Ingredients
Scale
- 50g active sourdough starter
- 350g water (room temperature)
- 100g whole wheat flour
- 400g all-purpose flour
- 10g fine sea salt
- 175g milk chocolate chips
Instructions
- Mix starter and water in a large bowl until fully dissolved.
- Add both flours and mix until no dry flour remains. Cover and rest 30-90 minutes.
- Add salt, incorporating with wet hands. Gently fold in chocolate chips.
- Cover and ferment 8-12 hours at room temperature, performing stretch and folds every 30 minutes for the first 2-3 hours.
- Shape into a boule and place in a floured banneton basket, seam side up.
- Let rise 1-2 hours or until it passes the poke test.
- Preheat oven to 450°F (230°C) with Dutch oven inside.
- Transfer dough to parchment, score, and bake covered for 25 minutes.
- Remove lid and bake 20-25 minutes more until deeply golden.
- Cool completely (at least 1 hour) before slicing.
Notes
The long fermentation process makes this bread easier to digest than conventional bread. For best results, use a kitchen scale to measure ingredients precisely. Bread can be stored in a bread bag at room temperature for 2-3 days or sliced and frozen for longer storage.
- Prep Time: 30 minutes active + 10-14 hours fermentation
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1/16 loaf
- Calories: 167 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 2mg