Last Updated on May 4, 2025

By Bake with Paws

Orange Chocolate Soft Sourdough Bread

A naturally leavened, soft, and fluffy bread infused with zesty orange and rich chocolate flavors

Introduction

Combining the bright citrus notes of orange with the indulgent richness of chocolate, this Orange Chocolate Soft Sourdough Bread offers a delightful twist on traditional sourdough. Naturally leavened with a sweet stiff starter, this bread boasts a tender crumb and a subtle sweetness that makes it perfect for breakfast, brunch, or an afternoon treat.

Inspired by the harmonious pairing of orange and chocolate, this recipe utilizes a two-tone dough technique to create a visually appealing loaf that's as beautiful as it is delicious.

Why You'll Love This Recipe

Naturally Leavened: No commercial yeast; relies solely on a sweet stiff sourdough starter.
Soft and Fluffy Texture: The enriched dough yields a tender crumb that's moist and airy.
Flavorful Combination: The zestiness of orange complements the richness of chocolate for a balanced taste.
Visually Appealing: The marbled effect from the two-tone dough adds an artistic touch to your loaf.
Versatile Enjoyment: Perfect on its own, toasted with butter, or as a base for sweet spreads.

How To Make Orange Chocolate Soft Sourdough Bread

INGREDIENTS (Yields: 1 Loaf)

Sweet Stiff Starter:

60g sourdough starter (100% Hydration), preferably use at its peak

180g bread flour (I used Japan High Gluten Flour)

75g water

30g sugar (light brown sugar)

Main Dough:

140g bread flour (I used Japan High Gluten Flour)

All stiff starter (above)

35g brown sugar (I used organic brown sugar)

1 tsp salt

2 1/2 Tbsp (20g) milk powder

25g butter, room temperature

45g egg, whisked (from 1 egg)

15g water/milk

50g orange juice (about 1 1/2 medium orange)

Zest from 1 orange (I used 1 1/2 Orange)

5g cocoa powder

Egg Wash:
1 egg + 1 tbsp water

Utensil:

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

STEP-BY-STEP INSTRUCTIONS

Sweet Stiff Starter

Dilute starter with water, mix in bread flour to become a dough.
Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.

Kneading Dough:

Put all ingredients (except butter and cocoa powder) into the stand mixer bowl. Include all the stiff starter.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 1 minute or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
Change to hook attachment and knead for another 4 minutes or until the dough comes together. The dough at this stage is sticky and wet. Add in butter and continue knead for 10 - 15 minutes or until dough comes together and reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Once achieved window pane stage, divide the dough into 2 portions:

Orange Dough (357g - 55%) - Shape into a ball and let it proof in a clean bowl.
Chocolate Dough (293g - 45% - Add cocoa powder and continue kneading with machine until all combined. Shape into a ball.

First Proofing/Resting The Dough:

Let the dough proof until it doubles. Usually double proofing dough will yield slightly taller bread because of better oven spring. My dough doubled in size in 1 hour and 30 minutes in my warm kitchen about 30C.

To shape (Please watch the video above):

Transfer the dough to a clean floured surface then divide Orange dough into 5 equal portions and chocolate dough into 4 equal portions.
Form each portion to a ball. Flatten with rolling pin into a dish. Roll up the dough like Swiss Roll until a long log is formed.
Arrange all dough in the prepared loaf pan like shown in video.

Final Proofing:

Let it proof at a warm place until the dough reaches the height of the pan. This one took approximately 3 hours plus at room temperature of 30C. The duration of proofing depends on your ambient temperature and starter.

To bake:

Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
Brush with egg wash (optional).
Bake at preheated oven for 25 - 30 minutes, or until golden brown.
Remove bread from oven and let it cool completely on rack before slicing.

Tips for Success Bread

Sourdough Starter:

A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

Kneading:

Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).

Flour & Hydration:

Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

Dough Temperature:

Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.

Proofing:

Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:

If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.

Wrinkle Top or Shrinking:

If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.

Baking & Oven Temperarate:

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Storage

Room Temperature:

Store the cooled loaf in an airtight container at room temperature for up to 2 days.

Freezing:

For longer storage, slice the loaf and freeze individual slices in a sealed bag for up to 1 month.

Share Your Bake!

If you try this Orange Chocolate Soft Sourdough Bread, I'd love to see your creations! Tag me on Instagram @Bakewithpaws and use the hashtag #BakewithPaws. Your feedback and photos make my day!

Please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible if you have any questions regarding this recipe or any other post.