Easy to make overnight chocolate chip sourdough bread in a mini size! Slice and serve warm with hot coffee for a perfect breakfast treat.
Prep Time: 15 minutesmins
Cook Time: 45 minutesmins
Resting Time: 10 hourshrs
Total Time: 11 hourshrs
Course: Bread
Ingredients
50g(1/4 cup) bubbly active starter
175g(3/4 cup) water
8g(1 tsp) salt
250g(2 cups + 2 tbsp) bread flour (White Lily)
1/2cchocolate chipsup to 3/4 cup
8gsugar (1/2 tbsp)
Instructions
In a medium size mixing bowl, mix starter and water.
Add flour, salt, and sugar. Mix together with a fork until you get a shaggy dough, then continue using your hands until a rough ball forms. Cover and let rest for 30 minutes.
After the dough has rested, add the chocolate chips. Mix well. A few of the chocolate chips might pop out, that's fine. Using your hands, continue to fold the dough until a smooth ball forms.
Cover and let rise overnight, 8-12 hours. The longer the dough ferments, the tangier the flavor in the final bread.
Once the dough has risen and is doubled in size, flour the counter and carefully remove the dough from the bowl.
Gently shape the dough into a round loaf, flip it over (seam side down), cover and let rest for 10 minutes.
After the dough has rested, tighten the dough into a circle and place into a bowl lined with a flour towel, seam side up. Cover loosely and let rise for an 30 minutes to an hour. The dough should look puffy and have risen just slightly, not doubled in size.
Preheat the oven to 450° F.
Turn the dough onto a piece of parchment paper cut to size to fit in your dutch oven. Add extra flour to the top of the dough, score and place into the dutch oven and cover with a lid. Bake for 20 minutes covered, then remove lid and continue to bake for another 25 minutes (this time is dependent on your oven, mine is done after 25, but it could take up to 30 minutes.)
Remove from the oven, and let the loaf cool on a wire rack for 30 minutes to an hour before slicing. Enjoy!