Chocolate Sourdough Loaf

Directions

1. Mix the 400 grams of water, the sourdough start, maple syrup, flours, cocoa powder, and chocolate chips together. It’ll be slightly sticky and shaggy looking.
2. Let it sit for 30 minutes. Mix together the 15 grams of salt and water and add it to the dough.
3. Let it sit for an hour and then do your first set of stretch and folds. Take a corner of the dough and stretch it up and fold it over, repeating around all sides of the dough. Do two more stretch and folds every hour for a total of three. On the final stretch and fold shape into a smooth ball and let rest on the counter for two more hours, then put it in the fridge overnight.
4. The next evening take your bread out of the fridge and shape it. Put it into your banneton and cover it, let it finish raising in the fridge overnight.
5. The next day put your Dutch ovens in your oven and preheat your oven to 425 degrees. You want your Dutch ovens to be nice and hot.
6. When your oven is preheated and the Dutch ovens are hot turn the loaf out onto parchment paper and score your loaf. You can lightly dust them with flour if you want your designs to stand out more. Bake for 55 minutes with the lids on and then an additional last 3-5 minutes with the lid off to get a nice crunchy crust.
7. Let it cool before you slice it!! I know it’s hard but it’s important that this bread is given time to set and it’ll make the texture better.
8. Once cooled, slice and enjoy!