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recipe:
- mix water and active starter in a bowl together and then add the rest of the ingredients (except for the chocolate chunks)
- mix it together into a dough and let it sit covered for a bit (around an hour or so depending on kitchen conditions)
- during the first coil fold add in your chocolate chunks (or chips)
- do about 5ish coil folds every 30 minutes and then cover for the rest of the bulk ferment. you want it to double in size.
- shape your loaves and put in the fridge overnight to cold proof
- preheat dutch oven at 500° for an hour and then score and bake covered at 450° for 25 minutes.
- turn the temp down to 425° and bake the remainder uncovered for 15-17 minutes or until 200° F internally.
and tada! you’ve got a lovely chocolate chip chocolate sourdough loaf. i took @ turner.farm recipe from instagram and added chocolate chunks but the general recipe credit goes to her!
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