Chocolate Sourdough Noir

  Ingredients

• 600g filtered water, room temperature or slightly warm
• 300g active sourdough starter
• 100g sugar
• 25g fine sea salt
• 1,000g bread flour
• 100g unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 400g chocolate chips

Directions

1. In a large mixing bowl, combine the filtered water, active sourdough starter, sugar, and vanilla extract. Stir until the sugar is mostly dissolved.
   
2. Add the bread flour, cocoa powder, and sea salt. Mix by hand or with a dough hook until no dry flour remains and a cohesive, slightly sticky dough forms.
3. Complete one set of stretch and folds.
4. Cover and let the dough rest for 1 hour to allow the flour to fully hydrate.
5. Stetch & Fold #1
6. Stetch & Fold #2: Gently fold the chocolate chips into the dough, ensuring they are evenly distributed.
7. Stetch & Fold #3
8. Stetch & Fold #4
9. Turn the dough out onto a lightly floured surface. Gently pre-shape into a round or oval then cover and ferment the dough overnight in the fridge.
10. Score the top of the loaf then bake for 30 min covered then 18 min uncovered.
11. Allow the bread to cool completely on a wire rack before slicing to let the crumb set properly.