Double Chocolate Chip Sourdough Bread

Double Chocolate Chip Sourdough Bread
INGREDIENTS
500g bread flour
360-370g water (room temperature)
100g sourdough starter
10g salt
50g cocoa powder
50g brown sugar
120g chocolate chips
DIRECTIONS
1. In a large mixing bowl, combine sourdough starter, bread flour, and water. Start mix until it forms a shaggy dough. Add salt and mix well for 5-10 minutes.
2. Cover dough with a wet bowl and let rest for 30 minutes.
3. Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart. (During the first round of stretch and fold you will add your chocolate chips)
4. Let the dough rest in a warm place for 4-12 hours or until it has risen about 50% in size. (this can change depending on temperature of dough)
5. Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly.
6. Place dough into a banneton basket and let rest 8 hours or overnight in the fridge.
7. The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion.
8. Bake for 30 minutes covered. Remove lid lower temp to 400 degrees F and bake for another 15-20 minutes. (get to know your oven. You may not need to lower the temperature)
9. Remove the bread from the oven and let it cool on a wire rack before slicing.
Enjoy!!
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