How to make marbled sourdough bread?

To make marbled sourdough, divide your dough into two parts—flavor one with chocolate, cocoa, or spices—then layer, fold, or twist the doughs together to create a swirl effect before baking.

Can you freeze chocolate marbled sourdough bread?

Absolutely. Slice and wrap the loaf, then freeze for up to 2 months. Reheat slices in the oven or toaster for a fresh-out-of-the-oven feel.

What to serve with chocolate marbled sourdough?

It pairs beautifully with mascarpone, soft cheeses, fruit preserves, or butter. You can serve it sweet or savory, toasted or fresh.

How long does chocolate marbled sourdough last?

It stays fresh at room temperature for 2–3 days or in the fridge for up to 5 days. For longer storage, freeze it.

Can I use sourdough discard for chocolate marbled bread?

Yes, in the chocolate portion of the dough. Replace flour and water with equal-weight discard to add tang and reduce waste.

How to make chocolate marbled sourdough at home?

Follow a basic sourdough method, split the dough into plain and chocolate versions, then marble them during shaping. Proof and bake in a Dutch oven for best results.

Chocolate Marbled Sourdough Recipe | Stunning Artisan Bread

Name: Chocolate Marbled Sourdough
Prep time: 30 min
Cook time: 45 min
Total time: 13 h
Cuisine: Artisan
Ingredients: 100g active sourdough starter (fed 4–6 hours prior); 350g bread flour; 250g water; 8g salt; 15g cocoa powder (Dutch process preferred); 50g dark chocolate (70 %+), melted; 10–15g maple syrup or brown sugar (optional); Extra 10–20g water (for chocolate dough hydration)

Description

A stunning artisan loaf marbled with rich cocoa and dark chocolate, blending sourdough’s tangy depth with indulgent sweetness.

Ingredients

Scale

100g active sourdough starter (fed 4–6 hours prior)
350g bread flour
250g water
8g salt
15g cocoa powder (Dutch process preferred)
50g dark chocolate (70 %+), melted
10–15g maple syrup or brown sugar (optional)
Extra 10–20g water (for chocolate dough hydration)

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Instructions

Mix base dough ingredients in one bowl and chocolate dough ingredients in another. Rest 30 minutes.
Stretch and fold both doughs every 30–45 minutes during a 4–6 hour bulk ferment.
Lightly flour surface and laminate: flatten both doughs into rectangles, layer, then fold or roll together.
Twist dough gently or coil fold to enhance the marbled effect.
Shape into boule or batard, place into a floured banneton, cover and cold-proof in fridge overnight (8–12 hours).
Preheat oven to 475°F (245°C) with Dutch oven inside.
Score the loaf and bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.
Cool completely on wire rack before slicing.

Notes

Add extra water to the chocolate dough as cocoa thickens it. Avoid over-kneading to preserve the marble pattern. Use high-quality dark chocolate for the best flavor.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 3g
Sodium: 220mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg