This base took some tweaking but I finally nailed it! A Sweet base dough filled with chocolate-YUM!
Chocolate Chip, Espresso, Vanilla Sourdough
Ingredients
- 310 g. water
- 115 g. starter
- 25 g. brown sugar
- 5 g. vanilla paste
- 1 tsp espresso powder
- 450 g. bread flour
- 50 g. whole wheat flour
- 10 g. salt
- 170 g. mini semi-sweet chocolate chips
Instructions
- Mix everything except the chips. Rest 30 mins.
- Do 2 sets of stretch and folds 30 mins. apart.
- After that, stretch out rectangle of dough and pour on 2/3 chips.
- Fold in sides, add more chips and roll.
- Place in cambro to bulk ferment.
- Preshape and rest 20 mins.
- Shape and place in banneton.
- Chill overnight.
- Preheat oven to 425 with Brod & Taylor steel inside or dutch oven. Also, place pan on rack below it.
- Score bread and bake covered 30 mins.
- Uncover and lower to 400 for 8-10 more mins. (If bottom getting too dark, can lift it off steel and place on a cooling rack in oven,
Adapted from That Sourdough Gal
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