Brown Butter Chocolate Chip Sourdough
260g Water
425g Bread Flour
120g Starter at it’s peak
50g Sugar
20g Brown Butter
10g Salt
119g Semi-Sweet Chocolate Chips
1. Brown the butter. In a small saucepan melt 1 stick of butter over low heat. Once melted, stir butter constantly with a rubber spatula until it gets foamy and the bits of butter start to brown. It will be done when the butter is a nice chestnut shade of brown and smells nutty. If it smells burned, it has burned. This will take anywhere from 8-15 minutes depending on your head settings. Remove from heat immediately and transfer to a separate container to stop the cooking.
2. Give your starter the float test. In a small bowl of water, add a spoonful of peaked starter. If it floats aggressively, it’s ready! If it sinks, it won’t do you any good. You will either need to wait longer until it’s at it’s peak or you have missed your window and will need to feed your starter again and wait until it’s ready.
3. If it passes the float test, get mixing! To a large mixing bowl, add water, then starter, then bread flour. With the dough hook attachment, mix on low speed for 2-3 minutes until everything is fully mixed together.
4. Let this mixture rest for 20 minutes to autolyse and give the yeast a head start on rising.
5. Add brown butter (melted, but not too hot), salt, and chocolate chips. Mix on low speed with dough hook for 5-8 minutes.
6. Transfer dough to a greased bowl. Cover and let rest for 30 minutes.
7. Turn dough with 4 stretch and fold turns. One fold for every direction on the compass - North, South, East, West.
8. Rest 30 minutes and do 4 more folds.
9. Rest 30 minutes and do 4 more folds. (in the end, this should be a total of 12 turns within 90 minutes)
10. Rest 2 hours then shape into a round boule shape.
11. Place in a floured basket or bowl to proof. Cover with plastic or bees wrap and refrigerate overnight 8-24 hours.
12. In the morning, preheat oven to 450°F with the lidded Dutch Oven inside for 30-60 minutes until nice and hot.
13. Remove basket from fridge and turn out onto parchment paper. Dust with rice flour and score using a razor, lame, or very sharp knife.
14. Remove Dutch oven from the oven and carefully transfer the bread into the Dutch oven with the parchment paper. The bread will bake with the parchment. It allows for easy transferring and your loaf will not stick to the Dutch oven. Return lid, turn oven down to 425°F and bake for 26 minutes.
15. Remove lid and bake for another 26 minutes or until internal temperature reads 206°F.
16. Cool completely on wire rack before slicing.
