Chocolate Sourdough

재료

50g cocoa

100g warm water (could be espresso)

Sit/bloom 1 min

150g starter

350g water (or espresso)

50g Brown Sugar

Whisk with Cocoa mix

500g bread flour

10g salt

1 tablespoon vanilla

Rest 1 hr (wet dough)

100-130g chocolate chips (added in stretches)

방향

After rest- stretch and fold with 1 hr rest between folds

Fold in chocolate chips after 1st stretch

After 4th fold- bulk rise until double (overnight)

Reshape- rest 15 mins- final shape

sit 1 hr on counter or overnight in frig

Bake 450 degrees 20 mins then 400 degrees 40 mins

cool 1 to 1.5hrs