Double Chocolate Sourdough bread

This bread is great for a snack, but is also very nice as a light dessert! The chocolate chips and cocoa powder gives this bread a chocolate-y taste, while the sourdough starter gives this bread a bite goodness! You can really make this bread unique, by doing cool scoring patterns, or adding extra chocolate chips, you make this bread to your liking. So, follow along with me and let's make some chocolate bread!

Recipe

 Ingredients

• 475 g unbleached all purpose 
• 10 g salt 
• 50 g brown sugar 
• 50 g cocoa powder 
• 100 g mature starter (active and bubbly is best) 
• 335 g water 
• 125 g chocolate chips (you can do how ever many of these as you want :-)
• A sprinkle of powdered sugar is tasty!

Instructions

Mixing

• Feed a sourdough starter 4-12 hours before with sufficient flour and water. 
• In a large bowl, weigh out dry ingredients (except salt). Mix well.
• Add warm water and sourdough starter. Combine and allow to rest for 30 minutes.
• Sprinkle salt over top.
• With your hands, mix the dough for about 5 minutes until the dough comes together.
• Cover with damp towel or plastic wrap. 
• Let rest for 30 minutes.
• Add in chocolate chips and start the stretch and fold.

Stretch & Fold

• Take the dough in the bowl and grab the edge firmly. Pull up, stretching it upwards. Then push the dough into the center. Turn the bowl about a quarter turn and do this stretch and fold again, repeating two more times.
• Every 15 minutes, do this stretch and fold technique, folding in those chocolate chips every time. 

                          

• Every 30 minutes, do another stretch and fold (You're looking for a total of 3 times).
• Cover and allow the dough to bulk-ferment until doubled. (This bulk ferment normally takes 3-5 hours depending on your Starter and room temperature.)

Shape

• Spin dough and pull it toward you multiple times until a ball forms.
• Leave the dough out for 15-20 minutes uncovered so a skin can develop on the surface of the dough. 
• Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides.
• Place the dough into a floured banneton or bowl lined with a tea towel, seam side up.

• Second rise for one hour at room temperature, or cover with plastic and proof 12-15 hours in refrigerator. (If I'm not in a rush, ill just cook it after one hour, but normally I'll do the overnight ferment.)
• Preheat dutch oven to 425 degrees for 1 hour.
• After the dutch oven has preheated, remove dough from the fridge.
• Dust dough with flour on top. Optional but recommended.
• Score design with a razor blade. (I like to do just a classic moon score, or a + sign on the top.)

• Bake for 20 minutes with the lid on.
• Remove the lid and bake for another 30 minutes.
• Allow to cool completely before slicing.

Notes

A dark "burnt" color is normal. It's the coloration from the cocoa.

Always remember to feed your sourdough starter before making, 4-6 hours before hand.  

And that's it! I hope your bread turns out as great as mine did and I hope you try it! XD

Comment questions and concerns down below, as well as what I should do next :)