Chocolate Chip Sourdough Bread (Edit recipe)

Autolyse

1. Mix together lukewarm water and sourdough starter. Add in brown sugar and vanilla. Mix until sugar has disolved.
2. Mix in flour until a shaggy dough forms.
3. Cover and rest 1 hour.

Salt & Hydration

1. Dimple the dough, add 10 g salt and 20 g water, then work in until absorbed. Cover, let sit 30 minutes.

Stretch & Folds

1. Perform 4 rounds of stretch & folds, spaced 30 minutes apart

Bulk Fermentation

1. Cover and allow to rise until 30–40% increased in volume (depending on dough temperature), about 3–5 hours.

Chocolate Chip Lamination

1. Lightly flour the surface, gently stretch dough into a large rectangle.
2. First fold: Sprinkle about half of the chocolate chips evenly, fold dough over.
3. Second fold: Sprinkle more chocolate chips, fold again.
4. Third fold: Repeat with more chocolate chips.
5. This creates layers of chocolate chips, similar to laminated pastry.

Shape & Proof

1. Shape into boule or batard. Place seam-side up in a floured banneton.
2. Cover and refrigerate overnight (12–16 hours).

Bake

1. Preheat oven with Dutch oven to 450°F for 30 to 60 minutes.
2. Score dough, place in preheated dutch oven, bake covered for 30 minutes.
3. Reduce heat to 425°F uncover, and bake another 20–25 minutes until golden brown and crisp.

Cool & Serve

1. Cool on a wire rack at least 1–2 hours before slicing.