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).
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Mix flour, water and starter. Wait 30 minutes.
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Add salt. Wait 30 minutes.
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2 series of stretch and fold (add inclusion on the second). 2 series of coil fold… 30 minutes in between each series.
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Bulk fermentation for 5 hours after that.
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Preshape, wait 30 minutes, then shape. Let it sit on the counter for about an hour.
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Overnight in the fridge.
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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).
by HotCoffee1234
4 Comments
Those look beautiful and delicious !
Oh look, another terrible loaf. Please send it to me so I can dispose of it with some Cream Cheese.
Why score after baking briefly? Looks great.
A lot better than my chocolate chip sourdough I just posted lol I underestimated how much chocolate chips I needed.
How do you get your crumb a little more open? I though it would be from a higher hydration, but yours is slightly lower than mine.