Chocolate Chip Cookie Dough Sourdough Bread

1In a large mixing bowl, combine the bread flour (400 g), lukewarm water (250 g), and active sourdough starter (150 g). Mix until a shaggy dough forms, ensuring all flour is hydrated. Cover with a damp towel and let rest for 30 minutes (autolyse).

2After autolyse, add the granulated sugar (10 g), salt (8 g), and softened unsalted butter (30 g) to the dough. Mix thoroughly by hand or with a dough hook until fully incorporated and the dough becomes smooth and elastic, about 5-7 minutes.

3Gently fold in the chopped old chocolate chip cookie dough (150 g) pieces and chocolate chips, distributing them evenly throughout the dough without overmixing to avoid melting the cookie dough.

4Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it ferment at room temperature (70-75°F/21-24°C) for 4-5 hours, performing stretch and folds every 30 minutes during the first 2 hours to develop gluten.

5After bulk fermentation, turn the dough onto a lightly floured surface and shape it into a tight round loaf, being careful to keep the cookie dough pieces inside the dough.

6Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate overnight (8-12 hours) for cold proofing.

7Preheat the oven to 450°F (230°C) with a Dutch oven or heavy oven-safe pot inside for at least 30 minutes before baking.

8Carefully remove the cold dough from the refrigerator, invert it onto parchment paper, and score the top with a sharp knife or razor blade to allow expansion.

9Transfer the dough with parchment paper into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.

10Remove the lid and bake for an additional 20 minutes or until the crust is deep golden brown and crisp.

11Remove the bread from the oven and transfer to a wire rack. Allow to cool completely (at least 1 hour) before slicing to let the crumb set and prevent gumminess.

12Slice and serve toasted or at room temperature, enjoying the delightful contrast of tangy sourdough and sweet chocolate chip cookie dough pockets.