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chocolate-chip-kefir-sourdough-bread

Chocolate Chip Kefir Sourdough Bread

A naturally fermented sourdough loaf made with real kefir and studded with rich chocolate chips. Tangy, sweet, and perfect for breakfast or dessert.
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Servings: 12
Course: Bread, Breakfast, Dessert
Cuisine: American, Clean Eating, French, Italian
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams bread flour
  • 150 grams plain whole milk kefir
  • 200 grams water
  • 100 grams active sourdough starter
  • 10 grams fine sea salt
  • 40 grams brown sugar
  • 140 grams dark chocolate chips
  • 1 tablespoons extra flour for tossing chocolate chips

Equipment

  • Dutch oven
  • Bench scraper
  • Lame or sharp razor blade
  • Wire cooling rack

Method
 

  1. 1: Mix the dough: In a large bowl, whisk 150 grams plain whole milk kefir, 200 grams water, and 100 grams active sourdough starter together. Add 500 grams bread flour and 40 grams brown sugar. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
  2. 2: Add salt: Sprinkle 10 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
  3. 3: Stretch and fold: Do 3 sets of stretch and folds, 90 minutes apart. Turn the bowl and fold each side into the middle each time.
  4. 4: Add chocolate chips: Toss 140 grams dark chocolate chips in 1 tablespoons extra flour for tossing chocolate chips. Press the dough into a rectangle, scatter on the chocolate chips, then fold and do one more stretch and fold to distribute evenly.
  5. 5: Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes, depending on how warm your kitchen is.
  6. 6: Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
  7. 7: Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
  8. 8: Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade.
  9. 9: Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
  10. 10: Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.

Notes

Use good quality dark chocolate chips for the best flavor contrast against the tangy dough. Freeze the chocolate chips for 10 minutes before folding them in so they hold their shape better during baking. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.