Description
A delightful twist on classic sourdough, combining tangy flavors with sweet chocolate chips.
Ingredients
- 1 ¼ cups + 2 tablespoons (330 grams) warm water (80-90℉)
- ½ cup (100 grams) active sourdough starter
- 4 ¼ cups (510 grams) bread flour
- ¼ cup (50 grams) granulated sugar
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Rice flour (for dusting banneton)
- 2 ice cubes (for steam)
Instructions
- Feed your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
- In a large mixing bowl, whisk together warm water and the sourdough starter until dissolved.
- Add flour, sugar, and salt; mix until no dry flour remains. Cover and let rest for 20 minutes.
- Wet your hands, flatten the dough, and sprinkle ¼ of the chocolate chips in the center. Perform a stretch-and-fold, rotating the bowl every time you add more chocolate chips until all are incorporated.
- Gather the dough into a ball, seam-side down, cover, and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times with 20-minute rests.
- Let the dough rise until it nearly doubles in size, about 4-12 hours depending on conditions.
- Turn the dough onto a floured surface, shape it into a round ball, and let it rest for 15 minutes.
- Shape the dough again for either a round or batard loaf, then place it seam-side up in a rice flour-dusted banneton.
- Cover and refrigerate overnight for cold proofing (12-16 hours).
- Preheat a lidded Dutch oven to 450℉ for 30-60 minutes.
- Turn the dough onto parchment, score the top, add ice cubes to Dutch oven, then transfer dough.
- Bake covered for 45 minutes, then uncover and optionally bake for an additional 5 minutes for a darker crust.
- Cool on a wire rack for at least 2-4 hours before slicing.
Notes
Adjust chocolate chips to taste and ensure your starter is active for best results.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: Bread