Description
A delightful blend of tangy sourdough and sweet chocolate chips, this bread makes for a perfect breakfast, snack, or dessert.
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.
- In a mixing bowl, whisk together warm water and sourdough starter. Add flour, sugar, and salt until incorporated.
- Cover and let rest for 20 minutes.
- Perform a stretch-and-fold to incorporate chocolate chips, repeating process as needed.
- Cover and let rise until nearly doubled in size (4-12 hours).
- Shape the dough into a round ball and let rest for 15 minutes.
- Transfer the dough into a proofing basket, cover, and refrigerate overnight (12-16 hours).
- Preheat Dutch oven to 450℉.
- Score the top of the dough and transfer into the Dutch oven with ice cubes for steam.
- Bake covered for 45 minutes, then uncover and bake for an additional 5 minutes.
- Cool on a wire rack for 2-4 hours before slicing.
Notes
Enjoy fresh, toasted, or with butter/cream cheese. Store in paper bag or wrap in towel at room temp, or freeze for longer storage.
- Prep Time: 720 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American