Ingredients
Method
- Mix the ingredients for the biga naturale together in a bowl until everything is evenly distributed.
- Cover with plastic wrap and a towel and allow to sit at room temperature for 8 hours.
- In the bowl of your electric mixer, mix together all the ingredients for the final dough and the big naturale, except for the chocolate chips!
- Knead by machine for 8-10 minutes until you reach a medium level of gluten development. The dough should be smooth, stretchy, and silky.
- Allow the dough to rest for 5 minutes.
- Dump the dough out onto a lightly floured counter and knead in the chocolate chips by hand, until well incorporated.
- Place the dough in a lightly oiled bowl, cover, and allow to sit at room temperature until doubled, anywhere from 2 to 12 hours. (Note that the timing here depends on how active and mature your starter is and the temperature of your house. This could take longer in the winter or shorter in the summer, so watch the dough, not your clock).
- When done proofing, your dough will look lighter, puffier, have some bubbles, and be almost doubled in size.
- Remove the dough from the bowl and place onto a lightly floured surface. Be gentle to not deflate the air from the dough.
- Gather the dough, one side at a time, and fold it into the center.Flip the dough over and place it seam side down.
- Gently cup the sides of the dough and rotate it using quarter turns in a circular motion. Repeat until you are happy with its appearance.
- Place the dough in a cloth lined 8” bowl or floured/lined proofing basket.
- Allow to rise for about 45 minutes to 1 hour. It is ready when the dough is slightly puffy.
- Preheat your oven and dutch oven to 400 F.
- Sprinkle some cornmeal in the center of a piece of parchment paper.
- Gently turn your bread out onto a piece of parchment paper.
- Score your bread with a few slashes in whatever pattern you like. Use a bread lame, sharp pairing knife or serrated knife.
- Carefully transfer the parchment paper to the preheated dutch oven.
- Bake the bread for 20 minutes with the lid on, rotate the loaf, and bake another 20 – 30 minutes uncovered. The bread is done when it has an internal temperature of 205 F.
- Optional: During the last 10 minutes of baking, crack the oven door to allow any excess moisture to escape and help create a crisp crust. Or skip this step for a softer crust.
- When done, remove bread to a cooling rack and allow to cool for at least 1 hour.
