Today’s bake.

Both breads have the same technique:

500g bread flour,
340g water
100g starter
10g salt
150g of chocolate chips (100g semi sweet chocolate chip + 50g white chocolate chip).

• Mix flour, water and starter. Wait 30 minutes.

• Add salt. Wait 30 minutes.

• 2 series of stretch and fold (add inclusion on the second). 2 series of coil fold… 30 minutes in between each series.

• Bulk fermentation for 5 hours after that.

• Preshape, wait 30 minutes, then shape. Let it sit on the counter for about an hour.

• Overnight in the fridge.

• Preheat the oven at 500 with the dutch oven in for 30 minutes. Lower temperature to 450. Bake with lid on for 7 minutes. Take out the bread and score. Put the bread back in the oven for 25 minutes (with lid). Lower temperature to 425 and bake for another 10-15 minutes (without the lid).