Double Choc Sourdough

Method

1. Mix cocobella and starter in a bowl, then add in your flour and salt and combine to a shaggy dough

2. Let rest for 2 hours

3. Stretch and folds: wet your hands, grab one edge of the dough and stretch and fold to the other side of the dough, repeat this for all sides of the bowl until dough feels firm to pull, first round I do 4 stretch and folds. You want to repeat this another 4 times approximately every 30minutes

4. NOTE: you don’t want to rip the dough

5. Let the dough rest on the bench for bulk fermentation

   NOTE: after step 4. you can proof in the fridge overnight for 12 hrs OR for same day sourdough leave on bench until doubled in size

   How to know your dough is ready?

6. Laminate your dough into a rectangle on the bench, sprinkle over your cup of chocolate chips and then fold into a log, then roll your log to a ball, shape with a push and pull motion

7. Let rest on the bench for 20min

8. Complete step 6 again, this time your dough will be more firm, be gentle to not rip the dough, place into a banneton for a cold proof in the fridge for 2 hours.

9. Preheat your oven with your Dutch oven inside to 260deg

10. Complete an expansion score on your loaf

11. Place in Dutch oven on baking paper, cook for 35min with the lid on, then reduce oven temp to 200deg with the lid off for 20minutes

12. Let cool for 1hr before cutting