Sourdough starter's wild yeast needs 12+ hours to develop brioche's signature butter layersβcommercial yeast ruins the texture.
Dark Chocolate Chip Brioche Sourdough
Indulge in the ultimate bread experience with our Dark Chocolate Chip Brioche Sourdough! This delightful creation marries the buttery softness of brioche with the satisfying crust of traditional sourdough, all while studded with luscious dark chocolate chips. Perfect for breakfast or a decadent snack, this loaf is sure to satisfy your cravings and impress your friends!
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
The Story
This Franco-German bread bastard was born when 17th-century French bakers in Alsace-Lorraine discovered their German neighbors' sourdough obsessionβthey smuggled wild yeast cultures across borders, married them with butter-heavy brioche techniques, then some mad genius in 1990s San Francisco threw dark chocolate into the mix, creating a loaf that's simultaneously peasant bread and pastry shop royalty.
Regional Twist
In Lyon's Croix-Rousse district, bakers swap the dark chocolate chips for chunks of Valrhona Guanaja 70% and fold in candied orange zest, transforming this into pain chocolat-orange that sells out before the morning church bells finish ringing.
π Ingredients
Shopping List
- 1 cup (237 ml) dark chocolate chips
- 1 cup (118 ml) sourdough starter
Pantry Items
Amounts also listed in instructions below
- 3 cups (360 g) all-purpose flour
- 1 cup (120 g) bread flour
- salt (to taste)
- sugar (to taste)
- 1 cup (114 g) unsalted butter
- 1 cup (237 ml) warm water
π¨βπ³ Instructions
- 1
In a large bowl, combine all-purpose flour, bread flour, sugar, and salt.
- 2
In another bowl, mix warm water and sourdough starter until combined.
- 3
Add the wet ingredients to the dry ingredients and mix until a dough forms.
- 4
Knead in the softened butter until fully incorporated.
- 5
Let the dough rise in a warm place for several hours until doubled in size.
- 6
Fold in dark chocolate chips gently.
- 7
Shape the dough into a loaf and place it in a greased loaf pan.
- 8
Cover and let it rise again until puffy.
- 9
Preheat the oven to 375Β°F (190Β°C).
- 10
Bake for 30-35 minutes or until golden brown and hollow sounding when tapped.
π‘ Pro Tips
- βIncorporate butter at exactly 65-68Β°F when the dough temperature is also 75-78Β°F to achieve proper emulsification without breaking the gluten network.technique65-68Β°F butter, 75-78Β°F dough
- βBulk ferment at 78-80Β°F for 4-6 hours until dough increases by 50-70% rather than fully doubling, as over-proofed brioche loses its rich crumb structure.timing78-80Β°F, 4-6 hours, 50-70% increase
- βToss chocolate chips in 1 tablespoon of the flour mixture before folding in to prevent sinking, as the coating increases surface friction by 40%.technique1 tablespoon flour coating
- βUse 60-70% cacao dark chocolate chips because higher cacao content creates bitter compounds that balance brioche's 12% butter fat content.ingredient60-70% cacao
- βFinal proof at room temperature for 2-3 hours until dough springs back slowly when poked, as brioche's high fat content retards yeast activity by 25%.timing2-3 hours, 25% slower fermentation
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
Share this recipe
Sourdough starter's wild yeast needs 12+ hours to develop brioche's signature butter layersβcommercial yeast ruins the texture.
Dark Chocolate Chip Brioche Sourdough
Indulge in the ultimate bread experience with our Dark Chocolate Chip Brioche Sourdough! This delightful creation marries the buttery softness of brioche with the satisfying crust of traditional sourdough, all while studded with luscious dark chocolate chips. Perfect for breakfast or a decadent snack, this loaf is sure to satisfy your cravings and impress your friends!
The Story
This Franco-German bread bastard was born when 17th-century French bakers in Alsace-Lorraine discovered their German neighbors' sourdough obsessionβthey smuggled wild yeast cultures across borders, married them with butter-heavy brioche techniques, then some mad genius in 1990s San Francisco threw dark chocolate into the mix, creating a loaf that's simultaneously peasant bread and pastry shop royalty.
Regional Twist
In Lyon's Croix-Rousse district, bakers swap the dark chocolate chips for chunks of Valrhona Guanaja 70% and fold in candied orange zest, transforming this into pain chocolat-orange that sells out before the morning church bells finish ringing.
π Ingredients
Shopping List
- 1 cup (237 ml) dark chocolate chips
- 1 cup (118 ml) sourdough starter
Pantry Items
Amounts also listed in instructions below
- 3 cups (360 g) all-purpose flour
- 1 cup (120 g) bread flour
- salt (to taste)
- sugar (to taste)
- 1 cup (114 g) unsalted butter
- 1 cup (237 ml) warm water
π¨βπ³ Instructions
- 1
In a large bowl, combine all-purpose flour, bread flour, sugar, and salt.
- 2
In another bowl, mix warm water and sourdough starter until combined.
- 3
Add the wet ingredients to the dry ingredients and mix until a dough forms.
- 4
Knead in the softened butter until fully incorporated.
- 5
Let the dough rise in a warm place for several hours until doubled in size.
- 6
Fold in dark chocolate chips gently.
- 7
Shape the dough into a loaf and place it in a greased loaf pan.
- 8
Cover and let it rise again until puffy.
- 9
Preheat the oven to 375Β°F (190Β°C).
- 10
Bake for 30-35 minutes or until golden brown and hollow sounding when tapped.
π‘ Pro Tips
- βIncorporate butter at exactly 65-68Β°F when the dough temperature is also 75-78Β°F to achieve proper emulsification without breaking the gluten network.technique65-68Β°F butter, 75-78Β°F dough
- βBulk ferment at 78-80Β°F for 4-6 hours until dough increases by 50-70% rather than fully doubling, as over-proofed brioche loses its rich crumb structure.timing78-80Β°F, 4-6 hours, 50-70% increase
- βToss chocolate chips in 1 tablespoon of the flour mixture before folding in to prevent sinking, as the coating increases surface friction by 40%.technique1 tablespoon flour coating
- βUse 60-70% cacao dark chocolate chips because higher cacao content creates bitter compounds that balance brioche's 12% butter fat content.ingredient60-70% cacao
- βFinal proof at room temperature for 2-3 hours until dough springs back slowly when poked, as brioche's high fat content retards yeast activity by 25%.timing2-3 hours, 25% slower fermentation