@jessthomofit: Vanilla chocolate chip sourdough could potentially be my new favourite, it makes for SUCH a good pre workout snack! Thinking I might turn it into some French toast over the weekend… what do we think?? You’ll need: 160g active starter 2 tsp vanilla extract 500g white bread flour 300ml water 10g salt 120g dark chocolate chips 1. Whisk together the water, starter and vanilla extract until frothy 2. Add the flour and salt and mix to form a shaggy dough. Cover and leave to sit for 30 minutes. 3. Perform the first set of stretch and folds, cover and leave for another 30 minutes. 4. Round 2 and 3 of stretch and folds, add 40g of chocolate chips per round with a 30 minute rest between each round. 5. Finish off with a final round of coil folds, then leave to bulk ferment (until dough has almost doubled in size, is jiggly and your fingers don’t stick to the top when you touch it) 6. Turn the dough out onto a floured surface, laminate the dough and scatter the remaining chocolate chips. Fold and roll into shape, then add to a banneton and leave to cold proof overnight. 7. Add to a preheated dutch oven and cook at 250C for 20 minutes with the lid on and 210C for 20 minutes with the lid off. 8. Allow to cool fully before slicing and enjoy! #sourdough #bread #breadtok #sourdoughrecipe #sourdoughinclusions

Jess | Easy recipes

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Thursday 12 March 2026 18:18:31 GMT