Chocolate Chip Sourdough Bread | Easy Sourdough Inclusions for Beginners, by Keep it Sweet Kitchen on YouTube. 29 min 53 s.
- Video length
- 29 min 53 s
- Time to do it
- 1 day
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Weigh your flour and water into a large bowl. Mix until no dry flour remains, cover, and let the dough rest so the flour hydrates before you add anything else.
Add your active starter and salt. Squeeze and fold the dough until everything is evenly combined and the dough feels smooth again.
Do a set of stretch and folds: lift one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat around the dough.
During the folds, scatter in the chocolate chips a handful at a time so they get distributed through the dough instead of clumping in one spot.
Cover the bowl and let the dough bulk ferment at room temperature until it looks puffy, jiggly and about 50 to 75 percent larger.
Turn the dough onto a lightly floured counter, pre-shape it into a round, rest it, then shape it tightly and place it seam side up in a floured proofing basket.
Cover the basket and cold proof in the fridge overnight, or until the dough passes the poke test and feels ready to bake.
Heat the Dutch oven to about 450 F (230 C). Tip the loaf onto parchment, score the top with a lame, lower it into the pot and bake covered, then uncovered until deep brown.
Lift the loaf out and let it cool on a wire rack for at least an hour before slicing so the crumb can set.
Tips and common mistakes
Use chocolate chips or chopped chocolate that hold their shape, or they can melt into the dough and leave wet pockets.
Add the chocolate during the folds, not at the start, so it does not slow down gluten development.
Watch dough temperature and rise rather than the clock, since cold kitchens need longer bulk fermentation.
The Dutch oven is very hot, so use dry oven mitts and set it on a heat-safe surface when you open it.
Questions
Can I use milk chocolate instead of dark?
Yes. Milk chocolate works but melts faster, so keep the chips cold and fold them in gently near the end of mixing.
Do I have to cold proof overnight?
No. You can finish the bulk ferment and bake the same day, but an overnight fridge proof makes shaping easier and improves flavor.
How do I know the loaf is baked through?
The crust should be deep brown and the loaf should sound hollow when tapped on the bottom. An instant-read thermometer in the center should read about 205 F (96 C).
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
