Ingredients

3 ½ cups flour

1  ½ cups water

1 ½  tsp salt

½ c starter

1/3 cup cocoa powder

4 Tbsp white sugar

1 c white chocolate chips

Weight equivalents

500g - 100%

360g - 72% hydration

10g -     2%

125g

30g

40g

165g

Method (Develop the dough – bulk ferment)

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1. Combine water, starter, sugar and cocoa powder – stir until blended.

2. Add flour – mix until blended well, no dry flour.

3. Let rest/autolyze for 30 minutes.

4. Add salt, fold into dough thoroughly. Rest a few minutes for the salt to blend.

 

Over the next 2 hours:  every 20-30 minutes (4x)

1. Stretch and Fold - (gluten begins to strengthen).

2. Stretch and Fold - (gluten continues to develop).

3. Stretch and Fold - (gluten and dough begin to feel more silky and elastic).

4. Stretch and Fold - (gluten and dough are lighter/has volume – well developed).

 

Place in fridge for 12 – 18 hours (long ferment – time develops gluten and flavor. Shorter time in fridge = a more mild flavor.)

 

Take out of fridge, bring dough close to room temperature.

 

Laminate the dough – Add white chocolate chips - Prepare for final rise

1. Turn the dough onto a lightly floured counter/board. Using both hands, start from one side and gently pull out to stretch the dough, then repeat on the other side to create a rectangle.

2. Sprinkle the white chocolate chips over 2/3 of the dough, fold the empty 1/3 over the chips. Add more white chocolate chips over the top and fold in thirds again.

3. Shape dough using hands or dough scraper (tighten/strengthen top of loaf (add tension) so the top of the loaf is smooth.

4. Place in floured banneton/bowl or bread pan for final rise. Cover the dough so that it doesn't dry out while proofing/rising.

5. Let rise in a 75+ degree Fahrenheit environment until dough springs back slowly (may be 1-2 hours on the counter).

 

Bake (using Dutch oven or clay cloche – generates steam, crispy crust)

1. Heat oven and container to 450 degrees

2. Score/cut the loaf (create weak area to allow bread to rise as it bakes).

3. Place loaf in baking pan, bake for 25 minutes, remove lid, bake an additional 20-25 minutes at 425 degrees or until loaf reaches 200 degrees internally and is nicely browned.

4. Remove loaf from pan, cool for 1 – 2 hours.

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*See Basic Sourdough recipe for other ways to bake your loaf!