Chocolate Chip Sourdough (Sugar-Free Dark, Lightly Sweetened)
Dessert meets artisan bread. This chocolate chip sourdough uses sugar-free dark chocolate chips for bold flavor without extra sweetness from the chocolate itself — then balances it perfectly with a touch of allulose for a lightly sweet crumb. Baked dark for crunch, sliced warm for molten magic. Optional walnuts add a subtle toasty crunch.
🧾 Ingredients
- 3/4 cup bubbly active sourdough starter
- 1 1/2 cups plus 1 tablespoon warm water
- 4 cups bread flour
- 1/2 cup allulose or preferred sweetener
- 1 1/2 teaspoons fine sea salt
- 1 cup sugar-free dark chocolate chips
- Optional: 1/2 cup chopped walnuts (lightly toasted)
🧑🍳 Instructions
- Mix the dough: In a large bowl, whisk starter and water. Add flour, allulose, and salt; mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
- Add the chocolate (& walnuts): Gently fold in the sugar-free dark chips (and walnuts, if using) until evenly distributed. Note: the dough may rise a bit slower due to the weight of the chips—totally normal.
- Bulk rise: Cover and rise at room temp until roughly doubled and puffy, about 8–10 hours at ~70°F.
- Shape: Turn out onto a lightly floured surface. Shape into a round or oval; rest 10 minutes. Place seam-side up in a well-floured banneton or towel-lined bowl.
- Final proof: Cover and proof 30–60 minutes, until the dough looks airy and springs back slowly when pressed.
- Preheat: Place your Dutch oven in the oven and preheat to 475°F. Cut a sheet of parchment to fit.
- Score & bake (your preferred method): Invert dough onto parchment, dust, and score. Transfer to the hot pot, cover, and bake 20 minutes at 475°F. Then lower to 450°F, remove the lid, and bake 20 minutes uncovered, until the crust is dark and bold.
- Cool: Rest on a rack at least 1 hour before slicing (longer for cleaner cuts; slice warm for extra gooey chocolate).
🔥 Watch the 1-Minute Reel
💡 Tips
- Use sugar-free dark chips for richer chocolate flavor without extra sweetness from the chocolate itself.
- Allulose gives the crumb a gentle sweetness without spiking sugar content.
- Walnuts are optional but add a great toasty crunch—lightly toast before folding in.
- For the gooiest slices, serve slightly warm; for picture-perfect slices, cool completely.
🛠️ Tools I Use
📓 Featured On the Podcast
This recipe is part of the Layer By Layer GO! podcast — where food, music, and life planning come together.