Chocolate Chip Sourdough Bread
A subtly sweet artisan sourdough loaf studded with dark chocolate chips.
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Ingredients
- 3 3/4 cups bread flour
- 1 1/2 cups water
- 1/2 cup sourdough starter active and bubbly
- 1/3 cup sugar up to 1/2 cup if you want sweeter bread
- 2 tsp sea salt
- 1/2 cup dark or semi-sweet chocolate chips
Instructions
- OPTIONAL BUT RECOMMENDED: Combine flour, water, and sourdough stater in large bowl and let sit for 30 minutes to autolyse.
- Add salt and sugar, then mix into a shaggy dough using your hands, a wooden spoon, or the dough hook of a stand mixer.
- Let the dough rest for about 15 minutes, then add the chocolate chips before starting the first set of stretch-and-folds.
- Complete 1 set of stretch-and-folds by grabbing one edge of the dough and firmly pulling up as far as you can without the dough breaking, then folding it over. Turn the bowl a quarter turn and repeat until you've gone all the way around. Repeat this process every 15 minutes for 3 rounds, covering with a damp towel in between rounds. Then repeat every 30 minutes for another 3 rounds.
- Cover the bowl with plastic wrap and let dough bulk ferment for 6-12 hours until it has at least doubled in size.
- After the dough has bulk fermented, use a bench scraper to turn it out onto a lightly floured surface. Take one side of the dough at a time and fold it into itself. After doing this on four equal corners, turn the dough over so the folds are on the bottom. Roll it around with your hands using a clockwise motion, tucking more of it under as needed, until the dough is shaped into a nice round loaf.
- Place the dough face down in a lightly floured proofing basket or bowl. Cover with plastic wrap or a lid and and place in the refrigerator to cold ferment for 12-36 hours depending on when you want to bake and how sour you like your bread.
- Remove the dough from the fridge and turn it out on a piece of parchment paper, seam side down. Do a gentle reshape if necessary. Dust the top with a little bit of flour and score using a razor or sharp knife.
- To prevent over browning on the bottom of the loaf, sprinkle a layer of rice on the bottom of your dutch oven. If you don't want to do rice, try doubling the parchment paper and placing a baking sheet on the bottom rack of the oven. Lower the dough (still on the the parchment paper) inside a dutch oven. Cover with a lid and bake at 450°F for 30 minutes, then uncover and bake another 20 minutes until the internal temperature is 190°F.
Servings: 10
Calories: 234kcal