Chocolate Sourdough Bread

Ingredients 

50g Dutch Processed Cocoa
100g warm water
150g active sourdough starter
350g room temp water
50g brown sugar
500g bread flour
10g sea salt
1 tbsp vanilla extract
Dark chocolate chips (if desired)

Directions

Bloom 50g Dutch processed cocoa in 100g warm water

Let that sit a minute and add 150g active starter, 350g room temp water, and 50g brown sugar. Whisk till combined and brown sugar has dissolved.

Add 500g bread flour, 10g kosher sea salt, and 1 Tbsp of vanilla extract.

Mix until combined into a sticky, shaggy dough.

Cover and let sit for an hour.

Wet hands and do the first round of stretch and pulls. 

Complete 4 rounds of stretch and folds about an hour apart 

Add 100 to 130g of chocolate chips of your choosing anytime after the first stretch and fold.

Bulk rise till doubled in size.

Dump dough into floured surface for pre-shaping

Place in banatin for final rise about 30-60 minutes on the counter or overnight in fridge

When ready to bake, preheat oven to 450 with your dutch oven inside.

Score bread and place in Dutch over with lid on. Bake for 20 minutes.

Take the lid off, lower the temp to 400, and bake for another 40’minutes.

Cool on a wire rack for 1.5-2 hours