My sourdough attempts lately

Here’s my recipe for the same-day Dark Chocolate Walnut-Infused Sourdough Bread:

Ingredients

Base Dough (split into two halves)
• 400 g bread flour
• 280 ml water
• 80 g active sourdough starter (1:1:1, bubbly and doubled)
• 27 g sugar
• 8 g salt
• 27 ml water (for salt incorporation)

Chocolate Mix (for one half only)
• 13 g cocoa powder
• 13 ml water

Filling
• 40 g chocolate chips
• 53 g walnuts (toasted and cooled)

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Method

1. Autolyse (30 minutes)
   • Mix 400 g bread flour, 280 ml water, and 27 g sugar until no dry bits remain.
   • Cover and rest 30 minutes.

2. Add Starter & Salt (15 minutes mixing)
   • Add 80 g active starter. Mix until combined.
   • Add 8 g salt with 27 ml water and knead until dough is smooth.

3. Divide Dough into Two (5 minutes)
   • Split dough into two equal portions (about 360 g each).

4. Incorporate Chocolate (10 minutes)
   • To one half, knead in the cocoa paste (13 g cocoa + 13 ml water) until fully incorporated.
   • Leave the other half plain.

5. Bulk Fermentation (3–3.5 hours at 30–32 °C)
   • Place both doughs in lightly oiled bowls.
   • Perform 3 sets of stretch & folds every 30 minutes for both.
   • During the second fold of each, sprinkle in chocolate chips and walnuts (divide fillings between both doughs for even distribution).
   • Rest remaining bulk until each dough is airy and ~70–80% risen.

6. Laminate & Swirl (20 minutes)
   • Lightly flour surface. Roll out plain dough into a rectangle (~25 × 30 cm).
   • Roll out chocolate dough to the same size.
   • Place chocolate layer over plain layer. Gently press to seal.
   • Roll into a log tightly from the long edge to form a swirl. Seal seam.

7. Final Proof (1.5–2 hours at 30–32 °C)
   • Place dough seam-side down in a loaf pan or banneton.
   • Proof until volume increases ~60–70% and dough feels airy.

8. Bake (45 minutes)
   • Preheat oven to 230 °C for at least 30 minutes.
   • Score along the center.
   • Bake at 230 °C for 20 minutes with a tray of boiling water for steam.
   • Reduce to 210 °C and bake another 20–25 minutes until loaf reaches 94–96 °C internal temp.

9. Cool (2 hours minimum)
   • Let loaf cool completely before slicing for the swirl to set nicely.

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Timeline at 30–32 °C
• 0:00 — Autolyse
• 0:30 — Add starter & salt
• 0:45 — Split, add cocoa to one half
• 1:00–2:30 — Stretch & folds + fillings
• 2:30–3:30 — Bulk rest
• 3:30 — Laminate & swirl
• 4:00–6:00 — Final proof
• 6:00 — Bake
• 6:45 — Cool 2 hours
• 8:45 — Ready to slice

Total: ~8–9 hours same-day

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Btw, I live in the Philippines and our room temperature is 30-33 degC. 😊