Chocolate Chip Sourdough Bread Recipe
A delicious fusion of tangy sourdough and sweet chocolate chips, this artisanal bread offers the perfect balance of flavors. The natural fermentation creates an open, airy crumb while pockets of melted chocolate add indulgent surprise in every bite.
Ingredients
- 50 g active sourdough starter
- 350 g water room temperature
- 100 g whole wheat flour
- 400 g all-purpose flour
- 10 g fine sea salt
- 175 g 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.