Double chocolate espresso sourdough🍫☕️❤️

First time making this! Came out amazing! I'll try to link the recipe video in the comments, but I'll write it out here for those who prefer text🫶

-100g fresh brewed espresso, HOT (I used instant 100g water, 3/4 tsp powder
-50g dutch cocoa powder
-500g bread flour
-350g water
-30g brown sugar
-5g vanilla
-100g active starter
-10g salt
-130g chocolate chips (I used semi sweet)

1.Mix espresso (hot) and cocoa powder, then let sit for 5min.

1. Add water, flour, brown sugar, vanilla, and salt. Mix until combine. Temp dough for best target rise (you can lookup charts) and let rest 1hr.

2. After 1hr do 1st set of stretch and folds, total of 4 rounds every 30min. Starting your 3rd set of stretch and folds add your chocolate chips, do coil folds after this point. It will keep the chips on the inside of the dough and help prevent tearing!

3. After 4 rounds of stretch and folds are done let you dough bulk rise/ferment till ready. I went for a 20-25% rise because my dough temperature was 85°f, it took about 3hrs.

4. Remove dough with wet hands, preshape, let rest on counter under damp towel for 20min.

5. Do final shape, make the surface taught but don't overdo it, stop yourself 2-3 pulls before you think it's done to avoid making the chips tear the dough.

8 place in floured banneton (strainer with a towel) and cover with shower cap or towel. Place in fridge and bake in the morning at 450°f. Preheat dutch oven, spray dough with water after scoring until it shines, bake covered 35min and 10min uncovered. Enjoy!

Note I used a 6qt Dutch oven but you could get away with a slightly smaller one.