the double chocolate sourdough country bread is done baking?
The crust should be deep golden‑brown with a glossy finish, and the interior should be an open crumb with visible chocolate chips and pink‑red strawberry specks. An internal temperature of 200 °F (93 °C) confirms doneness.
What does the YouTube channel The Sourdough Baker | Caitlin Vincent specialize in?
The Sourdough Baker | Caitlin Vincent focuses on natural‑leavened breads, offering detailed tutorials on sourdough techniques, flavor variations, and troubleshooting tips for home bakers of all skill levels.
How does the YouTube channel The Sourdough Baker | Caitlin Vincent's approach to American sourdough baking differ from other sourdough channels?
Caitlin Vincent emphasizes a balance between scientific precision and creative mix‑ins, often incorporating dessert flavors like chocolate and fruit while maintaining classic fermentation methods. Her videos also highlight practical home‑kitchen equipment and step‑by‑step visual cues.
Last updated: August 27, 2026
