u003cstrongu003eHow to make chocolate chip sourdough bread?u003c/strongu003e

Follow the recipe above for step-by-step instructions. The key is to gently incorporate the chocolate chips after the bulk fermentation.

u003cstrongu003eHow to add chocolate chips to sourdough bread?u003c/strongu003e

Gently fold them in during the last stretch and folds, being careful not to overmix.

u003cstrongu003eWhy is my sourdough bread so dense?u003c/strongu003e

This can be due to several factors, including a weak starter, under-fermentation, or over-proofing. Make sure your starter is active and bubbly, and adjust fermentation times as needed.

u003cstrongu003eCan I use all-purpose flour instead of bread flour?u003c/strongu003e

While you can, bread flour is recommended for its higher protein content, which results in a better structure and chew. If using all-purpose, you might need to adjust the hydration.

u003cstrongu003eHow do I store sourdough bread?u003c/strongu003e

Keep it in a bread box or a paper bag at temperature for up to 3 days. If you want to keep it for a longer time, cut it into slices and put it in the freezer.

How to Bake Chocolate Chip Sourdough Bread

Description

Chocolate sourdough chocolate bread is a rich and delicious recipe that you will love to make again and again. It is soft and chewy inside, crusty on the outside, and has chocolate chips mixed in.

Ingredients

100g Active Sourdough Starter (Fed and bubbly – this is your leavening agent!)
400g Bread Flour (High protein content is essential for structure.)
300g Warm Water (Around 85-90°F / 29-32°C – not too hot, not too cold.)
8g Salt (Enhances flavor and controls fermentation.)
30g Granulated Sugar (Adds a touch of sweetness and helps with browning.)
200g Chocolate Chips (Use good-quality chips or chunks for the best flavor.)

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Instructions

Autolyse: Take some flour and water and put them in a bowl. Stir them together until they are mixed, but don’t worry if it’s not perfect. Let the mixture sit for 45 mins. This helps the flour absorb the water better, which will make the texture nicer.
Mix the Dough: Add the active starter, sugar, and salt to the autolysed dough. Mix well to combine.
Bulk Fermentation: Over the next 3-6 hours, perform stretch and folds every 30-60 minutes. This develops strength in the dough and encourages even fermentation.
Add the Chocolate Chips: Gently fold in the chocolate chips during the last few sets of stretch and folds. Be careful not to overmix, as this can degas the dough.
Make the Dough: Carefully form the dough into a round or oval shape.
Proof: Place the dough in a well-floured proofing basket. Cover and refrigerate for 12-24 hours for best flavor.
Bake: First, heat your Dutch oven in an oven set to 450°F (232°C) for at least 30 minutes. After it’s hot, carefully take it out and use a sharp knife to make cuts on the surface of the bread. Place the bread inside the Dutch oven, cover it, and bake it for 20 minutes. Then, take off the lid and bake it for another 25-30 minutes, until the crust is a deep golden brown color.
Cool: Let the bread cool completely on a wire rack before slicing and enjoying.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Breads
Cuisine: American