Decadent Chocolate Chip Sourdough Bread

1In a large mixing bowl, combine the bread flour (500 g) and water (350 g). Mix until no dry flour remains. Cover and let it rest for 30 minutes to 1 hour (autolyse).

2After the autolyse, add the active sourdough starter (100 g), salt (10 g), sugar (50 g), and vanilla extract (1 tsp) to the dough. Mix well until fully incorporated.

3Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

4Gently fold in the dark chocolate chips (200 g) until evenly distributed throughout the dough.

5Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size. This is the bulk fermentation stage.

6Once the dough has risen, gently deflate it and shape it into a round loaf. Place it seam side down in a well-floured proofing basket or bowl.

7Cover the shaped dough with a cloth and let it proof for another 1 to 2 hours at room temperature, or until it has puffed up slightly.

8Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes before baking.

9Carefully remove the hot Dutch oven from the oven. Gently flip the proofed dough onto a piece of parchment paper, seam side up. Score the top of the dough with a sharp knife or razor blade.

10Using the parchment paper, lift the dough and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.

11After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.

12Once baked, remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.